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"caption": "Boiled octopus, a recipe for \"reliably tender, flavorful octopus that can be used as it is, or as a basis for fried or grilled octopus dishes,\" write Richard Horsey and Tim Wharton in Ugly Food. \"Octopus is also totally sustainable, very economical and incredibly versatile — the various methods of preparation and cooking lend it subtly different flavors,\" says Wharton.",
"description": "Boiled octopus, a recipe for \"reliably tender, flavorful octopus that can be used as it is, or as a basis for fried or grilled octopus dishes,\" write Richard Horsey and Tim Wharton in \u003cem>Ugly Food\u003c/em>. \"Octopus is also totally sustainable, very economical and incredibly versatile — the various methods of preparation and cooking lend it subtly different flavors,\" says Wharto",
"title": "Boiled octopus, a recipe for \"reliably tender, flavorful octopus that can be used as it is, or as a basis for fried or grilled octopus dishes,\" write Richard Horsey and Tim Wharton in Ugly Food. \"Octopus is also totally sustainable, very economical and incredibly versatile — the various methods of preparation and cooking lend it subtly different flavors,\" says Wharton.",
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"disqusTitle": "The Truth About Ugly Foods: They're Delicious, Abundant And Good For The Planet",
"title": "The Truth About Ugly Foods: They're Delicious, Abundant And Good For The Planet",
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"content": "\u003cp>Tim Wharton bristles at being called a \"foodie,\" with its connotation of lush, sumptuous \"food porn.\" He prefers \"gastronaut,\" a label popularized by late British television chef \u003ca href=\"http://www.bbc.co.uk/food/chefs/keith_floyd\">Keith Floyd\u003c/a>, for its evocation of intrepid culinary exploration.\u003c/p>\n\u003cp>Wharton's provocative new book \u003ca href=\"http://www.hurstpublishers.com/book/ugly-food/\">Ugly Food: Overlooked and Undercooked\u003c/a>, written with fellow gourmet Richard Horsey, is a celebration of the gustatory pleasures of octopus and other beasts and plants less eaten. The authors make an impassioned case for why we should prefer the likes of sea robin, a plug-ugly whiskered fish found along America's eastern seaboard, to the comelier but parlously-overfished Atlantic cod and its kin.\u003c/p>\n\u003cp>Horsey and Wharton met as grad students at the University of London in the 1990s, bonding over a mutual love of food on a trip to California. They found the academic conference they were attending underwhelming, but accomplished their extra-curricular mission, says Horsey, \"to blow all (our) money on the best food we could get.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ugly Food\u003c/em> is a love letter to the dishes Horsey, an international political analyst based in Myanmar, and Wharton, a musician-turned-academic at the University of Brighton in southern England, have encountered in their quest to delve \"beyond the [chicken] breast.\" But the recipes it serves up — Maldivian curried octopus, boiled sheep's head from Scandinavia, rabbit stifado from Greece, French giblet pie and, of their own devising, ice-filtered squirrel consommé among other delicacies — throw into sharp relief a mainstream Anglo-American food culture fixated on the sanitized presentation of flawless specimens of a few favored foods. Besides being a cookbook, \u003cem>Ugly Food\u003c/em> is equal parts culinary \"manifesto,\" earthy polemic and disquisition into why we embrace some ingredients but balk at others no less nourishing and delicious and often considerably cheaper.\u003c/p>\n\u003cp>Actually, ugliness isn't the half of it. For every homely fish in \u003cem>Ugly Food\u003c/em> there are cute critters like rabbit or squirrel that are similarly spurned — anything in fact that evokes an \"emotional reaction, positive or negative,\" according to Horsey and Wharton.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection,\" they write. \"Endless rows of blemish-free fruit and vegetables in supermarkets that taste of not-very-much. Pre-packaged meats with nary a head or foot or tail in sight. And a steady stream of cookbooks and articles with Photoshopped, super-saturated photos of beautiful dishes bathed in summer sunlight.\"\u003c/p>\n\u003cfigure id=\"attachment_116947\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85.jpg\" alt=\"Rabbit, skinned and gutted, and ready to be made into rabbit stifado (a Greek stew with wine and onions) or rabbit ragu with penne and parmesan, a recipe devised by Horsey that has received rave reviews from 'Ugly Food' readers in the UK.\" width=\"600\" height=\"757\" class=\"size-full wp-image-116947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-520x656.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit, skinned and gutted, and ready to be made into rabbit stifado (a Greek stew with wine and onions) or rabbit ragu with penne and parmesan, a recipe devised by Horsey that has received rave reviews from 'Ugly Food' readers in the UK. \u003ccite>(Courtesy of Tanya Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a result, we've become estranged from the \"messy reality\" of the origins of food, says Horsey. Any sign of life — blood, guts, feathers, mud — is \"suspect.\"\u003c/p>\n\u003cp>This is a relatively recent phenomenon, Horsey and Wharton note. Many foods we shun now were once staples in Britain, Ireland and America.\u003c/p>\n\u003cp>In perhaps the most celebrated English-language novel of the 20\u003csup>th\u003c/sup> century, set in Dublin on June 16, 1904, James Joyce introduces \u003cem>Ulysses\u003c/em>' everyman lead character with a description of his culinary habits:\u003c/p>\n\u003cp>\"Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver slices fried with crustcrumbs, fried hencod's roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.\"\u003c/p>\n\u003cp>It's a menu of items that have long since disappeared from most of our plates. But it isn't only the impoverishment of diets and loss of culinary heritage that Horsey and Wharton lament. Confining ourselves to a narrow range of foodstuffs promotes unsustainable fishing practices, focused on a few prized species, and intensive factory farming, they write. Then there's the sheer waste from discarding perfectly edible fish outside the approved canon, not to mention the carbon footprint of shipping produce from afar when it's unavailable locally.\u003c/p>\n\u003cp>Horsey applauds the movement to rehabilitate \"misshapen\" fruit and vegetables and push supermarkets to stock them at markdowns for \"highlighting waste in the supply chain.\" But he worries that selling them at a discount stigmatizes them as inferior when they're no less tasty than their perfectly formed brethren along the aisle. Besides, it reinforces a food production system that extols beauty over flavor, he adds. No supermarket carrots, pristine or otherwise, are going to taste very good, he says, because they're \"cultivated for appearance rather than taste.\"\u003c/p>\n\u003cp>\u003cem>Ugly Food\u003c/em> pushes a more radical agenda. \"[We can] get tasty, sustainable, environmentally sound ingredients,\" says Horsey, \"if [we] move away from the idea of the food industry as a purveyor of impossibly perfect ideals and start seeing it as a purveyor of grubby things that... taste great.\"\u003c/p>\n\u003cp>Horsey applauds the efforts of certain food TV personalities to \"demythologize\" unfamiliar and, yes, ugly food. Still, this often takes the form of a \"dare me to eat it\" approach that \"exceptionalizes\" such items, he says.\u003c/p>\n\u003cp>Horsey and Wharton conceive of their mission in more practical terms. Many of the ingredients they spotlight can seem a little\u003cstrong> \u003c/strong>exotic and far from table-ready. So \u003cem>Ugly Food\u003c/em> offers techniques to cook ingredients like octopus (delicious braised, boiled, blanched or dried) and make them more approachable.\u003c/p>\n\u003cp>\"People [don't] need to visit an expensive restaurant to experience this,\" says Wharton. \"[It's] something they can do themselves.\" For example, buying a whole fish and freezing the head and bones to make soup or stew, he says.\u003c/p>\n\u003cp>Horsey and Wharton are already plotting a sequel to show home cooks how to shop for cheap and flavorful ugly food.\u003c/p>\n\u003cp>Take giblets, says Horsey. \"They're not expensive and really are quite delicate and approachable.\"\u003c/p>\n\u003cp>\"A char-grilled chicken heart... with plenty of salt and some lemon is my favorite part of a chicken,\" adds Wharton. \"It's just a shame they only have one small heart.\"\u003c/p>\n\u003chr>\n\u003cp>Stephen Phillips is a writer in Portland, OR. His work has appeared in \u003cem>The Los Angeles Times\u003c/em>, \u003cem>The San Francisco Chronicle,\u003c/em> \u003cem>The Financial Times\u003c/em>, \u003cem>Times\u003c/em>\u003cem> \u003c/em>\u003cem>Higher Education, \u003c/em>the \u003cem>South China Morning \u003c/em>Post and on \u003cem>The Atlantic\u003c/em>'s website. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "From ugly fish like sea robin to the discarded parts of livestock, like ox cheeks and chicken feet, a new book celebrates repugnant-looking but flavorful foods, and urges us to eat more of them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tim Wharton bristles at being called a \"foodie,\" with its connotation of lush, sumptuous \"food porn.\" He prefers \"gastronaut,\" a label popularized by late British television chef \u003ca href=\"http://www.bbc.co.uk/food/chefs/keith_floyd\">Keith Floyd\u003c/a>, for its evocation of intrepid culinary exploration.\u003c/p>\n\u003cp>Wharton's provocative new book \u003ca href=\"http://www.hurstpublishers.com/book/ugly-food/\">Ugly Food: Overlooked and Undercooked\u003c/a>, written with fellow gourmet Richard Horsey, is a celebration of the gustatory pleasures of octopus and other beasts and plants less eaten. The authors make an impassioned case for why we should prefer the likes of sea robin, a plug-ugly whiskered fish found along America's eastern seaboard, to the comelier but parlously-overfished Atlantic cod and its kin.\u003c/p>\n\u003cp>Horsey and Wharton met as grad students at the University of London in the 1990s, bonding over a mutual love of food on a trip to California. They found the academic conference they were attending underwhelming, but accomplished their extra-curricular mission, says Horsey, \"to blow all (our) money on the best food we could get.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ugly Food\u003c/em> is a love letter to the dishes Horsey, an international political analyst based in Myanmar, and Wharton, a musician-turned-academic at the University of Brighton in southern England, have encountered in their quest to delve \"beyond the [chicken] breast.\" But the recipes it serves up — Maldivian curried octopus, boiled sheep's head from Scandinavia, rabbit stifado from Greece, French giblet pie and, of their own devising, ice-filtered squirrel consommé among other delicacies — throw into sharp relief a mainstream Anglo-American food culture fixated on the sanitized presentation of flawless specimens of a few favored foods. Besides being a cookbook, \u003cem>Ugly Food\u003c/em> is equal parts culinary \"manifesto,\" earthy polemic and disquisition into why we embrace some ingredients but balk at others no less nourishing and delicious and often considerably cheaper.\u003c/p>\n\u003cp>Actually, ugliness isn't the half of it. For every homely fish in \u003cem>Ugly Food\u003c/em> there are cute critters like rabbit or squirrel that are similarly spurned — anything in fact that evokes an \"emotional reaction, positive or negative,\" according to Horsey and Wharton.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection,\" they write. \"Endless rows of blemish-free fruit and vegetables in supermarkets that taste of not-very-much. Pre-packaged meats with nary a head or foot or tail in sight. And a steady stream of cookbooks and articles with Photoshopped, super-saturated photos of beautiful dishes bathed in summer sunlight.\"\u003c/p>\n\u003cfigure id=\"attachment_116947\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85.jpg\" alt=\"Rabbit, skinned and gutted, and ready to be made into rabbit stifado (a Greek stew with wine and onions) or rabbit ragu with penne and parmesan, a recipe devised by Horsey that has received rave reviews from 'Ugly Food' readers in the UK.\" width=\"600\" height=\"757\" class=\"size-full wp-image-116947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ugly-food-7-2_custom-270ef64d30fa1a530eb7f0e7a157361de5b70e9f-s600-c85-520x656.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit, skinned and gutted, and ready to be made into rabbit stifado (a Greek stew with wine and onions) or rabbit ragu with penne and parmesan, a recipe devised by Horsey that has received rave reviews from 'Ugly Food' readers in the UK. \u003ccite>(Courtesy of Tanya Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a result, we've become estranged from the \"messy reality\" of the origins of food, says Horsey. Any sign of life — blood, guts, feathers, mud — is \"suspect.\"\u003c/p>\n\u003cp>This is a relatively recent phenomenon, Horsey and Wharton note. Many foods we shun now were once staples in Britain, Ireland and America.\u003c/p>\n\u003cp>In perhaps the most celebrated English-language novel of the 20\u003csup>th\u003c/sup> century, set in Dublin on June 16, 1904, James Joyce introduces \u003cem>Ulysses\u003c/em>' everyman lead character with a description of his culinary habits:\u003c/p>\n\u003cp>\"Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver slices fried with crustcrumbs, fried hencod's roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.\"\u003c/p>\n\u003cp>It's a menu of items that have long since disappeared from most of our plates. But it isn't only the impoverishment of diets and loss of culinary heritage that Horsey and Wharton lament. Confining ourselves to a narrow range of foodstuffs promotes unsustainable fishing practices, focused on a few prized species, and intensive factory farming, they write. Then there's the sheer waste from discarding perfectly edible fish outside the approved canon, not to mention the carbon footprint of shipping produce from afar when it's unavailable locally.\u003c/p>\n\u003cp>Horsey applauds the movement to rehabilitate \"misshapen\" fruit and vegetables and push supermarkets to stock them at markdowns for \"highlighting waste in the supply chain.\" But he worries that selling them at a discount stigmatizes them as inferior when they're no less tasty than their perfectly formed brethren along the aisle. Besides, it reinforces a food production system that extols beauty over flavor, he adds. No supermarket carrots, pristine or otherwise, are going to taste very good, he says, because they're \"cultivated for appearance rather than taste.\"\u003c/p>\n\u003cp>\u003cem>Ugly Food\u003c/em> pushes a more radical agenda. \"[We can] get tasty, sustainable, environmentally sound ingredients,\" says Horsey, \"if [we] move away from the idea of the food industry as a purveyor of impossibly perfect ideals and start seeing it as a purveyor of grubby things that... taste great.\"\u003c/p>\n\u003cp>Horsey applauds the efforts of certain food TV personalities to \"demythologize\" unfamiliar and, yes, ugly food. Still, this often takes the form of a \"dare me to eat it\" approach that \"exceptionalizes\" such items, he says.\u003c/p>\n\u003cp>Horsey and Wharton conceive of their mission in more practical terms. Many of the ingredients they spotlight can seem a little\u003cstrong> \u003c/strong>exotic and far from table-ready. So \u003cem>Ugly Food\u003c/em> offers techniques to cook ingredients like octopus (delicious braised, boiled, blanched or dried) and make them more approachable.\u003c/p>\n\u003cp>\"People [don't] need to visit an expensive restaurant to experience this,\" says Wharton. \"[It's] something they can do themselves.\" For example, buying a whole fish and freezing the head and bones to make soup or stew, he says.\u003c/p>\n\u003cp>Horsey and Wharton are already plotting a sequel to show home cooks how to shop for cheap and flavorful ugly food.\u003c/p>\n\u003cp>Take giblets, says Horsey. \"They're not expensive and really are quite delicate and approachable.\"\u003c/p>\n\u003cp>\"A char-grilled chicken heart... with plenty of salt and some lemon is my favorite part of a chicken,\" adds Wharton. \"It's just a shame they only have one small heart.\"\u003c/p>\n\u003chr>\n\u003cp>Stephen Phillips is a writer in Portland, OR. His work has appeared in \u003cem>The Los Angeles Times\u003c/em>, \u003cem>The San Francisco Chronicle,\u003c/em> \u003cem>The Financial Times\u003c/em>, \u003cem>Times\u003c/em>\u003cem> \u003c/em>\u003cem>Higher Education, \u003c/em>the \u003cem>South China Morning \u003c/em>Post and on \u003cem>The Atlantic\u003c/em>'s website. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"link": "https://www.cityarts.net",
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"closealltabs": {
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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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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"order": 15
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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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"order": 18
},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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"pbs-newshour": {
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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