State of Mexico
POPULARITY
Categories
199 episodes with yucatan
35 episodes with yucatan
16 episodes with yucatan
14 episodes with yucatan
4 episodes with yucatan
9 episodes with yucatan
4 episodes with yucatan
23 episodes with yucatan
4 episodes with yucatan
4 episodes with yucatan
10 episodes with yucatan
5 episodes with yucatan
4 episodes with yucatan
6 episodes with yucatan
4 episodes with yucatan
4 episodes with yucatan
7 episodes with yucatan
3 episodes with yucatan
4 episodes with yucatan
4 episodes with yucatan
3 episodes with yucatan
4 episodes with yucatan
3 episodes with yucatan
3 episodes with yucatan
7 episodes with yucatan
2 episodes with yucatan
4 episodes with yucatan
Randall Carlson, who is an architectural designer, geometrician, geo-mythologist, and geological explorer, joins us today in the tent for a fascinating conversation on the Younger Dryas, evidence of massive ancient flows, evidence of catastrophic floods in the Hudson Valley, and other interesting topics... WELCOME TO CAMP!
After living in Merida Yucatan Mexico for over 8 years, I've learned a thing or two in my years out here. Especially when it comes to the weather. As a native Floridian the weather patterns here in the Yucatan are very similar to what you might see in Florida or the rest of the Caribbean. With that said many people understand and welcome this kind of weather while others have no idea how to deal with this kind of weather which is very typical of the region as a whole. Join me as we talk about the recent rains and flooding and how this affects life out here for the locals and for yourself. #mexico #livingabroad #livinginmexico #movingtomexico #movingabroad #meridamexico #meridayucatan ...Watch the Livestream and Participate Every Thursday on my YouTube Channel https://www.youtube.com/@JoseArteagaMexico..Website . Full of FREE information https://www.josearteaga.com
Avec Angelina Molina, Andrés Catzin Dans un village oublié du Yucatan, Leon, gardien maya des secrets de la nature et des esprits, va être chassé de ses terres. Son chemin croise celui de Lena, riche femme de lettres récemment arrivée de Mexico. Malgré leurs différences, une connexion profonde se forme entre eux. Troisième long-métrage du photographe suisse, après " Left Foot Right Foot " et " Fortuna ". Coproduction RTS. Par Rafael Wolf et Stéphane Gobbo.
Episode 204 is here and we are back! We return to talk about Brian Boru, how games influence other designs, and we tell you what's on the horizon for Malthaus Games. Be sure to like, share, and subscribe! Game: 10:48 Topic: 25:56 Question: 42:24 Game Mentions: Arcs, Sagrada, Azul, Azul: Summer Pavilion, Azul: Stained Glass of Sintra, Lisboa, Terraforming Mars, Ark Nova, Dominion, Trains Support: If you would like to help us improve our product, here's where you can do that! www.patreon.com/MalthausGames podpledge.com?p=3D8L1M1V4S7F8... ko-fi.com/malthausgames Sound Attributions: Something Elated by Broke For Free, Downloaded from freemusicarchive.org/music/Bro... Edits: Cut to length and Faded in. Heavy Happy With Drums by Ryan Cullinane, Downloaded from freemusicarchive.org/music/Ryan Cullinane/Heavy Happy With Drums – Beat Driven Productions – Heavy Happy With Drums Edits: Cut to length and faded out. Crowd in a bar (LCR recording) by Leandros.Ntounis, downloaded from freesound.org/people/Leandros... Edits: Cut to length, added vocals and own recorded drink making sounds. Vinyl_record_needle_static_01.wav by joedeshon, downloaded from freesound.org/people/joedesho... Edits: Cut to length, added to music and raised volume level. Hidden Wall Opening by ertfelda, downloaded from freesound.org/people/ertfelda... Edits: Adjust volume and cut to length added jungle sound and voice. Yucatan jungle.mp3 by folkart films, downloaded from freesound.org/people/folkart%... Edits: Adjust volume, cut to length, added door sound and voice. Footsteps, Concretem A.wav by InspectorJ, downloaded from freesound.org/people/Inspecto... Edits: Cut to length, adjusted volume, added jungle sounds and voice. Fantasy Sounds Effects Library, Ambience_Cave_00.wav by LittleRobotSoundFactory, downloaded from freesound.org/people/LittleRo... Edits: Cut to length, faded in, adjusted volume and added footsteps, jungle sounds, stone door, and voice. Game Show Theme Tune by FoolBoyMedia, downloaded from freesound.org/people/FoolBoyM... Edits: Cut to length, added vocals, adjusted volume. Audience, Theatre Applause.wav by makosan, downloaded from freesound.org/people/makosan/... Edits: Added music, added voice, cut to length and adjusted volumemalthousma
Can you truly protect your assets if a third party controls your data? The Global Circular Bitcoin Economy Summit in El Zonte just wrapped up, and the focus on the ground was centered entirely on the raw, unyielding mechanics of financial survival and digital sovereignty rather than price action or trading charts. This week, we are cutting straight through the fiat marketing noise to talk to the world-class builders who are physically constructing parallel, decentralized, un-surveillable systems right now.First, we sit down with Renata Rodrigues (@renatarodr) from Fedi to unpack why digital privacy is a complete necessity in an era of tightening global surveillance. Renata breaks down how the Fedi wallet and the open-source Fedimint protocol are giving localized communities the tools to completely break free from centralized platforms like Telegram or WhatsApp. We look directly into how combining encrypted chat with shared financial custody allows any group to establish its own autonomous federation. This gives sovereign individuals total control over what data they choose to reveal to the outside world, and we track exactly how these systems are scaling globally, from the closed-loop nodes defying bans in Indonesia to the intense intellectual proof of work required by communities in South Korea.Then, Daniel (@wph_merida) from Bitcoin Merida joins us to map out why true local adoption has to integrate with local geography, native culture, and the ultimate goal of absolute, off-grid self-sufficiency. Daniel pulls back the curtain on the massive legal and structural undertaking behind the INAH Citadel, which is a 230-acre intentional community built deep in the Mexican jungle of Yucatan, alongside their local urban hub, the White Paper House. We break down exactly how their team established a secure Fideicomiso trust structure to handle real estate transactions, how they are leveraging local tourism to empower nearby Mayan agricultural schools, and the wild story behind a massive private cenote that secures total water independence for the citadel.We cover a massive amount of ground in these conversations, including the deployment of private community wallets, zero-custody financial tools, the twelve-book entry requirement for Bitcoin South Korea, the legal architecture for buying property in Mexico, and integrating solar grids for alternative energy independence.If you are ready to stop waiting for permission, achieve true self-sufficiency, and learn how to build a resilient Bitcoin circular economy that can withstand state overreach, make sure to subscribe, leave a comment, and share this episode because your support helps us bring more of these underground stories to light. Just remember, if anyone asks who gave you permission to opt out of the legacy system, tell them the President of Bitcoin approved it.—Bitcoin Beach TeamLearn more about the guests:X (Renata Rodrigues): https://x.com/lobaestrangeiraX (Daniel): https://x.com/inahcitadelX (White Paper House): https://x.com/whitepaper_HX (FEDI): https://x.com/fedibtcSupport and follow Bitcoin Beach:X: https://www.twitter.com/BitcoinBeach IG: https://www.instagram.com/bitcoinbeach_sv TikTok: https://www.tiktok.com/@livefrombitcoinbeachWeb: https://www.bitcoinbeach.com Browse through this quick guide to learn more about the episode:00:00 Intro00:53 Fedi wallet vs Telegram for decentralized community coordination03:01 How Fedimint protocol protects local transaction privacy07:31 Bypassing crypto bans with closed loop Bitcoin networks09:07 Proof of work requirements for sovereign Bitcoin onboarding15:09 Hyperbitcoinization strategies and local adoption in Mexico18:00 How to build an off-grid Bitcoin citadel infrastructure23:04 Real-world hyperbitcoinization and business node integration25:42 Buying Mexican real estate via Bitcoin Fideicomiso trust31:02 Securing off-grid water sovereignty and energy independenceLive From Bitcoin Beach
After living in Merida Yucatan Mexico for over 8 years, I've learned a thing or two in my years out here. As much as I love living here, it hasn't always been perfect. Join me as we talk about the good, the bad, and the ugly about life out here in Merida Yucatan and also take your questions and talk about your own experiences of life out here. #mexico #livingabroad #livinginmexico #movingtomexico #movingabroad #meridamexico #meridayucatan ...Watch the Livestream and Participate Every Thursday on my YouTube Channel https://www.youtube.com/@JoseArteagaMexico..Website . Full of FREE information https://www.josearteaga.com
Mexican restaurant began in Philipstown After 25 years of serving his trademark Mexican cuisine at locations in Philipstown, Fishkill, Beacon and Wappingers Falls, Luis Pinto, the owner and affable presence at the Maya Café on Route 9, has sold the business. He and his restaurant had come a long way since his days growing up in Merida, the largest city on Mexico's Yucatan peninsula. "It had about 250,000 people when my family moved to Dallas when I was 15," recalled Pinto, 69. "Now it's a city of 1.5 million!" In 2000, Pinto moved to Philipstown, where he still lives, and a year later opened the Maya Café in Perc's Plaza (now Philipstown Plaza) on Route 9. "It was the best thing that happened in my life," said Pinto, who still runs into his original customers. "They told me it was the best Mexican food they had ever had." They were also fond of his spiked "Mexican lemonade," which he provided at no charge. The café initially didn't have a liquor license, but a wine store next door made it easy to bring your own. The staff consisted of Pinto and a friend. In 2005, he moved the restaurant up Route 9 to Fishkill, where he purchased Moog's Farm Restaurant. Steve Carlson, a Philipstown contractor, renovated the building. It was a significant expansion. At Perc's Plaza, the cafe served 30 to 35 people. In Fishkill, Pinto could seat up to 140. Pinto learned to cook in his mother's kitchen in Mexico and from his grandmother, who prepared meals for the employees at the family bakery and grocery. "My grandfather was the best baker in Merida," Pinto said. "He made everything by hand and supplied 40 stores." As a high school junior in Dallas, Pinto worked as a dishwasher in a Mexican restaurant. As he took on more duties, he became known as "the king of nachos." In 1986 Pinto met his wife, Joni, while working at a hotel in Cancun. The Buffalo native spoke no Spanish, but the two operated a stall at a Cancun market, where they sold tacos, and Pinto served his favorite recipe, cochinita pibil. "It's a typical Yucatan dish," he said. After marinating a pig with sour orange for a day and adding spices, it's wrapped in banana leaves, buried in a charcoal pit and roasted for several hours. Pinto said he has kept his café menu "pretty authentic," but he didn't use much oil and included plenty of vegetables. He traveled to Mexico regularly to purchase about 90 pounds of spices per trip. "You can get the same spices here, but the quality isn't the same," he said. He still enjoys cooking and creating dishes. One of his Saturday night favorites has been salmon and avocado stuffed with shrimp, surrounded by fruit. Pinto operated a Maya Café in Beacon for a year in 2006. He ran a Wappingers Falls location for 15 years until it closed in 2025. Last month, Pinto sold the Fishkill restaurant to the Van Wyck Restaurant Group. "I'm at a point in my life where I want to visit my daughter and grandchildren in Dallas more," he said. "Joni retired 10 years ago, and I want to travel with her." Pinto said he had his children and grandchildren in mind when he kept a small piece of the business as part of the sale. He will continue to be a presence at the café for a while, but the 60-hour workweeks are over.
SEP hará anual el “Mundialito Escolar de Futbol” Expansión inmobiliaria amenaza manglares en Yucatán Brasil subsidiará gasolina por alza internacional del petróleo Más información en nuestro podcast#grc
Jack Armstrong - Secret Of Yucatan JungleBecome a supporter of this podcast: https://www.spreaker.com/podcast/harold-s-old-time-radio--4206392/support.
Tonight's guest is VJ, calling from California, who recounts a close-range encounter with a structured craft deep in the mountains of Central Mexico. While guiding expeditions through ancient Mesoamerican regions, he was taken to a remote UFO hotspot by two indigenous companions. At around 3AM, a metallic disc estimated at 20 meters in diameter appeared across a ravine, hovering silently just above the ground. The object remained in view for nearly an hour, vanishing and reappearing without any visible propulsion. What followed was something far stranger. As VJ focused his attention on the craft, its lights began pulsing in sync with his heartbeat, leading to a brief but intense moment of what he describes as direct awareness from the intelligence behind it.More information on this episode on the podcast website:https://ufochroniclespodcast.com/2026-2/One Life | One Story (Promo)A podcast about real people's lives, each episode centers on a single person and a defining experience,Listen on all podcast apps: Spotify: https://open.spotify.com/show/5EE7HbNItkQQbJdtZCHt88Apple Podcasts: https://podcasts.apple.com/us/podcast/one-life-one-story/id1861678226Spreaker:https://www.spreaker.com/podcast/one-life-one-story--6823002If you enjoy this podcast, please support the show with a virtual coffee:https://ko-fi.com/ufochroniclespodcastFollow and Subscribe on X to get ad-free episodesX: https://x.com/UFOchronpodcast/Want to share your encounter on the show?Email: UFOChronicles@gmail.comOr Fill out Guest Form:https://forms.gle/uGQ8PTVRkcjy4nxS7Podcast Merchandise:https://www.teepublic.com/user/ufo-chronicles-podcastHelp Support UFO CHRONICLES by becoming a Patron:https://patreon.com/UFOChroniclespodcastAll Links for Podcast:https://linktr.ee/UFOChroniclesPodcastThank you for listening!Like share and subscribe it really helps me when people share the show on social media, it means we can reach more people and more witnesses and without your amazing support, it wouldn't be possible.Become a supporter of this podcast: https://www.spreaker.com/podcast/ufo-chronicles-podcast--3395068/support.
Tonight's guest is VJ, calling from California, who recounts a close-range encounter with a structured craft deep in the mountains of Central Mexico. While guiding expeditions through ancient Mesoamerican regions, he was taken to a remote UFO hotspot by two indigenous companions. At around 3AM, a metallic disc estimated at 20 meters in diameter appeared across a ravine, hovering silently just above the ground. The object remained in view for nearly an hour, vanishing and reappearing without any visible propulsion. What followed was something far stranger. As VJ focused his attention on the craft, its lights began pulsing in sync with his heartbeat, leading to a brief but intense moment of what he describes as direct awareness from the intelligence behind it.More information on this episode on the podcast website:https://ufochroniclespodcast.com/2026-2/One Life | One Story (Promo)A podcast about real people's lives, each episode centers on a single person and a defining experience,Listen on all podcast apps: Spotify: https://open.spotify.com/show/5EE7HbNItkQQbJdtZCHt88Apple Podcasts: https://podcasts.apple.com/us/podcast/one-life-one-story/id1861678226Spreaker:https://www.spreaker.com/podcast/one-life-one-story--6823002If you enjoy this podcast, please support the show with a virtual coffee:https://ko-fi.com/ufochroniclespodcastFollow and Subscribe on X to get ad-free episodesX: https://x.com/UFOchronpodcast/Want to share your encounter on the show?Email: UFOChronicles@gmail.comOr Fill out Guest Form:https://forms.gle/uGQ8PTVRkcjy4nxS7Podcast Merchandise:https://www.teepublic.com/user/ufo-chronicles-podcastHelp Support UFO CHRONICLES by becoming a Patron:https://patreon.com/UFOChroniclespodcastAll Links for Podcast:https://linktr.ee/UFOChroniclesPodcastThank you for listening!Like share and subscribe it really helps me when people share the show on social media, it means we can reach more people and more witnesses and without your amazing support, it wouldn't be possible.Become a supporter of this podcast: https://www.spreaker.com/podcast/ufo-chronicles-podcast--3395068/support.
Un Huit ans après son très primé « Fortuna », sur les mineurs réfugiés non accompagnés, Germinal Roaux signe « Cosmos », un hymne à la nature et à la vie pour mieux appréhender la mort, où l'image en noir et blanc devient sensation. Dans un village abandonné par les hommes, au coeur de la jungle du Yucatan au Mexique, vit Léon, un paysan analphabète épris de la nature et ses esprits, dont la maison doit être détruite pour construire une route. La sienne croise celle de Lena, une veuve fortunée, professeur de Lettres à l'université. Atteinte d'un mal incurable, elle a choisi de venir mourir ici, dans une grande demeure isolée. La rencontre de ces deux solitaires dans Cosmos est bouleversante. La parole est rare dans ce film organique et poétique. Germinal Roaux, réalisateur, était l'invité de Marjorie Bertin sur RFI. Cosmos sort en salles en France le 6 mai 2026. ► Chronique : Café Polar Catherine Fruchon-Toussaint a rencontré le duo Eva Bjorg Aegisdottir et Jérôme Loubry qui ont écrit ensemble le polar «Exil(s) islandais» (éditions Points) une enquête policière entre l'Islande et la France où les auteurs ont alterné les chapitres selon le lieu de l'action, un véritable cadavre exquis ! ► Playlist du jour - Gaël Faye - Chalouper - Chavela Vargas - Somos.
Un Huit ans après son très primé « Fortuna », sur les mineurs réfugiés non accompagnés, Germinal Roaux signe « Cosmos », un hymne à la nature et à la vie pour mieux appréhender la mort, où l'image en noir et blanc devient sensation. Dans un village abandonné par les hommes, au coeur de la jungle du Yucatan au Mexique, vit Léon, un paysan analphabète épris de la nature et ses esprits, dont la maison doit être détruite pour construire une route. La sienne croise celle de Lena, une veuve fortunée, professeur de Lettres à l'université. Atteinte d'un mal incurable, elle a choisi de venir mourir ici, dans une grande demeure isolée. La rencontre de ces deux solitaires dans Cosmos est bouleversante. La parole est rare dans ce film organique et poétique. Germinal Roaux, réalisateur, était l'invité de Marjorie Bertin sur RFI. Cosmos sort en salles en France le 6 mai 2026. ► Chronique : Café Polar Catherine Fruchon-Toussaint a rencontré le duo Eva Bjorg Aegisdottir et Jérôme Loubry qui ont écrit ensemble le polar «Exil(s) islandais» (éditions Points) une enquête policière entre l'Islande et la France où les auteurs ont alterné les chapitres selon le lieu de l'action, un véritable cadavre exquis ! ► Playlist du jour - Gaël Faye - Chalouper - Chavela Vargas - Somos.
In spring, millions of songbirds — like the Orchard Oriole — migrate north across the Gulf of Mexico, from the Yucatan to the southeastern U.S. When birds encounter storms or headwinds, many may die. Why risk such an end, when they could migrate north along the length of Mexico? It's likely that many birds evolved to take the potentially perilous trans-Gulf route because it is direct and considerably faster, putting the birds on the best breeding territories more quickly. ¡Escuche este episodio en español! More info and transcript at BirdNote.org. Want more BirdNote? Subscribe to our weekly newsletter. Sign up for BirdNote+ to get ad-free listening and other perks. BirdNote is a nonprofit. Your tax-deductible gift makes these shows possible. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Man gönnt sich ja sonst nichts. Während die Branche zwischen Buchungsflaute und Preisschock balanciert, traf sich der DRV zur Jahrestagung auf den Azoren. Mitten im Atlantik, wo der Wind bekanntlich etwas rauer weht – eigentlich das perfekte Biotop für einen Mann, der seit kurzem am Ruder des Verbandes steht. Ich konnte Albin Loidl nach seiner ersten Keynote als DRV Präsident für den WAS MIT REISEN Podcast gewinnen, um mal unter die Oberfläche des „Überzeugungsoptimisten“ zu schauen. Vom Hurrikan Gilbert zum Verbands-Tornado Loidl ist kein Mann für das sanfte Gleiten im Sonnenuntergang. Er selbst bezeichnet sich im Gespräch fast schon kokett als „Schlechtwetterkapitän“. Und wer ihm zuhört, merkt schnell: Der Mann hat das Krisen-Gen. Ob er 1988 in Mexiko nach dem Hurrikan Gilbert den Gästen am weggeblasenen Strand von Yucatan erklärte, das Beste aus der neuen Realität zu machen oder nachts um zwei Uhr am Wiener Flughafen am lebenden Objekt einer 150-köpfigen Reisegruppe provisorisch und pragmatisch die Trümmer der Aero-Lloyd-Insolvenz zusammenkehrte – Loidl scheint das Chaos nicht zu fürchten, um zur Hochform aufzulaufen. Dass er nun ausgerechnet in einer Zeit den DRV übernahm, in der die Geopolitik nicht nur den Ferien-Flugplan diktiert, scheint fast schon Schicksal zu sein. Seine Botschaft an die Zweifler: Krisenbewältigung ist heute das eigentliche Pfund, mit dem die organisierte Reise wuchern kann. Urlaub als Luxusgut? Soziale Frage im Handgepäck Wir haben im Reiseradio-Podcast die Krise der Reisebranche besprochen, ohne uns an der aktuellen Kriegskrise abzuarbeiten: Die Passagierzahlen bröckeln, während die Umsätze nur dank der sehr stark gestiegenen Preise noch stabil aussehen. Loidl warnt deutlich: „Urlaub darf nicht zum Luxus werden“. Ein hehrer Wunsch, doch die Realität der Preisanstiege als „Gute-Laune-Killer“ lässt sich nicht einfach wegatmen. Er sieht das Reisen als stabilisierenden Faktor in einer global vernetzten Welt – fast schon eine diplomatische Mission. Doch wenn der innere Abstand vom Alltag für den Durchschnittsverdiener unbezahlbar wird, nutzt auch der schönste räumliche Abstand auf den Azoren wenig. Die Demokratisierung des Reisens steht auf dem Prüfstand. Boutique-Feeling statt Buchungs-Hieroglyphen Besonders spannend wird es, wenn wir über die Zukunft des klassischen Vertriebs sprechen. Loidl fordert einen Abschied vom Jammern über die digitale Konkurrenz. Seine Vision? Das Reisebüro als Boutique. Er liebt das Beispiel einer Kollegin aus Hamburg, die von ihrer Boutique-Besitzerin angerufen wird, weil die neue Herbstmode wahrscheinlich perfekt zu ihr passen würde. „Inspiration statt Preisvergleich“ lautet das Mantra. Dass dafür Künstliche Intelligenz kein nettes Extra, sondern die nackte Überlebensstrategie ist, lässt er keinen Moment bezweifeln. Wer heute noch nur Buchungsmasken ausfüllt, hat gegen den Algorithmus schon verloren. Strategieprozesse im Maschinenraum des Verbands Auch intern weht ein neuer Wind. Der DRV rüttelt an seinen eigenen Grundfesten. Ob die alte Säulenstruktur noch zeitgemäß ist oder ob sich die „Säule E“ der Digitalen nicht längst mit den klassischen Playern vermischt hat, ist Teil eines laufenden Strategieprozesses. Loidl gibt sich hier diplomatisch, lässt aber durchblicken, dass Stillstand keine Option ist. Die Branche dürfe sich nicht im Jammern über digitale Konkurrenz verlieren, sondern müsse die Digitalisierung als gemeinsames „Erbrecht“ begreifen. Fazit: Ein Optimist mit Realitätssinn Am Ende bleibt das Bild eines Präsidenten, der den „Überzeugungsoptimismus“ zur Maxime erhebt. Nicht aus Naivität, sondern mangels Alternative. Die Botschaft der Azoren-Tagung ist klar: Die Reiselust ist ungebrochen, doch die Branche muss lernen, in einer dauerhaft volatilen Welt zu navigieren. Ob das Prinzip Hoffnung reicht, um die steigenden Kosten und geopolitischen Tornados zu überstehen, bleibt die spannende Frage der nächsten Monate. Eines steht fest: Der Schlechtwetterkapitän mit der sanften Stimme möchte das Steuer fest in die Hand nehmen. Um den Podcast mit Albin Loidl zu hören, bitte auf das Kopfhörer-Symbol im Titelbild klicken Der Beitrag Schlechtwetter-Kapitän im Atlantik DRV-Präsident Albin Loidl und das Prinzip Hoffnung erschien zuerst auf Was mit Reisen.
En este episodio te compartimos cómo es una experiencia de turismo responsable en una playa y en un cenote de Yucatán, sus características principales, recomendaciones, y aspectos a tomar en cuenta al visitar cualquiera de ellos.
Their Blue Hawk Catholic mission trip to the Yucatan in Mexico
Their experiences on the Blue Hawk Catholic mission trip to the Yucatan
¿Lloverá en la CDMX y el Edomex? Te decimos Uno de cada diez casos penales se resuelve en México EU amenaza a Cuba casi a diario: Díaz-Canel
* Parkinson's Research: This week Fred Williams and Doug McBurney open with some intriguing research involving the MRI guided placement of adult stem cells, (induced pluripotent stem cells [iPSCs]) to increase dopamine levels in Parkinson's patients, reducing symptoms and improving motor function. * Alive or Not: The RSR Interesting Fact of the Week reveals how little we know, (and how much we mistakenly assume we know) about living tissue, non-living tissue, cell types and exactly what's alive (or not) according to the Bible! * Young Earth Valentine's: Hear all about the latest collapse of a geological formation, (Lover's Arch in Italy) that indicates the earth just isn't all that old! * Pronouncing Chicxlub: Hear how "science's" latest nominee for a fact regarding how the dinosaurs went extinct (the alleged Meteorite Impact off Yucatan) offers at least one clue to a young earth! * Knuckleheads of the Week: RSR presents the first of many "Knucklehead Science Awards of the Week" with Fred's going to the researchers claiming that the earth's core contains more hydrogen than all the oceans, and Doug's going to all the public school science teachers pretending we always knew that a meteorite impact killed the dinosaurs. * Sponsor a Show! Go to our store, buy some biblically oriented science material and sponsor a show! * In The Beginning: Pre-order the 9th edition of Walt Brown's amazing, enlightening, biblically sound book explaining why Earth, (and the solar system) look the way they do!
* Parkinson's Research: This week Fred Williams and Doug McBurney open with some intriguing research involving the MRI guided placement of adult stem cells, (induced pluripotent stem cells [iPSCs]) to increase dopamine levels in Parkinson's patients, reducing symptoms and improving motor function. * Alive or Not: The RSR Interesting Fact of the Week reveals how little we know, (and how much we mistakenly assume we know) about living tissue, non-living tissue, cell types and exactly what's alive (or not) according to the Bible! * Young Earth Valentine's: Hear all about the latest collapse of a geological formation, (Lover's Arch in Italy) that indicates the earth just isn't all that old! * Pronouncing Chicxlub: Hear how "science's" latest nominee for a fact regarding how the dinosaurs went extinct (the alleged Meteorite Impact off Yucatan) offers at least one clue to a young earth! * Knuckleheads of the Week: RSR presents the first of many "Knucklehead Science Awards of the Week" with Fred's going to the researchers claiming that the earth's core contains more hydrogen than all the oceans, and Doug's going to all the public school science teachers pretending we always knew that a meteorite impact killed the dinosaurs. * Sponsor a Show! Go to our store, buy some biblically oriented science material and sponsor a show! * In The Beginning: Pre-order the 9th edition of Walt Brown's amazing, enlightening, biblically sound book explaining why Earth, (and the solar system) look the way they do!
Destin improbable, destin tragique que celui de Malinche, jeune esclave des Mayas devenue l'interprète du conquérant Cortès. Est-elle, pour le Mexique, traîtresse ou martyre ?Remontez le temps jusqu'à l'aube de la conquête espagnole du Mexique ! Franck Ferrand vous conte l'histoire fascinante de Malinche, cette jeune esclave maya qui a joué un rôle décisif dans la chute de l'Empire aztèque.Embarquez pour le Yucatan en 1519 et découvrez les premiers affrontements entre les conquistadors de Cortès et les guerriers mayas. Suivez le destin de Malinche, cette belle jeune femme bilingue qui va devenir l'interprète indispensable de Cortès. Grâce à elle, le chef espagnol peut communiquer avec Montezuma, l'empereur aztèque, et tisser des alliances stratégiques. Assistez à la rencontre historique entre Cortès et Montezuma, deux hommes aux ambitions démesurées qui s'observent avec méfiance. Malinche est au cœur de ces négociations tendues, traduisant avec dextérité les discours courtois des deux dirigeants. Mais très vite, la situation se dégrade et Cortès n'a d'autre choix que de prendre Montezuma en otage.Plongez dans les horreurs de la conquête
Returning to Jackson County: A History of the Temple Lot Church Rick Bennett sat down down with historian R Jean Addams in 2020 to explore the fascinating history of the Church of Christ (Temple Lot), often referred to as the “Hedrickites.” Addams, whose wife is a descendant of the sect’s founder, Granville Hedrick, provides a deep dive into how this small group returned to Independence, Missouri, to reclaim the original temple site dedicated by Joseph Smith. https://youtu.be/vBmd_8RCktE Key Historical Moments: • Return to Missouri: While many restoration groups moved west or stayed in Illinois, Granville Hedrick received a revelation in 1864 to return to Jackson County, Missouri, in 1867. His brother, John Hedrick, was the first to return in 1865, and the group began purchasing the lots that make up the specific temple site. • Temple Lot Case: In the 1890s, the RLDS Church (now Community of Christ) sued the Temple Lot church to seize ownership of the property. In a surprising twist of history, the Utah-based LDS Church secretly funded the Temple Lot's legal fees to help them retain the land and prevent the RLDS church from winning. • Trials by Fire: The church has faced significant physical challenges, including arson attacks in roughly 1900 and 1990 that destroyed their buildings. Additionally, an attempt to build a temple in 1929 created a massive excavation site that stalled during the Great Depression; the “ugly hole” remained until the city of Independence filled it in 1946, reportedly after it caught the attention of city officials who wanted to cover the hole when Harry Truman returned home to Independence from the US Presidenty. Unique Beliefs and Practices: • Scripture: The Church of Christ (Temple Lot) rejects the Doctrine and Covenants, viewing the changes made to revelations as unauthorized; instead, they adhere strictly to the 1833 Book of Commandments. • Leadership: They do not have a single church president but are led by a Council of Apostles. • Worship: Their services include the use of a “common cup” for the sacrament (restricted to baptized members) and the practice of the entire congregation kneeling for prayers. Women generally do not speak or pray during worship services. Current Status: Despite their small size—estimated at roughly 1,000 members in the U.S. and Canada—the church maintains active missionary work, with growing congregations in the Yucatan, the Philippines, and Kenya. They remain the guardians of the physical “Temple Lot” in Independence to this day. Jean has written “Upon the Temple Lot.” Check out the book for more information.
Ep.203 is here! Come listen as we tell you all about Ready Set Bet! We then dive into our thoughts on apps in games, before telling you about our favorite Christmas gifts. Be sure to like, share, and subscribe! Game: 10:39 Topic: 19:41 Question: 31:46 Game Mentions: Mansion of Madness 2e, Alchemists, Forgotten Waters, Search for Planet X Support: If you would like to help us improve our product, here's where you can do that! www.patreon.com/MalthausGames podpledge.com?p=3D8L1M1V4S7F8... ko-fi.com/malthausgames Sound Attributions: Something Elated by Broke For Free, Downloaded from freemusicarchive.org/music/Bro... Edits: Cut to length and Faded in. Heavy Happy With Drums by Ryan Cullinane, Downloaded from freemusicarchive.org/music/Ryan Cullinane/Heavy Happy With Drums – Beat Driven Productions – Heavy Happy With Drums Edits: Cut to length and faded out. Crowd in a bar (LCR recording) by Leandros.Ntounis, downloaded from freesound.org/people/Leandros... Edits: Cut to length, added vocals and own recorded drink making sounds. Vinyl_record_needle_static_01.wav by joedeshon, downloaded from freesound.org/people/joedesho... Edits: Cut to length, added to music and raised volume level. Hidden Wall Opening by ertfelda, downloaded from freesound.org/people/ertfelda... Edits: Adjust volume and cut to length added jungle sound and voice. Yucatan jungle.mp3 by folkart films, downloaded from freesound.org/people/folkart%... Edits: Adjust volume, cut to length, added door sound and voice. Footsteps, Concretem A.wav by InspectorJ, downloaded from freesound.org/people/Inspecto... Edits: Cut to length, adjusted volume, added jungle sounds and voice. Fantasy Sounds Effects Library, Ambience_Cave_00.wav by LittleRobotSoundFactory, downloaded from freesound.org/people/LittleRo... Edits: Cut to length, faded in, adjusted volume and added footsteps, jungle sounds, stone door, and voice. Game Show Theme Tune by FoolBoyMedia, downloaded from freesound.org/people/FoolBoyM... Edits: Cut to length, added vocals, adjusted volume. Audience, Theatre Applause.wav by makosan, downloaded from freesound.org/people/makosan/... Edits: Added music, added voice, cut to length and adjusted volumemalthousma
Daniel Johnson offers a unique faith-based and historical perspective in An LDS Guide to Mesoamerica and An LDS Guide to the Yucatán, exploring ancient civilizations through the lens of Latter-day Saint scholarship and tradition. Blending archaeology, geography, cultural history, and LDS theology, Johnson guides readers through sacred landscapes associated with Mesoamerican civilizations, highlighting locations, traditions, and symbols that resonate with themes found in the Book of Mormon. His work encourages thoughtful exploration rather than dogmatic conclusions, inviting readers to consider how faith, history, and place may intersect. These guides serve as both educational travel companions and spiritual resources, enriching understanding of ancient cultures while deepening personal reflection and faith.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-x-zone-radio-tv-show--1078348/support.Please note that all XZBN radio and/or television shows are Copyright © REL-MAR McConnell Meda Company, Niagara, Ontario, Canada – www.rel-mar.com. For more Episodes of this show and all shows produced, broadcasted and syndicated from REL-MAR McConell Media Company and The 'X' Zone Broadcast Network and the 'X' Zone TV Channell, visit www.xzbn.net. For programming, distribution, and syndication inquiries, email programming@xzbn.net.We are proud to announce the we have launched TWATNews.com, launched in August 2025.TWATNews.com is an independent online news platform dedicated to uncovering the truth about Donald Trump and his ongoing influence in politics, business, and society. Unlike mainstream outlets that often sanitize, soften, or ignore stories that challenge Trump and his allies, TWATNews digs deeper to deliver hard-hitting articles, investigative features, and sharp commentary that mainstream media won't touch.These are stories and articles that you will not read anywhere else.Our mission is simple: to expose corruption, lies, and authoritarian tendencies while giving voice to the perspectives and evidence that are often marginalized or buried by corporate-controlled media
Happy Winter, bbs!Hope you are staying WARM! We sure are, and speaking of warm… we are moving into Tropical Fats/Oils. This week in particular, we are discussing Coconut Oil. It's a long one, because we've got lots to say about the demonization of this oil and we help y'all get the science right! So hang on and ENJOY this amazing episode!As always, we want to thank you for all of your support, in all the ways! WE APPRECIATE YOU!Sources and what's discussed in the pod:00:00: Morning Vibes and Menstruation Talk02:52: Winter Medicine and Kidney Health05:44: New Beginnings: Karina's Coffee Collaboration09:55: Coconut Oil Controversy and Health Myths(article) Is Coconut Oil Healthy - The Cleveland Clinic 21:41: Understanding Coconut Oil: Benefits and Misconceptions(book) The Coconut Oil Miracle by Bruce Fife44:22: Coconut Oil and Its Effects on HealthButyric acid: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/butyric-acidLauric Acid https://www.acs.org/molecule-of-the-week/archive/l/lauric-acid-myristic-acid.html45:38: Traditional Diets and Metabolic Health47:28: Impact of Colonial Diets on Indigenous Health(article) Coconut oil is not typically eaten in the Pacific 49:22: The Science of Oils and Nutritional Myths52:00: Biocolonization and the Exploitation of Traditional Foods(scientific journal) Ghana Medical Journal: Coconut oil and palm oil's role in nutrition, health and national development 54:23: Spiritual Colonization and Its Effects on Health58:37: The Importance of Diverse Perspectives in Healing01:02:45: Weaving Traditional Knowledge and Modern Practices(article) The history of using agave fibers in the Yucatan 01:08:14: The Role of Ancestors in Health and Healing01:12:36: Resurgence of Traditional Practices and Spirituality01:17:20: Abundance vs. Scarcity Mindset in Indigenous Cultures01:22:29: Community Building and Collective HealingFollow us on social:@pettyherbalist @bonesbugsandbotanyRate us to show your support! Thank You!#StayReady #BePetty***if you read this far, send me a dm @pettyherbalist for a shoutout!***
Matthew Restall is an historian and author of over forty books, focusing on the Spanish Conquest era in the Americas; on Aztec and Maya history; on the history of colonial Mesoamerica, primarily Yucatan but including Mexico, Guatemala, and Belize; on the historical African diaspora in the Americas; and on the history of popular music. Matthew is most recently the author of The Nine Lives of Christopher Columbus, the topic of and inspiration for this conversation. Finally, he is Edwin Erle Sparks Professor of History and Anthropology, and Director of Latin American Studies, at Pennsylvania State University. We discussed the phenomenon of “Columbiana,” the vast mythology that has befogged the history and biography of Christopher Columbus, the man, almost entirely for purposes that he himself would not have understood. His book, which I quite recommend, addresses nine such “lives” and the historical mysteries around them. We touch on the four of those that I thought would most appeal to longstanding and attentive listeners – his early life and his pitching for the funding for the “Enterprise of the Indies” – which are the first two lives, and the curious resurrection of Columbus in the 19th century as the founding “grandfather” of the United States, followed by his last “life” – so far – as the great hero of Italian-Americans. This last leads to a discussion of the perception of Columbus today. Along the way we go down numerous rabbit holes, including that there is, even today, a direct descendant of Columbus who bears the title “Admiral of the Ocean Sea.” Other relevant links Matthew Restall, The Nine Lives of Christopher Columbus History Impossible Podcast, “War for the Frontiers of History and America (w/ Jack Henneman of The History of the Americans)”: Apple and Spotify Samuel Eliot Morison, Admiral of the Ocean Sea: A Life of Christopher Columbus X – @TheHistoryOfTh2 – https://x.com/TheHistoryOfTh2 Facebook – https://www.facebook.com/HistoryOfTheAmericans
In this essay, Juan Carlos Mijangos Noh reflects on an experience of creating a microcosm of an anarchist community in a Yucatecan Maya Village in Mexico. The experience involved women students trained in a neoliberal university who, despite that, were able to perform in an anarchistic fashion. Juan Carlos Mijangos Noh is a full professor at the Autonomous University of Yucatan, Mexico. His most recent publications are: Creating an Anarchist Community: How can Students from a Neoliberal University Participate?, published by Anarchist Studies (https://journals.lwbooks.co.uk/anarchiststudies/vol-33-issue-2/); and The Canicab Charter: A Mayan Model for Data Governance, published by the International Council of Media Literacy (https://ic4ml.org/journal-article/the-canicab-charter-a-mayan-model-for-data-governance/). A longer version of this article appeared in Anarchist Studies 33.2 (2025). For a version of this podcast in Spanish, fast forward to 15.34 Anarchist Essays is brought to you by Loughborough University's Anarchism Research Group and the journal Anarchist Studies. Follow us on Bluesky @anarchismresgroup.bsky.social Our music comes from Them'uns (featuring Yous'uns). Artwork by Sam G.
Ep.202 is here! This is the episode all about BGGCon 2025. We tell you about the fun we had, the games we played, and plenty of other things. We then tell you about our next two conventions coming in the spring. We hope you enjoy it! Be sure to like, share, and subscribe! Topic: 11:50 Question: 37:29 Game Mentions: Here Lies, The Presence, Message in a Bottle, Battle for Rokugan, Wandering Towers, Red Letter Yellow Letter, Hercules Support: If you would like to help us improve our product, here's where you can do that! www.patreon.com/MalthausGames podpledge.com?p=3D8L1M1V4S7F8... ko-fi.com/malthausgames Sound Attributions: Something Elated by Broke For Free, Downloaded from freemusicarchive.org/music/Bro... Edits: Cut to length and Faded in. Heavy Happy With Drums by Ryan Cullinane, Downloaded from freemusicarchive.org/music/Ryan Cullinane/Heavy Happy With Drums – Beat Driven Productions – Heavy Happy With Drums Edits: Cut to length and faded out. Crowd in a bar (LCR recording) by Leandros.Ntounis, downloaded from freesound.org/people/Leandros... Edits: Cut to length, added vocals and own recorded drink making sounds. Vinyl_record_needle_static_01.wav by joedeshon, downloaded from freesound.org/people/joedesho... Edits: Cut to length, added to music and raised volume level. Hidden Wall Opening by ertfelda, downloaded from freesound.org/people/ertfelda... Edits: Adjust volume and cut to length added jungle sound and voice. Yucatan jungle.mp3 by folkart films, downloaded from freesound.org/people/folkart%... Edits: Adjust volume, cut to length, added door sound and voice. Footsteps, Concretem A.wav by InspectorJ, downloaded from freesound.org/people/Inspecto... Edits: Cut to length, adjusted volume, added jungle sounds and voice. Fantasy Sounds Effects Library, Ambience_Cave_00.wav by LittleRobotSoundFactory, downloaded from freesound.org/people/LittleRo... Edits: Cut to length, faded in, adjusted volume and added footsteps, jungle sounds, stone door, and voice. Game Show Theme Tune by FoolBoyMedia, downloaded from freesound.org/people/FoolBoyM... Edits: Cut to length, added vocals, adjusted volume. Audience, Theatre Applause.wav by makosan, downloaded from freesound.org/people/makosan/... Edits: Added music, added voice, cut to length and adjusted volume
Send us a textA global flood unlike any other, a covenant that anchors hope, and a cascade of questions modern listeners still ask—this conversation moves from the text of Genesis 6:17–21 into the texture of real life. We read the passage, sit with the gravity of mabul and kataklysmos, and consider what it means for God to sit as king over catastrophic waters while preserving life through a promise.We walk through the covenant with Noah and why its first mention shapes everything that follows. From there, we tackle the thorny logistics that critics raise and the curious love: How did the animals arrive? Why does the text say they came to Noah? Migration offers a living analogy, from birds navigating continents to a firsthand story of Yucatan flamingos that vanished days before a hurricane struck and returned after the coast cleared. The interplay of instinct, providence, and timing offers a fresh window on ancient claims.Capacity and kinds take center stage next. We explore the difference between “kinds” and modern species counts, the role of juvenile large animals, and how genetic diversity can flow from a common ancestral pair—think dogs ranging from coyotes to Great Danes. By framing the ark's volume in practical terms and acknowledging average animal size, the math becomes less mythic and more methodical. Finally, we consider survival across 150 days: hibernation and dormancy as built-in strategies that lower metabolic demands and point to a creation wired with contingency.Across the hour, the thread holds: judgment does not erase mercy; authority does not cancel compassion; preparation and obedience still matter when the sky hasn't opened yet. If you're drawn to Scripture, science questions, or the meeting point between them, this episode offers a steady, respectful path through debates and into hope. Listen, reflect, and share with someone who's asking the same questions. If this resonated, follow the show, leave a review, and pass it along to a friend who loves big ideas and clear answers.Support the showhttps://www.jacksonfamilyministry.comhttps://bobslone.com/home/podcast-production/
Mérida es famosa internacionalmente como la "Ciudad Blanca", un destino lleno de cultura, arquitectura colonial y una seguridad envidiable. Sin embargo, cuando el sol de Yucatán se oculta y la humedad de la selva invade las calles, despiertan leyendas ancestrales que han sobrevivido al paso de los siglos.En este episodio viajamos al corazón del Mayab para enfrentar a las entidades que sus habitantes respetan y temen por igual. Hablaremos de la seducción mortal de la Xtabay que acecha junto a las Ceibas, el lamento espectral de la Novia de Blanco que vaga sin descanso, y las travesuras —a veces peligrosas— de los Aluxes, los míticos guardianes del monte que exigen su tributo.¿Te atreverás a caminar solo por la noche sabiendo que en la penumbra no estás realmente solo?¡No olvides regalarnos tu like, suscribirte y comentar, eso ayuda muchísimo!YA DISPONIBLE EL CONTENIDO EXCLUSIVO EN PATREON:http://patreon.com/nochesdeterror* Suscripción desde 6 USD para acceder a todo el contenido exclusivo * Si te gusta este podcast y deseas apoyarnos a mejorar nuestro equipo o invitarnos unos tacos puedes apoyarnos en
Could Western Canada actually become the 51st State? In this episode, Dave and Candace dive deep into the rising conversation around Western separation and what it would really look like if Manitoba, Saskatchewan, Alberta, and B.C. joined the USA.The couple also reflects on their two-year adventure living in Mérida, Mexico, comparing the safety and lifestyle to back home, and Candace shares the insane story of how a stuck earring almost cost her her Mexican residency (and nearly her ear lobe!). Plus, Candace gives an update on her fitness competition journey, learning to pose, and finding her identity outside of being a mom and wife.Topics Covered:The "51st State": The reality of Western alienation and the logistics of separation.Moving to Mexico: Why the work is harder than the decision.Immigration Nightmares: The earring incident that nearly derailed everything.Fitness Journey: Competition prep, posing practice, and the gym community.Confessionals: Dave's exhausting week and the surprising side effect of quitting drinking.Links & Resources:Thinking of making the move south? Check out YPS.mx for properties in The Yucatan.Leave us a Voicemail:https://www.speakpipe.com/servingsundaysFollow us on Social Media:Candace Rae: @itscandaceraeDave Wheeler: @Wheelerj28Support the showFollow us on social media: Dave Wheeler Candace Rae
Mike talks all about his recent trip to Mexico, including all the donations of baseball equipment he was able to give to the boys in the Yucatan Peninsula thanks to listener donations. This and more on hour 2 of the Mike Boyle Restaurant Show!See omnystudio.com/listener for privacy information.
Darkness Radio presents The Pagoda: In The Presence Of Mystery (Sasquatch Investigations In Tennessee) with Cryptozoologists/ Investigators/ Documentarians/and Author, Janice Nolan and David Eller! David Eller has spent over 30 years as a cryptozoologist and monster hunter. His travels across North America, Canada, the Yucatan, and various European countries have resulted in numerous encounters with the paranormal and the unexplained. Born with a natural curiosity, he has spent a substantial portion of his years seeking answers to the most perplexing of questions. A well-known speaker, David regularly discusses his experiences and theories as a lecturer appearing on a quite a few podcasts, radio broadcasts, television news & talk shows, and at paranormal-themed conferences and events. His honest accounts of his personal encounters with the paranormal and the supernatural have made him a much sought-after speaker. Janice Nolan is a paranormal researcher who has focused on the phenomenon of Bigfoot creatures and dogmen for over 15 years. She worked in the field weekly, rattlesnake boots on the ground, for most of these 15 years and has had numerous encounters. She worked as a camera operator and lead investigator on a series of documentaries about these cryptids. An Auburn graduate she is a partner in PURSUE (Paranormal Unit for the Research & Study of Unexplained Events) as a researcher and documentarian. Janice is working on a number of related projects and documentaries with David Eller. David spent a year of his life in the woods of Tennessee compiling research on Bigfoot which eventually became this book, The Pagoda! On Today's Show, we talk to Janice and David about their joint research onto such Bigfoot topics as Bigfoot structures, Samurai chatter, whether Bigfoot is an animal or dimensional creature? and the conundrum of why other paranormal phenomenon is seen around Bigfoot! Get your copy of "The Pagoda..." here: https://pursueparanormal.com/the-pagoda-site/#buy-pagoda-book Find out more about David and Janice's work here: https://pursueparanormal.com/cryptozoology/ Make sure you update your Darkness Radio Apple Apps! and subscribe to the Darkness Radio You Tube page: https://www.youtube.com/@DRTimDennis There are new and different (and really cool) items all the time in the Darkness Radio Online store at our website! . check out the Darkness Radio Store! https://www.darknessradioshow.com/store/ #paranormal #supernatural #metaphysical #paranormalpodcasts #darknessradio #timdennis #davideller #janicenolan #thepagodainthepresenceofmystery #achronologicalnarrativeoftheeventssurroundingthediscoveryandsubsequentinvestigationofaseriesofsasquatchstructuresintennessee #pursueparanormal #tennessee #nashville #Cryptids #Cryptozoology #bigfoot #sasquatch #yeti #samuraichatter #phasingout #cairns #braiding #wolfspider #mothman #Aliens #UFO #UAP #Extraterrestrials #Alienspaceships #orangeorbs #portals #conspiracytheory
Darkness Radio presents The Pagoda: In The Presence Of Mystery (Sasquatch Investigations In Tennessee) with Cryptozoologists/ Investigators/ Documentarians/and Author, Janice Nolan and David Eller! David Eller has spent over 30 years as a cryptozoologist and monster hunter. His travels across North America, Canada, the Yucatan, and various European countries have resulted in numerous encounters with the paranormal and the unexplained. Born with a natural curiosity, he has spent a substantial portion of his years seeking answers to the most perplexing of questions. A well-known speaker, David regularly discusses his experiences and theories as a lecturer appearing on a quite a few podcasts, radio broadcasts, television news & talk shows, and at paranormal-themed conferences and events. His honest accounts of his personal encounters with the paranormal and the supernatural have made him a much sought-after speaker. Janice Nolan is a paranormal researcher who has focused on the phenomenon of Bigfoot creatures and dogmen for over 15 years. She worked in the field weekly, rattlesnake boots on the ground, for most of these 15 years and has had numerous encounters. She worked as a camera operator and lead investigator on a series of documentaries about these cryptids. An Auburn graduate she is a partner in PURSUE (Paranormal Unit for the Research & Study of Unexplained Events) as a researcher and documentarian. Janice is working on a number of related projects and documentaries with David Eller. David spent a year of his life in the woods of Tennessee compiling research on Bigfoot which eventually became this book, The Pagoda! On Today's Show, we talk to Janice and David about their joint research onto such Bigfoot topics as Bigfoot structures, Samurai chatter, whether Bigfoot is an animal or dimensional creature? and the conundrum of why other paranormal phenomenon is seen around Bigfoot! Get your copy of "The Pagoda..." here: https://pursueparanormal.com/the-pagoda-site/#buy-pagoda-book Find out more about David and Janice's work here: https://pursueparanormal.com/cryptozoology/ Make sure you update your Darkness Radio Apple Apps! and subscribe to the Darkness Radio You Tube page: https://www.youtube.com/@DRTimDennis There are new and different (and really cool) items all the time in the Darkness Radio Online store at our website! . check out the Darkness Radio Store! https://www.darknessradioshow.com/store/ #paranormal #supernatural #metaphysical #paranormalpodcasts #darknessradio #timdennis #davideller #janicenolan #thepagodainthepresenceofmystery #achronologicalnarrativeoftheeventssurroundingthediscoveryandsubsequentinvestigationofaseriesofsasquatchstructuresintennessee #pursueparanormal #tennessee #nashville #Cryptids #Cryptozoology #bigfoot #sasquatch #yeti #samuraichatter #phasingout #cairns #braiding #wolfspider #mothman #Aliens #UFO #UAP #Extraterrestrials #Alienspaceships #orangeorbs #portals #conspiracytheory
Ep.201 is live! Listen to us tell you all about The Gang, the cooperative poker game, and why we love it! We also tell you about some other classics games that have been influential to so many modern games! We end the show by telling you a classic that we missed out on. Be sure to like, share, and subscribe! Game: 11:28 Topic: 22:17 Question: 40:27 Game Mentions: Mafia, Werewolf, Risk, Clue, Cluedo, Betrayal at House on the Hill, Rummy, War, Hearts, Rook, Dominoes Support: If you would like to help us improve our product, here's where you can do that! www.patreon.com/MalthausGames podpledge.com?p=3D8L1M1V4S7F8... ko-fi.com/malthausgames Sound Attributions: Something Elated by Broke For Free, Downloaded from freemusicarchive.org/music/Bro... Edits: Cut to length and Faded in. Heavy Happy With Drums by Ryan Cullinane, Downloaded from freemusicarchive.org/music/Ryan Cullinane/Heavy Happy With Drums – Beat Driven Productions – Heavy Happy With Drums Edits: Cut to length and faded out. Crowd in a bar (LCR recording) by Leandros.Ntounis, downloaded from freesound.org/people/Leandros... Edits: Cut to length, added vocals and own recorded drink making sounds. Vinyl_record_needle_static_01.wav by joedeshon, downloaded from freesound.org/people/joedesho... Edits: Cut to length, added to music and raised volume level. Hidden Wall Opening by ertfelda, downloaded from freesound.org/people/ertfelda... Edits: Adjust volume and cut to length added jungle sound and voice. Yucatan jungle.mp3 by folkart films, downloaded from freesound.org/people/folkart%... Edits: Adjust volume, cut to length, added door sound and voice. Footsteps, Concretem A.wav by InspectorJ, downloaded from freesound.org/people/Inspecto... Edits: Cut to length, adjusted volume, added jungle sounds and voice. Fantasy Sounds Effects Library, Ambience_Cave_00.wav by LittleRobotSoundFactory, downloaded from freesound.org/people/LittleRo... Edits: Cut to length, faded in, adjusted volume and added footsteps, jungle sounds, stone door, and voice. Game Show Theme Tune by FoolBoyMedia, downloaded from freesound.org/people/FoolBoyM... Edits: Cut to length, added vocals, adjusted volume. Audience, Theatre Applause.wav by makosan, downloaded from freesound.org/people/makosan/... Edits: Added music, added voice, cut to length and adjusted volume
Ep.200 is live! Come take a listen as we tell you about Halloween Re-themes and what we think of holiday re-themes in general! Be sure to like, share, and subscribe! Game: 12:44 Topic: 19:44 Question: 34:52 Game Mentions: Boop, Patchwork, Tokaido, Escape: Curse of the Temple, Sagrada, Final Girl Support: If you would like to help us improve our product, here's where you can do that! www.patreon.com/MalthausGames podpledge.com?p=3D8L1M1V4S7F8... ko-fi.com/malthausgames Sound Attributions: Something Elated by Broke For Free, Downloaded from freemusicarchive.org/music/Bro... Edits: Cut to length and Faded in. Heavy Happy With Drums by Ryan Cullinane, Downloaded from freemusicarchive.org/music/Ryan Cullinane/Heavy Happy With Drums – Beat Driven Productions – Heavy Happy With Drums Edits: Cut to length and faded out. Crowd in a bar (LCR recording) by Leandros.Ntounis, downloaded from freesound.org/people/Leandros... Edits: Cut to length, added vocals and own recorded drink making sounds. Vinyl_record_needle_static_01.wav by joedeshon, downloaded from freesound.org/people/joedesho... Edits: Cut to length, added to music and raised volume level. Hidden Wall Opening by ertfelda, downloaded from freesound.org/people/ertfelda... Edits: Adjust volume and cut to length added jungle sound and voice. Yucatan jungle.mp3 by folkart films, downloaded from freesound.org/people/folkart%... Edits: Adjust volume, cut to length, added door sound and voice. Footsteps, Concretem A.wav by InspectorJ, downloaded from freesound.org/people/Inspecto... Edits: Cut to length, adjusted volume, added jungle sounds and voice. Fantasy Sounds Effects Library, Ambience_Cave_00.wav by LittleRobotSoundFactory, downloaded from freesound.org/people/LittleRo... Edits: Cut to length, faded in, adjusted volume and added footsteps, jungle sounds, stone door, and voice. Game Show Theme Tune by FoolBoyMedia, downloaded from freesound.org/people/FoolBoyM... Edits: Cut to length, added vocals, adjusted volume. Audience, Theatre Applause.wav by makosan, downloaded from freesound.org/people/makosan/... Edits: Added music, added voice, cut to length and adjusted volume
The US State Department has changed their safety ratings for Mexico. The only places in the country where, according to the US State Department, you can just go as freely as you might to, say, Washington, DC, would be Campeche and Yucatan. Everywhere else in Mexico it's suggested that you should “exercise increased caution.” Some places I love to go, like Jalisco, Baja California, Chiapas, and Queretaro, I'm told I should “reconsider travel.” And my beloved Michoacan and Guerrero are “do not travel” zones, according to the US State Department. So … what does this mean for gringx bartenders?Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto.Episode NotesThe cover to this episode is everything to me. The art is by Gilbert Hernandez — Beto, of Los Bros Hernandez, creators of the comics series Love and Rockets. When I was a 15- or 16-year-old kid, this comic book showed me that comics could tell any story. The magical realism that Beto and his brothers Jaime and Mario depicted in Mexico and Southern California stuck with me. I think a lot of the joy I feel when I'm traveling in rural Mexico now is the discovery of images that they planted in my teenage brain. I was a comics geek growing up — mainly Marvel with a bit of DC on the side. Then some of the alternative superhero stuff when that started popping in the 1980s. But Los Bros Hernandez showed me a whole different world. That realization of the broader stories that could be told through the medium didn't redirect the trajectory that I was on in the business side of comics. I landed at Marvel when I was 21 years old, where I made so many friends who are still friends to this day. The angry, sarcastic Greg Wright was one of those friends — is one of those friends, though now he's neither angry nor sarcastic having become a gentle and loving father who now goes by the more gentle and loving name Gregory Wright. Gregory stepped up to color this amazing Beto art.And the initial reason for commissioning the art? Since 2021, the National Museum of Mexican Art has welcomed me to help organize their annual spirited fund-raiser, Copitas de Sol. I get to drag in a bunch of spirits brands and a bunch of restaurants and bars, and I get to commission art like this. This cover will be one half of the poster for next year's Copitas de Sol, which will occur some time in August. And wait until you see the second half!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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
On her way to Costa Rica, Sandra was pushed out of a plane and instead landed with a handsome stranger, Gabriel, in the Yucatan peninsula. Gabriel claims he needs Sandra's help to find the treasure of the Jaguar King. His searching brings them to the ruins of the Mayan city Chichen Itzá.This story is in the third person and present tense. Important vocabulary in the story includes: “tesoro” (treasure),“coquetear” (to flirt), “jalar” (to pull), and “trono” (throne).No matter where you are in your language journey, stories will help you on your way. You can find a transcript of the story and read along at https://smalltownspanishteacher.com/2025/09/22/simple-stories-in-spanish-la-aventura-de-la-vida-parte-2/ Find part 1 here: https://smalltownspanishteacher.com/2025/09/02/simple-stories-in-spanish-la-aventura-de-la-vida-parte-1/ ¡Muchas gracias por escuchar! Thank you for listening, and a HUGE thank you for your support. I really enjoy creating and sharing simple, comprehensible stories in Spanish. If you would like to help me in that endeavor, consider buying me a taco at https://www.buymeacoffee.com/SpanishTeacher . You can also find me on Venmo and PayPal @Small Town Spanish TeacherSupport the show
Ep.199 is here! Come listen as we tell you all about the many games we played at JenCon2025, plus all the adventures we went on! Be sure to like, share, and subscribe! Game: 08:30 Topic: 42:39 Question: 48:15 Game Mentions: Satchel Quest, 23 Knives, Whale Riders, Marvel:Remix, Earth, Emerald Skulls, The Gang, Brass:Birmingham, The Great Split, Red Letter Yellow Letter, Rapid Dungeon, Dice Cards, Hot Steak, Ito, Two Rooms and a Boom, Werewolf in the Dark, Ready Set Bet, Quacks of Quedlinburg Support: If you would like to help us improve our product, here's where you can do that! www.patreon.com/MalthausGames podpledge.com?p=3D8L1M1V4S7F8... ko-fi.com/malthausgames Sound Attributions: Something Elated by Broke For Free, Downloaded from freemusicarchive.org/music/Bro... Edits: Cut to length and Faded in. Heavy Happy With Drums by Ryan Cullinane, Downloaded from freemusicarchive.org/music/Ryan Cullinane/Heavy Happy With Drums – Beat Driven Productions – Heavy Happy With Drums Edits: Cut to length and faded out. Crowd in a bar (LCR recording) by Leandros.Ntounis, downloaded from freesound.org/people/Leandros... Edits: Cut to length, added vocals and own recorded drink making sounds. Vinyl_record_needle_static_01.wav by joedeshon, downloaded from freesound.org/people/joedesho... Edits: Cut to length, added to music and raised volume level. Hidden Wall Opening by ertfelda, downloaded from freesound.org/people/ertfelda... Edits: Adjust volume and cut to length added jungle sound and voice. Yucatan jungle.mp3 by folkart films, downloaded from freesound.org/people/folkart%... Edits: Adjust volume, cut to length, added door sound and voice. Footsteps, Concretem A.wav by InspectorJ, downloaded from freesound.org/people/Inspecto... Edits: Cut to length, adjusted volume, added jungle sounds and voice. Fantasy Sounds Effects Library, Ambience_Cave_00.wav by LittleRobotSoundFactory, downloaded from freesound.org/people/LittleRo... Edits: Cut to length, faded in, adjusted volume and added footsteps, jungle sounds, stone door, and voice. Game Show Theme Tune by FoolBoyMedia, downloaded from freesound.org/people/FoolBoyM... Edits: Cut to length, added vocals, adjusted volume. Audience, Theatre Applause.wav by makosan, downloaded from freesound.org/people/makosan/... Edits: Added music, added voice, cut to length and adjusted volume
Sandra is a Spanish teacher on her way to Costa Rica for a much needed vacation. But Sandra's plans are interrupted when a handsome stranger pushes her out of the airplane over the Yucatan peninsula of Mexico. Now she is in for the adventure of her life.This story is in the third person and present tense. Important vocabulary in the story includes: “asiento” (seat),“avión” (plane), “pasillo” (aisle), “agarra” (grab) and “refugiar” (to take shelter).No matter where you are in your language journey, stories will help you on your way. You can find a transcript of the story and read along at https://smalltownspanishteacher.com/2025/09/02/simple-stories-in-spanish-la-aventura-de-la-vida-parte-1/ ¡Muchas gracias por escuchar! Thank you for listening, and a HUGE thank you for your support. I really enjoy creating and sharing simple, comprehensible stories in Spanish. If you would like to help me in that endeavor, consider buying me a taco at https://www.buymeacoffee.com/SpanishTeacher . You can also find me on Venmo and PayPal @Small Town Spanish TeacherSupport the show
In this episode, the Seven Ages team begins the conversation with news concerning the discovery of the Petralona skull in a cave complex in Greece. The team is then joined by returning guest James Chatters to discuss the Hoyo Negro site in Quintana Roo, Mexico. This enigmatic submerged site not only holds the remains of several new species of ground sloth but also the remains of a young girl named "Naia", the oldest (13,000 BP) complete human remains in the western hemisphere. Dr. James Chatters earned his PhD in Anthropology from the University of Washington in 1982. He is an archaeologist and paleontologist who has discovered and investigated many of North America's earliest human skeletons. Best known for the 1996 discovery of Kennewick Man and ongoing work at the Hoyo Negro Site in the Yucatan of Mexico, he has also done extensive work in hunter-gatherer prehistory in the western US, macroevolutionary theory, palynology, and late Pleistocene mammals, most notably ground sloths. Image Credit: Paul Nicklen / Hoyo Negro Project News Link: Petralona Skull Music in this Episode: Scott Buckley - Sanctum Seven Ages Official Merchandise Instagram Facebook Seven Ages Official Site Patreon Seven Ages YouTube Guest Links Hoyo Negro Official Site
Sarah Penrod is a former private chef to Texas' biggest names, a recurring Food Network personality, and the one-time Texas Ambassador to the White House's Chefs Move to Schools program—where she heroically tried (and sometimes failed) to convince kids to swap Cheetos for carrots. She's the creator of Urban Cowgirl, one of the largest Texas recipe blogs in the world, a bestselling cookbook of the same name, and is usually found wandering the Yucatan studying barbecue and outdoor cooking beyond the limits of US traditions. These days, she's found on Instagram dropping barbecue wisdom, weeknight recipes with main character energy, and plenty of laughs for home cooks who believe brisket counts as a love language.
We're back with more adventures from retired USFWS pilot biologist Fred Roetker! This episode is highlighted by memorable observations, including a wolverine, barren ground grizzlies, expansive beaver ponds, a military intercept in Mexico, and a rare sighting of the elusive prairie skinny dipper! Fred concludes with sage advice for young people looking to enter the waterfowl profession, and DU extends a sincere “thank you” to Fred and his fellow pilot biologists!Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org
Retired USFWS pilot biologist Fred Roetker reflects on his 32-year career of surveying ducks and geese across North America and shares stories of the places he saw, people he met, and experiences he amassed over that time. With nearly 500,000 air miles to his credit, ranging from the Yucatan to the Arctic Circle, some say that Fred has seen more waterfowl habitat than anyone else in North America. After listening to his stories, they might be right!Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org
L'un des explorateurs français les plus prolifiques est aussi l'un des moins connus : et pourtant, Désiré Charnay reste l'homme qui découvrit les merveilles archéologiques du Yucatan. Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
Come along as we sit down with our friend and guide Susana to uncover the many treasures of the Yucatán Peninsula. We dive into the stories behind Mérida's grand European-style mansions built during the henequén boom, and we share why this crop shaped the region's fortunes. You'll also hear about ancient Maya archaeological sites, hidden cenotes perfect for a refreshing swim, and the incredible local dishes you can only truly experience here. Whether you're curious about Mexico's cultural diversity or dreaming of your next adventure, this episode will inspire you to discover Yucatán for yourself.Susana Ojeda Orranti, originally from Guanajuato, Mexico, has developed a distinguished career in tourism and environmental conservation across several regions, including Baja California Sur, Yucatán, and Guanajuato. She has served as a university professor, specializing in tourism studies and heritage interpretation. In the academic sphere, her research has focused on the traditional and festive culinary practices of Guanajuato.For more than a decade, Susana has also worked as a cultural and nature tourism guide with Cacomixtle, her family's business. Her expertise spans mining history, regional gastronomy, hiking, and mountain biking, reflecting her commitment to sharing Mexico's rich cultural and natural heritage with visitors.Key Takeaways:Discover why Mérida's architecture looks so European and what the henequén industry meant for the region.Learn about the most impressive archaeological sites beyond Chichén Itzá, including hidden gems you may not have heard of.Get a taste of Yucatán's unique cuisine—from cochinita pibil to agua de chaya—and why it's worth the trip alone.Relevant Links And Additional Resources:The Best Cenotes Near Playa Del CarmenVisit Chichen Itza in Yucatan, Mexico (YouTube Video)Follow Cacomixtle Guanajuato on InstagramConnect with Susana on FacebookVisit Susana's website and learn more about GuanajuatoBoost your confidence in real-life Spanish conversations with our Spanish Immersion RetreatsLevel up your Spanish with our Podcast MembershipGet the full transcript of each episode so you don't miss a wordListen to an extended breakdown section in English going over the most important words and phrasesTest your comprehension with a multiple choice quizIf you enjoy Learn Spanish and Go, please consider subscribing, rating, and reviewing our podcast on Apple Podcasts, Spotify, Google Podcasts, or Pandora. This helps us reach more listeners like you. ¡Hasta la próxima!Support the show
© 2020-2026 Ivy Podcast Discovery LLC
