Podcasts about yucatan

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

This week we've got a question about choosing favourites and why it's so hard to pick a favourite game. We share first thoughts on Tea Witches from The Op and then review two games, Reign of Dragoness from Grandpa Beck's Games and Ahau: Rulers of Yucatan from Grand Gamers Guild. Tabletop Bellhop Gaming Podcast Episode 283, was recorded on September 24th, 2025. We usually record Wednesdays at 8 PM Eastern at https://www.twitch.tv/tabletopbellhop . Find full, detailed show notes at https://tabletopbellhop.com/podcast/ep283/ Disclosure: Links may be affiliate links. As an Amazon Associate, we earn from qualifying purchases. Games mentioned may be review copies provided by publishers. (00:00:00) Checking In (00:02:05) Announcement We messed up, The Shackleton Series from Escape Mail contains up to 720 minutes of play not over 700 hours as we said last episode. Either way you can still save 10% off with our code BELLHOP https://collabs.shop/sbvg4b (00:02:43) Ask the Bellhop Send your questions to: Questions@tabletopbellhop.com (00:37:56) The Bellhop's Tabletop (00:46:25) The Game Room - Reign of Dragoness Review Check out all of Grandpa Beck's Games. Use BELLHOP to save 15%: https://www.grandpabecksgames.com/collections/all?sca_ref=9131133.6jeLXLbaBX Pick up Reign of Dragoness: https://www.grandpabecksgames.com/products/reign-of-dragoness?sca_ref=9131133.6jeLXLbaBX Check out our Skull King Review on Tabletop Bellhop Ep 263: https://tabletopbellhop.com/podcast/ep263/ Pick up Skull King: https://www.grandpabecksgames.com/products/copy-of-skull-king%C2%AE?sca_ref=9131133.6jeLXLbaBX (01:05:09) The Game Room - Ahau: Rulers of Yucatán Review Check out our Ahau unboxing video on YouTube: https://youtu.be/7ouO67lHtP8?si=a6DQtRRxxAcukp3w Pick up Ahau on Amazon: https://amzn.to/4my6fZa Or direct from Grand Gamers Guild: https://grandgamersguild.com/products/ahau Check out our other Grand Gamers Guild Content (there's lots): https://tabletopbellhop.com/search/?q=Grand%20Gamers%20Guild (01:27:37) Closing the Doors TIP THE BELLHOP: Get bonus content by becoming a Patron: https://www.patreon.com/tabletopbellhop Shop Tabletop Bellhop merch https://tabletopbellhop.com/merch Buy us a coffee https://ko-fi.com/tabletopbellhop FIND US: Webpage: https://tabletopbellhop.com Discord: https://discord.tabletopbellhop.com Blue Sky: https://bsky.app/profile/tabletopbellhop.com Instagram: https://www.instagram.com/tabletopbellhop/ Facebook: https://www.facebook.com/tabletopbellhop/ YouTube: https://www.youtube.com/tabletopbellhop Twitch: https://twitch.tv/tabletopbellhop

Cancillería activa asistencia consular tras ataque en iglesia de Michigan Iglesia Católica llama a las familias a acompañar a los hijos en el mundo digitalDetectan 39 nuevos casos de gusano barrenador en YucatánMás información en nuestro podcast

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

Suman 13 muertos por explosión de pipa en puente La Concordia, 40 siguen hospitalizados  Efectivos federales aseguran 180 mil litros de huachicol en Yucatán  Ataques israelíes en Gaza dejan al menos 32 muertos, entre ellos 12 niños  Más información en nuestro podcast

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 

This is a JenCon Preview! Hayley had a gum graft surgery this week and Delton contracted Covid, so the episode will be delayed until everyone is back on their feet. Hope you enjoy this small preview of the game talk to come! 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

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.

Yucatán es un estado donde el pasado maya sigue vivo en su lengua, sus costumbres y sus ciudades ancestrales. Entre selvas, cenotes y mares turquesa, Yucatán guarda vestigios imponentes como Chichén Itzá y Uxmal, y una riqueza cultural que se refleja tanto en su gastronomía, como sus fiestas y sus vastas leyendas. 

Ep.198 is here! Come listen to us talk about the fun game of Llama Land, before telling you about the 5 Love Languages of Board Games! We end by telling you our favorite game we have gifted someone! Be sure to like, share, and subscribe! Game: 14:40 Topic: 28:16 Question: 38:15 Game Mentions: War of the Ring 2e, Barenpark, Sushi Go, Ticket to Ride 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

Colocan antimonumento en apoyo a Palestina en CDMX Muere el poeta y gestor cultural Antonio Calera en YucatánEU: protestas contra manipulación de mapas electoralesMás información en nuestro podcast

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

Presas del país reportan un 50% de llenado: Conagua  Alerta en Yucatán por Marea Roja se prohíbe pesca y meterse al mar  Papa León XIV pide oraciones por la paz en el mundo  Más información en nuestro podcast

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.

Ep.197 is live! We discuss the great game of SETI before diving into the topic about space exploration and colonialism. We discuss lots of ideas, food for thought, and hopefully it's an interesting conversation for you as well. We then end the show telling you what's for dinner, because it was dinner time and we were needing brain fuel. Be sure to like, share, and subscribe! Game: 9:54 Topic: 26:12 Question: 48:45 Game Mentions: Mombasa, Settlers of Catan, John Company, Spirit Island, Civilization, 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

Why Americans are Moving to Mexico In recent years, there's been a notable surge in Americans purchasing real estate in Mexico. This trend driving Americans to move to Mexico This trend is driven by various factors, including Mexico's appealing climate, diverse culture, and relatively lower cost of living. We will present why Americans are increasingly drawn to Mexican real estate, the legalities involved, and the potential benefits and challenges they may face. Where do Americans Live in Mexico With its stunning beaches, lush mountains, and temperate climate, Mexico offers a diverse range of environments to suit various preferences, from serene beachfront properties to bustling urban apartments. • Mexico City: As the capital and largest city, Mexico City offers a vibrant urban environment with rich cultural history, arts, and an international community. The weather is pleasant year-round because of the high elevation. • Lake Chapala and Ajijic: This area is particularly popular among US and Canadian retirees for its mild climate, scenic beauty, and established expat communities. • Playa del Carmen and the Riviera Maya: Known for stunning beaches and a more relaxed lifestyle compared to Cancun, this area is popular among younger expats and digital nomads. • San Miguel de Allende: Known for its colonial architecture and artistic community, San Miguel de Allende in the state of Guanajuato is a UNESCO World Heritage site and attracts many expats for its beauty and cultural richness. • Puerto Vallarta and Riviera Nayarit: These coastal areas are favored for their beautiful beaches, resort-style living, and active expatriate communities. • Merida: The capital of Yucatan, known for its colonial architecture, safety, and proximity to Mayan ruins and cenotes, attracts expats interested in a blend of modern amenities and historic charm. • Tijuana and Baja California: Proximity to the US border makes cities in Baja California attractive for those who wish to stay close to the US, offering a lower cost of living along with beachfront living. The states of Sonora, Chihuahua, Coahuila, Nuevo Leon, and Tamaulipas also boarder the US. Affordable Living in Mexico In general, the cost of living Mexico is about one third as much as it is in the US. This is one of the primary attractions for Americans to move to Mexico. Overall Cost of LivingThe cost of living in Mexico is about one third to one quarter In the US, for a family of four, the average total cost of living, including rent, is about $7,400 per month, while for a single person, these costs are approximately $3,300. These figures can vary based on factors like food, housing, transportation, and personal care expenses. These costs vary greatly depending on where you living, your life style, and if healthcare is covered by your employer. Here are some estimated costs of living in different Mexican cities. These are the monthly costs in US dollars for one person with a modest, average Mexican lifestyle: • Mexico City: $1,000• Los Cabos: $900• Cancun: $850• Monterrey: $800• Tijuana: $775• Guadalajara: $750• Hermosillo: $750• Chihuahua: $725• Querétaro: $725• San Luis Potosi: $700• Puebla: $700• Toluca: $690• Michoacán: $690• Aguascalientes: $675• Cuernavaca: $675• Merida: $675• Nayarit: $660• Morelia: $660• Acapulco: $650• Veracruz: $650• Durango: $650• Zacatecas: $640• Oaxaca: $625• Yucatan: $600• Chiapas: $600• Tabasco: $590• Campeche: $580• Hidalgo: $575• Guerrero: $550 US expats may desire a higher lifestyle than a typical Mexican average. Americans may have additional costs such as travel back to the US and medicare. The cost of living across Mexico can range from $500 – $2,000 per month. A comfortable life in Mexico, including renting a one-bedroom apartment with air conditioning in a good location, can typically be achieved with a monthly budget of about $1,200. This budget includes other expenses like utilities, internet, mobile phone, food, transportation, entertainment,

Ep.196 is here! Come listen as we talk about another trick taking game by Taiki Shinzawa; No Loose Ends. We tell you all about the game before diving into a topic about how small changes make new games. We end the show by telling you two movies that didn't hold up! It's a fun episode, so be sure to like, share, and subscribe! Game: 12:23 Topic: 27:22 Question: 39:25 Game Mentions: Sail!, Ghosts of Christmas, 9Lives, Charms, Inflation, Tower Chess, Cinderella's Dance, Pin Combi Trio, Planet Etuc 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

"Alberto el Musical" recibe carta de despecho de abogados debido a propiedad intelectual de Juan Gabriel. Comunicado Lizaldi debido a problemas en Mérida Yucatan.See omnystudio.com/listener for privacy information.

Ep.195 is live! Come listen to our in-flight announcement as well tell you all about Sky Team! We then go radio silent as we discuss games that function without traditional communication. Finally, we nail the landing by telling you what songs we want to play on the theremin. Be sure to like, share, and subscribe! Game: 14:13 Topic: 28:54 Question: 48:40 Game Mentions: Sail! Escape: Curse of the Temple, Magic Maze 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

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

Alerta en Ciudad Valles por creciente del río Maitines en SLP Cae Matías del Hoyo, presunto sicario que operaba en IztapalapaEU acelera construcción de 43 km de muro fronterizo en ArizonaMás información en nuestro podcast

Ep.194 is here! Come listen as we try out our first go at an 18XX game. The genre all about trains and stock markets. We dive into our experience playing Shikoku 1889 before discussing the topic of economy manipulation. We end telling you what's coming up for Delton's birthday. Be sure to like, share, and subscribe! Game: 8:16 Topic: 34:03 Question: 48:16 Game Mentions: Pipeline 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

Dr. Ken Seligson is a anthropological archaeologist studying human-environment relationships in the northern Maya lowlands of the Yucatan Peninsula. Specifically, his research has focused on understanding changing resource management practices related to the production of burnt lime in the hilly Puuc region of the Yucatan. Ken is currently an Associate Professor in the Department of Anthropology at California State University Dominguez Hills. One of the things that he enjoys most about his research is bringing students to the field for hands-on learning opportunities and new cultural experiences.

Ep.193 is live! Come listen as we tell you all about Yokohama and the interesting playstyle it brings. We then tell you about reactivity in games and how we feel about games that need reactions during play. We end the episode telling you about the summer movie releases that we are most excited for. Be sure to like, share, and subscribe! Game: 7:12 Topic: 20:22 Question: 34:02 Game Mentions: Gugong, Magic: The Gathering, Netrunner, 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

When you think of Mexican or Tex Mex foods is it guacamole or tacos? Sommelier Jacqueline Coleman introduces us to Chef Lori Dumm. She takes us beyond these foods to new and exciting flavors. She uses the foods of the Yucatan, bringing great tastes to her vegetarian meals. She also gives us her secrets to creating flavor in our own meals. Jacqueline also talks about Mexican wines. Tune into Food News and Views podcast on all major sites.

Tom from The Eye of Jupiter dives into Yucatán's wildest whispers—cryptic legends, cursed winds of Mal Vientos, trickster duendes, and deep Olmec cave systems that might just breathe. Funny, freaky, and full of hidden heat. Strap in—we're spelunking into the strange.// GO WATCH THE EYE OF JUPITER on YOUTUBE NOW! ☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️☂️ALERT OPERATIONS: CRYPTID WARFARE GET CLEAN: DETOX AND MAKE KIDS HEALTHY AGAIN// // GET 15% OFF AT CHECK OUT USING "PARANOI" at FLAVORS OF THE FOREST⬆️⬆️⬆️// STRUGGLING WITH MENTAL HEALTH? GET $50 OFF  YOUR NEXT LIFE CHANGING TREATMENT AT MENTAL WARIOR by Dr Atwell& VISIT ParanoiRadio.com ☂️

Mike has fished the saltwater flats of Belize, Christmas Island, Cuba, the Yucatan, and the Florida Keys. The techniques and methods he's learned along the way are invaluable. Join us as Mike shares what he's learned about fly fishing the flats, including tackle, knots, casting, presentation, tactics, and much more.

Tal vez sea una advertencia del más allá, o quizá una manifestación del dolor que nunca encontró consuelo. Lo cierto es que, para los izamaleños, hay calles por las que no se camina de noche. Y casas, como aquella, que jamás se olvidan

Selon l'équipe humanitaire des Nations unies, plus d'une centaine de femmes enceintes ou allaitantes ont été expulsées vers le pays ravagé par la violence des gangs en un mois. En moyenne,30 femmes enceintes ou qui allaitent sont expulsées chaque jour depuis la République dominicaine vers Haïti selon l'organisation internationale pour les migrations et les autorités haïtiennes. Face à cette augmentation, l'ONU fait part de sa « profonde inquiétude » et dénonce une « violation des normes internationales ».  Le président dominicain Luis Abinader a fait de la lutte contre l'immigration haïtienne l'une de ses priorités. Début avril 2025, il a pris 15 mesures pour renforcer les contrôles. Les autorités demandent désormais leurs papiers à tout étranger qui vient se faire soigner dans un hôpital, et ceux qui n'ont pas de carte de séjour sont expulsés. En tout, près de 20 000 personnes ont été expulsées via la frontière terrestre en un mois. Mike Lafaille fait rayonner la cuisine haïtienne au CanadaPlus qu'un simple restaurant, le chefMike Lafaille a voulu faire de son établissement Kwizinn un « endroit pour manger et se rassembler autour de la culture haïtienne », et un lieu de rencontre sa communauté au Canada. Arrivé à Montréal en 2011, il a d'abord eu du mal à trouver du travail en raison d'une maladie dégénérative qui lui fait perdre la vue petit à petit. Il décide alors d'ouvrir son propre restaurant et de former seul à la cuisine. Nafi Alibert nous raconte son histoire.  Les librairies ont le vent en poupe en ColombieSelon un rapport de la Chambre du Livre qui signale que 22% des librairies du pays ont ouvert depuis 2020. « À l'issue de la pandémie, on a constaté un intérêt renouvelé des gens pour les livres papiers et les lieux de rencontre », explique la libraire Consuelo Gaitan. Avec 3,7 livres par an en moyenne, les Colombiens restent néanmoins de « petits » lecteurs, et pour les attirer les librairies doivent aussi se transformer en espaces d'échange et de réunion. Le reportage à Bogota de Marie Eve Detoeuf. El Salvador : le Parlement adopte une loi contre les « agents de l'étranger »La loi voulue par le président Nayib Bukele instaure une taxe de 30% sur les dons aux ONG, qui devront s'enregistrer comme « agents de l'étranger ». « Quels objectifs peut avoir un gouvernement pour stigmatiser les organisations de la société civile, si ce n'est générer un climat hostile et justifier la persécution voire la proscription de ces organisations ? » s'interroge le journal Prensa Grafica dans son éditorial.  Le journal cite les exemples du Venezuela et du Nicaragua, où des lois similaires ont servi ces dernières années à affaiblir les organisations qui contrôlaient les abus de pouvoir, et censurer, voire fermer les médias de communication qui recevaient des financements internationaux. Le Mexique sous le choc après l'assassinat de deux proches collaborateurs de la maire de Mexico. La photo de la voiture criblée de balles de Ximena Guzman s'affiche en Une de tous les journaux. La secrétaire personnelle de la maire de Mexico Clara Brugada et un conseiller, José Munoz, ont été assassinés «de sang-froid», titre le journal La Prensa. Un double meurtre en pleine rue et en pleine heure de pointe, à interpréter comme un « message direct » selon El Diario de Yucatan, qui publie un dessin ironique où l'on peut lire « ce n'est pas une exécution, c'est le crime organisé qui a voté par anticipation», en référence aux élections judiciaires prévues le 1er juin 2025. Le journal Excelsior rappelle que cela faisait 30 ans qu'un assassinat politique ne s'était plus produit dans la capitale du pays, preuve selon le quotidien de l'avancée de la violence liée au crime organisé.L'avancée de la violence au Mexique affecte même les animauxPlus de 700 animaux vont devoir quitter le sanctuaire Ostok, dans l'État du Sinaloa, à cause de la violence qui met en danger leur vie et celle des employés de ce refuge. La région est le théâtre d'une guerre intestine et meurtrière entre des factions du cartel de Sinaloa. Lundi, une centaine d'éléphants, de lions, de tigres du Bengale, de primates ou encore d'hippopotames, pour la plupart d'anciennes mascottes de narcotrafiquants ou bêtes de cirque, ont quitté ce refuge vers une autre réserve située à 200 km plus au sud. Cette caravane « est une arche de Noé du XXIème siècle, qui ne fuit pas le déluge, mais la violence humaine », explique le directeur du refuge au journal el Universal, en référence aux menaces et aux agressions à main armée subies par son équipe.

Ep.192 is live! Come listen as we talk about Nekojima! We tell you all about it before talking about preferences between co-op and competitive versions of game. We then tell you about our hot girl summer plans! It's a fun episode with a lot of insight into how we think! Be sure to like, share, and subscribe! Game: 7:55 Topic: 19:57 Question: 36:01 Game Mentions: Spirit Island, 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 once-mighty Maya civilization—with populations LARGER than today's Yucatan—faced apocalyptic collapse in the 10th century. As unprecedented drought persisted, desperate nobles demanded increasingly extreme blood sacrifices while peasants abandoned a system clearly abandoned by the gods. The priests, whose calendar had predicted this cycle of rise and fall, watched helplessly as city-states waged total wars of annihilation. A haunting glimpse into what civilizational collapse truly looks like. SPONSORS: NetSuite:  More than 41,000 businesses have already upgraded to NetSuite by Oracle, the #1 cloud financial system bringing accounting, financial management, inventory, HR, into ONE proven platform. Download the CFO's Guide to AI and Machine learning: https://netsuite.com/102 Shopify: Shopify powers millions of businesses worldwide, handling 10% of U.S. e-commerce. With hundreds of templates, AI tools for product descriptions, and seamless marketing campaign creation, it's like having a design studio and marketing team in one. Start your $1/month trial today at https://shopify.com/cognitive -- LINKS: Link to my second podcast on world history and interviews:    / @history102-qg5oj   Link to my Twitter-https://twitter.com/whatifalthist?ref... Link to my Instagram-https://www.instagram.com/rudyardwlyn... -- Bibliography: Fire and Blood by Fehrenbach Epic Mexico by Rugely Rise of the West by McNeil 1491 by Mann Fifth Sun by Camilla Townsend A History of Latin America by Hubert Herring Why Nations Fail by Robinson and Acemoglu Empires of the Atlantic World by Elliot The Story of the Americas by Leland Dewitt Baldwin Atrocities by Matthew White The Ancient Sun Kingdoms of the Americas by Hagen Nine Nations of North America by Garreau Sapiens by Yuval Noah Harari The Decline of the West by Spengler Our Oriental Heritage by Will Durant The Soul of India by Amaury de riencourt Masks of the Gods volume 1 and 2 by Joseph Camble The Year 1000 by Valerie Hansen War Before Civilization by Lawrence Keeley The Day Before Yesterday Tamim Ansary Spiral Dynamics by Beck Sex and Culture by JD Unwin The Explanation of Ideology by Emmanuel Todd The 3D Gospel by Georges Don't Know Much about Mythology by Ken Davis

"Bitter" Truths, Big Beers, and Bold MovesThis week, we crack open a triple dose of hop-fueled commentary, brewery gossip, and World Beer Cup bombshells. We even got a little salty—literally.In Beers of the Week we pay tribute to a fallen Georgia brewer with Jekyll Brewing's Big Creek Kölsch. Jekyll, a longtime staple with both supporters and haters, is set to shut down all locations on Mother's Day. We dove deep into their history, rise, Kickstarter roots, and the harsh economics of brewery expansion in a post-industrial park taproom era.Then came the ESB talk. What the heck is an ESB anyway? Brian broke down the style—medium malt, medium hop, and no, it's not actually that bitter. We dug into the surprising World Beer Cup win: Sierra Nevada Pale Ale taking gold in the American ESB category. Wait, what? Pale Ale is an ESB now? According to the new guidelines, apparently so. The lines blur, styles evolve, and Brian drops knowledge.Speaking of the World Beer Cup, Georgia showed up big: 6 breweries, 9 medals. New Realm, Bold Monk, Wild Heaven, and others brought home serious hardware. We raised a glass to our local heroes and called out a few surprise absences (no Creature Comforts?).Economic chatter followed, and for once, the news wasn't all doom and gloom. The U.S. beer industry contributed over $470 billion in 2024, thanks to jobs, taxes, and of course, your favorite six-packs. But challenges remain—Tilray teeters on delisting, and even success stories sometimes mask hard decisions behind closed taproom doors.And finally, Tecate went weird: a salty light lager made with Gulf of Mexico water, available only on a floating bar off the Yucatan. No, really.So whether you're crushing cream ales with bourbon chasers, debating beer style semantics, or lamenting your favorite brewery's closure, this week's episode has you covered.Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

Ep.191 is here! Come listen to us discuss Carnegie, a game we just acquired and played recently. We then dive into a topic about the question of when one should leave certain history out of a game. We end by telling you the name of our public libraries growing up! Be sure to like, share, and subscribe! Game: 9:40 Topic: 17:50 Question: 38:36 Game Mentions: Puerto Rico, Mombasa, Skymines 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

Joaquín Díaz Mena, gobernador de Yucatan

Ep.190 has arrived! We are back from Japan with games to discuss, topics to cover, and some drinks to share! This episode is all about Whale to Look from Oink Games and deduction turned working memory. We are glad to be back and hope you enjoy! Please like, share, and subscribe! Game: 6:56 Topic: 14:52 Question: 36:22 Game Mentions: High Society, Let's Make a Bus Route, Metro X, Giberrers, Copy Cat Meow, Tower Chess, Scout 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

Tenemos el chisme de lo que paso con William Levy. Disfruten la ciudad que esta vacío. Hubo una pelea entre turistas en Yucatan. Chisme en relación con Alejandro Bisoño.See omnystudio.com/listener for privacy information.

Send us a textExploring Expat Life in Mexico with Jen from ExpatsiIn this episode of the Truly Expat Podcast, hosts Rachel and Paula talk with Jen from Expatsi about her experience living as an expat in Mexico. Jen shares her journey from Alabama to Merida, Yucatan, detailing the factors that influenced her decision, including the cost of living, safety, and cultural aspects. The discussion covers practicalities like visas, healthcare, and the ease of integrating into local communities. Jen also dispels common misconceptions about Mexico and offers insights into daily life, highlighting the benefits of a lower cost of living, vibrant culture, and the friendliness of the local people.00:00 Introduction and Guest Welcome00:59 Jen's Journey to Mexico02:21 Settling in Mexico04:51 Building a Community10:11 Cost of Living in Mexico12:36 Healthcare and Insurance Challenges21:20 Visa and Residency Process24:57 Planning a Trip to Belize25:53 Visa and Residency Options in Mexico26:44 Transportation in Mexico27:56 Exploring Oaxaca32:00 Daily Life and Cost of Living in Mexico35:55 Learning Spanish in Mexico38:39 Crime and Safety in Mexico41:58 Advice for Moving to Mexico45:36 Conclusion and Final ThoughtsGet in touch with Jen at ExpatsiWebsite: https://expatsi.comTikTok: https://www.tiktok.com/@expatsiInstagram: @expatsitestRemember, the conversation doesn't end here. Join us on our social media platforms to share your thoughts and continue the dialogue:Email: podcast@trulyexpat.comFacebook Page: Truly Expat PodcastInstagram: @trulyexpatpodcastTikTok: @trulyexpatpodcastLinkedin: Truly Expat PodcastWebsite: www.trulyexpatlifestyle.com••Podcast: https://podcast.trulyexpatlifestyle.comThanks for tuning in to our latest episode. Subscribe for more valuable insights and information for expats in Singapore and beyond.

Roberto Solís is the chef and restaurateur of Nectar and Huniik in Merida, Mexico. He began his professional cooking career in 2003, when he founded Néctar, a restaurant focusing on Yucatán cuisine, in his hometown of Mérida. Years later he worked at top restaurants like The Fat Duck, Noma, Per Se in New York and Les Créations in Tokyo. Roberto Solís has experimented with ingredients used in the traditional regional cooking. He has become known as the father of the new Yucatán cuisine, where his work has transformed the culinary landscape and enriched the culinary movements that have put Mexico at the top of the global food scene. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

In this flavorful episode, we dive into the rich culinary heritage of Mexico, exploring the herbs, spices, and chiles that define its vibrant cuisine. We want to help you unpack the diversity of Mexican cooking, emphasizing how each region of the country brings its own distinct ingredients, techniques, and signature dishes—from the smoky arrachera of the north to Yucatán's beloved cochinita pibil. We also discuss the nutritional value of traditional seasonings—many of which have been used for centuries for both flavor and healing. From cilantro and epazote to cumin and canela, these ingredients aren't just delicious—they're functional. Whether you're a devoted home cook or just getting started in the kitchen, this episode will inspire you to see Mexican cuisine as steeped in culture & flavor worth celebrating.

In this episode of Ojai Talk of the Town, we sit down with Raúl Alvarado, a 33-year Accenture veteran and former COO who helped shape — and save — some of the world's most influential companies. Born in Panama, educated at the Colorado School of Mines, and seasoned by decades of global leadership in Europe and beyond, Raul brings an engineer's precision and a humanist's touch to the art of transformation.Raúl shares stories from the frontlines of billion-dollar turnarounds, explains why active listening is his most powerful business tool, and reflects on how implementation — not just ideas — is what truly moves the needle. Now a philanthropist and Ojai local, Raúl is as passionate about community building as he is about corporate strategy.He now runs Alvarado Advisory Group, LLC, coaching executives, and running the nonprofit, A Thousand Joys, working with trauma victims. Whether you're a business leader, aspiring entrepreneur, or curious listener, this conversation offers timeless insights on leadership, communication, and the importance of staying grounded — even when you're operating at the highest levels.We did not talk about low-tech drone defenses, currency conversions or new archaeological discoveries in the Yucatan.Check out more about Raúl at his website, https://alvaradoadvisorygroup.com/

*Welcome to the Mediumship Sister's Podcast Season 6, episode 4! Today, Ciarra, Paige and Mariana welcome back guest Sabina Canabal and share a reminder of returning to self for trusting our intuition with health and wellness and surrendering to the process*Follow Sabina and her work Instagram @sabina.canabaland the Holi Nada retreat in Yucatan *https://www.holinada.com/enFollow us @themediumshipsisters and work with usand email her to work with her sabina.yosoy1@gmail.comleave us a message or questions herehttps://podcasters.spotify.com/pod/show/paige-sturgeon/messageIf you are loving our podcast, please leave us a 5 star review and share with those who you think may love it too! Healing through Mediumship can bridge two worlds and assist the grieving process and bring immense healing in so many ways. Mediumship readings are like a hug from the universe and your loved ones. Follow our evolution as Mediums, friends and sisters @themediumshipsisters Follow us on Instagram and work with us! Ciarra Saylor Douglas @ciarrasaylor_mediumship *Find Ciarra's Artwork here ⁠https://www.ciarralovesart.com/shop-1⁠ Mariana Lucker @staralignedalchemy www.staralignedalchemy.com Paige Sturgeon @thewildspiritpaige www.thewildspiritpaige.com www.redhillphotography.comrecorded 3/5/25

This is just a small announcement banter episode to let you know we are going on a Hiatus for the month of March! We will be back with plenty to talk about from our trip to Japan! The next episode will be April 13th and we look forward to bringing you some great content then! Game Mentions: Small World, Ethnos, Texas Chainsaw Massacre 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 Ruins - Deep in Mexico's Yucatan jungle, hidden away from tourist paths and protected by local Mayans, stands an ancient temple ruin that houses a malevolent form of intelligent plant life - parasitic vines that have evolved the terrifying ability to mimic human voices and sounds. (You can only visit in your imagination.) https://www.eeriecast.com/podcasts/destination-terror   #HouskaCastle #GatewayToHell #CzechRepublic #HauntedCastles #DemonPortal #Oronto #EuropeanMysteries Discover more TERRIFYING podcasts at http://eeriecast.com/ Follow Carman Carrion!  https://www.instagram.com/carmancarrion/?hl=en https://twitter.com/CarmanCarrion Subscribe to Spotify! https://open.spotify.com/show/0uiX155WEJnN7QVRfo3aQY Please Review Us on iTunes! https://podcasts.apple.com/us/podcast/freaky-folklore/id1550361184 Music and sound effects used in the Destination Terror Podcast have or may have been provided/created by:  CO.AG: https://www.youtube.com/channel/UCcavSftXHgxLBWwLDm_bNvA Myuu: https://www.youtube.com/channel/UCiSKnkKCKAQVxMUWpZQobuQ Jinglepunks: https://jinglepunks.com/ Epidemic Sound: https://www.epidemicsound.com/ Kevin MacLeod: http://incompetech.com/ Dark Music: https://soundcloud.com/darknessprevailspodcast Soundstripe: http Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, the team discusses a recent scientific report concerning new evidence of hominin activity 1.9 million years ago in Graunceanu, Romania, in the form of multiple cut-marked bones. The discussion continues with exciting news from Siberia, with the discovery of a Saber-Toothed Cat cub in pristine condition, shedding new scientific light on this enigmatic species. James Chatters, PhD, then joins the team to discuss his latest paper on the Western Clovis diet, which was published in Science Advances. Dr. James Chatters earned his PhD in Anthropology from the University of Washington in 1982. He is an archaeologist and paleontologist involved in discovering and investigating 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. Seven Ages Official Merchandise  Instagram  Facebook  Seven Ages Official Site  Patreon  Seven Ages YouTube  Guest Links Mammoth featured heavily in Western Clovis diet 

Melipona honey from Mexico is prized for its taste and its medicinal qualities. But melipona bees are under threat; not just from deforestation, pesticides, or habitat loss, but also from the dwindling number of beekeepers who know how to cultivate these special hives. Reporter Maya Kroth takes us to the Yucatan region to chronicle the quiet fight to revive a dying craft. Proof will back after Thanksgiving on December 5th.Make a simple lemonade with a floral twist with our recipe for Lemonade with Honey. Get a 14-day free trial for an America's Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.