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"title": "Smog-Infused Meringues and Tacos Tell the Truth about the Air We Eat",
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"content": "\u003cp>Around a hundred people entered the upstairs reception hall at the \u003ca href=\"http://www.headlands.org/\" target=\"_blank\" rel=\"noopener\">Headlands Center for the Arts\u003c/a> in Marin for cocktail hour last Thursday. A line started early at the bar. Everyone was eager to taste the specialty cocktails made for the occasion.\u003c/p>\n\u003cp>Vigorously shaking their concoctions, the bartenders draped freshly cut lace lichen in one drink, the pale green filaments undulating like seaweed in the bitters. They finished a second, sweeter one with a lemon verbena foam and fog-harvested water. Three flavors of popcorn were served up in movie-style brown paper bags: cultured dairy butter, fir tree, and sloppy joe military MREs (Meals Ready to Eat).\u003c/p>\n\u003cp>Despite all appearances to the contrary, this wasn’t an awards dinner for Bay Area locavores. \u003ci>Aeroir: A Taste of Place,\u003c/i> as the event was dubbed, is part of the Headland Center’s ongoing programming around “a creative interpretation of place.” The happenings typically include talks by artists in residence and shared meals. Conceived of by a trio of confident, purposeful artists, \u003cem>Aeroir\u003c/em> turned out to be a peculiar and disorienting amalgamation of taste and place, capped by an eccentric culinary performance art gesture aimed at raising environmental awareness.\u003c/p>\n\u003cfigure id=\"attachment_11098803\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/cocktails.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098803 size-medium\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/cocktails-800x600.jpg\" alt=\"Cocktail with lace lichen (Photo: Tina Salter/KQED).\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cocktail with lace lichen (Photo: Tina Salter/KQED). \u003ccite>(Tina Salter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the five-course meal, the organizers distributed several pamphlets and menus and repeated verbal instructions throughout the night to help the audience understand what \u003cem>Aeroir\u003c/em> was about. “A Word on \u003ci>Aeroir,\u003c/i>” the main program’s two-page preface, explained most succinctly how the intangible qualities of air and sky could be ingested and even appreciated by the human palate: “The act of consuming air through our digestive apparatus, rather than passively inhaling it through our respiratory system.”\u003c/p>\n\u003cfigure id=\"attachment_11098801\" class=\"wp-caption alignright\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Smog-Cart.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098801 size-full\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Smog-Cart.jpg\" alt=\"The Smog Synthesizer (Photo: Jeffrey Edalatpour/KQED).\" width=\"720\" height=\"540\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Smog-Cart.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Smog-Cart-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smog Synthesizer (Photo: Jeffrey Edalatpour/KQED).\u003c/figcaption>\u003c/figure>\n\u003cp>The waitstaff served up salt-baked beef, mung bean cakes, and bowls of mud-red cabbage soup with lemon foam and a soy-marbled egg to add flavor and pizzazz. But the main ingredient on the menu that night isn’t generally to be found in fancy restaurants, but rather in the air we breathe: smog.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nicola Twilley, a food writer who takes an adventurous, exploratory approach to the subject on her \u003ca href=\"http://gastropod.com/\" target=\"_blank\" rel=\"noopener\">podcast\u003c/a> and in her blog \u003ca href=\"http://www.ediblegeography.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>Edible Geography\u003c/em>\u003c/a>, presided over the event, together with Gabriel Harp and Zack Denfeld of \u003ca href=\"http://genomicgastronomy.com/\" target=\"_blank\" rel=\"noopener\">The Center for Genomic Gastronomy\u003c/a> and \u003ca href=\"http://www.coclimate.com/\" target=\"_blank\" rel=\"noopener\">CoClimate\u003c/a>. Twilley explained the concept behind infusing egg-white meringues with smog fabricated by the “smog-tasting cart” that doubled as her podium.\u003c/p>\n\u003cp>They found their inspiration in Harold McGee’s book of culinary chemistry \u003cem>On Food and Cooking\u003c/em>. McGee, who was also in attendance at \u003cem>Aeroir\u003c/em>, wrote that “an egg foam is 90-percent air.” With that in mind, The Center for Genomic Gastronomy fabricated the cart as a small scale smog chamber. It creates a mixture of different pollutants that react together, resulting in the formation of smog. Each city, region and country has a specific \u003cem>Aeroir\u003c/em>, or combination of potentially harmful elements, such as hydrocarbons, soot or sulfur. Think \u003cem>terroir\u003c/em> except up above terra firma. The “structural properties of meringue batter” (all that air) easily absorb those rotten chemicals and act as the perfect vehicle to assist their studies and assault the taste buds.\u003c/p>\n\u003cfigure id=\"attachment_11098799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Trio.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098799 size-medium\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Trio-800x600.jpg\" alt=\"L. to r.: Nicola Twilley, Gabriel Harp, Zack Denfeld, Harold McGee (Photo: Tina Salter/KQED).\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">L. to r.: Nicola Twilley, Gabriel Harp, Zack Denfeld, Harold McGee (Photo: Tina Salter/KQED).\u003c/figcaption>\u003c/figure>\n\u003cp>Later, as Twilley carried a portable smog machine to “season” our unsalted tacos with the polluted contaminates found in Mexico City’s air, something akin to unease dawned on the downcast faces of the diners. When bugs showed up in the course described as “The Secret Life of Dust,” the conceptual aspect of \u003ci>Aeroir\u003c/i> was suddenly made a little too real.\u003c/p>\n\u003cfigure id=\"attachment_11098800\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098800 size-medium\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-800x600.jpg\" alt=\"Hors d'oeuvre: The Secret Life of Dust (Photo: Tina Salter/KQED).\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hors d’oeuvre: The Secret Life of Dust (Photo: Tina Salter/KQED).\u003c/figcaption>\u003c/figure>\n\u003cp>The point — gathered quickly — was that our sense of taste is affected by our immediate atmosphere, by the air and its varietals, otherwise known as contaminants. \u003ci>Aeroir\u003c/i> turned out to be a smog taste test. But were the mouths of the guests sensitive enough to distinguish the different qualities of the air pumped into those meringues? Mine certainly was: the sooty taste of Beijing’s sky was like swallowing a pocket of grit and ash in comparison with the limpid quality in the air of California’s Central Valley. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While \u003cem>Aeroir\u003c/em> made an emphatic, unequivocal point about our poisoned, polluted skies, swallowing morsels of it, despite an agreed upon health risk waiver, excited a blistering headache and a bout of nausea in at least one guest. This must have been how Persephone felt in Hades after eating those forbidden seeds, regretful of the curiosity and greedy appetite which led to breathing in such dark oxygen.\u003c/p>\n\n",
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"title": "Smog-Infused Meringues and Tacos Tell the Truth about the Air We Eat | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Around a hundred people entered the upstairs reception hall at the \u003ca href=\"http://www.headlands.org/\" target=\"_blank\" rel=\"noopener\">Headlands Center for the Arts\u003c/a> in Marin for cocktail hour last Thursday. A line started early at the bar. Everyone was eager to taste the specialty cocktails made for the occasion.\u003c/p>\n\u003cp>Vigorously shaking their concoctions, the bartenders draped freshly cut lace lichen in one drink, the pale green filaments undulating like seaweed in the bitters. They finished a second, sweeter one with a lemon verbena foam and fog-harvested water. Three flavors of popcorn were served up in movie-style brown paper bags: cultured dairy butter, fir tree, and sloppy joe military MREs (Meals Ready to Eat).\u003c/p>\n\u003cp>Despite all appearances to the contrary, this wasn’t an awards dinner for Bay Area locavores. \u003ci>Aeroir: A Taste of Place,\u003c/i> as the event was dubbed, is part of the Headland Center’s ongoing programming around “a creative interpretation of place.” The happenings typically include talks by artists in residence and shared meals. Conceived of by a trio of confident, purposeful artists, \u003cem>Aeroir\u003c/em> turned out to be a peculiar and disorienting amalgamation of taste and place, capped by an eccentric culinary performance art gesture aimed at raising environmental awareness.\u003c/p>\n\u003cfigure id=\"attachment_11098803\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/cocktails.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098803 size-medium\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/cocktails-800x600.jpg\" alt=\"Cocktail with lace lichen (Photo: Tina Salter/KQED).\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/cocktails-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cocktail with lace lichen (Photo: Tina Salter/KQED). \u003ccite>(Tina Salter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the five-course meal, the organizers distributed several pamphlets and menus and repeated verbal instructions throughout the night to help the audience understand what \u003cem>Aeroir\u003c/em> was about. “A Word on \u003ci>Aeroir,\u003c/i>” the main program’s two-page preface, explained most succinctly how the intangible qualities of air and sky could be ingested and even appreciated by the human palate: “The act of consuming air through our digestive apparatus, rather than passively inhaling it through our respiratory system.”\u003c/p>\n\u003cfigure id=\"attachment_11098801\" class=\"wp-caption alignright\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Smog-Cart.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098801 size-full\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Smog-Cart.jpg\" alt=\"The Smog Synthesizer (Photo: Jeffrey Edalatpour/KQED).\" width=\"720\" height=\"540\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Smog-Cart.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Smog-Cart-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smog Synthesizer (Photo: Jeffrey Edalatpour/KQED).\u003c/figcaption>\u003c/figure>\n\u003cp>The waitstaff served up salt-baked beef, mung bean cakes, and bowls of mud-red cabbage soup with lemon foam and a soy-marbled egg to add flavor and pizzazz. But the main ingredient on the menu that night isn’t generally to be found in fancy restaurants, but rather in the air we breathe: smog.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nicola Twilley, a food writer who takes an adventurous, exploratory approach to the subject on her \u003ca href=\"http://gastropod.com/\" target=\"_blank\" rel=\"noopener\">podcast\u003c/a> and in her blog \u003ca href=\"http://www.ediblegeography.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>Edible Geography\u003c/em>\u003c/a>, presided over the event, together with Gabriel Harp and Zack Denfeld of \u003ca href=\"http://genomicgastronomy.com/\" target=\"_blank\" rel=\"noopener\">The Center for Genomic Gastronomy\u003c/a> and \u003ca href=\"http://www.coclimate.com/\" target=\"_blank\" rel=\"noopener\">CoClimate\u003c/a>. Twilley explained the concept behind infusing egg-white meringues with smog fabricated by the “smog-tasting cart” that doubled as her podium.\u003c/p>\n\u003cp>They found their inspiration in Harold McGee’s book of culinary chemistry \u003cem>On Food and Cooking\u003c/em>. McGee, who was also in attendance at \u003cem>Aeroir\u003c/em>, wrote that “an egg foam is 90-percent air.” With that in mind, The Center for Genomic Gastronomy fabricated the cart as a small scale smog chamber. It creates a mixture of different pollutants that react together, resulting in the formation of smog. Each city, region and country has a specific \u003cem>Aeroir\u003c/em>, or combination of potentially harmful elements, such as hydrocarbons, soot or sulfur. Think \u003cem>terroir\u003c/em> except up above terra firma. The “structural properties of meringue batter” (all that air) easily absorb those rotten chemicals and act as the perfect vehicle to assist their studies and assault the taste buds.\u003c/p>\n\u003cfigure id=\"attachment_11098799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Trio.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098799 size-medium\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/Trio-800x600.jpg\" alt=\"L. to r.: Nicola Twilley, Gabriel Harp, Zack Denfeld, Harold McGee (Photo: Tina Salter/KQED).\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/Trio-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">L. to r.: Nicola Twilley, Gabriel Harp, Zack Denfeld, Harold McGee (Photo: Tina Salter/KQED).\u003c/figcaption>\u003c/figure>\n\u003cp>Later, as Twilley carried a portable smog machine to “season” our unsalted tacos with the polluted contaminates found in Mexico City’s air, something akin to unease dawned on the downcast faces of the diners. When bugs showed up in the course described as “The Secret Life of Dust,” the conceptual aspect of \u003ci>Aeroir\u003c/i> was suddenly made a little too real.\u003c/p>\n\u003cfigure id=\"attachment_11098800\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098800 size-medium\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-800x600.jpg\" alt=\"Hors d'oeuvre: The Secret Life of Dust (Photo: Tina Salter/KQED).\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/TheSecretLifeofDust-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hors d’oeuvre: The Secret Life of Dust (Photo: Tina Salter/KQED).\u003c/figcaption>\u003c/figure>\n\u003cp>The point — gathered quickly — was that our sense of taste is affected by our immediate atmosphere, by the air and its varietals, otherwise known as contaminants. \u003ci>Aeroir\u003c/i> turned out to be a smog taste test. But were the mouths of the guests sensitive enough to distinguish the different qualities of the air pumped into those meringues? Mine certainly was: the sooty taste of Beijing’s sky was like swallowing a pocket of grit and ash in comparison with the limpid quality in the air of California’s Central Valley. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While \u003cem>Aeroir\u003c/em> made an emphatic, unequivocal point about our poisoned, polluted skies, swallowing morsels of it, despite an agreed upon health risk waiver, excited a blistering headache and a bout of nausea in at least one guest. This must have been how Persephone felt in Hades after eating those forbidden seeds, regretful of the curiosity and greedy appetite which led to breathing in such dark oxygen.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "closealltabs",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"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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"meta": {
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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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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"order": 9
},
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"id": "freakonomics-radio",
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"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/",
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},
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"id": "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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"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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"hidden-brain": {
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"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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"how-i-built-this": {
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"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",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"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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"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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/",
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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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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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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",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"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/",
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"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",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"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": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"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",
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