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"content": "\u003cp>Saturday afternoon at the Museum of African Diaspora, Reem Assil served guests warm bowls of zibdiyit gambari, a rich Palestinian tomato and shrimp stew spiced with dill and cumin. In its Gazan birthplace, the dish has become a rarity. Israeli naval blockades have limited fishing along Gaza, the state’s only coast, driving the cost of seafood way beyond what most Palestinians can afford.\u003c/p>\n\u003cp>It’s with this in mind that Assil, who is of Palestinian and Syrian descent, prepared zibdiyit gambari for \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-bryant-terry-presents-decolonize-your-food/\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Food\u003c/a>, a program organized by \u003ca href=\"https://www.moadsf.org/chef-in-residence/\">Bryant Terry\u003c/a>, MoAD’s Chef in Residence, in conjunction with Middle East Children’s Alliance.\u003c/p>\n\u003cp>In the lobby of MoAD, Assil presented a survey of Palestinian cuisine including her deeply craveable version of musakhan, Palestine’s celebrated roasted chicken dish served over flatbread and an assortment of ful and hummus with pomegranates and crushed peppers to top. Each dish was served next to a stack of notecards describing its origin and cultural significance in Palestine’s current state.\u003c/p>\n\u003cfigure id=\"attachment_136168\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136168\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg\" alt=\"Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \" width=\"1920\" height=\"1207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-800x503.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-768x483.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-1020x641.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With full bellies and probing minds, guests left the meal to witness a conversation between Assil; \u003ca href=\"https://twitter.com/gazamom?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">Laila el-Haddad\u003c/a>, author of the seminal book, \u003ci>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/i>; and \u003ca href=\"https://twitter.com/ShakSimley\" target=\"_blank\" rel=\"noopener noreferrer\">Shakirah Simley\u003c/a>, writer, organizer and newly appointed director of San Francisco’s Office for Racial Equity.\u003c/p>\n\u003cp>Drawing on the kinship between the Palestinian movement for sovereignty and the fight for Civil Rights in the United States, the dialogue between Assil, el-Haddad and Simley honed in on the historical origins of social inequities that cause food insecurity and cultural erasure of cuisines and their cooks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though the two places rooting the conversation are thousands of miles apart, the speakers noted how land loss (especially of farmland), displacement and state violence have created similar circumstances for both black and brown Americans and Palestinians. Lack of clean water, inadequate access to fresh produce and inequitable employment opportunities resonated amongst the group. The women framed the parallels as an opportunity for solution sharing.\u003c/p>\n\u003cp>“If you solve for black people, you solve for everyone because you’re getting at deeply rooted causes,” said Simley. Food sovereignty, she emphasized, is unachievable without addressing redlining and other forms of institutionalized racism. Simley, who has organized around food justice for over a decade, noted that the city of San Francisco was behind many other major cities, including Oakland, in creating an office of racial inequity. All this despite the city's rapidly declining black population and the resulting attrition of black owned businesses—especially restaurants.\u003c/p>\n\u003cfigure id=\"attachment_136170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136170\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg\" alt=\"Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Assil, who runs \u003ca href=\"https://www.instagram.com/reemscalifornia/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s\u003c/a> in Oakland’s Fruitvale Village and is set to open a second location of her bakery and restaurant at the former Mission Pie location in San Francisco, spoke about both the challenge and commitment to pay workers at her restaurant a fair and living wage. Her organizing background informs much of how she runs her restaurant. She opens Reem’s up as a gathering space for conversations lead by Jewish Voices for Peace Bay Area and hosts pop-ups from \u003ca href=\"https://www.instagram.com/qtvietcafe/\" target=\"_blank\" rel=\"noopener noreferrer\">QTViệt Cafe Collective\u003c/a> and Chicago’s \u003ca href=\"https://www.instagram.com/hudasupperclub/?hl=en\">Huda Supper Club\u003c/a>.\u003c/p>\n\u003cp>In el-Haddad's words, cooking can be “a quiet, daily resistance,” especially when done under the pressures she witnessed in Gaza. This felt especially true as she recounted a story from a Gazan woman who updated the author over Whatsapp on her efforts to make kousa mahshi, a Palestinian ground beef stuffed squash dish, over the course of a week. Once the woman got enough money for squash, she relayed that she hoped her husband had enough for ground beef. By week’s end, she joyfully shared with el-Haddad that they were able to gather all the ingredients needed to make the recipe.\u003c/p>\n\u003cp>In the Bay Area, home to decades of organizing for Palestinian sovereignty and the Black Panther Party’s radically compassionate Free Breakfast Program, these topics are not new. But familiarity with the theory of food equity has not totally informed praxis. Though organic and local are high in demand and supply, conversations around labor practices of farms and the restaurant industry are less urgent among the general population. More recently, native cuisines and indigenous food practices have come to the forefront thanks to the work of Vincent Medina and Louis Trevino of \u003ca href=\"https://www.makamham.com/cafeohlone\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Ohlone\u003c/a> in Berkeley.\u003c/p>\n\u003cp>As Simley noted, the story doesn’t end with organic kale. It continues with the person who picked that kale, whether they can afford to buy it themselves and the history of the land it was grown on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A recording of the full conversation between Assil, Simley and el-Haddad is available \u003ca href=\"https://www.youtube.com/watch?v=ksD9YcP2rMg\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Saturday afternoon at the Museum of African Diaspora, Reem Assil served guests warm bowls of zibdiyit gambari, a rich Palestinian tomato and shrimp stew spiced with dill and cumin. In its Gazan birthplace, the dish has become a rarity. Israeli naval blockades have limited fishing along Gaza, the state’s only coast, driving the cost of seafood way beyond what most Palestinians can afford.\u003c/p>\n\u003cp>It’s with this in mind that Assil, who is of Palestinian and Syrian descent, prepared zibdiyit gambari for \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-bryant-terry-presents-decolonize-your-food/\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Food\u003c/a>, a program organized by \u003ca href=\"https://www.moadsf.org/chef-in-residence/\">Bryant Terry\u003c/a>, MoAD’s Chef in Residence, in conjunction with Middle East Children’s Alliance.\u003c/p>\n\u003cp>In the lobby of MoAD, Assil presented a survey of Palestinian cuisine including her deeply craveable version of musakhan, Palestine’s celebrated roasted chicken dish served over flatbread and an assortment of ful and hummus with pomegranates and crushed peppers to top. Each dish was served next to a stack of notecards describing its origin and cultural significance in Palestine’s current state.\u003c/p>\n\u003cfigure id=\"attachment_136168\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136168\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg\" alt=\"Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \" width=\"1920\" height=\"1207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-800x503.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-768x483.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-1020x641.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With full bellies and probing minds, guests left the meal to witness a conversation between Assil; \u003ca href=\"https://twitter.com/gazamom?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">Laila el-Haddad\u003c/a>, author of the seminal book, \u003ci>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/i>; and \u003ca href=\"https://twitter.com/ShakSimley\" target=\"_blank\" rel=\"noopener noreferrer\">Shakirah Simley\u003c/a>, writer, organizer and newly appointed director of San Francisco’s Office for Racial Equity.\u003c/p>\n\u003cp>Drawing on the kinship between the Palestinian movement for sovereignty and the fight for Civil Rights in the United States, the dialogue between Assil, el-Haddad and Simley honed in on the historical origins of social inequities that cause food insecurity and cultural erasure of cuisines and their cooks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though the two places rooting the conversation are thousands of miles apart, the speakers noted how land loss (especially of farmland), displacement and state violence have created similar circumstances for both black and brown Americans and Palestinians. Lack of clean water, inadequate access to fresh produce and inequitable employment opportunities resonated amongst the group. The women framed the parallels as an opportunity for solution sharing.\u003c/p>\n\u003cp>“If you solve for black people, you solve for everyone because you’re getting at deeply rooted causes,” said Simley. Food sovereignty, she emphasized, is unachievable without addressing redlining and other forms of institutionalized racism. Simley, who has organized around food justice for over a decade, noted that the city of San Francisco was behind many other major cities, including Oakland, in creating an office of racial inequity. All this despite the city's rapidly declining black population and the resulting attrition of black owned businesses—especially restaurants.\u003c/p>\n\u003cfigure id=\"attachment_136170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136170\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg\" alt=\"Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Assil, who runs \u003ca href=\"https://www.instagram.com/reemscalifornia/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s\u003c/a> in Oakland’s Fruitvale Village and is set to open a second location of her bakery and restaurant at the former Mission Pie location in San Francisco, spoke about both the challenge and commitment to pay workers at her restaurant a fair and living wage. Her organizing background informs much of how she runs her restaurant. She opens Reem’s up as a gathering space for conversations lead by Jewish Voices for Peace Bay Area and hosts pop-ups from \u003ca href=\"https://www.instagram.com/qtvietcafe/\" target=\"_blank\" rel=\"noopener noreferrer\">QTViệt Cafe Collective\u003c/a> and Chicago’s \u003ca href=\"https://www.instagram.com/hudasupperclub/?hl=en\">Huda Supper Club\u003c/a>.\u003c/p>\n\u003cp>In el-Haddad's words, cooking can be “a quiet, daily resistance,” especially when done under the pressures she witnessed in Gaza. This felt especially true as she recounted a story from a Gazan woman who updated the author over Whatsapp on her efforts to make kousa mahshi, a Palestinian ground beef stuffed squash dish, over the course of a week. Once the woman got enough money for squash, she relayed that she hoped her husband had enough for ground beef. By week’s end, she joyfully shared with el-Haddad that they were able to gather all the ingredients needed to make the recipe.\u003c/p>\n\u003cp>In the Bay Area, home to decades of organizing for Palestinian sovereignty and the Black Panther Party’s radically compassionate Free Breakfast Program, these topics are not new. But familiarity with the theory of food equity has not totally informed praxis. Though organic and local are high in demand and supply, conversations around labor practices of farms and the restaurant industry are less urgent among the general population. More recently, native cuisines and indigenous food practices have come to the forefront thanks to the work of Vincent Medina and Louis Trevino of \u003ca href=\"https://www.makamham.com/cafeohlone\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Ohlone\u003c/a> in Berkeley.\u003c/p>\n\u003cp>As Simley noted, the story doesn’t end with organic kale. It continues with the person who picked that kale, whether they can afford to buy it themselves and the history of the land it was grown on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A recording of the full conversation between Assil, Simley and el-Haddad is available \u003ca href=\"https://www.youtube.com/watch?v=ksD9YcP2rMg\" target=\"_blank\" rel=\"noopener noreferrer\">here\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": "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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"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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"politicalbreakdown": {
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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": {
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"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.",
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"pri-the-world": {
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"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.",
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},
"radiolab": {
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"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": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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