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"title": "One of SF’s Most Popular Ramen Shops Reopens After an Eight-Month Hiatus",
"headTitle": "One of SF’s Most Popular Ramen Shops Reopens After an Eight-Month Hiatus | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Back in the before times, prior to the pandemic, \u003c/span>\u003ca href=\"https://www.mensho.tokyo/\">\u003cspan style=\"font-weight: 400\">Mensho Tokyo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was best known for having some of the longest lines in San Francisco, and for good reason: It was a legit ramen shop from a legit ramen master, Tomoharu Shono, who’d already made a name for himself in Tokyo. Its signature dish was probably the richest—and, arguably, the most delicious—tori paitan style ramen in the Bay Area, featuring a creamy-white, chicken-based broth so thick with fat and collagen that it almost drank more like a gravy than a soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the past eight months, however, Mensho Tokyo has been fully closed, with its windows boarded up. Until this past weekend, that is, when the Tenderloin restaurant \u003c/span>\u003ca href=\"https://www.instagram.com/p/CMsKTf2g_Hv/\">\u003cspan style=\"font-weight: 400\">quietly reopened\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a “secret temporary pop-up” called “Ura Mensho,” serving just 30 bowls of ramen a night to start out. For the time being, it’s seating dine-in customers only, Wednesday through Sunday from 5–9 p.m.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Shono, who flew in from Japan a few weeks ago to gear up for the reopening, doesn’t plan on stopping there. Within the next month, he’ll also open the \u003c/span>\u003ca href=\"https://www.facebook.com/menyashonosr/posts/118359730070501\">\u003cspan style=\"font-weight: 400\">first U.S. outpost of Menya Shono\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, his flagship ramen restaurant in Tokyo, in San Rafael—the company’s first North Bay offshoot. Then, as early as this summer, its \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/16/21024778/mid-market-food-hall-twitter-building-mensho-tokyo-hot-bird\">\u003cspan style=\"font-weight: 400\">long-awaited kiosk in the new Twitter building food hall\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at 1355 Market Street is expected to open.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894853\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_line-800x600.jpg\" alt=\"Chef and co-owner Tomoharu Shono (right) talks to customers waiting in line to eat at Mensho Tokyo.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef and co-owner Tomoharu Shono (right) talks to customers lined up to eat at his newly reopened restaurant \u003ccite>(Abram Plaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Co-owner Abram Plaut, a longtime \u003c/span>\u003ca href=\"https://www.vice.com/en/article/ype4x7/how-two-us-noodle-fiends-infiltrated-the-inner-circle-of-tokyo-ramen\">\u003cspan style=\"font-weight: 400\">Tokyo-based ramen critic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (and Bay Area native) who partnered with Shono to open the SF outpost of Mensho Tokyo in 2016, says part of the reason they decided not to stay open through the pandemic was because the restaurant’s manager at the time had to return to Japan due to a family emergency. But the broader issue, Plaut says, is that ramen just isn’t a dish that’s very conducive to takeout. Yes, you can pack the soup separately from the toppings and noodles, but a proper bowl of ramen is such a precise orchestration of multiple components—the soup, tare (concentrated sauce), noodles, toppings, and fat—all of which need to be served at just the right temperature. “If you even let a bowl of ramen sit for 10 minutes, the noodles start to become soggy and soft; the fat starts to solidify and separate from the soup,” Plaut says. “It’s like you lose that magic.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a result, during the brief one- or two-month period when Mensho did offer takeout ramen kits, they came with so many different components for customers to reheat that it was almost like they were cooking the meal themselves. But while Mensho Tokyo won’t do takeout in its initial batch of offerings, Plaut says Shono has spent the better part of the past year working on developing more takeout- and delivery-friendly ramen, which the restaurant will unveil in the coming weeks. In part, that means experimenting with different kinds of noodles that better retain their texture.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It would be easy to put the same ramen we serve at the store in paper containers and hand it over to customers, but we don’t do that,” Shono said in an email, via a translator. “Our mission is to keep the quality high and spread genuine ramen, thus we are developing noodles that can maintain their deliciousness over longer periods of time.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894854\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg\" alt=\"The different ingredients that go into Mensho Tokyo's vegan mazusoba (soupless ramen) arranged in the bowl before mixing.\" width=\"800\" height=\"474\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1020x605.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-160x95.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-768x455.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1536x910.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vegan mazesoba, or soupless ramen, features fried enoki mushroom “chashu.”\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ura,” in Japanese, refers to something that’s secret or on the “reverse side,” Plaut says, noting that the advantage of reopening with the new “Ura Mensho” brand name for now is that it gives the restaurant license to experiment with new dishes. In part, that’s meant the addition of a number of new vegan options, including a vegan tantanmen and a vegan mazesoba—or soupless ramen—that features a take on “chashu” that’s made with the thickly sliced base of a stalk of enoki mushrooms. Even the classic tori paitan ramen has been tweaked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reopening has not come without its share of challenges. Every day, Plaut says, DoorDash drivers have arrived during lunchtime to pick up orders from a now-nonexistent menu that only ran for a month near the start of the pandemic—even though Mensho Tokyo never asked to reactivate its DoorDash account, and despite the restaurant having otherwise been a dine-in and dinner-only restaurant for the entirety of its existence. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even accounting for the necessary social distancing measures, which will cap the restaurant’s indoor capacity at 15 diners, Plaut says the idea is to stay true to Mensho Tokyo’s original mission, which was to create a ramen experience that was as close as possible to what you’d find in Japan. In part, that means no preordering and no reservations—and yes, the long lines that come with that approach. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant has also applied for permission to add outdoor seating, and while Plaut says they aren’t sure yet if they’ll go ahead with the plan, Shono has been tinkering with the idea of setting up an outside \u003c/span>\u003ca href=\"https://worldarchitecture.org/architecture-news/epccg/in-japan-yatai-foodcart-is-enjoying-its-revival.html\">\u003cspan style=\"font-weight: 400\">Japanese-style yatai, or street cart\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, to serve ramen the way it was traditionally served in its earliest days in Japan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Mensho Tokyo is gearing up for a significant Bay Area expansion. The opening of its long-awaited Twitter building location is dependent on when the food hall itself is ready to open, but Plaut says that it should happen sometime this year—perhaps as early as June. And Menya Shono, the first U.S. franchise location for Shono’s flagship restaurant in Tokyo, should be ready to open at 908 4th Street in downtown San Rafael in the next three weeks. Instead of the tori paitan style, the focus at the new restaurant will be on soups made with pork bones, with prices a little bit more affordable than they are at Mensho Tokyo.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Mensho Tokyo is located at 672 Geary Street in San Francisco. Its current hours are Wednesday through Sunday, 5–9 p.m., indoor dine-in service only. For current updates, follow chef Tomoharu Shono on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/menya_shono/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Mensho Tokyo's owners are also gearing up to open a new location in San Rafael, as well as an outpost in the new Twitter building food hall.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Back in the before times, prior to the pandemic, \u003c/span>\u003ca href=\"https://www.mensho.tokyo/\">\u003cspan style=\"font-weight: 400\">Mensho Tokyo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was best known for having some of the longest lines in San Francisco, and for good reason: It was a legit ramen shop from a legit ramen master, Tomoharu Shono, who’d already made a name for himself in Tokyo. Its signature dish was probably the richest—and, arguably, the most delicious—tori paitan style ramen in the Bay Area, featuring a creamy-white, chicken-based broth so thick with fat and collagen that it almost drank more like a gravy than a soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the past eight months, however, Mensho Tokyo has been fully closed, with its windows boarded up. Until this past weekend, that is, when the Tenderloin restaurant \u003c/span>\u003ca href=\"https://www.instagram.com/p/CMsKTf2g_Hv/\">\u003cspan style=\"font-weight: 400\">quietly reopened\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a “secret temporary pop-up” called “Ura Mensho,” serving just 30 bowls of ramen a night to start out. For the time being, it’s seating dine-in customers only, Wednesday through Sunday from 5–9 p.m.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Shono, who flew in from Japan a few weeks ago to gear up for the reopening, doesn’t plan on stopping there. Within the next month, he’ll also open the \u003c/span>\u003ca href=\"https://www.facebook.com/menyashonosr/posts/118359730070501\">\u003cspan style=\"font-weight: 400\">first U.S. outpost of Menya Shono\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, his flagship ramen restaurant in Tokyo, in San Rafael—the company’s first North Bay offshoot. Then, as early as this summer, its \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/16/21024778/mid-market-food-hall-twitter-building-mensho-tokyo-hot-bird\">\u003cspan style=\"font-weight: 400\">long-awaited kiosk in the new Twitter building food hall\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at 1355 Market Street is expected to open.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894853\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_line-800x600.jpg\" alt=\"Chef and co-owner Tomoharu Shono (right) talks to customers waiting in line to eat at Mensho Tokyo.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef and co-owner Tomoharu Shono (right) talks to customers lined up to eat at his newly reopened restaurant \u003ccite>(Abram Plaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Co-owner Abram Plaut, a longtime \u003c/span>\u003ca href=\"https://www.vice.com/en/article/ype4x7/how-two-us-noodle-fiends-infiltrated-the-inner-circle-of-tokyo-ramen\">\u003cspan style=\"font-weight: 400\">Tokyo-based ramen critic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (and Bay Area native) who partnered with Shono to open the SF outpost of Mensho Tokyo in 2016, says part of the reason they decided not to stay open through the pandemic was because the restaurant’s manager at the time had to return to Japan due to a family emergency. But the broader issue, Plaut says, is that ramen just isn’t a dish that’s very conducive to takeout. Yes, you can pack the soup separately from the toppings and noodles, but a proper bowl of ramen is such a precise orchestration of multiple components—the soup, tare (concentrated sauce), noodles, toppings, and fat—all of which need to be served at just the right temperature. “If you even let a bowl of ramen sit for 10 minutes, the noodles start to become soggy and soft; the fat starts to solidify and separate from the soup,” Plaut says. “It’s like you lose that magic.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a result, during the brief one- or two-month period when Mensho did offer takeout ramen kits, they came with so many different components for customers to reheat that it was almost like they were cooking the meal themselves. But while Mensho Tokyo won’t do takeout in its initial batch of offerings, Plaut says Shono has spent the better part of the past year working on developing more takeout- and delivery-friendly ramen, which the restaurant will unveil in the coming weeks. In part, that means experimenting with different kinds of noodles that better retain their texture.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It would be easy to put the same ramen we serve at the store in paper containers and hand it over to customers, but we don’t do that,” Shono said in an email, via a translator. “Our mission is to keep the quality high and spread genuine ramen, thus we are developing noodles that can maintain their deliciousness over longer periods of time.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894854\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg\" alt=\"The different ingredients that go into Mensho Tokyo's vegan mazusoba (soupless ramen) arranged in the bowl before mixing.\" width=\"800\" height=\"474\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1020x605.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-160x95.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-768x455.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1536x910.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vegan mazesoba, or soupless ramen, features fried enoki mushroom “chashu.”\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ura,” in Japanese, refers to something that’s secret or on the “reverse side,” Plaut says, noting that the advantage of reopening with the new “Ura Mensho” brand name for now is that it gives the restaurant license to experiment with new dishes. In part, that’s meant the addition of a number of new vegan options, including a vegan tantanmen and a vegan mazesoba—or soupless ramen—that features a take on “chashu” that’s made with the thickly sliced base of a stalk of enoki mushrooms. Even the classic tori paitan ramen has been tweaked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reopening has not come without its share of challenges. Every day, Plaut says, DoorDash drivers have arrived during lunchtime to pick up orders from a now-nonexistent menu that only ran for a month near the start of the pandemic—even though Mensho Tokyo never asked to reactivate its DoorDash account, and despite the restaurant having otherwise been a dine-in and dinner-only restaurant for the entirety of its existence. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even accounting for the necessary social distancing measures, which will cap the restaurant’s indoor capacity at 15 diners, Plaut says the idea is to stay true to Mensho Tokyo’s original mission, which was to create a ramen experience that was as close as possible to what you’d find in Japan. In part, that means no preordering and no reservations—and yes, the long lines that come with that approach. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant has also applied for permission to add outdoor seating, and while Plaut says they aren’t sure yet if they’ll go ahead with the plan, Shono has been tinkering with the idea of setting up an outside \u003c/span>\u003ca href=\"https://worldarchitecture.org/architecture-news/epccg/in-japan-yatai-foodcart-is-enjoying-its-revival.html\">\u003cspan style=\"font-weight: 400\">Japanese-style yatai, or street cart\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, to serve ramen the way it was traditionally served in its earliest days in Japan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Mensho Tokyo is gearing up for a significant Bay Area expansion. The opening of its long-awaited Twitter building location is dependent on when the food hall itself is ready to open, but Plaut says that it should happen sometime this year—perhaps as early as June. And Menya Shono, the first U.S. franchise location for Shono’s flagship restaurant in Tokyo, should be ready to open at 908 4th Street in downtown San Rafael in the next three weeks. Instead of the tori paitan style, the focus at the new restaurant will be on soups made with pork bones, with prices a little bit more affordable than they are at Mensho Tokyo.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Mensho Tokyo is located at 672 Geary Street in San Francisco. Its current hours are Wednesday through Sunday, 5–9 p.m., indoor dine-in service only. For current updates, follow chef Tomoharu Shono on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/menya_shono/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/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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"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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"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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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"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
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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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"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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},
"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"
},
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"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",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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