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"disqusTitle": "Artisanal Plastic: Japan's Fake Food Is A Real Art",
"title": "Artisanal Plastic: Japan's Fake Food Is A Real Art",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/spagetti.jpg\" alt=\"spagetti food art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>From the windows of restaurants, grocers and department stores, they beckon: Perfectly swirled ice cream in a cone, elaborately whipped cakes topped with red strawberries, a glistening piece of raw fish atop rice.\u003c/p>\n\u003cp>They're meant to whet your appetite, but don't bite them: These are plastic display foods, and they're ubiquitous in Japan — designed to advertise the foods available for purchase inside. They're also big business: A fake mug of beer, for instance, can sell for U.S. $150, says photographer Norbert Schoerner.\u003c/p>\n\u003cp>Schoerner first encountered Japan's intricate display foods during his first trip to Japan in the 1990s. \"I not only found it quite odd and surreal, but it also sort of triggered a fascination with the idea of the process and the whole culture that sits behind that,\" he says.\u003c/p>\n\u003cp>You might think of these display foods as \"artisanal plastic\" — that pineapple or pasta dish in polyvinyl chloride was likely hand-crafted by a highly trained artist. \"There's quite an intricate craftsmanship that goes into that,\" Schoerner says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His new book, \u003cem>Nearly Eternal\u003c/em>, co-authored with art director Steve Nakamura, visually explores the questions of reality versus artifice such fake foods raise. \"In a way, the book is less about food than about how we formulate our desire,\" he tells us.\u003c/p>\n\u003cp>Actually, Schoerner and Nakamura didn't so much author the book as create it: There are no words, save for this inscription from the Bible that opens the book — it's designed to \"point people in the right direction,\" Schoerner says.\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>\"All man's efforts are for his mouth, yet his appetite is never satisfied\" — Ecclesiastes 6:7\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>I asked Schoerner for insights into some of the images.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs.jpg\" alt=\"egg art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>Upon first glance, I assumed this image was set up for the shoot — with someone delicately gripping an egg yolk in between chopsticks. Come to find out, \"this piece was not custom made for the shoot. The piece actually exists as a display food,\" Schoerner told me. It's all one plastic piece.\u003c/p>\n\u003cp>He says it's meant to mimic the raw eggs that are often dropped into soup ramens and hot broths in Japan to produce a slightly poached egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg\" alt=\"Praying Mantis\" width=\"1730\" height=\"1298\" class=\"aligncenter size-full wp-image-108056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg 1730w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-960x720.jpg 960w\" sizes=\"(max-width: 1730px) 100vw, 1730px\">\u003c/p>\n\u003cp>This image, the book's cover art, is \"a very powerful image, because the fruit doesn't look artificial at all,\" he says — until you touch it. \"If you actually pick one up, you realize how artificial they are.\" The praying mantis, on the other hand, looks fake, but it's real. \"You'd think it'd be quite hard to wrangle, but it was really, really patient — the praying mantis. The lighting setup and placing the food was more complicated than getting the praying mantis.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/steak-toast.jpg\" alt=\"steak-toast\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"Both [the steak and the toast], I'd say, are classics within the environment of display foods,\" Schoerner says. \"What's important about the image itself is mainly the contrast between those two elements, because they represent very different spheres of a culinary context. What it comes down to is that the toast and butter looks really amazing and really quite tasty, whereas the meat itself, it's certainly retained its artificial quality in the image.\"\u003c/p>\n\u003cp>That contrast between what seems real and fake creates tension in the image, Schoerner says. \"We showed it to a few people and they go, 'Yeah, what's that? A picture of a piece of toast? What's the big deal?' \"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee.jpg\" alt=\"coffee\" width=\"600\" height=\"794\" class=\"aligncenter size-full wp-image-108069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-400x529.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"The product [coffee cup and cream] itself is probably one of the first ones I really noticed,\" while traveling in Japan, he says. \"I don't really know why the culture has created surreal aspects for [the coffee cup product and the pasta product (at top)] because with all the other display foods, they strive for realism. ... Within the book, they very much function as a couple of marker points\" to highlight that hey, this is fake food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/apple.jpg\" alt=\"apple\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"I hate to tell you, that one is real,\" Schoerner says. In Japan, he says, there's a side culture — \"championships and display shows — where people who make the display foods or people who do it as a hobby compare their craft. And within that culture, we've come across a few people who started to create rotten food. I mean, you can find tomatoes with ants crawling all over them, and moldy bananas or whatnot. So it's very odd. There is potential oxymoron contained in this practice [of creating rotten plastic].\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nails-strawberry.jpg\" alt=\"nails-strawberry\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>The image, he says, \"plays with the notion of beauty, meaning this idea of a beauty ad with the fingernails. There's hardly any retouching in this picture, so the fingernails really look like that. They've got this lacquered sort of chrome-y texture to them. We really liked the contrast with the strawberry. ... It looks quite fake, I think.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cake.jpg\" alt=\"cake\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"That's the only [plastic food] that we weren't allowed to take away [from the manufacturer]. So we shot that one at the factory. It's too heavy and too expensive and too fragile. I can't remember what the exact price was, but I think you're looking at about $500 of cake. \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/spagetti.jpg\" alt=\"spagetti food art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>From the windows of restaurants, grocers and department stores, they beckon: Perfectly swirled ice cream in a cone, elaborately whipped cakes topped with red strawberries, a glistening piece of raw fish atop rice.\u003c/p>\n\u003cp>They're meant to whet your appetite, but don't bite them: These are plastic display foods, and they're ubiquitous in Japan — designed to advertise the foods available for purchase inside. They're also big business: A fake mug of beer, for instance, can sell for U.S. $150, says photographer Norbert Schoerner.\u003c/p>\n\u003cp>Schoerner first encountered Japan's intricate display foods during his first trip to Japan in the 1990s. \"I not only found it quite odd and surreal, but it also sort of triggered a fascination with the idea of the process and the whole culture that sits behind that,\" he says.\u003c/p>\n\u003cp>You might think of these display foods as \"artisanal plastic\" — that pineapple or pasta dish in polyvinyl chloride was likely hand-crafted by a highly trained artist. \"There's quite an intricate craftsmanship that goes into that,\" Schoerner says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His new book, \u003cem>Nearly Eternal\u003c/em>, co-authored with art director Steve Nakamura, visually explores the questions of reality versus artifice such fake foods raise. \"In a way, the book is less about food than about how we formulate our desire,\" he tells us.\u003c/p>\n\u003cp>Actually, Schoerner and Nakamura didn't so much author the book as create it: There are no words, save for this inscription from the Bible that opens the book — it's designed to \"point people in the right direction,\" Schoerner says.\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>\"All man's efforts are for his mouth, yet his appetite is never satisfied\" — Ecclesiastes 6:7\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>I asked Schoerner for insights into some of the images.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs.jpg\" alt=\"egg art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>Upon first glance, I assumed this image was set up for the shoot — with someone delicately gripping an egg yolk in between chopsticks. Come to find out, \"this piece was not custom made for the shoot. The piece actually exists as a display food,\" Schoerner told me. It's all one plastic piece.\u003c/p>\n\u003cp>He says it's meant to mimic the raw eggs that are often dropped into soup ramens and hot broths in Japan to produce a slightly poached egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg\" alt=\"Praying Mantis\" width=\"1730\" height=\"1298\" class=\"aligncenter size-full wp-image-108056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg 1730w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-960x720.jpg 960w\" sizes=\"(max-width: 1730px) 100vw, 1730px\">\u003c/p>\n\u003cp>This image, the book's cover art, is \"a very powerful image, because the fruit doesn't look artificial at all,\" he says — until you touch it. \"If you actually pick one up, you realize how artificial they are.\" The praying mantis, on the other hand, looks fake, but it's real. \"You'd think it'd be quite hard to wrangle, but it was really, really patient — the praying mantis. The lighting setup and placing the food was more complicated than getting the praying mantis.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/steak-toast.jpg\" alt=\"steak-toast\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"Both [the steak and the toast], I'd say, are classics within the environment of display foods,\" Schoerner says. \"What's important about the image itself is mainly the contrast between those two elements, because they represent very different spheres of a culinary context. What it comes down to is that the toast and butter looks really amazing and really quite tasty, whereas the meat itself, it's certainly retained its artificial quality in the image.\"\u003c/p>\n\u003cp>That contrast between what seems real and fake creates tension in the image, Schoerner says. \"We showed it to a few people and they go, 'Yeah, what's that? A picture of a piece of toast? What's the big deal?' \"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee.jpg\" alt=\"coffee\" width=\"600\" height=\"794\" class=\"aligncenter size-full wp-image-108069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-400x529.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"The product [coffee cup and cream] itself is probably one of the first ones I really noticed,\" while traveling in Japan, he says. \"I don't really know why the culture has created surreal aspects for [the coffee cup product and the pasta product (at top)] because with all the other display foods, they strive for realism. ... Within the book, they very much function as a couple of marker points\" to highlight that hey, this is fake food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/apple.jpg\" alt=\"apple\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"I hate to tell you, that one is real,\" Schoerner says. In Japan, he says, there's a side culture — \"championships and display shows — where people who make the display foods or people who do it as a hobby compare their craft. And within that culture, we've come across a few people who started to create rotten food. I mean, you can find tomatoes with ants crawling all over them, and moldy bananas or whatnot. So it's very odd. There is potential oxymoron contained in this practice [of creating rotten plastic].\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nails-strawberry.jpg\" alt=\"nails-strawberry\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>The image, he says, \"plays with the notion of beauty, meaning this idea of a beauty ad with the fingernails. There's hardly any retouching in this picture, so the fingernails really look like that. They've got this lacquered sort of chrome-y texture to them. We really liked the contrast with the strawberry. ... It looks quite fake, I think.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cake.jpg\" alt=\"cake\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"That's the only [plastic food] that we weren't allowed to take away [from the manufacturer]. So we shot that one at the factory. It's too heavy and too expensive and too fragile. I can't remember what the exact price was, but I think you're looking at about $500 of cake. \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"source": "Possible"
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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