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"caption": "Baked crema Mexicana doughnuts with a blood orange glaze, as featured in the food blog Chicano Eats. On his bilingual blog, Esteban Castillo shares traditional and fusion Mexican recipes. The blog has a stunning, minimalist aesthetic meant to challenge the way people see Mexican food.",
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"title": "Baked crema Mexicana doughnuts with a blood orange glaze, as featured in the food blog Chicano Eats. On his bilingual blog, Esteban Castillo shares traditional and fusion Mexican recipes. The blog has a stunning, minimalist aesthetic meant to challenge the way people see Mexican food.",
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"content": "\u003cp>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "On his bilingual food blog, Esteban Castillo shares traditional and fusion Mexican recipes. The blog has a stunning, minimalist aesthetic meant to challenge the way people see Mexican food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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},
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"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"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"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",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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