window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"arts_13983411": {
"type": "attachments",
"id": "arts_13983411",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13983411",
"found": true
},
"title": "pili nut pie",
"publishDate": 1762296799,
"status": "inherit",
"parent": 0,
"modified": 1762297322,
"caption": "Homebaked by Sweet Condesa's maple pili nut pie is a Filipino spin on pecan pie, inspired by the popular Filipino snack of candied pili nuts. The home-based bakery is selling a limited number of pies for Thanksgiving.",
"credit": "Aeden Nicholas Gabriel, courtesy of Homebaked by Sweet Condesa",
"altTag": "Overhead shot of a festive holiday pie with a glistening brown filling, topped with pieces of dough shaped like maple leaves.",
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-1536x1025.jpg",
"width": 1536,
"height": 1025,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"npr-cds-wide": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-1200x675.jpg",
"width": 1200,
"height": 675,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie.jpg",
"width": 2000,
"height": 1334
}
},
"fetchFailed": false,
"isLoading": false
},
"arts_13968715": {
"type": "attachments",
"id": "arts_13968715",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13968715",
"found": true
},
"title": "cocktail time",
"publishDate": 1732667972,
"status": "inherit",
"parent": 13968712,
"modified": 1732668063,
"caption": "Is there a way to prevent the unpleasant symptoms that come with a heavy night of drinking? Experts weigh in on common hangover myths.",
"credit": "Photo illustration by Becky Harlan/NPR",
"altTag": "Four female friends make a toast at a party.",
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/cocktail-times.jpg",
"width": 2000,
"height": 1333
}
},
"fetchFailed": false,
"isLoading": false
},
"arts_13968626": {
"type": "attachments",
"id": "arts_13968626",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13968626",
"found": true
},
"title": "blood freak",
"publishDate": 1732569780,
"status": "inherit",
"parent": 13968610,
"modified": 1732569829,
"caption": "‘Blood Freak.’ Yes, that is a man-turkey kidnapping a woman. Just go with it.",
"credit": "Clamil Productions",
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1-800x607.png",
"width": 800,
"height": 607,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1-1020x773.png",
"width": 1020,
"height": 773,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1-160x121.png",
"width": 160,
"height": 121,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1-768x582.png",
"width": 768,
"height": 582,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1.png",
"width": 1195,
"height": 906
}
},
"fetchFailed": false,
"isLoading": false
},
"arts_13968603": {
"type": "attachments",
"id": "arts_13968603",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13968603",
"found": true
},
"title": "Turkey Thigh Confit",
"publishDate": 1732559377,
"status": "inherit",
"parent": 13968602,
"modified": 1732560016,
"caption": "Turkey Thigh Confit is a delicious main course that you can make well ahead of Thanksgiving.",
"credit": "Steve Klise/America's Test Kitchen",
"altTag": "Turkey Thigh Confit with Citrus-Mustard Sauce Styled Food Shot",
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/atk-turkey-800x533.jpeg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/atk-turkey-1020x680.jpeg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/atk-turkey-160x107.jpeg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/atk-turkey-768x512.jpeg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/atk-turkey-672x372.jpeg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/atk-turkey-1038x576.jpeg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/atk-turkey.jpeg",
"width": 1440,
"height": 960
}
},
"fetchFailed": false,
"isLoading": false
},
"arts_13937701": {
"type": "attachments",
"id": "arts_13937701",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13937701",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED.jpg",
"width": 2000,
"height": 1333
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-1536x1024.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 1024
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-21-BL-KQED-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1699330773,
"modified": 1699382001,
"caption": "Olivia Cruz Mayeda (right) hosts a Friendsgiving dinner for a group of friends at Lake Temescal in Oakland.",
"description": null,
"title": "231104-HowToFriendsgiving-21-BL-KQED",
"credit": "Beth LaBerge/KQED",
"status": "inherit",
"altTag": "A group of people talk around a picnic table set with a table cloth and a meal.",
"fetchFailed": false,
"isLoading": false
},
"arts_13937059": {
"type": "attachments",
"id": "arts_13937059",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13937059",
"found": true
},
"parent": 13937055,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys.jpg",
"width": 2000,
"height": 1125
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-1536x864.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 864
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_outdoor-turkeys-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1698356262,
"modified": 1698356436,
"caption": "Turkeys should only be fried outdoors and with extreme caution. In Richmond, Kim's Louisiana Fried Turkey & Stuff sells about 50 of the birds over Thanksgiving each year.",
"description": null,
"title": "kims louisiana fried turkey_outdoor turkeys",
"credit": "Courtesy of Kim's Louisiana Fried Turkey & Stuff",
"status": "inherit",
"altTag": "Two fried turkeys rest outdoors on a metal tray next to the large pots in which they were cooked.",
"fetchFailed": false,
"isLoading": false
},
"arts_13906294": {
"type": "attachments",
"id": "arts_13906294",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13906294",
"found": true
},
"parent": 13906292,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2021/11/slack-imgs-1024x576.jpg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2021/11/slack-imgs-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2021/11/slack-imgs-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2021/11/slack-imgs.jpg",
"width": 1024,
"height": 682
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2021/11/slack-imgs-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2021/11/slack-imgs-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2021/11/slack-imgs-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1637271856,
"modified": 1637272186,
"caption": "Fresh baked pie.",
"description": "Fresh baked pie.",
"title": "Fresh baked pie.",
"credit": "Courtesy of mazaletel. ",
"status": "inherit",
"altTag": "Fresh baked pie.",
"fetchFailed": false,
"isLoading": false
},
"arts_13889695": {
"type": "attachments",
"id": "arts_13889695",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13889695",
"found": true
},
"parent": 13889694,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-chefs_wide-e1912d2325527342a27bd6936a09a735aefed420-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-chefs_wide-e1912d2325527342a27bd6936a09a735aefed420-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-chefs_wide-e1912d2325527342a27bd6936a09a735aefed420-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-chefs_wide-e1912d2325527342a27bd6936a09a735aefed420.jpg",
"width": 1516,
"height": 852
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-chefs_wide-e1912d2325527342a27bd6936a09a735aefed420-1020x573.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 573
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-chefs_wide-e1912d2325527342a27bd6936a09a735aefed420-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-chefs_wide-e1912d2325527342a27bd6936a09a735aefed420-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1606339795,
"modified": 1606340739,
"caption": "Chef Aarón Sánchez's Brussels sprouts with roasted jalapeño vinaigrette and Chef Sohla El-Waylly's apple (hand) pie.",
"description": "Chef Aarón Sánchez's Brussels sprouts with roasted jalapeño vinaigrette and Chef Sohla El-Waylly's apple (hand) pie.",
"title": "Chef Aarón Sánchez's Brussels sprouts with roasted jalapeño vinaigrette and Chef Sohla El-Waylly's apple (hand) pie.",
"credit": "Randy Schmidt/ Sohla El-Waylly",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"arts_13889553": {
"type": "attachments",
"id": "arts_13889553",
"meta": {
"index": "attachments_1716263798",
"site": "arts",
"id": "13889553",
"found": true
},
"parent": 13889530,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-1038x563.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 563
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-160x74.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 74
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving.jpg",
"width": 1211,
"height": 563
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-1020x474.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 474
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-800x372.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 372
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/2/2020/11/thanksgiving-768x357.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 357
}
},
"publishDate": 1605897357,
"modified": 1605897438,
"caption": "Opting out of a big Thanksgiving celebration doesn't mean you can't have a good time.",
"description": "Opting out of a big Thanksgiving celebration doesn't mean you can't have a good time.",
"title": "thanksgiving",
"credit": "gmast3r/iStock",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false
},
"authorsReducer": {
"byline_arts_13968712": {
"type": "authors",
"id": "byline_arts_13968712",
"meta": {
"override": true
},
"slug": "byline_arts_13968712",
"name": "Andee Tagle, NPR",
"isLoading": false
},
"byline_arts_13968602": {
"type": "authors",
"id": "byline_arts_13968602",
"meta": {
"override": true
},
"slug": "byline_arts_13968602",
"name": "Barry Gordemer, NPR",
"isLoading": false
},
"byline_arts_13889694": {
"type": "authors",
"id": "byline_arts_13889694",
"meta": {
"override": true
},
"slug": "byline_arts_13889694",
"name": "Mallory Yu",
"isLoading": false
},
"shotchkiss": {
"type": "authors",
"id": "61",
"meta": {
"index": "authors_1716337520",
"id": "61",
"found": true
},
"name": "Sarah Hotchkiss",
"firstName": "Sarah",
"lastName": "Hotchkiss",
"slug": "shotchkiss",
"email": "shotchkiss@kqed.org",
"display_author_email": true,
"staff_mastheads": [
"arts"
],
"title": "Senior Editor",
"bio": "Sarah Hotchkiss is a San Francisco \u003ca href=\"http://www.sarahhotchkiss.com\">artist\u003c/a> and arts writer. In 2019, she received the Dorothea & Leo Rabkin Foundation grant for visual art journalism and in 2020 she received a Society of Professional Journalists, Northern California award for excellence in arts and culture reporting.",
"avatar": "https://secure.gravatar.com/avatar/ca38c7f54590856cd4947d26274f8a90?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "",
"roles": [
"editor"
]
},
{
"site": "arts",
"roles": [
"Contributor",
"administrator"
]
},
{
"site": "artschool",
"roles": [
"administrator"
]
},
{
"site": "news",
"roles": [
"editor"
]
},
{
"site": "pop",
"roles": [
"administrator"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "spark",
"roles": [
"editor"
]
},
{
"site": "checkplease",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Sarah Hotchkiss | KQED",
"description": "Senior Editor",
"ogImgSrc": "https://secure.gravatar.com/avatar/ca38c7f54590856cd4947d26274f8a90?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/ca38c7f54590856cd4947d26274f8a90?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shotchkiss"
},
"gmeline": {
"type": "authors",
"id": "185",
"meta": {
"index": "authors_1716337520",
"id": "185",
"found": true
},
"name": "Gabe Meline",
"firstName": "Gabe",
"lastName": "Meline",
"slug": "gmeline",
"email": "gmeline@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"arts"
],
"title": "Senior Editor, KQED Arts & Culture",
"bio": "Gabe Meline entered journalism at age 15 making photocopied zines, and has since earned awards from the Edward R. Murrow Awards, the Society for Professional Journalists, the Online Journalism Awards, the Association of Alternative Newsweeklies and the California Newspaper Publishers Association. Prior to KQED, he was the editor of the \u003cem>North Bay Bohemian\u003c/em> and a touring musician. He lives with his wife, his daughter, and a 1964 Volvo in his hometown of Santa Rosa, CA.",
"avatar": "https://secure.gravatar.com/avatar/80e9715844c5fc3f07edac5b08973b76?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": "gmeline",
"linkedin": null,
"sites": [
{
"site": "",
"roles": [
"editor"
]
},
{
"site": "arts",
"roles": [
"administrator"
]
},
{
"site": "artschool",
"roles": [
"editor"
]
},
{
"site": "news",
"roles": [
"author"
]
},
{
"site": "pop",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
},
{
"site": "hiphop",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Gabe Meline | KQED",
"description": "Senior Editor, KQED Arts & Culture",
"ogImgSrc": "https://secure.gravatar.com/avatar/80e9715844c5fc3f07edac5b08973b76?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/80e9715844c5fc3f07edac5b08973b76?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gmeline"
},
"ralexandra": {
"type": "authors",
"id": "11242",
"meta": {
"index": "authors_1716337520",
"id": "11242",
"found": true
},
"name": "Rae Alexandra",
"firstName": "Rae",
"lastName": "Alexandra",
"slug": "ralexandra",
"email": "ralexandra@kqed.org",
"display_author_email": true,
"staff_mastheads": [
"arts"
],
"title": "Reporter/Producer",
"bio": "Rae Alexandra is a Reporter/Producer for KQED Arts & Culture, and the creator/author of the \u003ca href=\"https://www.kqed.org/arts/program/rebel-girls-from-bay-area-history\">Rebel Girls From Bay Area History\u003c/a> and \u003ca href=\"https://www.kqed.org/bizarrebayarea\">Bizarre Bay Area\u003c/a> series. Her debut book, \u003ca href=\"https://citylights.com/politics-current-events-history/unsung-heroines35-women-who-changed/\">Unsung Heroines: 35 Women Who Changed the Bay Area\u003c/a> will be published by City Lights in Spring 2026. In 2023, Rae was awarded an SPJ Excellence in Journalism Award for Arts & Culture. Rae was born and raised in Wales and subsequently — even after two decades in Northern California — still uses phrases that regularly baffle her coworkers.",
"avatar": "https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"editor"
]
},
{
"site": "news",
"roles": [
"editor"
]
},
{
"site": "pop",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "science",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Rae Alexandra | KQED",
"description": "Reporter/Producer",
"ogImgSrc": "https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ralexandra"
},
"nvoynovskaya": {
"type": "authors",
"id": "11387",
"meta": {
"index": "authors_1716337520",
"id": "11387",
"found": true
},
"name": "Nastia Voynovskaya",
"firstName": "Nastia",
"lastName": "Voynovskaya",
"slug": "nvoynovskaya",
"email": "nvoynovskaya@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"arts"
],
"title": "Editor and reporter",
"bio": "Nastia Voynovskaya is a reporter and editor at KQED Arts & Culture. She's been covering the arts in the Bay Area for over a decade, with a focus on music, queer culture, labor issues and grassroots organizing. She has edited KQED story series such as Trans Bay: A History of San Francisco's Gender-Diverse Community, and co-created KQED's Bay Area hip-hop history project, That's My Word. Nastia's work has been recognized by the Society of Professional Journalists and San Francisco Press Club. She holds a BA in comparative literature from UC Berkeley.",
"avatar": "https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": "https://www.instagram.com/nananastia/",
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"administrator"
]
},
{
"site": "news",
"roles": [
"editor"
]
},
{
"site": "pop",
"roles": [
"administrator"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "podcasts",
"roles": [
"editor"
]
},
{
"site": "hiphop",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Nastia Voynovskaya | KQED",
"description": "Editor and reporter",
"ogImgSrc": "https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nvoynovskaya"
},
"ogpenn": {
"type": "authors",
"id": "11491",
"meta": {
"index": "authors_1716337520",
"id": "11491",
"found": true
},
"name": "Pendarvis Harshaw",
"firstName": "Pendarvis",
"lastName": "Harshaw",
"slug": "ogpenn",
"email": "ogpenn@gmail.com",
"display_author_email": false,
"staff_mastheads": [
"arts"
],
"title": "Columnist and Host, Rightnowish",
"bio": "Pendarvis Harshaw is an educator, host and writer with KQED Arts.",
"avatar": "https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": "ogpenn",
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"editor"
]
},
{
"site": "news",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "hiphop",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Pendarvis Harshaw | KQED",
"description": "Columnist and Host, Rightnowish",
"ogImgSrc": "https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ogpenn"
},
"mmedina": {
"type": "authors",
"id": "11528",
"meta": {
"index": "authors_1716337520",
"id": "11528",
"found": true
},
"name": "Marisol Medina-Cadena",
"firstName": "Marisol",
"lastName": "Medina-Cadena",
"slug": "mmedina",
"email": "mmedina@KQED.org",
"display_author_email": true,
"staff_mastheads": [],
"title": "Producer, Rightnowish Podcast",
"bio": "Marisol Medina-Cadena is a radio reporter and podcast producer. Before working at KQED, she produced for PBS member station, KCET, in Los Angeles. In 2017, Marisol won an Emmy Award for her work on the televised documentary, \u003cem>City Rising\u003c/em>, examining California's affordable housing crisis and the historical roots of gentrification.",
"avatar": "https://secure.gravatar.com/avatar/6c3db46a1cabb5e1fe9a365b5f4e681e?s=600&d=blank&r=g",
"twitter": "marisolreports",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": [
"edit_others_posts"
]
}
],
"headData": {
"title": "Marisol Medina-Cadena | KQED",
"description": "Producer, Rightnowish Podcast",
"ogImgSrc": "https://secure.gravatar.com/avatar/6c3db46a1cabb5e1fe9a365b5f4e681e?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/6c3db46a1cabb5e1fe9a365b5f4e681e?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mmedina"
},
"ltsai": {
"type": "authors",
"id": "11743",
"meta": {
"index": "authors_1716337520",
"id": "11743",
"found": true
},
"name": "Luke Tsai",
"firstName": "Luke",
"lastName": "Tsai",
"slug": "ltsai",
"email": "ltsai@kqed.org",
"display_author_email": true,
"staff_mastheads": [
"arts"
],
"title": "Food Editor",
"bio": "Luke Tsai is KQED's food editor and resident stinky tofu connoisseur. Prior to KQED, he was an editor at Eater SF, \u003cem>San Francisco \u003c/em>magazine, and the \u003cem>East Bay Express\u003c/em>, and his work has also appeared in TASTE, the \u003cem>San Francisco Chronicle\u003c/em>, and the \u003cem>Best Food Writing\u003c/em> anthology. When he isn't writing or editing, you'll find him eating most everything he can get his hands on.",
"avatar": "https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g",
"twitter": "theluketsai",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "",
"roles": [
"editor"
]
},
{
"site": "arts",
"roles": [
"administrator"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Luke Tsai | KQED",
"description": "Food Editor",
"ogImgSrc": "https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ltsai"
},
"omayeda": {
"type": "authors",
"id": "11872",
"meta": {
"index": "authors_1716337520",
"id": "11872",
"found": true
},
"name": "Olivia Cruz Mayeda",
"firstName": "Olivia Cruz",
"lastName": "Mayeda",
"slug": "omayeda",
"email": "omayeda@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Reporter",
"bio": "Olivia Cruz Mayeda is a journalist covering style, culture and reparations in the Bay Area, a place that has been home to her family for over 100 years. Her writing has also appeared in the \u003cem>San Francisco Chronicle\u003c/em> and \u003cem>El Tecolote\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/a8c0baa30219ce1071a9474f4c14141f?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Olivia Cruz Mayeda | KQED",
"description": "Reporter",
"ogImgSrc": "https://secure.gravatar.com/avatar/a8c0baa30219ce1071a9474f4c14141f?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a8c0baa30219ce1071a9474f4c14141f?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/omayeda"
}
},
"breakingNewsReducer": {},
"pagesReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"arts_13983413": {
"type": "posts",
"id": "arts_13983413",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13983413",
"score": null,
"sort": [
1762298599000
]
},
"guestAuthors": [],
"slug": "sweet-condesa-filipino-pies-thanksgiving-2025",
"title": "The Bay Area’s ‘Pinay Pie Lady’ Is Back, Just in Time for Thanksgiving",
"publishDate": 1762298599,
"format": "standard",
"headTitle": "The Bay Area’s ‘Pinay Pie Lady’ Is Back, Just in Time for Thanksgiving | KQED",
"labelTerm": {},
"content": "\u003cp>Two years ago, Melody Lorenzo, aka the Bay Area’s “\u003ca href=\"https://www.kqed.org/arts/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady\">Pinay Pie Lady\u003c/a>,” put on what she thought was going to be her last holiday pie sale. It was the culmination of years of creative tinkering at her bakery, Sweet Condesa, which took classic \u003ca href=\"https://www.kqed.org/arts/tag/filipino-food\">Filipino\u003c/a> desserts like halo-halo, bibingka and queso de bola, and \u003ca href=\"https://sf.eater.com/2020/11/9/21557156/sweet-condesa-filipino-bakery-ube-calamansi-turon-pie-thanksgiving-oakland\">recast them into the format of an all-American pie\u003c/a>.\u003c/p>\n\u003cp>The pies were wildly popular. But at the time, Lorenzo’s lease on her commercial kitchen was set to expire in a few months, and she was, quite frankly, burned out after seven years of fighting to keep her business afloat.\u003c/p>\n\u003cp>“I was trying to take care of myself,” Lorenzo says. “Ever since the pandemic, I’d been on a hustle mode — like, I don’t shut off, basically.”\u003c/p>\n\u003cp>Lorenzo shut Sweet Condesa down officially last summer and stepped away from baking altogether for a year. Still, the desire to create never left her. She’d walk to her neighborhood farmers market, and people would recognize her as “Sweet Condesa” and tell her how much they’d enjoyed her desserts.\u003c/p>\n\u003cp>“I know I made an impact,” she says.\u003c/p>\n\u003cfigure id=\"attachment_13983409\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983409\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata.jpg\" alt=\"A Filipino woman poses for a portrait while holding a coffee mug, sitting on a wooden bench in some lush green garden setting.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Melody Lorenzo is the founder of Sweet Condesa — now rebranded as Homebaked by Sweet Condesa. The home-based cottage food business specializes in Filipino-inspired desserts. \u003ccite>(Melissa de Mata, courtesy of Homebaked by Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started thinking whether there might be a way she could start her business up again, but in a smaller-scale, more sustainable way.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, just in time for Thanksgiving, Lorenzo has relaunched her business as “\u003ca href=\"https://www.homebakedbysweetcondesa.com/\">Homebaked by Sweet Condesa\u003c/a>,” a bakery that she runs out of her home kitchen in San Francisco’s Outer Sunset neighborhood. To start out, she’ll sell her Filipino baked treats, like guava bars and ube pie-chunk cookies at pop-ups held once or twice a month, mostly at \u003ca href=\"https://www.instagram.com/ballastcoffee/?hl=en\">Ballast Coffee\u003c/a>, a Filipino-owned coffee shop in West Portal.\u003c/p>\n\u003cp>And yes, of course, she will be selling Thanksgiving pies.\u003c/p>\n\u003cp>“I wanted it to be more fun again — no expectations, no sales goals,” Lorenzo says. “I just want to share my creations again with the community, not feel forced to keep going because I need to make X amount of money to afford my overhead.”\u003c/p>\n\u003cp>Because of the restrictions on \u003ca href=\"https://www.kqed.org/bayareabites/117095/a-new-law-would-legalize-selling-home-cooked-food-in-california\">cottage food businesses\u003c/a> like hers, Lorenzo is in the process of reworking many of her most popular desserts to make them shelf-stable — so, no more custard-based calamansi or halo-halo pies for now. But the limitations haven’t deterred Lorenzo from her original mission to incorporate traditional Filipino flavors into her dessert repertoire.\u003c/p>\n\u003cfigure id=\"attachment_13983412\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983412\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot.jpg\" alt=\"A spread of desserts on a festival holiday table decorated with autumn foliage. There are two pies and a cornbread-like cake topped with toasted coconut flakes.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Condesa’s Thanksgiving offerings, from left to right: dulce de leche bibingka cornbread, peach mango cobbler pie, and maple pili nut pie. \u003ccite>(Aeden Nicholas Gabriel, courtesy of Homebaked by Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Thanksgiving, she’s reworked one of her popular pie recipes — her peach mango cobbler pie ($65 for a nine-inch pie) — and created another new pie from scratch. The former, of course, is a play on a Filipino fast-food classic: Jollibee’s signature peach mango hand pie, which was Lorenzo’s go-to when she was growing up in the Philippines. Her version features home-made peach-mango jam, a graham cracker crust and a streusel topping for extra crunch. It’s particularly delicious served warm with a scoop of vanilla ice cream on top, Lorenzo says.\u003c/p>\n\u003cp>The new pie, a maple pili nut pie ($80), is Lorenzo’s Filipino twist on pecan pie. It’s similarly caramelized and gooey, but instead of pecans, she uses pili nuts — a slender, creamy nut with a macadamia-like texture that’s indigenous to the Philippines.\u003c/p>\n\u003cp>Candied pili nuts are a popular snack on the islands. “I wanted to recreate that into a pie that has a similar flavor,” Lorenzo explains.\u003c/p>\n\u003cp>Both pies are egg-free — another concession to cottage food regulations, but also a boon for folks with egg allergies.\u003c/p>\n\u003cfigure id=\"attachment_13983410\" class=\"wp-caption alignnone\" style=\"max-width: 1500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983410\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice.jpg\" alt=\"A caramel-y brown pie, with a single slice cut out and served on a plate.\" width=\"1500\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The maple pili nut pie has a similar nuttiness and caramelized quality as a pecan pie. \u003ccite>(Aeden Nicholas Gabriel, courtesy of Homebaked by Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13983119,arts_13978355,arts_13937608']\u003c/span>In addition to the pies, Lorenzo is also selling a third Thanksgiving dessert, a dulce de leche bibingka cornbread ($55) — which, as its name implies, is a cross between American cornbread and the traditional Filipino coconut rice cake known as bibingka.\u003c/p>\n\u003cp>All of Sweet Condesa’s Thanksgiving treats are \u003ca href=\"https://www.hotplate.com/homebakedbysweetcondesa\">available for online preorder\u003c/a> starting at 2 p.m. on Tuesday, Nov. 4. And since Lorenzo is just baking out of her home kitchen now, supplies will be even more limited than in the past: She expects she’ll only be able to bake a total of 40 or 50 pies this year. But if all goes well, she might be able to increase her output for Christmas pie season, by which time she hopes to have found a way to rework that calamansi pie.\u003c/p>\n\u003cp>“I’m just trying to make it work so I can offer [my pies] again,” she says. “The people who found out are just super excited.”\u003c/p>\n\u003chr>\n\u003cp>\u003ci>\u003ca href=\"https://www.homebakedbysweetcondesa.com/\">Homebaked by Sweet Condesa’s\u003c/a> Thanksgiving desserts are available for \u003c/i>\u003ca href=\"https://www.hotplate.com/homebakedbysweetcondesa\">\u003ci>online pre-order\u003c/i>\u003c/a>\u003ci>, starting at 2 p.m. on November 4. Pickup options are on Wednesday, Nov. 26, 10 a.m.–noon at Ballast Coffee (329 W. Portal Ave., San Francisco), and 3–5 p.m. at Mestiza (214 Townsend St., San Francisco). Supplies are very limited.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Sweet Condesa’s next Ballast Coffee pop-ups will be Nov. 15 and Nov. 22, 11 a.m.–1 p.m.\u003c/i>\u003c/p>\n\n",
"blocks": [],
"excerpt": "Sweet Condesa returns with a new lineup of Filipino-inspired treats.",
"status": "publish",
"parent": 0,
"modified": 1762299452,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 987
},
"headData": {
"title": "Sweet Condesa's Filipino Pies Are Back, Just in Time for Thanksgiving | KQED",
"description": "Sweet Condesa returns with a new lineup of Filipino-inspired treats.",
"ogTitle": "The Bay Area’s ‘Pinay Pie Lady’ Is Back, Just in Time for Thanksgiving",
"ogDescription": "",
"ogImgId": "",
"twTitle": "The Bay Area’s ‘Pinay Pie Lady’ Is Back, Just in Time for Thanksgiving",
"twDescription": "",
"twImgId": "",
"socialTitle": "Sweet Condesa's Filipino Pies Are Back, Just in Time for Thanksgiving %%page%% %%sep%% KQED",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Bay Area’s ‘Pinay Pie Lady’ Is Back, Just in Time for Thanksgiving",
"datePublished": "2025-11-04T15:23:19-08:00",
"dateModified": "2025-11-04T15:37:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 12276,
"slug": "food",
"name": "Food"
},
"source": "The Do List",
"sourceUrl": "https://www.kqed.org/thedolist",
"sticky": false,
"nprStoryId": "kqed-13983413",
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/arts/13983413/sweet-condesa-filipino-pies-thanksgiving-2025",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two years ago, Melody Lorenzo, aka the Bay Area’s “\u003ca href=\"https://www.kqed.org/arts/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady\">Pinay Pie Lady\u003c/a>,” put on what she thought was going to be her last holiday pie sale. It was the culmination of years of creative tinkering at her bakery, Sweet Condesa, which took classic \u003ca href=\"https://www.kqed.org/arts/tag/filipino-food\">Filipino\u003c/a> desserts like halo-halo, bibingka and queso de bola, and \u003ca href=\"https://sf.eater.com/2020/11/9/21557156/sweet-condesa-filipino-bakery-ube-calamansi-turon-pie-thanksgiving-oakland\">recast them into the format of an all-American pie\u003c/a>.\u003c/p>\n\u003cp>The pies were wildly popular. But at the time, Lorenzo’s lease on her commercial kitchen was set to expire in a few months, and she was, quite frankly, burned out after seven years of fighting to keep her business afloat.\u003c/p>\n\u003cp>“I was trying to take care of myself,” Lorenzo says. “Ever since the pandemic, I’d been on a hustle mode — like, I don’t shut off, basically.”\u003c/p>\n\u003cp>Lorenzo shut Sweet Condesa down officially last summer and stepped away from baking altogether for a year. Still, the desire to create never left her. She’d walk to her neighborhood farmers market, and people would recognize her as “Sweet Condesa” and tell her how much they’d enjoyed her desserts.\u003c/p>\n\u003cp>“I know I made an impact,” she says.\u003c/p>\n\u003cfigure id=\"attachment_13983409\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983409\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata.jpg\" alt=\"A Filipino woman poses for a portrait while holding a coffee mug, sitting on a wooden bench in some lush green garden setting.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/Headshot-photo-by-Melissa-de-Mata-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Melody Lorenzo is the founder of Sweet Condesa — now rebranded as Homebaked by Sweet Condesa. The home-based cottage food business specializes in Filipino-inspired desserts. \u003ccite>(Melissa de Mata, courtesy of Homebaked by Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started thinking whether there might be a way she could start her business up again, but in a smaller-scale, more sustainable way.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, just in time for Thanksgiving, Lorenzo has relaunched her business as “\u003ca href=\"https://www.homebakedbysweetcondesa.com/\">Homebaked by Sweet Condesa\u003c/a>,” a bakery that she runs out of her home kitchen in San Francisco’s Outer Sunset neighborhood. To start out, she’ll sell her Filipino baked treats, like guava bars and ube pie-chunk cookies at pop-ups held once or twice a month, mostly at \u003ca href=\"https://www.instagram.com/ballastcoffee/?hl=en\">Ballast Coffee\u003c/a>, a Filipino-owned coffee shop in West Portal.\u003c/p>\n\u003cp>And yes, of course, she will be selling Thanksgiving pies.\u003c/p>\n\u003cp>“I wanted it to be more fun again — no expectations, no sales goals,” Lorenzo says. “I just want to share my creations again with the community, not feel forced to keep going because I need to make X amount of money to afford my overhead.”\u003c/p>\n\u003cp>Because of the restrictions on \u003ca href=\"https://www.kqed.org/bayareabites/117095/a-new-law-would-legalize-selling-home-cooked-food-in-california\">cottage food businesses\u003c/a> like hers, Lorenzo is in the process of reworking many of her most popular desserts to make them shelf-stable — so, no more custard-based calamansi or halo-halo pies for now. But the limitations haven’t deterred Lorenzo from her original mission to incorporate traditional Filipino flavors into her dessert repertoire.\u003c/p>\n\u003cfigure id=\"attachment_13983412\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983412\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot.jpg\" alt=\"A spread of desserts on a festival holiday table decorated with autumn foliage. There are two pies and a cornbread-like cake topped with toasted coconut flakes.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/sweet-condesa-pie-hero-shot-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Condesa’s Thanksgiving offerings, from left to right: dulce de leche bibingka cornbread, peach mango cobbler pie, and maple pili nut pie. \u003ccite>(Aeden Nicholas Gabriel, courtesy of Homebaked by Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Thanksgiving, she’s reworked one of her popular pie recipes — her peach mango cobbler pie ($65 for a nine-inch pie) — and created another new pie from scratch. The former, of course, is a play on a Filipino fast-food classic: Jollibee’s signature peach mango hand pie, which was Lorenzo’s go-to when she was growing up in the Philippines. Her version features home-made peach-mango jam, a graham cracker crust and a streusel topping for extra crunch. It’s particularly delicious served warm with a scoop of vanilla ice cream on top, Lorenzo says.\u003c/p>\n\u003cp>The new pie, a maple pili nut pie ($80), is Lorenzo’s Filipino twist on pecan pie. It’s similarly caramelized and gooey, but instead of pecans, she uses pili nuts — a slender, creamy nut with a macadamia-like texture that’s indigenous to the Philippines.\u003c/p>\n\u003cp>Candied pili nuts are a popular snack on the islands. “I wanted to recreate that into a pie that has a similar flavor,” Lorenzo explains.\u003c/p>\n\u003cp>Both pies are egg-free — another concession to cottage food regulations, but also a boon for folks with egg allergies.\u003c/p>\n\u003cfigure id=\"attachment_13983410\" class=\"wp-caption alignnone\" style=\"max-width: 1500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983410\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice.jpg\" alt=\"A caramel-y brown pie, with a single slice cut out and served on a plate.\" width=\"1500\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/pili-nut-pie-slice-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The maple pili nut pie has a similar nuttiness and caramelized quality as a pecan pie. \u003ccite>(Aeden Nicholas Gabriel, courtesy of Homebaked by Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13983119,arts_13978355,arts_13937608",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>In addition to the pies, Lorenzo is also selling a third Thanksgiving dessert, a dulce de leche bibingka cornbread ($55) — which, as its name implies, is a cross between American cornbread and the traditional Filipino coconut rice cake known as bibingka.\u003c/p>\n\u003cp>All of Sweet Condesa’s Thanksgiving treats are \u003ca href=\"https://www.hotplate.com/homebakedbysweetcondesa\">available for online preorder\u003c/a> starting at 2 p.m. on Tuesday, Nov. 4. And since Lorenzo is just baking out of her home kitchen now, supplies will be even more limited than in the past: She expects she’ll only be able to bake a total of 40 or 50 pies this year. But if all goes well, she might be able to increase her output for Christmas pie season, by which time she hopes to have found a way to rework that calamansi pie.\u003c/p>\n\u003cp>“I’m just trying to make it work so I can offer [my pies] again,” she says. “The people who found out are just super excited.”\u003c/p>\n\u003chr>\n\u003cp>\u003ci>\u003ca href=\"https://www.homebakedbysweetcondesa.com/\">Homebaked by Sweet Condesa’s\u003c/a> Thanksgiving desserts are available for \u003c/i>\u003ca href=\"https://www.hotplate.com/homebakedbysweetcondesa\">\u003ci>online pre-order\u003c/i>\u003c/a>\u003ci>, starting at 2 p.m. on November 4. Pickup options are on Wednesday, Nov. 26, 10 a.m.–noon at Ballast Coffee (329 W. Portal Ave., San Francisco), and 3–5 p.m. at Mestiza (214 Townsend St., San Francisco). Supplies are very limited.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Sweet Condesa’s next Ballast Coffee pop-ups will be Nov. 15 and Nov. 22, 11 a.m.–1 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13983413/sweet-condesa-filipino-pies-thanksgiving-2025",
"authors": [
"11743"
],
"programs": [
"arts_140"
],
"categories": [
"arts_1",
"arts_12276",
"arts_22313"
],
"tags": [
"arts_10278",
"arts_14183",
"arts_1297",
"arts_1146",
"arts_6062",
"arts_585"
],
"featImg": "arts_13983411",
"label": "source_arts_13983413"
},
"arts_13968712": {
"type": "posts",
"id": "arts_13968712",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13968712",
"score": null,
"sort": [
1732729583000
]
},
"guestAuthors": [],
"slug": "myths-about-avoiding-hangovers-holiday-cocktails",
"title": "Beer Before Liquor? Busting 6 Popular Myths About Hangovers",
"publishDate": 1732729583,
"format": "standard",
"headTitle": "Beer Before Liquor? Busting 6 Popular Myths About Hangovers | KQED",
"labelTerm": {},
"content": "\u003cp>\u003ca href=\"https://www.kqed.org/news/11936480/the-science-behind-hangovers\">Hangover\u003c/a> cures are a dime a dozen. Guzzle a few raw eggs. Take an aspirin before bed. Chug a beer in the morning.\u003c/p>\n\u003cp>These remedies promise to banish some of the nasty symptoms that can come with drinking way too much alcohol: headache, nausea, vertigo, anxiety — or all of the above.\u003c/p>\n\u003cp>[aside postid='arts_13968478']But is there truth to any of these claims? Unfortunately, no, says Dr. \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician at University Hospitals Cleveland Medical Center. “I wish there was some magic drink everyone could have, but there isn’t.”\u003c/p>\n\u003cp>The only surefire way to prevent a hangover is to abstain from drinking, he says. And once you have a hangover, the only thing that will get you over it is time.\u003c/p>\n\u003cp>If you plan to drink alcohol and want to reduce potential symptoms, practice moderation, he says. That means limiting your alcohol intake to one drink a day or less for women, and two drinks a day or less for men, according to the Department of Health and Human Services.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Experts break down the science behind six common hangover myths — and explain how alcohol affects your body.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13968713\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg\" alt=\"A black hip flask stands before a very dark shadow.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1920x1280.jpeg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003c/p>\n\u003ch2>Myth: All hangovers are the same.\u003c/h2>\n\u003cp>The symptoms and severity of your hangover — like your alcohol tolerance — depends on many factors, says Marino. That includes age, weight, gender, ethnicity, family history, nutritional status, smoker status, mood, health conditions or whether you’re taking any medications.\u003c/p>\n\u003cp>[aside postid='arts_13968491']“Your hangover is going to be different from everyone else you know,” he says. For example, while one person might experience headaches and vomiting after just one drink, another might throw back whiskey gingers all night and wake up feeling tired but otherwise unscathed.\u003c/p>\n\u003cp>In fact, some people may not experience any symptoms. According to \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC6761819/#:~:text=A%20survey%20by%20Harburg%20and,least%20some%20of%20the%20time.\">one study\u003c/a>, about 25% of people who drink to intoxication don’t have hangovers at all.\u003c/p>\n\u003cp>The length of hangovers can also vary. They can last 24 hours or longer depending on how much you drank, according to the National Institute on Alcohol Abuse and Alcoholism.\u003c/p>\n\u003ch2>Myth: You can prevent a hangover by drinking water or using hydration supplements.\u003c/h2>\n\u003cp>Alcohol increases urine production, so it’s true that dehydration can often contribute to the hurt of a hangover.\u003c/p>\n\u003cp>But that’s only one symptom of over-imbibing, says Marino. Drinking can cause inflammation, gastrointestinal irritation, disrupted sleep and low blood sugar. It also exposes you to acetaldehyde, a toxic byproduct produced when your body metabolizes alcohol, that can damage your cells and tissues.\u003c/p>\n\u003cp>Don’t expect products like sports drinks, vitamin-infused patches or hydration packets to work any miracles before or after a night on the town, says Marino. While they may keep you hydrated, they likely won’t address any other hangover symptoms.\u003c/p>\n\u003cp>But drinking water or other hydrating beverages during a night out is still a good idea, he says. It can help you practice moderation and remind you to space out your drinks.\u003c/p>\n\u003ch2>Myth: A “hair of the dog” can stop a hangover in its tracks.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F33%2F26%2F232a5ac44ae7b97b7fef052c180e%2Flk-dry-january-newsletter-harlan-3.jpg\" alt=\"Some people say that that consuming another drink will cure your hangover. In reality, you're just delaying any negative symptoms that may arise when the alcohol leaves your system, says Dr. Ryan Marino, a medical toxicologist and an emergency physician. \">\u003cfigcaption>Some people say that that consuming another drink will cure your hangover. In reality, you’re just delaying any negative symptoms that may arise when the alcohol leaves your system, says \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Dr. Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician.\u003cbr>\n\u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people think that a “hair of the dog,” an alcoholic beverage consumed the morning after a night of heavy drinking, can help cure a hangover.\u003c/p>\n\u003cp>It may offer some temporary relief by raising your alcohol levels and masking symptoms like jitteriness or anxiety, says Marino. “But your hangover is just going to be pushed down the road.”\u003c/p>\n\u003cp>[aside postid='arts_13968257']A hangover can be a mild form of alcohol withdrawal, according to the NIAAA. Hangover symptoms peak — and likely, feel their worst — when the body’s blood alcohol concentration returns to zero.\u003c/p>\n\u003cp>Eventually, that bloody mary you had at brunch will leave your system, and you’ll have to deal with the aftermath. You’re not doing yourself any favors by piling on, says Marino.\u003c/p>\n\u003ch2>Myth: Beer before liquor, never been sicker. Liquor before beer, in the clear.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F66%2F5e%2Fb9fb39c04623a123ee7d74884404%2Flk-dry-january-newsletter-harlan-4-copy.jpg\" alt=\"The severity of your hangover does not depend on the order of drinks you consume, says Marino.\">\u003cfigcaption>The severity of your hangover does not depend on the order of drinks you consume, says Marino. \u003ccite> (Photo Illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people swear by this adage. But in general, it’s not the order of alcohol that determines the severity of your hangover, says Marino. It’s how much you consume.\u003c/p>\n\u003cp>You’re likely to drink more alcohol in a shorter amount of time if you kick off your night with hard liquor, he says. It makes you inebriated faster — and you may feel inclined to drink more than you would slowly sipping a beer.\u003c/p>\n\u003cp>Some kinds of liquors may make hangovers more unpleasant. According to research, dark liquors like bourbon and brandy contain higher levels of congeners, or the chemicals produced during the fermentation process that give an alcohol its distinctive taste, smell and color. Generally speaking, \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC3674844/\">the more congeners an alcohol has, the worse the hangover is likely to be\u003c/a>.\u003c/p>\n\u003ch2>Myth: Taking painkillers before bed can help you get ahead of hangover symptoms.\u003c/h2>\n\u003cp>While it’s a common practice to reach for over-the-counter pain relievers to try and minimize your headache in the morning, Marino says you could potentially do a lot more harm than good.\u003c/p>\n\u003cp>[aside postid='arts_13968600']Consuming just one alcoholic drink a day with non-steroidal anti-inflammatory drugs like Advil, Aleve or aspirin can increase your risk of gastrointestinal bleeding by 37%, \u003ca href=\"https://www.niaaa.nih.gov/health-professionals-communities/core-resource-on-alcohol/alcohol-medication-interactions-potentially-dangerous-mixes#:~:text=Combining%20them%20with%20alcohol%20significantly%20increases%20the%20risk.&text=Consuming%20up%20to%201%20drink,over%2Dthe%2Dcounter%20analgesic.\">\u003cu>according to the NIAAA.\u003c/u>\u003c/a>\u003c/p>\n\u003cp>When you combine alcohol with drugs containing acetaminophen, like Tylenol, you run the risk of liver damage, according to the NIAAA. Ingesting too much of one or both substances can be toxic to the liver. For that reason, the Food and Drug Administration advises against drinking when taking any medicine that includes acetaminophen.\u003c/p>\n\u003cp>If you’re taking any type of medication, proceed with caution, says Marino. \u003cstrong>“\u003c/strong>Even if your medication doesn’t have a label that says ‘Do not take with alcohol’, that doesn’t mean you can’t be affected.”\u003c/p>\n\u003ch2>Myth: Hangover symptoms are physical.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F2b%2Fc3%2Fdf7ad02e432c9b7ebd346e6db046%2Flk-dry-january-newsletter-harlan-2.jpg\" alt=\"While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says Dr. Nzinga Harrison, a physician specializing in psychiatry and addiction medicine.\">\u003cfigcaption>While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine. \u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It can also affect your mental health. Drinking too much can make you feel overwhelmed, irritated or on edge. And there’s a term for it that’s been trending on social media: “hangxiety.”\u003c/p>\n\u003cp>While alcohol can initially have a calming effect, your body can rebound as it leaves your system, causing a surge in adrenaline, a racing heartbeat or feelings of worry or stress, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine.\u003c/p>\n\u003cp>It’s a tricky symptom to identify. You can experience hangxiety after even just one drink, says Harrison. And “it can come before physical symptoms or without physical symptoms at all.”\u003c/p>\n\u003cp>[aside postid='arts_13968602']To combat hangxiety, Harrison suggests doing activities to bring down your adrenaline levels, like mindfulness and meditation, and bring up your dopamine — like spending time with friends and getting lots of sunshine.\u003c/p>\n\u003cp>And while the only way to fully prevent hangxiety and hangovers is to abstain from alcohol, she says it helps to go into social situations in the best possible headspace. Before you go to that party, drink water, eat well and make sure you’re surrounded by people who make you feel positive and connected.\u003c/p>\n\u003cp>“All of that biologically and psychologically may not prevent the hangxiety entirely, but will decrease the severity of the hangxiety,” says Harrison.\u003c/p>\n\u003cp>\u003cem>A quick note: If alcohol is causing you stress or harm, seek medical advice. There are a variety of treatments, including counseling, medications and support groups, to help people who want to end that dependency. This includes Alcoholics Anonymous, which has helped countless people. This \u003c/em>\u003ca href=\"https://alcoholtreatment.niaaa.nih.gov/\">\u003cem>\u003cu>NIAAA guide\u003c/u>\u003c/em>\u003c/a>\u003cem> can help you find a program that’s right for you.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>The digital story was edited by Malaka Gharib. The visual producer is Beck Harlan.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Want more Life Kit? Subscribe to our weekly newsletter and get expert advice on topics like money, relationships, health and more. \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>Click here to subscribe now\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n",
"blocks": [],
"excerpt": "People have a lot of opinions about how to cure a hangover. Are any of them true? ",
"status": "publish",
"parent": 0,
"modified": 1733175710,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 37,
"wordCount": 1443
},
"headData": {
"title": "6 Popular Myths About Hangovers and Trying to Avoid Them | KQED",
"description": "People have a lot of opinions about how to cure a hangover. Are any of them true? ",
"ogTitle": "Beer Before Liquor? Busting 6 Popular Myths About Hangovers",
"ogDescription": "",
"ogImgId": "",
"twTitle": "Beer Before Liquor? Busting 6 Popular Myths About Hangovers",
"twDescription": "",
"twImgId": "",
"socialTitle": "6 Popular Myths About Hangovers and Trying to Avoid Them%%page%% %%sep%% KQED",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beer Before Liquor? Busting 6 Popular Myths About Hangovers",
"datePublished": "2024-11-27T09:46:23-08:00",
"dateModified": "2024-12-02T13:41:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"source": "Food",
"sourceUrl": "https://www.kqed.org/food",
"sticky": false,
"nprByline": "Andee Tagle, NPR",
"nprStoryId": "g-s1-35893",
"nprHtmlLink": "https://www.npr.org/2024/11/26/g-s1-35893/beer-before-liquor-busting-6-popular-myths-about-hangovers",
"nprRetrievedStory": "1",
"nprPubDate": "2024-11-26T14:56:00.349-05:00",
"nprStoryDate": "2024-11-26T14:56:00.349-05:00",
"nprLastModifiedDate": "2024-11-26T16:02:43.824-05:00",
"nprAudio": "https://traffic.megaphone.fm/NPR4342887569.mp3",
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"showOnAuthorArchivePages": "No",
"articleAge": "0",
"path": "/arts/13968712/myths-about-avoiding-hangovers-holiday-cocktails",
"audioUrl": "https://traffic.megaphone.fm/NPR4342887569.mp3",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.kqed.org/news/11936480/the-science-behind-hangovers\">Hangover\u003c/a> cures are a dime a dozen. Guzzle a few raw eggs. Take an aspirin before bed. Chug a beer in the morning.\u003c/p>\n\u003cp>These remedies promise to banish some of the nasty symptoms that can come with drinking way too much alcohol: headache, nausea, vertigo, anxiety — or all of the above.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13968478",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>But is there truth to any of these claims? Unfortunately, no, says Dr. \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician at University Hospitals Cleveland Medical Center. “I wish there was some magic drink everyone could have, but there isn’t.”\u003c/p>\n\u003cp>The only surefire way to prevent a hangover is to abstain from drinking, he says. And once you have a hangover, the only thing that will get you over it is time.\u003c/p>\n\u003cp>If you plan to drink alcohol and want to reduce potential symptoms, practice moderation, he says. That means limiting your alcohol intake to one drink a day or less for women, and two drinks a day or less for men, according to the Department of Health and Human Services.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Experts break down the science behind six common hangover myths — and explain how alcohol affects your body.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13968713\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg\" alt=\"A black hip flask stands before a very dark shadow.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1920x1280.jpeg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003c/p>\n\u003ch2>Myth: All hangovers are the same.\u003c/h2>\n\u003cp>The symptoms and severity of your hangover — like your alcohol tolerance — depends on many factors, says Marino. That includes age, weight, gender, ethnicity, family history, nutritional status, smoker status, mood, health conditions or whether you’re taking any medications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13968491",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>“Your hangover is going to be different from everyone else you know,” he says. For example, while one person might experience headaches and vomiting after just one drink, another might throw back whiskey gingers all night and wake up feeling tired but otherwise unscathed.\u003c/p>\n\u003cp>In fact, some people may not experience any symptoms. According to \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC6761819/#:~:text=A%20survey%20by%20Harburg%20and,least%20some%20of%20the%20time.\">one study\u003c/a>, about 25% of people who drink to intoxication don’t have hangovers at all.\u003c/p>\n\u003cp>The length of hangovers can also vary. They can last 24 hours or longer depending on how much you drank, according to the National Institute on Alcohol Abuse and Alcoholism.\u003c/p>\n\u003ch2>Myth: You can prevent a hangover by drinking water or using hydration supplements.\u003c/h2>\n\u003cp>Alcohol increases urine production, so it’s true that dehydration can often contribute to the hurt of a hangover.\u003c/p>\n\u003cp>But that’s only one symptom of over-imbibing, says Marino. Drinking can cause inflammation, gastrointestinal irritation, disrupted sleep and low blood sugar. It also exposes you to acetaldehyde, a toxic byproduct produced when your body metabolizes alcohol, that can damage your cells and tissues.\u003c/p>\n\u003cp>Don’t expect products like sports drinks, vitamin-infused patches or hydration packets to work any miracles before or after a night on the town, says Marino. While they may keep you hydrated, they likely won’t address any other hangover symptoms.\u003c/p>\n\u003cp>But drinking water or other hydrating beverages during a night out is still a good idea, he says. It can help you practice moderation and remind you to space out your drinks.\u003c/p>\n\u003ch2>Myth: A “hair of the dog” can stop a hangover in its tracks.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F33%2F26%2F232a5ac44ae7b97b7fef052c180e%2Flk-dry-january-newsletter-harlan-3.jpg\" alt=\"Some people say that that consuming another drink will cure your hangover. In reality, you're just delaying any negative symptoms that may arise when the alcohol leaves your system, says Dr. Ryan Marino, a medical toxicologist and an emergency physician. \">\u003cfigcaption>Some people say that that consuming another drink will cure your hangover. In reality, you’re just delaying any negative symptoms that may arise when the alcohol leaves your system, says \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Dr. Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician.\u003cbr>\n\u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people think that a “hair of the dog,” an alcoholic beverage consumed the morning after a night of heavy drinking, can help cure a hangover.\u003c/p>\n\u003cp>It may offer some temporary relief by raising your alcohol levels and masking symptoms like jitteriness or anxiety, says Marino. “But your hangover is just going to be pushed down the road.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13968257",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>A hangover can be a mild form of alcohol withdrawal, according to the NIAAA. Hangover symptoms peak — and likely, feel their worst — when the body’s blood alcohol concentration returns to zero.\u003c/p>\n\u003cp>Eventually, that bloody mary you had at brunch will leave your system, and you’ll have to deal with the aftermath. You’re not doing yourself any favors by piling on, says Marino.\u003c/p>\n\u003ch2>Myth: Beer before liquor, never been sicker. Liquor before beer, in the clear.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F66%2F5e%2Fb9fb39c04623a123ee7d74884404%2Flk-dry-january-newsletter-harlan-4-copy.jpg\" alt=\"The severity of your hangover does not depend on the order of drinks you consume, says Marino.\">\u003cfigcaption>The severity of your hangover does not depend on the order of drinks you consume, says Marino. \u003ccite> (Photo Illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people swear by this adage. But in general, it’s not the order of alcohol that determines the severity of your hangover, says Marino. It’s how much you consume.\u003c/p>\n\u003cp>You’re likely to drink more alcohol in a shorter amount of time if you kick off your night with hard liquor, he says. It makes you inebriated faster — and you may feel inclined to drink more than you would slowly sipping a beer.\u003c/p>\n\u003cp>Some kinds of liquors may make hangovers more unpleasant. According to research, dark liquors like bourbon and brandy contain higher levels of congeners, or the chemicals produced during the fermentation process that give an alcohol its distinctive taste, smell and color. Generally speaking, \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC3674844/\">the more congeners an alcohol has, the worse the hangover is likely to be\u003c/a>.\u003c/p>\n\u003ch2>Myth: Taking painkillers before bed can help you get ahead of hangover symptoms.\u003c/h2>\n\u003cp>While it’s a common practice to reach for over-the-counter pain relievers to try and minimize your headache in the morning, Marino says you could potentially do a lot more harm than good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13968600",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>Consuming just one alcoholic drink a day with non-steroidal anti-inflammatory drugs like Advil, Aleve or aspirin can increase your risk of gastrointestinal bleeding by 37%, \u003ca href=\"https://www.niaaa.nih.gov/health-professionals-communities/core-resource-on-alcohol/alcohol-medication-interactions-potentially-dangerous-mixes#:~:text=Combining%20them%20with%20alcohol%20significantly%20increases%20the%20risk.&text=Consuming%20up%20to%201%20drink,over%2Dthe%2Dcounter%20analgesic.\">\u003cu>according to the NIAAA.\u003c/u>\u003c/a>\u003c/p>\n\u003cp>When you combine alcohol with drugs containing acetaminophen, like Tylenol, you run the risk of liver damage, according to the NIAAA. Ingesting too much of one or both substances can be toxic to the liver. For that reason, the Food and Drug Administration advises against drinking when taking any medicine that includes acetaminophen.\u003c/p>\n\u003cp>If you’re taking any type of medication, proceed with caution, says Marino. \u003cstrong>“\u003c/strong>Even if your medication doesn’t have a label that says ‘Do not take with alcohol’, that doesn’t mean you can’t be affected.”\u003c/p>\n\u003ch2>Myth: Hangover symptoms are physical.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F2b%2Fc3%2Fdf7ad02e432c9b7ebd346e6db046%2Flk-dry-january-newsletter-harlan-2.jpg\" alt=\"While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says Dr. Nzinga Harrison, a physician specializing in psychiatry and addiction medicine.\">\u003cfigcaption>While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine. \u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It can also affect your mental health. Drinking too much can make you feel overwhelmed, irritated or on edge. And there’s a term for it that’s been trending on social media: “hangxiety.”\u003c/p>\n\u003cp>While alcohol can initially have a calming effect, your body can rebound as it leaves your system, causing a surge in adrenaline, a racing heartbeat or feelings of worry or stress, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine.\u003c/p>\n\u003cp>It’s a tricky symptom to identify. You can experience hangxiety after even just one drink, says Harrison. And “it can come before physical symptoms or without physical symptoms at all.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13968602",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>To combat hangxiety, Harrison suggests doing activities to bring down your adrenaline levels, like mindfulness and meditation, and bring up your dopamine — like spending time with friends and getting lots of sunshine.\u003c/p>\n\u003cp>And while the only way to fully prevent hangxiety and hangovers is to abstain from alcohol, she says it helps to go into social situations in the best possible headspace. Before you go to that party, drink water, eat well and make sure you’re surrounded by people who make you feel positive and connected.\u003c/p>\n\u003cp>“All of that biologically and psychologically may not prevent the hangxiety entirely, but will decrease the severity of the hangxiety,” says Harrison.\u003c/p>\n\u003cp>\u003cem>A quick note: If alcohol is causing you stress or harm, seek medical advice. There are a variety of treatments, including counseling, medications and support groups, to help people who want to end that dependency. This includes Alcoholics Anonymous, which has helped countless people. This \u003c/em>\u003ca href=\"https://alcoholtreatment.niaaa.nih.gov/\">\u003cem>\u003cu>NIAAA guide\u003c/u>\u003c/em>\u003c/a>\u003cem> can help you find a program that’s right for you.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>The digital story was edited by Malaka Gharib. The visual producer is Beck Harlan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Want more Life Kit? Subscribe to our weekly newsletter and get expert advice on topics like money, relationships, health and more. \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>Click here to subscribe now\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13968712/myths-about-avoiding-hangovers-holiday-cocktails",
"authors": [
"byline_arts_13968712"
],
"categories": [
"arts_1",
"arts_12276"
],
"tags": [
"arts_21742",
"arts_1297",
"arts_3247",
"arts_6062"
],
"affiliates": [
"arts_137"
],
"featImg": "arts_13968715",
"label": "source_arts_13968712"
},
"arts_13968610": {
"type": "posts",
"id": "arts_13968610",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13968610",
"score": null,
"sort": [
1732580837000
]
},
"guestAuthors": [],
"slug": "turkey-serial-killer-slasher-movie-thanksgiving-blood-freak",
"title": "Love Turkeys? ‘Blood Freak’ Is the Perfect Thanksgiving Revenge Movie",
"publishDate": 1732580837,
"format": "aside",
"headTitle": "Love Turkeys? ‘Blood Freak’ Is the Perfect Thanksgiving Revenge Movie | KQED",
"labelTerm": {
"term": 140,
"site": "arts"
},
"content": "\u003cfigure id=\"attachment_13968623\" class=\"wp-caption aligncenter\" style=\"max-width: 1309px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968623\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak.png\" alt=\"A 1970s-era slasher movie poster, featuring a beautiful woman being dragged away by a man-sized turkey.\" width=\"1309\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak.png 1309w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-800x1222.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1020x1558.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-160x244.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-768x1173.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1005x1536.png 1005w\" sizes=\"(max-width: 1309px) 100vw, 1309px\">\u003cfigcaption class=\"wp-caption-text\">‘Blood Freak.’ Yes, that is a man-turkey kidnapping a woman. Just go with it. \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we all know (and probably try to ignore as much as possible), this is an extremely bad time of year to be a turkey. As such, you might be wondering this \u003ca href=\"https://www.kqed.org/arts/tag/thanksgiving\">Thanksgiving\u003c/a> how best to distract the very sad herbivores in your life. Fortunately, we have a suggestion! It’s called \u003cem>Blood Freak\u003c/em>: a preposterous (and occasionally gory) slasher flick from 1972. Better yet: the character at the center of the movie has the head of a turkey and a thirst for human blood. (A turkey? Turning the tables on us? Doesn’t that sound like fun? Anyone? No?)\u003c/p>\n\u003cp>I’m getting ahead of myself.\u003c/p>\n\u003cp>Our story begins with our leading man/future turkey (his name is Herschell) riding his motorcycle on a freeway. He pulls over to help a beautiful young woman named Angel who has a flat tire, and the two hit it off. Herschell has recently returned from Vietnam and is trying his darnedest to look like Vegas-era Elvis, which I genuinely didn’t know was a thing that anyone did unless they were kind of joking.\u003c/p>\n\u003cfigure id=\"attachment_13968622\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968622\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve.png\" alt=\"A brooding man wearing a black shirt stands, black hair blowing in the breeze.\" width=\"2000\" height=\"1112\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-800x445.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1020x567.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-160x89.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-768x427.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1536x854.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1038x576.png 1038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1920x1068.png 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">See what I mean? \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naturally, this being the 1970s, Herschell and Angel immediately go to a drug-fueled party at Angel’s sister Ann’s house. For some reason, hanging out in this den of iniquity is the elderly owner of a turkey farm. (Don’t ask questions!) And for some reason, he immediately offers Herschell a job. (Seems totally fine!)\u003c/p>\n\u003cp>Angel won’t stop talking about the Bible and is less fun than she looks, so Herschell does sex with Ann instead and smokes mysterious drugs that Ann provides. Hours later, Herschell finds himself sweating and writhing around in pain on Ann’s leopard-print waterbed. (You heard me…) Ann gives him more unspecified drugs to smoke, which immediately makes him feel better. Herschell then angrily declares that he is “hooked,” which is kind of amazing if you know anything at all about how drugs work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the morning, Herschell heads to the poultry farm, where his job involves eating turkey that has been chemically altered for government-related testing reasons. A variety of men wearing white lab coats are as vague as possible about the reasons for this, lest this movie make any salient points about anything whatsoever.\u003c/p>\n\u003cp>[aside postid='arts_13879754']After Herschell eats the chemically enhanced turkey, he immediately passes out in the grass and starts having seizures. When Herschell wakes up hours later, he has turned into a turkey himself — but only from the neck up because special effects are expensive. (See also: \u003ca href=\"https://kalamazoomuseum.org/full-calendar/the-fly-1958\">the grand finale of 1958’s \u003cem>The Fly\u003c/em>\u003c/a>.) Herschell stumbles back to Ann’s (on foot, which kind of sucks because I really wanted to see a turkey riding a motorcycle today).\u003c/p>\n\u003cp>Because his mouth only makes “gobble-gobble” noises now, Herschell passes Ann handwritten notes explaining that he’s turned into a turkey mutant. Which is fairly obvious because he looks like this now:\u003c/p>\n\u003cfigure id=\"attachment_13968625\" class=\"wp-caption aligncenter\" style=\"max-width: 1470px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968625\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh.png\" alt=\"A man's body with the head of an evil-looking turkey.\" width=\"1470\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh.png 1470w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-800x1088.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-1020x1388.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-160x218.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-768x1045.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-1129x1536.png 1129w\" sizes=\"(max-width: 1470px) 100vw, 1470px\">\u003cfigcaption class=\"wp-caption-text\">It’s a man-turkey. And he wants to drink your blood. But only if you do drugs. It’s complicated, okay? \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ann takes all of this pretty well and calmly makes a (frankly brilliant) speech about whether or not their kids are going to look like turkeys now. (Aside from another scene in which an attempted rapist has his leg sawn off, this is my favorite moment in the entire movie. Turkey-headed children, for the win!)\u003c/p>\n\u003cp>[aside postid='arts_13939927']Off the cuff entirely, Herschell decides to go on a killing spree, specifically targeting drug users and then drinking their blood. (One of them is a lady he called “a tramp” at the drug party, so she obviously deserves this.) When Herschell murders ladies, the same (short) scream track plays on a loop over and over again in the background and we’re not supposed to notice. Which is actually a lot more fun than it sounds.\u003c/p>\n\u003cp>Herschell does not have an efficient system for gathering and drinking his victims’ blood, so just cups his hands into the stream and does a slurping thing with his giant beak. GET YOURSELF A BUCKET, TURKEY-HERSCHELL. YOU’RE WASTING SO MUCH DRUG-BLOOD.\u003c/p>\n\u003cfigure id=\"attachment_13968628\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968628\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder.png\" alt=\"A man in a white t-shirt and jeans stands stunned while a man with a turkey head grips him by the neck.\" width=\"900\" height=\"634\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder.png 900w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder-800x564.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder-160x113.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder-768x541.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Herschell the turkey-man, doing an attack. \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t want to spoil the ending, but it involves finding sobriety, God and a nice pier to stand on. Also, I would be remiss if I didn’t mention the fact that this entire movie is sporadically interrupted by a guy in a shiny shirt, smoking a cigarette from behind a desk and trying desperately to provide sensible, \u003cem>Twilight Zone\u003c/em>-esque commentary. (This is not very successful. In part because this gentleman is reading his lines off a piece of paper. Also in part because he resembles what would happen if Christopher Lee and Ron Jeremy combined forces to become one human.)\u003c/p>\n\u003cp>Shiny shirt guy’s real name is Brad F. Grinter and he co-wrote and co-directed \u003cem>Blood Freak\u003c/em> with Steve Hawkes. And guess who played Herschell? Steve Hawkes, that’s who! Which means Hawkes and Grinter actually did all of this to themselves, on purpose, entirely willingly. And for that? We should all be grateful.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘Blood Freak’ is streaming for free on \u003ca href=\"https://watch.plex.tv/watch/movie/blood-freak\">Plex\u003c/a> right now.\u003c/em>\u003c/p>\n\n",
"blocks": [],
"excerpt": "The 1972 slasher flick revolves around a biker who turns into a turkey and goes on a killing spree. Happy holidays!",
"status": "publish",
"parent": 0,
"modified": 1732582017,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 16,
"wordCount": 931
},
"headData": {
"title": "A Turkey Goes on a Killing Spree in 1972’s ‘Blood Freak’ | KQED",
"description": "The 1972 slasher flick revolves around a biker who turns into a turkey and goes on a killing spree. Happy holidays!",
"ogTitle": "Love Turkeys? ‘Blood Freak’ Is the Perfect Thanksgiving Revenge Movie",
"ogDescription": "",
"ogImgId": "",
"twTitle": "Love Turkeys? ‘Blood Freak’ Is the Perfect Thanksgiving Revenge Movie",
"twDescription": "",
"twImgId": "",
"socialTitle": "A Turkey Goes on a Killing Spree in 1972’s ‘Blood Freak’%%page%% %%sep%% KQED",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Love Turkeys? ‘Blood Freak’ Is the Perfect Thanksgiving Revenge Movie",
"datePublished": "2024-11-25T16:27:17-08:00",
"dateModified": "2024-11-25T16:46:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"nprStoryId": "kqed-13968610",
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/arts/13968610/turkey-serial-killer-slasher-movie-thanksgiving-blood-freak",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13968623\" class=\"wp-caption aligncenter\" style=\"max-width: 1309px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968623\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak.png\" alt=\"A 1970s-era slasher movie poster, featuring a beautiful woman being dragged away by a man-sized turkey.\" width=\"1309\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak.png 1309w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-800x1222.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1020x1558.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-160x244.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-768x1173.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/blood-freak-1005x1536.png 1005w\" sizes=\"(max-width: 1309px) 100vw, 1309px\">\u003cfigcaption class=\"wp-caption-text\">‘Blood Freak.’ Yes, that is a man-turkey kidnapping a woman. Just go with it. \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we all know (and probably try to ignore as much as possible), this is an extremely bad time of year to be a turkey. As such, you might be wondering this \u003ca href=\"https://www.kqed.org/arts/tag/thanksgiving\">Thanksgiving\u003c/a> how best to distract the very sad herbivores in your life. Fortunately, we have a suggestion! It’s called \u003cem>Blood Freak\u003c/em>: a preposterous (and occasionally gory) slasher flick from 1972. Better yet: the character at the center of the movie has the head of a turkey and a thirst for human blood. (A turkey? Turning the tables on us? Doesn’t that sound like fun? Anyone? No?)\u003c/p>\n\u003cp>I’m getting ahead of myself.\u003c/p>\n\u003cp>Our story begins with our leading man/future turkey (his name is Herschell) riding his motorcycle on a freeway. He pulls over to help a beautiful young woman named Angel who has a flat tire, and the two hit it off. Herschell has recently returned from Vietnam and is trying his darnedest to look like Vegas-era Elvis, which I genuinely didn’t know was a thing that anyone did unless they were kind of joking.\u003c/p>\n\u003cfigure id=\"attachment_13968622\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968622\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve.png\" alt=\"A brooding man wearing a black shirt stands, black hair blowing in the breeze.\" width=\"2000\" height=\"1112\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-800x445.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1020x567.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-160x89.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-768x427.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1536x854.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1038x576.png 1038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/elvis-steve-1920x1068.png 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">See what I mean? \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naturally, this being the 1970s, Herschell and Angel immediately go to a drug-fueled party at Angel’s sister Ann’s house. For some reason, hanging out in this den of iniquity is the elderly owner of a turkey farm. (Don’t ask questions!) And for some reason, he immediately offers Herschell a job. (Seems totally fine!)\u003c/p>\n\u003cp>Angel won’t stop talking about the Bible and is less fun than she looks, so Herschell does sex with Ann instead and smokes mysterious drugs that Ann provides. Hours later, Herschell finds himself sweating and writhing around in pain on Ann’s leopard-print waterbed. (You heard me…) Ann gives him more unspecified drugs to smoke, which immediately makes him feel better. Herschell then angrily declares that he is “hooked,” which is kind of amazing if you know anything at all about how drugs work.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the morning, Herschell heads to the poultry farm, where his job involves eating turkey that has been chemically altered for government-related testing reasons. A variety of men wearing white lab coats are as vague as possible about the reasons for this, lest this movie make any salient points about anything whatsoever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13879754",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>After Herschell eats the chemically enhanced turkey, he immediately passes out in the grass and starts having seizures. When Herschell wakes up hours later, he has turned into a turkey himself — but only from the neck up because special effects are expensive. (See also: \u003ca href=\"https://kalamazoomuseum.org/full-calendar/the-fly-1958\">the grand finale of 1958’s \u003cem>The Fly\u003c/em>\u003c/a>.) Herschell stumbles back to Ann’s (on foot, which kind of sucks because I really wanted to see a turkey riding a motorcycle today).\u003c/p>\n\u003cp>Because his mouth only makes “gobble-gobble” noises now, Herschell passes Ann handwritten notes explaining that he’s turned into a turkey mutant. Which is fairly obvious because he looks like this now:\u003c/p>\n\u003cfigure id=\"attachment_13968625\" class=\"wp-caption aligncenter\" style=\"max-width: 1470px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968625\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh.png\" alt=\"A man's body with the head of an evil-looking turkey.\" width=\"1470\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh.png 1470w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-800x1088.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-1020x1388.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-160x218.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-768x1045.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/hersh-1129x1536.png 1129w\" sizes=\"(max-width: 1470px) 100vw, 1470px\">\u003cfigcaption class=\"wp-caption-text\">It’s a man-turkey. And he wants to drink your blood. But only if you do drugs. It’s complicated, okay? \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ann takes all of this pretty well and calmly makes a (frankly brilliant) speech about whether or not their kids are going to look like turkeys now. (Aside from another scene in which an attempted rapist has his leg sawn off, this is my favorite moment in the entire movie. Turkey-headed children, for the win!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13939927",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>Off the cuff entirely, Herschell decides to go on a killing spree, specifically targeting drug users and then drinking their blood. (One of them is a lady he called “a tramp” at the drug party, so she obviously deserves this.) When Herschell murders ladies, the same (short) scream track plays on a loop over and over again in the background and we’re not supposed to notice. Which is actually a lot more fun than it sounds.\u003c/p>\n\u003cp>Herschell does not have an efficient system for gathering and drinking his victims’ blood, so just cups his hands into the stream and does a slurping thing with his giant beak. GET YOURSELF A BUCKET, TURKEY-HERSCHELL. YOU’RE WASTING SO MUCH DRUG-BLOOD.\u003c/p>\n\u003cfigure id=\"attachment_13968628\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968628\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder.png\" alt=\"A man in a white t-shirt and jeans stands stunned while a man with a turkey head grips him by the neck.\" width=\"900\" height=\"634\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder.png 900w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder-800x564.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder-160x113.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/turkey-murder-768x541.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Herschell the turkey-man, doing an attack. \u003ccite>(Clamil Productions)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t want to spoil the ending, but it involves finding sobriety, God and a nice pier to stand on. Also, I would be remiss if I didn’t mention the fact that this entire movie is sporadically interrupted by a guy in a shiny shirt, smoking a cigarette from behind a desk and trying desperately to provide sensible, \u003cem>Twilight Zone\u003c/em>-esque commentary. (This is not very successful. In part because this gentleman is reading his lines off a piece of paper. Also in part because he resembles what would happen if Christopher Lee and Ron Jeremy combined forces to become one human.)\u003c/p>\n\u003cp>Shiny shirt guy’s real name is Brad F. Grinter and he co-wrote and co-directed \u003cem>Blood Freak\u003c/em> with Steve Hawkes. And guess who played Herschell? Steve Hawkes, that’s who! Which means Hawkes and Grinter actually did all of this to themselves, on purpose, entirely willingly. And for that? We should all be grateful.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘Blood Freak’ is streaming for free on \u003ca href=\"https://watch.plex.tv/watch/movie/blood-freak\">Plex\u003c/a> right now.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13968610/turkey-serial-killer-slasher-movie-thanksgiving-blood-freak",
"authors": [
"11242"
],
"programs": [
"arts_140"
],
"categories": [
"arts_1",
"arts_74",
"arts_75",
"arts_22313"
],
"tags": [
"arts_8530",
"arts_3247",
"arts_5087",
"arts_6062",
"arts_585"
],
"featImg": "arts_13968626",
"label": "arts_140"
},
"arts_13968602": {
"type": "posts",
"id": "arts_13968602",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13968602",
"score": null,
"sort": [
1732565660000
]
},
"guestAuthors": [],
"slug": "easy-thanksgiving-recipes-to-prepare-in-advance-turkey-confit-gravy-dan-souza",
"title": "Tips From a Top Chef to Beat Holiday Cooking Stress",
"publishDate": 1732565660,
"format": "standard",
"headTitle": "Tips From a Top Chef to Beat Holiday Cooking Stress | KQED",
"labelTerm": {},
"content": "\u003cp>The recipe for a traditional Thanksgiving dinner includes a pinch of frenzy, a dash of angst and a sprinkle of panic. It’s a race against time to get everything baked, broiled, simmered and sautéed before friends and family arrive.\u003c/p>\n\u003cp>“I have an opinion on this that might be a bit controversial. You really shouldn’t be cooking on Thanksgiving,” Dan Souza, chief content officer for \u003cem>America’s Test Kitchen\u003c/em>, told A Martínez from NPR’s \u003cem>Morning Edition\u003c/em>.\u003c/p>\n\u003cp>[aside postid='arts_13968257']Souza’s tips aren’t about serving old food to your family and friends. For him, the key to a stress-free holiday meal is simply cooking in advance.\u003c/p>\n\u003cp>“I want to be clear, I’m not telling you to go order Thanksgiving from someone else and have it brought in. I want you to have home-cooked food. But the real key to Thanksgiving is making the meal ahead of time so [on Thanksgiving day] you’re in reheat mode. You’re only cooking maybe a couple things through and plating the rest. It can be very, very low stress,” Souza said.\u003c/p>\n\u003cp>Many dishes can be made days, even weeks early, without sacrificing taste, texture and enjoyment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some of his tips:\u003c/p>\n\u003ch2>\u003cstrong>Turkey\u003c/strong>\u003c/h2>\n\u003cp>“We have a fabulous recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/13314-turkey-thigh-confit-with-citrus-mustard-sauce\">turkey thigh confit\u003c/a>. You’re basically taking the dark meat and salting it. You’re letting it cure for a day, and then you’re slowly cooking it in fat, cooling it in that fat, and then storing it in the fridge. You can do this a week in advance and it continues to get better over that week. The same way a stew is a little bit better the next day in the fridge. It gets better. Day of [Thanksgiving] you’re taking it out and roasting it in a hot oven for 15 minutes. And that’s it.”\u003c/p>\n\u003ch2>\u003cstrong>Gravy\u003c/strong>\u003c/h2>\n\u003cp>“You can make your gravy at least a week ahead. And then [on Thanksgiving] day, all you’re doing is adding some drippings from your roasted turkey to sort-of bump up the flavor.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1179x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa0%2F45%2Fad18c27042ef8432d238db2ed49e%2Fatk-salad.jpg\" alt=\"This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving\">\u003cfigcaption>This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving \u003cem>\u003ccite> (Beth Fuller/America’s Test Kitchen)\u003c/cite>\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Salad\u003c/strong>\u003c/h2>\n\u003cp>“We have a \u003ca href=\"https://www.americastestkitchen.com/recipes/15183-kale-salad-with-radishes-grapefruit-and-candied-pepitas\">kale salad\u003c/a> with a vinaigrette dressing that you can make the day before. The vinaigrette actually breaks down the kale a little bit, which is a really good thing. Kale is a sturdy, sturdy green. It’s not really meant for salads. But when you add the vinaigrette it’s better the next day.”\u003c/p>\n\u003ch2>\u003cstrong>Dinner Rolls\u003c/strong>\u003c/h2>\n\u003cp>“We have a recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/15184-make-way-ahead-dinner-rolls\">make-way-ahead dinner rolls\u003c/a>. We bake them almost all the way through, but they still look a little bit blonde. You can freeze them up to six weeks in advance.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/995x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fc6%2F9e%2F99a0c9e2420ba76abdf41a4f8cf8%2Fatk-rolls.jpg\" alt=\"These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day.\">\u003cfigcaption>These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day. \u003ccite> (Carl Tremblay/America’s Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thanksgiving day, put them in the oven for 10 minutes and they brown up. Souza says they look and taste great.\u003c/p>\n\u003cp>Souza says if you plan ahead, you’ll spend most of Thanksgiving reheating instead of cooking.\u003c/p>\n\u003cp>“The turkey thigh confit takes 15 minutes, 10 minutes to reheat your gravy, 10 minutes to bake your rolls and you plate up your kale salad. All your pies are made ahead and you’re done.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And no one has to know how easy it was.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Dan Souza, chief content officer for ‘America's Test Kitchen,’ says many Thanksgiving dishes can be made well in advance.",
"status": "publish",
"parent": 0,
"modified": 1732575856,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 16,
"wordCount": 618
},
"headData": {
"title": "Delicious Recipes to Help Avoid Thanksgiving Stress | KQED",
"description": "Dan Souza, chief content officer for ‘America's Test Kitchen,’ says many Thanksgiving dishes can be made well in advance.",
"ogTitle": "Tips From a Top Chef to Beat Holiday Cooking Stress",
"ogDescription": "",
"ogImgId": "",
"twTitle": "Tips From a Top Chef to Beat Holiday Cooking Stress",
"twDescription": "",
"twImgId": "",
"socialTitle": "Delicious Recipes to Help Avoid Thanksgiving Stress %%page%% %%sep%% KQED",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tips From a Top Chef to Beat Holiday Cooking Stress",
"datePublished": "2024-11-25T12:14:20-08:00",
"dateModified": "2024-11-25T15:04:16-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"source": "Food",
"sourceUrl": "https://www.kqed.org/food",
"sticky": false,
"nprByline": "Barry Gordemer, NPR",
"nprStoryId": "nx-s1-5191684",
"nprHtmlLink": "https://www.npr.org/2024/11/25/nx-s1-5191684/tips-from-a-top-chef-to-beat-holiday-cooking-stress",
"nprRetrievedStory": "1",
"nprPubDate": "2024-11-25T05:00:00-05:00",
"nprStoryDate": "2024-11-25T05:00:00-05:00",
"nprLastModifiedDate": "2024-11-25T12:05:30.221-05:00",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2024/11/20241125_me_make-ahead_thanksgiving.mp3?size=6571199&d=410658&e=nx-s1-5191684",
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"showOnAuthorArchivePages": "No",
"articleAge": "0",
"path": "/arts/13968602/easy-thanksgiving-recipes-to-prepare-in-advance-turkey-confit-gravy-dan-souza",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2024/11/20241125_me_make-ahead_thanksgiving.mp3?size=6571199&d=410658&e=nx-s1-5191684",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The recipe for a traditional Thanksgiving dinner includes a pinch of frenzy, a dash of angst and a sprinkle of panic. It’s a race against time to get everything baked, broiled, simmered and sautéed before friends and family arrive.\u003c/p>\n\u003cp>“I have an opinion on this that might be a bit controversial. You really shouldn’t be cooking on Thanksgiving,” Dan Souza, chief content officer for \u003cem>America’s Test Kitchen\u003c/em>, told A Martínez from NPR’s \u003cem>Morning Edition\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13968257",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>Souza’s tips aren’t about serving old food to your family and friends. For him, the key to a stress-free holiday meal is simply cooking in advance.\u003c/p>\n\u003cp>“I want to be clear, I’m not telling you to go order Thanksgiving from someone else and have it brought in. I want you to have home-cooked food. But the real key to Thanksgiving is making the meal ahead of time so [on Thanksgiving day] you’re in reheat mode. You’re only cooking maybe a couple things through and plating the rest. It can be very, very low stress,” Souza said.\u003c/p>\n\u003cp>Many dishes can be made days, even weeks early, without sacrificing taste, texture and enjoyment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some of his tips:\u003c/p>\n\u003ch2>\u003cstrong>Turkey\u003c/strong>\u003c/h2>\n\u003cp>“We have a fabulous recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/13314-turkey-thigh-confit-with-citrus-mustard-sauce\">turkey thigh confit\u003c/a>. You’re basically taking the dark meat and salting it. You’re letting it cure for a day, and then you’re slowly cooking it in fat, cooling it in that fat, and then storing it in the fridge. You can do this a week in advance and it continues to get better over that week. The same way a stew is a little bit better the next day in the fridge. It gets better. Day of [Thanksgiving] you’re taking it out and roasting it in a hot oven for 15 minutes. And that’s it.”\u003c/p>\n\u003ch2>\u003cstrong>Gravy\u003c/strong>\u003c/h2>\n\u003cp>“You can make your gravy at least a week ahead. And then [on Thanksgiving] day, all you’re doing is adding some drippings from your roasted turkey to sort-of bump up the flavor.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1179x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa0%2F45%2Fad18c27042ef8432d238db2ed49e%2Fatk-salad.jpg\" alt=\"This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving\">\u003cfigcaption>This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving \u003cem>\u003ccite> (Beth Fuller/America’s Test Kitchen)\u003c/cite>\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Salad\u003c/strong>\u003c/h2>\n\u003cp>“We have a \u003ca href=\"https://www.americastestkitchen.com/recipes/15183-kale-salad-with-radishes-grapefruit-and-candied-pepitas\">kale salad\u003c/a> with a vinaigrette dressing that you can make the day before. The vinaigrette actually breaks down the kale a little bit, which is a really good thing. Kale is a sturdy, sturdy green. It’s not really meant for salads. But when you add the vinaigrette it’s better the next day.”\u003c/p>\n\u003ch2>\u003cstrong>Dinner Rolls\u003c/strong>\u003c/h2>\n\u003cp>“We have a recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/15184-make-way-ahead-dinner-rolls\">make-way-ahead dinner rolls\u003c/a>. We bake them almost all the way through, but they still look a little bit blonde. You can freeze them up to six weeks in advance.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/995x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fc6%2F9e%2F99a0c9e2420ba76abdf41a4f8cf8%2Fatk-rolls.jpg\" alt=\"These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day.\">\u003cfigcaption>These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day. \u003ccite> (Carl Tremblay/America’s Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thanksgiving day, put them in the oven for 10 minutes and they brown up. Souza says they look and taste great.\u003c/p>\n\u003cp>Souza says if you plan ahead, you’ll spend most of Thanksgiving reheating instead of cooking.\u003c/p>\n\u003cp>“The turkey thigh confit takes 15 minutes, 10 minutes to reheat your gravy, 10 minutes to bake your rolls and you plate up your kale salad. All your pies are made ahead and you’re done.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And no one has to know how easy it was.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13968602/easy-thanksgiving-recipes-to-prepare-in-advance-turkey-confit-gravy-dan-souza",
"authors": [
"byline_arts_13968602"
],
"categories": [
"arts_1",
"arts_12276"
],
"tags": [
"arts_21742",
"arts_1297",
"arts_3247",
"arts_22288",
"arts_6062"
],
"affiliates": [
"arts_137"
],
"featImg": "arts_13968603",
"label": "source_arts_13968602"
},
"arts_13937608": {
"type": "posts",
"id": "arts_13937608",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13937608",
"score": null,
"sort": [
1699383270000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1699383270,
"format": "standard",
"title": "Friendsgiving: How to Glam Up the Superior 'Giving",
"headTitle": "Friendsgiving: How to Glam Up the Superior ‘Giving | KQED",
"content": "\u003cp>Friendsgiving is Thanksgiving’s chicer, less problematic cousin that guarantees you’ll only see people you actually want to see and eat food you actually want to eat. It’s a chill picnic at Lake Merritt with plenty of knit layers, a full sit-down at your apartment or a cramped cocktail party with half your guests sitting on your bed — it’s adaptable to whatever you’ve got going on. No formal invite needed: an “I’d love to have you over for a lil’ Friendsgiving on X date” text will make anyone feel loved and frankly elated.\u003c/p>\n\u003cp>Here are six guideposts to throwing a lovely, vibey Friendsgiving anywhere, be it a dank college dorm room or an overgrown backyard.\u003c/p>\n\u003ch2>\u003cb>1. A turkeyless Friendsgiving is more than fine.\u003c/b>\u003c/h2>\n\u003cp>A roast duck from Yung Kee in Oakland Chinatown bought a day in advance makes a beautiful substitute — it’s more unctuous than turkey, it’s basically no work on your part and it reheats spectacularly in an oven or microwave. Bonus points if you serve it with the head and beak still on because that’s very cool of you. Any celebratory protein works here, though: a poke bowl station with spicy tuna from \u003ca href=\"https://www.instagram.com/tokyofishmarket/?hl=en\">Tokyo Fish Market\u003c/a>, a wokful of eggplant adobo with tofu, a platter of nachos with carnitas you bought that morning.\u003c/p>\n\u003cfigure id=\"attachment_13937703\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937703\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED.jpg\" alt=\"A person serves themselves duck at a picnic table set with a table cloth and a meal.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast duck from your favorite Chinatown barbecue shop makes for an excellent turkey alternative. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>2. Don’t overthink the guest list. \u003c/b>\u003c/h2>\n\u003cp>You’re delightful, and your friends are delightful. Don’t stress about who has what in common with who. They’re adults, and they’ll figure it out. Also, there’s no such thing as too small. If you roll with four people and one of them is your cat, do your thing!\u003c/p>\n\u003ch2>\u003cb>3. Punch bowls are very glam.\u003c/b>\u003c/h2>\n\u003cp>Some gin, seltzer, ice and honey in that cute bowl you thrifted and never use is easy and communal. You can dress it up with some sliced citrus or punchy herbs, but no absolute need. Some heated apple cider from the store — or \u003ca href=\"https://www.instagram.com/rainbow_orchards_ca/?hl=en\">Rainbow Orchards\u003c/a>’ farmers market stand — with additional warming spices from your pantry is also perfect.\u003c/p>\n\u003cfigure id=\"attachment_13937709\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937709\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut.jpg\" alt=\"A colorful outdoor table setting with a black-and-white checkered tablecloth, candles and fresh flowers — plus a fruit galette and big platter of salad.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dinner table prepared by Olivia Cruz Mayeda for a Friendsgiving dinner she is hosting at Lake Temescal in Oakland, Calif., on Nov. 4, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>4. A lil’ ambience goes a very long way. \u003c/b>\u003c/h2>\n\u003cp>Even that half-burned candle in your bathroom and a handful of pretty plant stems from a walk around your neighborhood will make any table setting feel vibier. Lay some sprigs on the table for added organic dimension. If you have the budget, you can pick up some hand-dipped, flower-pressed (and not-already-in-your-bathroom) beeswax candles from Oakland artist \u003ca href=\"https://www.instagram.com/seraphimfairy/\">Seraphina Perkins\u003c/a> or a gorgeous paper lantern from \u003ca href=\"http://www.murasaki-oakland.com/Products/Lamps/lighting.html\">Murasaki\u003c/a> in Oakland. And a tablecloth — a vintage one from Berkeley’s \u003ca href=\"https://lacismuseum.org/\">Lacis Museum\u003c/a> or even just a bed sheet — will do some heavy lifting with minimal effort.\u003c/p>\n\u003cfigure id=\"attachment_13937704\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937704\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED.jpg\" alt=\"A person serves themselves brownish orange-colored ice cream at a picnic table set with a tablecloth and a meal.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sweet ending for a Friendsgiving feast: homemade Thai tea ice cream. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>5. Make the dessert you feel excited about.\u003c/b>\u003c/h2>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13937055,arts_13923127']\u003c/span>\u003c/strong>\u003c/b>I’m swinging for homemade Thai tea ice cream this year, which is pretty rad and does adhere to the fall color theme. There won’t be any fussy uncles badgering you for not making a pumpkin pie, so dream big, and dream outside the Western canon: conchas from Casa Latina in Berkeley, knafeh from \u003ca href=\"https://www.instagram.com/reemscalifornia/?hl=en\">Reem’s\u003c/a>, a tub of ube-macapuno ice cream from \u003ca href=\"https://www.instagram.com/mitchellsicecreamsanfran/?hl=en\">Mitchell’s\u003c/a>. Something classic from the grocery store is fine too, but at the very least grab a small carton of heavy cream while you’re there. All you need is a whisk and a bowl to zhuzh up your Costco apple pie with ample dollops of hand-whipped cream. Enlisting the arm strength of your friends will make everyone feel helpful and involved.\u003c/p>\n\u003ch2>\u003cb>6. Finally, delegate — and let your friends lean into their strengths.\u003c/b>\u003c/h2>\n\u003cp>You know which of your friends you can count on to bring a gorgeous little roast veggie dish and which ones are too busy to call you back, much less bring the salad. Some people only have the capacity to bring themselves, and that’s cool too — we need someone to wash the dishes in our dishwasher-less kitchen anyway. Assigning aux to a friend is a nice way of saying, “I trust you with my life and the life of this party.” If you’re lucky, that will mean someone who’s made a playlist before the party even starts.\u003c/p>\n\u003cfigure id=\"attachment_13937698\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937698\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED.jpg\" alt=\"A dog pops up from beneath a picnic table laid with a tablecloth.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A very happy Friendsgiving for Romeo the dog. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 821,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1705003128,
"excerpt": "Chinatown roast duck and not a pumpkin pie in sight.",
"headData": {
"twImgId": "",
"twTitle": "Friendsgiving: How to Glam Up the Superior 'Giving",
"socialTitle": "How to Host a Glam Friendsgiving %%page%% %%sep%% KQED",
"ogTitle": "Friendsgiving: How to Glam Up the Superior 'Giving",
"ogImgId": "",
"twDescription": "",
"description": "Chinatown roast duck and not a pumpkin pie in sight.",
"title": "How to Host a Glam Friendsgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Friendsgiving: How to Glam Up the Superior 'Giving",
"datePublished": "2023-11-07T10:54:30-08:00",
"dateModified": "2024-01-11T11:58:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-to-host-friendsgiving",
"status": "publish",
"sourceUrl": "https://www.kqed.org/food/",
"templateType": "standard",
"excludeFromSiteSearch": "Include",
"featuredImageType": "standard",
"sticky": false,
"source": "Food",
"articleAge": "0",
"path": "/arts/13937608/how-to-host-friendsgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Friendsgiving is Thanksgiving’s chicer, less problematic cousin that guarantees you’ll only see people you actually want to see and eat food you actually want to eat. It’s a chill picnic at Lake Merritt with plenty of knit layers, a full sit-down at your apartment or a cramped cocktail party with half your guests sitting on your bed — it’s adaptable to whatever you’ve got going on. No formal invite needed: an “I’d love to have you over for a lil’ Friendsgiving on X date” text will make anyone feel loved and frankly elated.\u003c/p>\n\u003cp>Here are six guideposts to throwing a lovely, vibey Friendsgiving anywhere, be it a dank college dorm room or an overgrown backyard.\u003c/p>\n\u003ch2>\u003cb>1. A turkeyless Friendsgiving is more than fine.\u003c/b>\u003c/h2>\n\u003cp>A roast duck from Yung Kee in Oakland Chinatown bought a day in advance makes a beautiful substitute — it’s more unctuous than turkey, it’s basically no work on your part and it reheats spectacularly in an oven or microwave. Bonus points if you serve it with the head and beak still on because that’s very cool of you. Any celebratory protein works here, though: a poke bowl station with spicy tuna from \u003ca href=\"https://www.instagram.com/tokyofishmarket/?hl=en\">Tokyo Fish Market\u003c/a>, a wokful of eggplant adobo with tofu, a platter of nachos with carnitas you bought that morning.\u003c/p>\n\u003cfigure id=\"attachment_13937703\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937703\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED.jpg\" alt=\"A person serves themselves duck at a picnic table set with a table cloth and a meal.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-31-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast duck from your favorite Chinatown barbecue shop makes for an excellent turkey alternative. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>2. Don’t overthink the guest list. \u003c/b>\u003c/h2>\n\u003cp>You’re delightful, and your friends are delightful. Don’t stress about who has what in common with who. They’re adults, and they’ll figure it out. Also, there’s no such thing as too small. If you roll with four people and one of them is your cat, do your thing!\u003c/p>\n\u003ch2>\u003cb>3. Punch bowls are very glam.\u003c/b>\u003c/h2>\n\u003cp>Some gin, seltzer, ice and honey in that cute bowl you thrifted and never use is easy and communal. You can dress it up with some sliced citrus or punchy herbs, but no absolute need. Some heated apple cider from the store — or \u003ca href=\"https://www.instagram.com/rainbow_orchards_ca/?hl=en\">Rainbow Orchards\u003c/a>’ farmers market stand — with additional warming spices from your pantry is also perfect.\u003c/p>\n\u003cfigure id=\"attachment_13937709\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937709\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut.jpg\" alt=\"A colorful outdoor table setting with a black-and-white checkered tablecloth, candles and fresh flowers — plus a fruit galette and big platter of salad.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-09-BL-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dinner table prepared by Olivia Cruz Mayeda for a Friendsgiving dinner she is hosting at Lake Temescal in Oakland, Calif., on Nov. 4, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>4. A lil’ ambience goes a very long way. \u003c/b>\u003c/h2>\n\u003cp>Even that half-burned candle in your bathroom and a handful of pretty plant stems from a walk around your neighborhood will make any table setting feel vibier. Lay some sprigs on the table for added organic dimension. If you have the budget, you can pick up some hand-dipped, flower-pressed (and not-already-in-your-bathroom) beeswax candles from Oakland artist \u003ca href=\"https://www.instagram.com/seraphimfairy/\">Seraphina Perkins\u003c/a> or a gorgeous paper lantern from \u003ca href=\"http://www.murasaki-oakland.com/Products/Lamps/lighting.html\">Murasaki\u003c/a> in Oakland. And a tablecloth — a vintage one from Berkeley’s \u003ca href=\"https://lacismuseum.org/\">Lacis Museum\u003c/a> or even just a bed sheet — will do some heavy lifting with minimal effort.\u003c/p>\n\u003cfigure id=\"attachment_13937704\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937704\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED.jpg\" alt=\"A person serves themselves brownish orange-colored ice cream at a picnic table set with a tablecloth and a meal.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-38-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sweet ending for a Friendsgiving feast: homemade Thai tea ice cream. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>5. Make the dessert you feel excited about.\u003c/b>\u003c/h2>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13937055,arts_13923127",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>I’m swinging for homemade Thai tea ice cream this year, which is pretty rad and does adhere to the fall color theme. There won’t be any fussy uncles badgering you for not making a pumpkin pie, so dream big, and dream outside the Western canon: conchas from Casa Latina in Berkeley, knafeh from \u003ca href=\"https://www.instagram.com/reemscalifornia/?hl=en\">Reem’s\u003c/a>, a tub of ube-macapuno ice cream from \u003ca href=\"https://www.instagram.com/mitchellsicecreamsanfran/?hl=en\">Mitchell’s\u003c/a>. Something classic from the grocery store is fine too, but at the very least grab a small carton of heavy cream while you’re there. All you need is a whisk and a bowl to zhuzh up your Costco apple pie with ample dollops of hand-whipped cream. Enlisting the arm strength of your friends will make everyone feel helpful and involved.\u003c/p>\n\u003ch2>\u003cb>6. Finally, delegate — and let your friends lean into their strengths.\u003c/b>\u003c/h2>\n\u003cp>You know which of your friends you can count on to bring a gorgeous little roast veggie dish and which ones are too busy to call you back, much less bring the salad. Some people only have the capacity to bring themselves, and that’s cool too — we need someone to wash the dishes in our dishwasher-less kitchen anyway. Assigning aux to a friend is a nice way of saying, “I trust you with my life and the life of this party.” If you’re lucky, that will mean someone who’s made a playlist before the party even starts.\u003c/p>\n\u003cfigure id=\"attachment_13937698\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937698\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED.jpg\" alt=\"A dog pops up from beneath a picnic table laid with a tablecloth.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231104-HowToFriendsgiving-03-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A very happy Friendsgiving for Romeo the dog. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13937608/how-to-host-friendsgiving",
"authors": [
"11872"
],
"categories": [
"arts_1",
"arts_12276",
"arts_235"
],
"tags": [
"arts_2654",
"arts_10342",
"arts_10278",
"arts_1297",
"arts_1006",
"arts_1143",
"arts_6062"
],
"featImg": "arts_13937701",
"label": "source_arts_13937608"
},
"arts_13937055": {
"type": "posts",
"id": "arts_13937055",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13937055",
"score": null,
"sort": [
1698357603000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1698357603,
"format": "standard",
"title": "Fried Turkey in the Bay Area? One Richmond Couple Has You Covered",
"headTitle": "Fried Turkey in the Bay Area? One Richmond Couple Has You Covered | KQED",
"content": "\u003cp>If you don’t know what you’re doing, you really don’t want to mess around with deep-frying a whole turkey.\u003c/p>\n\u003cp>“A lot of folks think it’s fun and games and look it up on YouTube,” says Phillip Mitchell, who runs \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">Kim’s Louisiana Fried Turkey & Stuff\u003c/a> in Richmond along with his wife, Kim Knox. “You drop a cold turkey in hot oil and it overflows, you could burn your house down.”\u003c/p>\n\u003cp>In other words, he says, “You can ruin your holiday real quick with just a few missteps.”\u003c/p>\n\u003cp>Mitchell, a veteran Bay Area restaurant manager, is happy to share the tricks of the trade with anyone who asks. (Firstly, you need to dip that big bird into the oil \u003ci>gradually\u003c/i>, nice and slow.) Luckily, fried turkey lovers in the Richmond area have a much simpler holiday option: They can just buy their turkey from Kim’s.\u003c/p>\n\u003cfigure id=\"attachment_13937061\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937061\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg\" alt=\"A Black couple, both wearing black, sit close together at a table in a restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phillip Mitchell (left) and Kim Knox have run their family-owned fried turkey business in Richmond for the past six years. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkeys & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like so many other niche food businesses in the Bay Area, \u003ca href=\"https://www.instagram.com/kimslouisianafried/\">Kim’s Louisiana Fried Turkey\u003c/a> began with a craving: Six years ago, Mitchell was looking for a place where he could buy a deep-fried turkey for Thanksgiving. That style of turkey has been a holiday tradition for Cajun folks in Louisiana \u003ca href=\"https://www.seriouseats.com/history-origins-southern-deep-fried-turkey-thanksgiving\">going back nearly 100 years\u003c/a>, and starting in the 1980s, it became something of a nationwide trend, especially in large swaths of the American South. A 1984 \u003ci>Times-Picayune \u003c/i>article about the dish helped set off a “\u003ca href=\"https://www.nola.com/entertainment_life/eat-drink/did-a-1984-times-picayune-article-kick-off-deep-fried-turkey-craze/article_881f545f-e6d9-5587-971a-c20ee767c717.html\">national cooking craze\u003c/a>” — and may have indirectly caused two houses in the New Orleans metropolitan area to burn down \u003ci>that very night.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Richmond, however, the dish did not seem to exist. So, Mitchell and Knox bought a fryer and set about starting a business. These days, they sell fried turkeys year-round, but their busy season is right now, from mid-October through March. On the three days leading up to Thanksgiving, Mitchell will cook 50 to 75 turkeys, all fried to order so that they’re crispy and piping hot when customers pick them up.\u003c/p>\n\u003cp>Mitchell, for his part, has honed his skills to the point where he’s now able to deep-fry six turkeys at a time — though, again, and it cannot be stressed enough, this isn’t something any backyard amateur should ever attempt.\u003c/p>\n\u003cp>Despite the hazards of the technique, the case for fried turkey is simple: Devotees like Mitchell and Knox say there’s no juicier or more flavorful way to prepare the bird. Too often, roast turkey functions as nothing more than a dry and bland canvas for the more interesting dishes in your holiday spread. Mitchell’s three-day process mitigates these pitfalls. First he brines the turkey for two days, then seasons it for an additional day, blanketing the bird with onion powder, garlic powder and a mixture of other spices.\u003c/p>\n\u003cfigure id=\"attachment_13937062\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937062\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg\" alt=\"A fried turkey shows off its crispy, golden-brown skin.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cooked properly, a fried turkey features crispy skin and juicy, succulent meat that’s packed with flavor. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkey & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result, Knox says, is turkey that’s juicy, moist and “packed with flavor” all the way down to the bones, which many customers like to save for making soup. And while the true fried turkey connoisseur is going to want to plate their bird shortly after it comes out of the fryer to maximize the crispiness of the skin, the other virtue of this style of turkey is that it reheats extraordinarily well. In fact, Knox says, some customers will routinely pick up their fried turkeys early in the week in order to drive them down to L.A. or fly them out to Atlanta for Thanksgiving.\u003c/p>\n\u003cp>In addition to the turkeys, Kim’s also offers a selection of Southern-style sides for the holidays — including cornbread dressing, candied yams and New Orleans–style dirty rice. Knox, who was born and raised in Richmond, has family roots in Louisiana and says the side dishes are all family recipes for comfort foods that she and Mitchell grew up eating. “We tried to pick dishes that say family, that say Thanksgiving, that say good eating,” she says.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13935344,arts_13931115,arts_13906292']\u003c/span>\u003c/strong>\u003c/b>To reserve a turkey, customers should reach out directly to Kim’s by phone or via their \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">website\u003c/a> — ideally soon, if it’s for Thanksgiving. In a typical year, they’ll sell out sometime around the first week of November.\u003c/p>\n\u003cp>Meanwhile, the fried turkeys are only the start of the couple’s ambitions. Last year, Mitchell launched \u003ca href=\"https://www.rrhospitalityacademy.net/\">R&R Hospitality Academy\u003c/a>, a \u003ca href=\"https://richmondstandard.com/richmond/2022/09/26/rr-hospitality-academy-set-for-grand-opening-in-richmond/\">grassroots program\u003c/a> that trains young people from underserved communities who are looking to work in the hospitality industry or to start their own business. About six students have graduated from the program so far.\u003c/p>\n\u003cp>Eventually, Mitchell wants to bring all of his ventures together into one space — a community-focused events venue in Richmond that’ll have room for him to grow his training academy and offer live music from local bands in the evenings. Of course, Mitchell says, Kim’s Louisiana Fried Turkey will provide the food. And, of course, all of it will be delicious.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">\u003ci>Kim’s Fried Louisiana Fried Turkey & Stuff\u003c/i>\u003c/a>\u003ci> is now accepting Thanksgiving turkey orders, with each 13- to 16-pound turkey priced at $125 each and side dishes priced at $60 for a portion that can serve 10 to 12. Place orders via their website or by calling or texting 707-853-6826. There are pickup slots available throughout the week of Thanksgiving, including up until around 1 p.m. on Thanksgiving Day (Nov. 23).\u003c/i>\u003c/p>\n\n",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 996,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1705003172,
"excerpt": "Kim’s Louisiana Fried Turkey wants to add a dose of flavor to your Thanksgiving table.",
"headData": {
"twImgId": "",
"twTitle": "Fried Turkey in the Bay Area? One Richmond Couple Has You Covered",
"socialTitle": "Where to Buy Fried Turkey for Thanksgiving in the Bay Area%%page%% %%sep%% KQED",
"ogTitle": "Fried Turkey in the Bay Area? One Richmond Couple Has You Covered",
"ogImgId": "",
"twDescription": "",
"description": "Kim’s Louisiana Fried Turkey wants to add a dose of flavor to your Thanksgiving table.",
"title": "Where to Buy Fried Turkey for Thanksgiving in the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fried Turkey in the Bay Area? One Richmond Couple Has You Covered",
"datePublished": "2023-10-26T15:00:03-07:00",
"dateModified": "2024-01-11T11:59:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fried-turkey-thanksgiving-kims-louisiana-richmond",
"status": "publish",
"sourceUrl": "https://www.kqed.org/food",
"excludeFromSiteSearch": "Include",
"sticky": false,
"source": "Food",
"articleAge": "0",
"path": "/arts/13937055/fried-turkey-thanksgiving-kims-louisiana-richmond",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you don’t know what you’re doing, you really don’t want to mess around with deep-frying a whole turkey.\u003c/p>\n\u003cp>“A lot of folks think it’s fun and games and look it up on YouTube,” says Phillip Mitchell, who runs \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">Kim’s Louisiana Fried Turkey & Stuff\u003c/a> in Richmond along with his wife, Kim Knox. “You drop a cold turkey in hot oil and it overflows, you could burn your house down.”\u003c/p>\n\u003cp>In other words, he says, “You can ruin your holiday real quick with just a few missteps.”\u003c/p>\n\u003cp>Mitchell, a veteran Bay Area restaurant manager, is happy to share the tricks of the trade with anyone who asks. (Firstly, you need to dip that big bird into the oil \u003ci>gradually\u003c/i>, nice and slow.) Luckily, fried turkey lovers in the Richmond area have a much simpler holiday option: They can just buy their turkey from Kim’s.\u003c/p>\n\u003cfigure id=\"attachment_13937061\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937061\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg\" alt=\"A Black couple, both wearing black, sit close together at a table in a restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phillip Mitchell (left) and Kim Knox have run their family-owned fried turkey business in Richmond for the past six years. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkeys & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like so many other niche food businesses in the Bay Area, \u003ca href=\"https://www.instagram.com/kimslouisianafried/\">Kim’s Louisiana Fried Turkey\u003c/a> began with a craving: Six years ago, Mitchell was looking for a place where he could buy a deep-fried turkey for Thanksgiving. That style of turkey has been a holiday tradition for Cajun folks in Louisiana \u003ca href=\"https://www.seriouseats.com/history-origins-southern-deep-fried-turkey-thanksgiving\">going back nearly 100 years\u003c/a>, and starting in the 1980s, it became something of a nationwide trend, especially in large swaths of the American South. A 1984 \u003ci>Times-Picayune \u003c/i>article about the dish helped set off a “\u003ca href=\"https://www.nola.com/entertainment_life/eat-drink/did-a-1984-times-picayune-article-kick-off-deep-fried-turkey-craze/article_881f545f-e6d9-5587-971a-c20ee767c717.html\">national cooking craze\u003c/a>” — and may have indirectly caused two houses in the New Orleans metropolitan area to burn down \u003ci>that very night.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Richmond, however, the dish did not seem to exist. So, Mitchell and Knox bought a fryer and set about starting a business. These days, they sell fried turkeys year-round, but their busy season is right now, from mid-October through March. On the three days leading up to Thanksgiving, Mitchell will cook 50 to 75 turkeys, all fried to order so that they’re crispy and piping hot when customers pick them up.\u003c/p>\n\u003cp>Mitchell, for his part, has honed his skills to the point where he’s now able to deep-fry six turkeys at a time — though, again, and it cannot be stressed enough, this isn’t something any backyard amateur should ever attempt.\u003c/p>\n\u003cp>Despite the hazards of the technique, the case for fried turkey is simple: Devotees like Mitchell and Knox say there’s no juicier or more flavorful way to prepare the bird. Too often, roast turkey functions as nothing more than a dry and bland canvas for the more interesting dishes in your holiday spread. Mitchell’s three-day process mitigates these pitfalls. First he brines the turkey for two days, then seasons it for an additional day, blanketing the bird with onion powder, garlic powder and a mixture of other spices.\u003c/p>\n\u003cfigure id=\"attachment_13937062\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937062\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg\" alt=\"A fried turkey shows off its crispy, golden-brown skin.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cooked properly, a fried turkey features crispy skin and juicy, succulent meat that’s packed with flavor. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkey & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result, Knox says, is turkey that’s juicy, moist and “packed with flavor” all the way down to the bones, which many customers like to save for making soup. And while the true fried turkey connoisseur is going to want to plate their bird shortly after it comes out of the fryer to maximize the crispiness of the skin, the other virtue of this style of turkey is that it reheats extraordinarily well. In fact, Knox says, some customers will routinely pick up their fried turkeys early in the week in order to drive them down to L.A. or fly them out to Atlanta for Thanksgiving.\u003c/p>\n\u003cp>In addition to the turkeys, Kim’s also offers a selection of Southern-style sides for the holidays — including cornbread dressing, candied yams and New Orleans–style dirty rice. Knox, who was born and raised in Richmond, has family roots in Louisiana and says the side dishes are all family recipes for comfort foods that she and Mitchell grew up eating. “We tried to pick dishes that say family, that say Thanksgiving, that say good eating,” she says.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13935344,arts_13931115,arts_13906292",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>To reserve a turkey, customers should reach out directly to Kim’s by phone or via their \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">website\u003c/a> — ideally soon, if it’s for Thanksgiving. In a typical year, they’ll sell out sometime around the first week of November.\u003c/p>\n\u003cp>Meanwhile, the fried turkeys are only the start of the couple’s ambitions. Last year, Mitchell launched \u003ca href=\"https://www.rrhospitalityacademy.net/\">R&R Hospitality Academy\u003c/a>, a \u003ca href=\"https://richmondstandard.com/richmond/2022/09/26/rr-hospitality-academy-set-for-grand-opening-in-richmond/\">grassroots program\u003c/a> that trains young people from underserved communities who are looking to work in the hospitality industry or to start their own business. About six students have graduated from the program so far.\u003c/p>\n\u003cp>Eventually, Mitchell wants to bring all of his ventures together into one space — a community-focused events venue in Richmond that’ll have room for him to grow his training academy and offer live music from local bands in the evenings. Of course, Mitchell says, Kim’s Louisiana Fried Turkey will provide the food. And, of course, all of it will be delicious.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">\u003ci>Kim’s Fried Louisiana Fried Turkey & Stuff\u003c/i>\u003c/a>\u003ci> is now accepting Thanksgiving turkey orders, with each 13- to 16-pound turkey priced at $125 each and side dishes priced at $60 for a portion that can serve 10 to 12. Place orders via their website or by calling or texting 707-853-6826. There are pickup slots available throughout the week of Thanksgiving, including up until around 1 p.m. on Thanksgiving Day (Nov. 23).\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13937055/fried-turkey-thanksgiving-kims-louisiana-richmond",
"authors": [
"11743"
],
"programs": [
"arts_140"
],
"categories": [
"arts_1",
"arts_12276"
],
"tags": [
"arts_5620",
"arts_10278",
"arts_1297",
"arts_2171",
"arts_2479",
"arts_6062",
"arts_585"
],
"featImg": "arts_13937059",
"label": "source_arts_13937055"
},
"arts_13906292": {
"type": "posts",
"id": "arts_13906292",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13906292",
"score": null,
"sort": [
1637319627000
]
},
"guestAuthors": [],
"slug": "friends-feelings-and-food-this-thanksgiving",
"title": "Friends, Feelings and Food This Thanksgiving",
"publishDate": 1637319627,
"format": "standard",
"headTitle": "Friends, Feelings and Food This Thanksgiving | KQED",
"labelTerm": {},
"content": "\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC9210146539\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>This Thanksgiving– Friendsgiving, Thankstaking, or whatever you call this holiday– I’m turning the microphone on the Rightnowish team and asking the hard questions about food, friend and feelings.\u003c/p>\n\u003cp>For this episode I’m joined by Rightnowish producer Marisol Medina-Cadena and editor Jessica Placzek. We dive into our holiday experiences, the music that we turn to as the weather gets cold, and we take some time to appreciate you– the listeners.\u003c/p>\n\u003cp>This episode was made for your listening pleasure, to be enjoyed while cooking, eating, or doing some exercise to shake off that meal you’ve just consumed. As I say at the end of the show, and will reiterate here: May you eat well and nourish yourselves this holiday.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
"blocks": [],
"excerpt": "A conversation with the Rightnowish host, producer and editor.",
"status": "publish",
"parent": 0,
"modified": 1726759730,
"stats": {
"hasAudio": true,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 8,
"wordCount": 177
},
"headData": {
"title": "Friends, Feelings and Food This Thanksgiving | KQED",
"description": "A conversation with the Rightnowish host, producer and editor.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Friends, Feelings and Food This Thanksgiving",
"datePublished": "2021-11-19T03:00:27-08:00",
"dateModified": "2024-09-19T08:28:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"source": "Rightnowish",
"sourceUrl": "https://www.kqed.org/podcasts/rightnowish",
"audioUrl": "https://www.podtrac.com/pts/redirect.mp3/traffic.megaphone.fm/KQINC9210146539.mp3?updated=1637272222",
"sticky": false,
"excludeFromSiteSearch": "Include",
"path": "/arts/13906292/friends-feelings-and-food-this-thanksgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC9210146539\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>This Thanksgiving– Friendsgiving, Thankstaking, or whatever you call this holiday– I’m turning the microphone on the Rightnowish team and asking the hard questions about food, friend and feelings.\u003c/p>\n\u003cp>For this episode I’m joined by Rightnowish producer Marisol Medina-Cadena and editor Jessica Placzek. We dive into our holiday experiences, the music that we turn to as the weather gets cold, and we take some time to appreciate you– the listeners.\u003c/p>\n\u003cp>This episode was made for your listening pleasure, to be enjoyed while cooking, eating, or doing some exercise to shake off that meal you’ve just consumed. As I say at the end of the show, and will reiterate here: May you eat well and nourish yourselves this holiday.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13906292/friends-feelings-and-food-this-thanksgiving",
"authors": [
"11491",
"11528"
],
"programs": [
"arts_8720"
],
"categories": [
"arts_21759"
],
"tags": [
"arts_1331",
"arts_654",
"arts_1118",
"arts_1297",
"arts_6764",
"arts_6062"
],
"featImg": "arts_13906294",
"label": "source_arts_13906292"
},
"arts_13889694": {
"type": "posts",
"id": "arts_13889694",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13889694",
"score": null,
"sort": [
1606341064000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1606341064,
"format": "standard",
"title": "3 Recipes For Cooking Up a Scaled-Down, Low-Key Thanksgiving Meal",
"headTitle": "3 Recipes For Cooking Up a Scaled-Down, Low-Key Thanksgiving Meal | KQED",
"content": "\u003cp>Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\" target=\"_blank\" rel=\"noopener noreferrer\">the Centers for Disease Control is warning\u003c/a> against traveling to see friends or family, or even gathering with people who do not live with you.\u003c/p>\n\u003cp>Thanksgiving is a holiday most people associate with sitting around a table that is groaning under large platters of food—a big turkey, heaping bowls of mashed potatoes and gravy, stuffing and pies galore—which is simply too much food and effort for one or two or four people.\u003c/p>\n\u003cp>But that isn’t a reason to forego a delicious, sit-down meal.\u003c/p>\n\u003cp>\u003ca id=\"#turkey\" class=\"anchor\">\u003c/a> With that in mind, three chefs share scaled-down Thanksgiving recipes. These dishes—\u003ca href=\"#turkey\" target=\"_blank\" rel=\"noopener noreferrer\">Anita Lo’s turkey roulade\u003c/a>, Aarón Sánchez’s \u003ca href=\"#sprouts\" target=\"_blank\" rel=\"noopener noreferrer\">brussels sprouts with roasted jalapeño vinaigrette\u003c/a> and Sohla El-Waylly’s \u003ca href=\"#pie\" target=\"_blank\" rel=\"noopener noreferrer\">apple (hand) pies\u003c/a>—are meant to serve up to four people.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"turkey\" class=\"anchor\">\u003c/a> Chef Anita Lo’s Turkey Roulade\u003c/h3>\n\u003cp>A turkey roulade is the kind of thing that looks and sounds fancy, but isn’t much harder than making a stuffing and a roast turkey, says Chef Anita Lo. “You’re essentially making some sautéed mushrooms with some [extra things] in it and rolling it up in a breast and cooking it,” she says. Fresh herbs like thyme and tarragon add a bit of that traditional Thanksgiving flavor, and the butter and olive oil in the stuffing helps keep the turkey moist and flavorful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 skin on, 2.5 lb. boneless turkey breast\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003cli>10 ounce maitake mushrooms (also called hen of the woods), cleaned and cut into small dice\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 small shallot, minced\u003c/li>\n\u003cli>2 large cloves garlic, minced\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>4 ounce sunchokes, cleaned and cut into small dice\u003c/li>\n\u003cli>3 to 4 tbsp fine breadcrumbs\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>2 tbsp fresh chives, chopped\u003c/li>\n\u003cli>1 tbsp fresh parsley, chopped\u003c/li>\n\u003cli>1/2 tbsp fresh tarragon, chopped\u003c/li>\n\u003cli>zest of one lemon, grated on a Microplane\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>Preheat an oven to 375° F (190° C)\u003c/p>\n\u003cp>Heat a large sauté pan on high. When hot, add the olive oil. When just smoking, add the mushrooms in one layer and allow to brown. Stir. Add the shallot, garlic and butter and stir. Cook for another minute, then season to taste with salt and pepper. Remove to a bowl. You may have to do this a few times depending on the size of your pan. Add the sunchokes, bread crumbs, herbs, lemon and lemon zest. Stir. The mixture should form lumps. Use the last tablespoon of breadcrumbs if it doesn’t stick together a bit. Taste and adjust seasonings. Set aside to cool. [aside postid='food_1337226']\u003c/p>\n\u003cp>Dry the turkey breast with a clean paper towel, and place on a board skin side down. Butterfly the thick portion of the breast so that you have a mostly even thickness and so you have a rough rectangle of meat that when rolled, will be covered by the skin. Season with salt and pepper on both sides. With the skin side down, spread the mushroom mixture evenly on the meat, leaving a 1-2 inch border at the farthest side where you will end the rolling. Starting from the side closest to you, roll the meat into a cylinder. Tie with a butcher string along the length of the roll to hold it all together. This may be done up to a day before cooking if desired. Just take the roll out of the refrigerator at least 30 minutes before cooking to come to room temp.\u003c/p>\n\u003cp>Place the roll, seam side down on a rack elevated over a roasting pan filled with a thin layer of water. Roast until the internal temperature at its thickest point is 150, about 50 minutes to an hour. Allow to rest at least 10 minutes before slicing.\u003c/p>\n\u003cp>You can make a quick pan gravy with some flour and chicken stock from the drippings if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"sprouts\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Aarón Sánchez’s Brussels Sprouts With Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889696\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889696\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg\" alt=\"Chef Aarón Sánchez's Brussels sprouts with roasted jalapeño vinaigrette.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a.jpg 1278w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aarón Sánchez’s Brussels sprouts with roasted jalapeño vinaigrette. \u003ccite>(Randy Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This dish comes from Johnny Sánchez, chef Aarón Sánchez’s New Orleans restaurant. It features fried brussels sprouts, sweet butternut squash and tart pomegranate seeds dressed in a bracing roasted jalapeño vinaigrette. Feel free to roast the sprouts instead of frying them. And if all that peeling and dicing and chopping feels overwhelming, Sanchez understands. “I’m all about convenience,” he says. “You know the chef’s saying: ‘work smarter, not harder.’ ” Buy the vegetables pre-chopped, and you’ll save a lot of time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large butternut squash\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil\u003c/li>\n\u003cli>2 tsp kosher salt, plus more for seasoning\u003c/li>\n\u003cli>1 tsp chili powder\u003c/li>\n\u003cli>½ tsp dried Mexican oregano\u003c/li>\n\u003cli>¼ tsp ground cumin\u003c/li>\n\u003cli>¼ tsp ground coriander\u003c/li>\n\u003cli>¼ tsp ground fennel\u003c/li>\n\u003cli>¼ tsp ground yellow mustard\u003c/li>\n\u003cli>¼ tsp sweet paprika\u003c/li>\n\u003cli>1/8 tsp onion powder\u003c/li>\n\u003cli>1/8 tsp garlic powder\u003c/li>\n\u003cli>8 cups (about 790 g) Brussels sprouts\u003c/li>\n\u003cli>2 quarts (2 liters) canola or vegetable oil for frying\u003c/li>\n\u003cli>1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe follows)\u003c/li>\n\u003cli>½ cup (15 g) cilantro, chopped, plus more for serving\u003c/li>\n\u003cli>1 serrano pepper, thinly sliced\u003c/li>\n\u003cli>½ cup (60 g) crumbled cotija cheese\u003c/li>\n\u003cli>¼ cup (45 g) pomegranate seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions \u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 375°F (190°C) and line a baking sheet with cooking parchment. Peel and seed the squash, then cut it into 1-inch (2.5 cm) pieces. Toss with the olive oil, salt, and all the spices, then spread on the sheet in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes. [aside postid='bayareabites_102926']\u003c/p>\n\u003cp>Meanwhile, halve the Brussels sprouts and trim their tough outer leaves. (If you prefer to roast the Brussels sprouts instead of deep-frying them, see \u003ca href=\"#note\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Note\u003c/strong>\u003c/a>.) Pour the canola oil into a large heavy-bottomed pot and clip a thermometer to the side. Line a plate or wire rack with paper towels.\u003c/p>\n\u003cp>Bring the canola oil to 375°F (190°C) over medium-high heat and fry the sprouts in batches until golden brown, about 2 minutes per batch. Use a spider or slotted spoon to transfer them to the lined plate, season with salt, and continue with the rest.\u003c/p>\n\u003cp>Pour the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat. Scatter the cheese and a handful of pomegranate seeds over the top for serving.\u003c/p>\n\u003cp>\u003ca id=\"note\" class=\"anchor\">\u003c/a>\u003cstrong>Note: \u003c/strong>To roast the Brussels sprouts, line another baking sheet with cooking parchment and adjust the oven to 400°F (205°C). Prep the sprouts as described in Step 2, then toss them in 2 tablespoons of olive oil, season with salt, and roast until deeply golden, 20 to 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 to 2 jalapeños\u003c/li>\n\u003cli>2 green onions\u003c/li>\n\u003cli>2 cloves garlic, peeled\u003c/li>\n\u003cli>1 cup (200 ml) grapeseed or vegetable oil\u003c/li>\n\u003cli>¼ cup (60 ml) rice vinegar\u003c/li>\n\u003cli>1 tbsp orange juice\u003c/li>\n\u003cli>1 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp agave nectar\u003c/li>\n\u003cli>1 cup (40 g) fresh cilantro\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>Preheat your grill to medium-high or place a metal grate directly atop a gas burner on medium-high heat. Set the jalapeños and green onions over the flame and roast, turning occasionally, until they’re soft and charred all over. When they’re cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.\u003c/p>\n\u003cp>Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it’s soft but hasn’t built too much color. Remove the garlic when cooked and reserve the oil.\u003c/p>\n\u003cp>Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in refrigerator up to 1 week.\u003c/p>\n\u003cp>Makes about 1½ cups (360 ml)\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"pie\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Sohla El-Waylly’s Apple (Hand) Pie\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889697\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889697\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe\" alt=\"Chef Sohla El-Waylly's apple (hand) pie.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1020x765.jpe 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-160x120.jpe 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-768x576.jpe 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1536x1152.jpe 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-2048x1536.jpe 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1920x1440.jpe 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Sohla El-Waylly’s apple (hand) pie. \u003ccite>(Sohla El-Waylly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beauty of these apple hand pies from recipe developer Sohla El-Waylly is how easy they are, especially because they call for pre-made pie dough. El-Waylly says it’s best to use Granny Smith apples, which cook down into a thick and jammy compote without the need for too much starch. You’ll need to let the filling cool completely or the uncooked crust will melt, so you can make the filling ahead of time before forming your pies.\u003cbr>\n\u003cstrong>\u003cbr>\nFor the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound Granny Smith apples (about 2 medium)\u003c/li>\n\u003cli>1 cup apple cider\u003c/li>\n\u003cli>6 tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp tapioca starch or cornstarch\u003c/li>\n\u003cli>½ tsp ground cinnamon\u003c/li>\n\u003cli>pinch ground nutmeg\u003c/li>\n\u003cli>pinch kosher salt\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the pies:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>flour for dusting\u003c/li>\n\u003cli>1 ready-to-bake pie crust, thawed\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>¼ tsp cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Make the filling:\u003c/strong>\u003c/p>\n\u003cp>Peel apples and cut around the core to remove the flesh in large cheeks. Dice the apple flesh into rough ½-inch pieces and transfer to a medium saucepan. Add apple cider and sugar, and bring to a boil over high heat. Continue simmering the apples, stirring occasionally, until the apples are tender and translucent, the liquid has cooked down enough to coat the back of the spoon, and the mixture looks darkened in color, 12 to 14 minutes. [aside postid='bayareabites_74069']\u003c/p>\n\u003cp>In a small bowl, stir together the starch with a few spoonfuls of the apple mixture to dissolve then stir it back into the pot. While stirring constantly, simmer the mixture for a full minute to cook the starch.\u003c/p>\n\u003cp>Remove from heat and stir in the cinnamon, nutmeg, salt and butter. Transfer to a bowl to cool completely. (The filling can be made 3 days in advance and kept chilled.)\u003c/p>\n\u003cp>\u003cstrong>Make the pies:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 375° F (190° C).\u003c/p>\n\u003cp>Lightly dust a clean and dry surface with flour and unroll the prepared pie crust, gently warming it up with your hands if it feels stiff. If needed, use a rolling pin to gently roll it out into an even 11-inch circle. Using a sharp paring knife, cut the crust into quarters.\u003c/p>\n\u003cp>Divide the chilled apple compote evenly between the four pie crust wedges, leaving a 1-inch border all around. Working with one piece at a time, brush the edges with egg wash and fold the sides over the filling to overlap in the middle and form a cone, taking care to press the tip closed.\u003c/p>\n\u003cp>Transfer the hand pie to a baking sheet lined with parchment and place seam side down. Use the side of your hand to gently press the wide end of the cone to seal. Fold over the edge and crimp with your fingers or a fork, just like you would for a full pie. Using the tip of a paring knife, cut a couple of slits into the hand pie to release steam as it bakes. Repeat with remaining dough and filling. and freeze for at least 20 minutes before baking. (Alternatively, freeze overnight before individually wrapping and storing for up to 2 months.)\u003c/p>\n\u003cp>In a small bowl, whisk the egg with 1 tablespoon of water and a pinch of salt. In another small bowl, stir together the sugar and cinnamon. Brush the hand pies evenly with egg wash and sprinkle with cinnamon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bake in the preheated oven until golden brown, about 18 to 20 minutes. Cool for 10 minutes before eating.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=3+Recipes+For+Cooking+Up+A+Scaled-Down%2C+Low-Key+Thanksgiving+Meal&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2051,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1705019804,
"excerpt": "Chefs Anita Lo, Aarón Sánchez and Sohla El-Waylly share tasty (smaller) alternatives to the usual Thanksgiving spreads.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chefs Anita Lo, Aarón Sánchez and Sohla El-Waylly share tasty (smaller) alternatives to the usual Thanksgiving spreads.",
"title": "3 Recipes For Cooking Up a Scaled-Down, Low-Key Thanksgiving Meal | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "3 Recipes For Cooking Up a Scaled-Down, Low-Key Thanksgiving Meal",
"datePublished": "2020-11-25T13:51:04-08:00",
"dateModified": "2024-01-11T16:36:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "3-recipes-for-cooking-up-a-scaled-down-low-key-thanksgiving-meal",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=937201604&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"templateType": "standard",
"nprStoryDate": "Mon, 23 Nov 2020 15:53:00 -0500",
"nprLastModifiedDate": "Mon, 23 Nov 2020 17:32:56 -0500",
"featuredImageType": "standard",
"nprHtmlLink": "https://www.npr.org/2020/11/23/937201604/3-recipes-for-cooking-up-a-scaled-down-low-key-thanksgiving-meal?ft=nprml&f=937201604",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/11/20201123_atc_3_recipes_for_cooking_up_a_scaled-down_low-key_thanksgiving_meal.mp3?orgId=1&topicId=1053&d=481&p=2&story=937201604&ft=nprml&f=937201604",
"nprImageAgency": "Brussels sprouts: Randy Schmidt / Pies: Sohla El-Waylly",
"nprAudioM3u": "http://api.npr.org/m3u/1938131299-edfeef.m3u?orgId=1&topicId=1053&d=481&p=2&story=937201604&ft=nprml&f=937201604",
"nprStoryId": "937201604",
"nprByline": "Mallory Yu",
"sticky": false,
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 23 Nov 2020 19:41:00 -0500",
"path": "/arts/13889694/3-recipes-for-cooking-up-a-scaled-down-low-key-thanksgiving-meal",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/11/20201123_atc_3_recipes_for_cooking_up_a_scaled-down_low-key_thanksgiving_meal.mp3?orgId=1&topicId=1053&d=481&p=2&story=937201604&ft=nprml&f=937201604",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\" target=\"_blank\" rel=\"noopener noreferrer\">the Centers for Disease Control is warning\u003c/a> against traveling to see friends or family, or even gathering with people who do not live with you.\u003c/p>\n\u003cp>Thanksgiving is a holiday most people associate with sitting around a table that is groaning under large platters of food—a big turkey, heaping bowls of mashed potatoes and gravy, stuffing and pies galore—which is simply too much food and effort for one or two or four people.\u003c/p>\n\u003cp>But that isn’t a reason to forego a delicious, sit-down meal.\u003c/p>\n\u003cp>\u003ca id=\"#turkey\" class=\"anchor\">\u003c/a> With that in mind, three chefs share scaled-down Thanksgiving recipes. These dishes—\u003ca href=\"#turkey\" target=\"_blank\" rel=\"noopener noreferrer\">Anita Lo’s turkey roulade\u003c/a>, Aarón Sánchez’s \u003ca href=\"#sprouts\" target=\"_blank\" rel=\"noopener noreferrer\">brussels sprouts with roasted jalapeño vinaigrette\u003c/a> and Sohla El-Waylly’s \u003ca href=\"#pie\" target=\"_blank\" rel=\"noopener noreferrer\">apple (hand) pies\u003c/a>—are meant to serve up to four people.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"turkey\" class=\"anchor\">\u003c/a> Chef Anita Lo’s Turkey Roulade\u003c/h3>\n\u003cp>A turkey roulade is the kind of thing that looks and sounds fancy, but isn’t much harder than making a stuffing and a roast turkey, says Chef Anita Lo. “You’re essentially making some sautéed mushrooms with some [extra things] in it and rolling it up in a breast and cooking it,” she says. Fresh herbs like thyme and tarragon add a bit of that traditional Thanksgiving flavor, and the butter and olive oil in the stuffing helps keep the turkey moist and flavorful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 skin on, 2.5 lb. boneless turkey breast\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003cli>10 ounce maitake mushrooms (also called hen of the woods), cleaned and cut into small dice\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 small shallot, minced\u003c/li>\n\u003cli>2 large cloves garlic, minced\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>4 ounce sunchokes, cleaned and cut into small dice\u003c/li>\n\u003cli>3 to 4 tbsp fine breadcrumbs\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>2 tbsp fresh chives, chopped\u003c/li>\n\u003cli>1 tbsp fresh parsley, chopped\u003c/li>\n\u003cli>1/2 tbsp fresh tarragon, chopped\u003c/li>\n\u003cli>zest of one lemon, grated on a Microplane\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>Preheat an oven to 375° F (190° C)\u003c/p>\n\u003cp>Heat a large sauté pan on high. When hot, add the olive oil. When just smoking, add the mushrooms in one layer and allow to brown. Stir. Add the shallot, garlic and butter and stir. Cook for another minute, then season to taste with salt and pepper. Remove to a bowl. You may have to do this a few times depending on the size of your pan. Add the sunchokes, bread crumbs, herbs, lemon and lemon zest. Stir. The mixture should form lumps. Use the last tablespoon of breadcrumbs if it doesn’t stick together a bit. Taste and adjust seasonings. Set aside to cool. \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "food_1337226",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dry the turkey breast with a clean paper towel, and place on a board skin side down. Butterfly the thick portion of the breast so that you have a mostly even thickness and so you have a rough rectangle of meat that when rolled, will be covered by the skin. Season with salt and pepper on both sides. With the skin side down, spread the mushroom mixture evenly on the meat, leaving a 1-2 inch border at the farthest side where you will end the rolling. Starting from the side closest to you, roll the meat into a cylinder. Tie with a butcher string along the length of the roll to hold it all together. This may be done up to a day before cooking if desired. Just take the roll out of the refrigerator at least 30 minutes before cooking to come to room temp.\u003c/p>\n\u003cp>Place the roll, seam side down on a rack elevated over a roasting pan filled with a thin layer of water. Roast until the internal temperature at its thickest point is 150, about 50 minutes to an hour. Allow to rest at least 10 minutes before slicing.\u003c/p>\n\u003cp>You can make a quick pan gravy with some flour and chicken stock from the drippings if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"sprouts\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Aarón Sánchez’s Brussels Sprouts With Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889696\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889696\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg\" alt=\"Chef Aarón Sánchez's Brussels sprouts with roasted jalapeño vinaigrette.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a.jpg 1278w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aarón Sánchez’s Brussels sprouts with roasted jalapeño vinaigrette. \u003ccite>(Randy Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This dish comes from Johnny Sánchez, chef Aarón Sánchez’s New Orleans restaurant. It features fried brussels sprouts, sweet butternut squash and tart pomegranate seeds dressed in a bracing roasted jalapeño vinaigrette. Feel free to roast the sprouts instead of frying them. And if all that peeling and dicing and chopping feels overwhelming, Sanchez understands. “I’m all about convenience,” he says. “You know the chef’s saying: ‘work smarter, not harder.’ ” Buy the vegetables pre-chopped, and you’ll save a lot of time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large butternut squash\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil\u003c/li>\n\u003cli>2 tsp kosher salt, plus more for seasoning\u003c/li>\n\u003cli>1 tsp chili powder\u003c/li>\n\u003cli>½ tsp dried Mexican oregano\u003c/li>\n\u003cli>¼ tsp ground cumin\u003c/li>\n\u003cli>¼ tsp ground coriander\u003c/li>\n\u003cli>¼ tsp ground fennel\u003c/li>\n\u003cli>¼ tsp ground yellow mustard\u003c/li>\n\u003cli>¼ tsp sweet paprika\u003c/li>\n\u003cli>1/8 tsp onion powder\u003c/li>\n\u003cli>1/8 tsp garlic powder\u003c/li>\n\u003cli>8 cups (about 790 g) Brussels sprouts\u003c/li>\n\u003cli>2 quarts (2 liters) canola or vegetable oil for frying\u003c/li>\n\u003cli>1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe follows)\u003c/li>\n\u003cli>½ cup (15 g) cilantro, chopped, plus more for serving\u003c/li>\n\u003cli>1 serrano pepper, thinly sliced\u003c/li>\n\u003cli>½ cup (60 g) crumbled cotija cheese\u003c/li>\n\u003cli>¼ cup (45 g) pomegranate seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions \u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 375°F (190°C) and line a baking sheet with cooking parchment. Peel and seed the squash, then cut it into 1-inch (2.5 cm) pieces. Toss with the olive oil, salt, and all the spices, then spread on the sheet in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes. \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_102926",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meanwhile, halve the Brussels sprouts and trim their tough outer leaves. (If you prefer to roast the Brussels sprouts instead of deep-frying them, see \u003ca href=\"#note\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Note\u003c/strong>\u003c/a>.) Pour the canola oil into a large heavy-bottomed pot and clip a thermometer to the side. Line a plate or wire rack with paper towels.\u003c/p>\n\u003cp>Bring the canola oil to 375°F (190°C) over medium-high heat and fry the sprouts in batches until golden brown, about 2 minutes per batch. Use a spider or slotted spoon to transfer them to the lined plate, season with salt, and continue with the rest.\u003c/p>\n\u003cp>Pour the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat. Scatter the cheese and a handful of pomegranate seeds over the top for serving.\u003c/p>\n\u003cp>\u003ca id=\"note\" class=\"anchor\">\u003c/a>\u003cstrong>Note: \u003c/strong>To roast the Brussels sprouts, line another baking sheet with cooking parchment and adjust the oven to 400°F (205°C). Prep the sprouts as described in Step 2, then toss them in 2 tablespoons of olive oil, season with salt, and roast until deeply golden, 20 to 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 to 2 jalapeños\u003c/li>\n\u003cli>2 green onions\u003c/li>\n\u003cli>2 cloves garlic, peeled\u003c/li>\n\u003cli>1 cup (200 ml) grapeseed or vegetable oil\u003c/li>\n\u003cli>¼ cup (60 ml) rice vinegar\u003c/li>\n\u003cli>1 tbsp orange juice\u003c/li>\n\u003cli>1 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp agave nectar\u003c/li>\n\u003cli>1 cup (40 g) fresh cilantro\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>Preheat your grill to medium-high or place a metal grate directly atop a gas burner on medium-high heat. Set the jalapeños and green onions over the flame and roast, turning occasionally, until they’re soft and charred all over. When they’re cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.\u003c/p>\n\u003cp>Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it’s soft but hasn’t built too much color. Remove the garlic when cooked and reserve the oil.\u003c/p>\n\u003cp>Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in refrigerator up to 1 week.\u003c/p>\n\u003cp>Makes about 1½ cups (360 ml)\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"pie\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Sohla El-Waylly’s Apple (Hand) Pie\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889697\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889697\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe\" alt=\"Chef Sohla El-Waylly's apple (hand) pie.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1020x765.jpe 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-160x120.jpe 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-768x576.jpe 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1536x1152.jpe 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-2048x1536.jpe 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1920x1440.jpe 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Sohla El-Waylly’s apple (hand) pie. \u003ccite>(Sohla El-Waylly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beauty of these apple hand pies from recipe developer Sohla El-Waylly is how easy they are, especially because they call for pre-made pie dough. El-Waylly says it’s best to use Granny Smith apples, which cook down into a thick and jammy compote without the need for too much starch. You’ll need to let the filling cool completely or the uncooked crust will melt, so you can make the filling ahead of time before forming your pies.\u003cbr>\n\u003cstrong>\u003cbr>\nFor the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound Granny Smith apples (about 2 medium)\u003c/li>\n\u003cli>1 cup apple cider\u003c/li>\n\u003cli>6 tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp tapioca starch or cornstarch\u003c/li>\n\u003cli>½ tsp ground cinnamon\u003c/li>\n\u003cli>pinch ground nutmeg\u003c/li>\n\u003cli>pinch kosher salt\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the pies:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>flour for dusting\u003c/li>\n\u003cli>1 ready-to-bake pie crust, thawed\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>¼ tsp cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Make the filling:\u003c/strong>\u003c/p>\n\u003cp>Peel apples and cut around the core to remove the flesh in large cheeks. Dice the apple flesh into rough ½-inch pieces and transfer to a medium saucepan. Add apple cider and sugar, and bring to a boil over high heat. Continue simmering the apples, stirring occasionally, until the apples are tender and translucent, the liquid has cooked down enough to coat the back of the spoon, and the mixture looks darkened in color, 12 to 14 minutes. \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_74069",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a small bowl, stir together the starch with a few spoonfuls of the apple mixture to dissolve then stir it back into the pot. While stirring constantly, simmer the mixture for a full minute to cook the starch.\u003c/p>\n\u003cp>Remove from heat and stir in the cinnamon, nutmeg, salt and butter. Transfer to a bowl to cool completely. (The filling can be made 3 days in advance and kept chilled.)\u003c/p>\n\u003cp>\u003cstrong>Make the pies:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 375° F (190° C).\u003c/p>\n\u003cp>Lightly dust a clean and dry surface with flour and unroll the prepared pie crust, gently warming it up with your hands if it feels stiff. If needed, use a rolling pin to gently roll it out into an even 11-inch circle. Using a sharp paring knife, cut the crust into quarters.\u003c/p>\n\u003cp>Divide the chilled apple compote evenly between the four pie crust wedges, leaving a 1-inch border all around. Working with one piece at a time, brush the edges with egg wash and fold the sides over the filling to overlap in the middle and form a cone, taking care to press the tip closed.\u003c/p>\n\u003cp>Transfer the hand pie to a baking sheet lined with parchment and place seam side down. Use the side of your hand to gently press the wide end of the cone to seal. Fold over the edge and crimp with your fingers or a fork, just like you would for a full pie. Using the tip of a paring knife, cut a couple of slits into the hand pie to release steam as it bakes. Repeat with remaining dough and filling. and freeze for at least 20 minutes before baking. (Alternatively, freeze overnight before individually wrapping and storing for up to 2 months.)\u003c/p>\n\u003cp>In a small bowl, whisk the egg with 1 tablespoon of water and a pinch of salt. In another small bowl, stir together the sugar and cinnamon. Brush the hand pies evenly with egg wash and sprinkle with cinnamon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bake in the preheated oven until golden brown, about 18 to 20 minutes. Cool for 10 minutes before eating.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=3+Recipes+For+Cooking+Up+A+Scaled-Down%2C+Low-Key+Thanksgiving+Meal&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13889694/3-recipes-for-cooking-up-a-scaled-down-low-key-thanksgiving-meal",
"authors": [
"byline_arts_13889694"
],
"categories": [
"arts_1",
"arts_12276"
],
"tags": [
"arts_6062",
"arts_9312"
],
"affiliates": [
"arts_137"
],
"featImg": "arts_13889695",
"label": "arts"
},
"arts_13889530": {
"type": "posts",
"id": "arts_13889530",
"meta": {
"index": "posts_1716263798",
"site": "arts",
"id": "13889530",
"score": null,
"sort": [
1606147217000
]
},
"parent": 0,
"labelTerm": {
"site": "arts"
},
"blocks": [],
"publishDate": 1606147217,
"format": "standard",
"title": "5 Alternatives to That Big Thanksgiving Gathering",
"headTitle": "5 Alternatives to That Big Thanksgiving Gathering | KQED",
"content": "\u003cp>As much as we might wish otherwise, Thanksgiving is different this year. With COVID-19 cases across the country on the rise, traveling, mixing households and enjoying a lengthy indoor meal are all risks we just can’t condone. [aside postid='news_11846759']\u003c/p>\n\u003cp>There’s no replacement for the warmth and coziness of spending time with friends and family in person, so that’s why we’ve gathered suggestions for fulfilling, distracting or weird things to do to help you get through the holiday. Stay strong, wear your masks—and plan to celebrate extra hard in 2021!\u003cem>—Sarah Hotchkiss\u003c/em>\u003c/p>\n\u003ch2>Watch \u003cem>Alice’s Restaurant\u003c/em>\u003c/h2>\n\u003cp>Every Thanksgiving, it’s tradition in my house to listen to a full 18-minute version of Arlo Guthrie’s “\u003ca href=\"https://www.youtube.com/watch?v=m57gzA2JCcM&ab_channel=TenaflyViper\" target=\"_blank\" rel=\"noopener noreferrer\">Alice’s Restaurant\u003c/a>.” (There’s a multitude to choose from, thanks to many live recordings over the years.) It’s that rarest of beasts: a song about Thanksgiving magic that people actually want to listen to. That’s due in part to the fact that the lyrical “Thanksgiving dinner that couldn’t be beat” is merely a jumping off point to talk about the challenges young Americans faced in 1967—over-zealous policing, the draft, and government hypocrisy. Despite being such a product of its time, the song has continued to live because of Guthrie’s casual, rambling, hilarious delivery. [aside postid='bayareabites_139566']\u003c/p>\n\u003cp>In 2020, though—a year in which there will be no Thanksgiving gathering at my home—revisiting the song alone simply will not suffice. This year, I’ll be turning to the \u003cem>Alice’s Restaurant\u003c/em> movie—currently \u003ca href=\"https://www.youtube.com/watch?v=sP05C_agI3k\" target=\"_blank\" rel=\"noopener noreferrer\">streaming in full\u003c/a> on YouTube—that came out two years after the song became a hit. Not only is it a reminder that this is by no means the first time American families have found themselves separated by greater forces, it also reinforces the idea that family doesn’t always have to mean our literal relatives—we can make our own.\u003cem>—Rae Alexandra\u003c/em>\u003c/p>\n\u003ch2>Go On a Hike\u003c/h2>\n\u003cp>[aside postid='arts_13877190']This one is so obvious, yet so easy to forget. Getting outside for a hike is one of the best things your can do for your body and your mind, and, being an outdoor activity, it’s mostly COVID-safe. That’s doubly true if you can find a lesser-hiked, out-of-the-way trail. In the East Bay, avoid the crowds at Tilden Park and instead head to Joaquin Miller Park, which connects with Redwood Regional Park. In the South Bay, try the trails at Mount Hamilton or the Sierra Vista Open Space Preserve. In Marin, don’t fight for parking at Muir Woods or Mt. Tamalpais, and instead hike the short, scenic loop at Olompali State Park. And if you’re all the way up in my neck of the woods, in Sonoma County, there’s plenty of options outlined \u003ca href=\"https://www.kqed.org/arts/13877190/the-5-best-short-easy-hikes-in-sonoma-county\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>, with an emphasis on non-crowded trails.\u003cem>—Gabe Meline\u003c/em>\u003c/p>\n\u003ch2>Trade Traditional Recipes for Wild Experiments\u003c/h2>\n\u003cp>Since you’re staying home with just your household this year (yes, you are), I encourage you to reject the pressure to cook a universally beloved dish. Instead, try something weird, and—most importantly—time consuming. Nothing distracts like a complicated recipe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You could take a page from \u003ca href=\"https://www.atlasobscura.com/articles/add-a-surrealist-touch-to-your-thanksgiving-with-these-dali-recipes\" target=\"_blank\" rel=\"noopener noreferrer\">Salvador Dalí’s audacious, surrealist cookbook\u003c/a> (one dish combines artichokes, Swiss cheese and tequila). Or turn to Filippo Tommaso Marinetti’s multisensory \u003ca href=\"https://www.brainpickings.org/2014/01/21/futurist-cookbook-marinetti/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>Futurist Cookbook\u003c/i>\u003c/a>, which attacks the very notions of goodness and taste. For the truly adventurous, may I suggest the \u003ca href=\"https://www.flickr.com/photos/charmandpoise/sets/72157594427234648/\" target=\"_blank\" rel=\"noopener noreferrer\">technicolor jiggle of once-popular Jell-O recipes\u003c/a>. I’m particularly intrigued by something called “Ring-Around-the-Tuna.” [aside postid='news_11847203']\u003c/p>\n\u003cp>While you’re thinking about food, and if you’re able, consider donating time and/or money to a local food bank. More and more Bay Area residents are facing food insecurity, and these organizations have been racing to keep up with demand.\u003cem>—S.H.\u003c/em>\u003c/p>\n\u003ch2>Plan a Day of Self-Care\u003c/h2>\n\u003cp>Skipping Thanksgiving might lead to a case of FOMO, especially if you check Instagram and see people ignoring public health guidelines and gathering with families. But how can you reframe your thinking and make your day off all about you and your pleasure, whatever that may mean to you? [aside postid='arts_13876619']\u003c/p>\n\u003cp>Turn your bathroom into a spa with an epsom salt bath (or foot soak if you don’t have a tub), face mask and your favorite TV show or book. Stock up ahead of time on your favorite snacks and desserts. If you partake in medicinals, an edible may be your calling. Wear soft fabrics or a onesie. Take a crisp, autumn walk while listening to an uplifting podcast. Think about whatever makes you feel warm, cozy and luxurious and let that be your mantra.\u003cem>—Nastia Voynovskaya\u003c/em>\u003c/p>\n\u003ch2>Find Other Ways to Connect\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>Tempting as it may be to doomscroll (\u003ca href=\"https://www.kqed.org/arts/13886630/how-to-stop-doomscrolling-and-start-using-the-internet-mindfully\" target=\"_blank\" rel=\"noopener noreferrer\">don’t do it!\u003c/a>), use technology to connect with loved ones in meaningful ways. Schedule FaceTime dates throughout the day with the people you would normally spend Thanksgiving with, or get creative and hang out with them on Animal Crossing, Jackbox or Houseparty, which has interactive options and games. You can also “eat together” by cooking the same meal in your separate homes.\u003cem>—N.V. \u003c/em>\u003c/p>\n\n",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 924,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1705019816,
"excerpt": "Missing out on a big family get-together doesn't mean you can't have a good time. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Missing out on a big family get-together doesn't mean you can't have a good time. ",
"title": "5 Alternatives to That Big Thanksgiving Gathering | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Alternatives to That Big Thanksgiving Gathering",
"datePublished": "2020-11-23T08:00:17-08:00",
"dateModified": "2024-01-11T16:36:56-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "five-alternatives-to-that-big-thanksgiving-gathering",
"status": "publish",
"templateType": "standard",
"featuredImageType": "standard",
"sticky": false,
"path": "/arts/13889530/five-alternatives-to-that-big-thanksgiving-gathering",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As much as we might wish otherwise, Thanksgiving is different this year. With COVID-19 cases across the country on the rise, traveling, mixing households and enjoying a lengthy indoor meal are all risks we just can’t condone. \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "news_11846759",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s no replacement for the warmth and coziness of spending time with friends and family in person, so that’s why we’ve gathered suggestions for fulfilling, distracting or weird things to do to help you get through the holiday. Stay strong, wear your masks—and plan to celebrate extra hard in 2021!\u003cem>—Sarah Hotchkiss\u003c/em>\u003c/p>\n\u003ch2>Watch \u003cem>Alice’s Restaurant\u003c/em>\u003c/h2>\n\u003cp>Every Thanksgiving, it’s tradition in my house to listen to a full 18-minute version of Arlo Guthrie’s “\u003ca href=\"https://www.youtube.com/watch?v=m57gzA2JCcM&ab_channel=TenaflyViper\" target=\"_blank\" rel=\"noopener noreferrer\">Alice’s Restaurant\u003c/a>.” (There’s a multitude to choose from, thanks to many live recordings over the years.) It’s that rarest of beasts: a song about Thanksgiving magic that people actually want to listen to. That’s due in part to the fact that the lyrical “Thanksgiving dinner that couldn’t be beat” is merely a jumping off point to talk about the challenges young Americans faced in 1967—over-zealous policing, the draft, and government hypocrisy. Despite being such a product of its time, the song has continued to live because of Guthrie’s casual, rambling, hilarious delivery. \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_139566",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2020, though—a year in which there will be no Thanksgiving gathering at my home—revisiting the song alone simply will not suffice. This year, I’ll be turning to the \u003cem>Alice’s Restaurant\u003c/em> movie—currently \u003ca href=\"https://www.youtube.com/watch?v=sP05C_agI3k\" target=\"_blank\" rel=\"noopener noreferrer\">streaming in full\u003c/a> on YouTube—that came out two years after the song became a hit. Not only is it a reminder that this is by no means the first time American families have found themselves separated by greater forces, it also reinforces the idea that family doesn’t always have to mean our literal relatives—we can make our own.\u003cem>—Rae Alexandra\u003c/em>\u003c/p>\n\u003ch2>Go On a Hike\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13877190",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>This one is so obvious, yet so easy to forget. Getting outside for a hike is one of the best things your can do for your body and your mind, and, being an outdoor activity, it’s mostly COVID-safe. That’s doubly true if you can find a lesser-hiked, out-of-the-way trail. In the East Bay, avoid the crowds at Tilden Park and instead head to Joaquin Miller Park, which connects with Redwood Regional Park. In the South Bay, try the trails at Mount Hamilton or the Sierra Vista Open Space Preserve. In Marin, don’t fight for parking at Muir Woods or Mt. Tamalpais, and instead hike the short, scenic loop at Olompali State Park. And if you’re all the way up in my neck of the woods, in Sonoma County, there’s plenty of options outlined \u003ca href=\"https://www.kqed.org/arts/13877190/the-5-best-short-easy-hikes-in-sonoma-county\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>, with an emphasis on non-crowded trails.\u003cem>—Gabe Meline\u003c/em>\u003c/p>\n\u003ch2>Trade Traditional Recipes for Wild Experiments\u003c/h2>\n\u003cp>Since you’re staying home with just your household this year (yes, you are), I encourage you to reject the pressure to cook a universally beloved dish. Instead, try something weird, and—most importantly—time consuming. Nothing distracts like a complicated recipe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You could take a page from \u003ca href=\"https://www.atlasobscura.com/articles/add-a-surrealist-touch-to-your-thanksgiving-with-these-dali-recipes\" target=\"_blank\" rel=\"noopener noreferrer\">Salvador Dalí’s audacious, surrealist cookbook\u003c/a> (one dish combines artichokes, Swiss cheese and tequila). Or turn to Filippo Tommaso Marinetti’s multisensory \u003ca href=\"https://www.brainpickings.org/2014/01/21/futurist-cookbook-marinetti/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>Futurist Cookbook\u003c/i>\u003c/a>, which attacks the very notions of goodness and taste. For the truly adventurous, may I suggest the \u003ca href=\"https://www.flickr.com/photos/charmandpoise/sets/72157594427234648/\" target=\"_blank\" rel=\"noopener noreferrer\">technicolor jiggle of once-popular Jell-O recipes\u003c/a>. I’m particularly intrigued by something called “Ring-Around-the-Tuna.” \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "news_11847203",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While you’re thinking about food, and if you’re able, consider donating time and/or money to a local food bank. More and more Bay Area residents are facing food insecurity, and these organizations have been racing to keep up with demand.\u003cem>—S.H.\u003c/em>\u003c/p>\n\u003ch2>Plan a Day of Self-Care\u003c/h2>\n\u003cp>Skipping Thanksgiving might lead to a case of FOMO, especially if you check Instagram and see people ignoring public health guidelines and gathering with families. But how can you reframe your thinking and make your day off all about you and your pleasure, whatever that may mean to you? \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13876619",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Turn your bathroom into a spa with an epsom salt bath (or foot soak if you don’t have a tub), face mask and your favorite TV show or book. Stock up ahead of time on your favorite snacks and desserts. If you partake in medicinals, an edible may be your calling. Wear soft fabrics or a onesie. Take a crisp, autumn walk while listening to an uplifting podcast. Think about whatever makes you feel warm, cozy and luxurious and let that be your mantra.\u003cem>—Nastia Voynovskaya\u003c/em>\u003c/p>\n\u003ch2>Find Other Ways to Connect\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>Tempting as it may be to doomscroll (\u003ca href=\"https://www.kqed.org/arts/13886630/how-to-stop-doomscrolling-and-start-using-the-internet-mindfully\" target=\"_blank\" rel=\"noopener noreferrer\">don’t do it!\u003c/a>), use technology to connect with loved ones in meaningful ways. Schedule FaceTime dates throughout the day with the people you would normally spend Thanksgiving with, or get creative and hang out with them on Animal Crossing, Jackbox or Houseparty, which has interactive options and games. You can also “eat together” by cooking the same meal in your separate homes.\u003cem>—N.V. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/arts/13889530/five-alternatives-to-that-big-thanksgiving-gathering",
"authors": [
"61",
"185",
"11242",
"11387"
],
"categories": [
"arts_1",
"arts_235"
],
"tags": [
"arts_12830",
"arts_10278",
"arts_9581",
"arts_6062"
],
"featImg": "arts_13889553",
"label": "arts"
}
},
"programsReducer": {
"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"1a": {
"id": "1a",
"title": "1A",
"info": "1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.",
"airtime": "MON-THU 11pm-12am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg",
"officialWebsiteLink": "https://the1a.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/1a",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/1A-p947376/",
"rss": "https://feeds.npr.org/510316/podcast.xml"
}
},
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "\"KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 4
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"code-switch-life-kit": {
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"inside-europe": {
"id": "inside-europe",
"title": "Inside Europe",
"info": "Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.",
"airtime": "SAT 3am-4am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg",
"meta": {
"site": "news",
"source": "Deutsche Welle"
},
"link": "/radio/program/inside-europe",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2",
"tuneIn": "https://tunein.com/radio/Inside-Europe-p731/",
"rss": "https://partner.dw.com/xml/podcast_inside-europe"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"live-from-here-highlights": {
"id": "live-from-here-highlights",
"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
"airtime": "SAT 6pm-8pm, SUN 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.livefromhere.org/",
"meta": {
"site": "arts",
"source": "american public media"
},
"link": "/radio/program/live-from-here-highlights",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1167173941",
"tuneIn": "https://tunein.com/radio/Live-from-Here-Highlights-p921744/",
"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
}
},
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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": 12
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"our-body-politic": {
"id": "our-body-politic",
"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://our-body-politic.simplecast.com/",
"meta": {
"site": "news",
"source": "kcrw"
},
"link": "/radio/program/our-body-politic",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
"spotify": "https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc",
"rss": "https://feeds.simplecast.com/_xaPhs1s",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 15
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 6
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"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.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"says-you": {
"id": "says-you",
"title": "Says You!",
"info": "Public radio's game show of bluff and bluster, words and whimsy. The warmest, wittiest cocktail party - it's spirited and civil, brainy and boisterous, peppered with musical interludes. Fast paced and playful, it's the most fun you can have with language without getting your mouth washed out with soap. Our motto: It's not important to know the answers, it's important to like the answers!",
"airtime": "SUN 4pm-5pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Says-You-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.saysyouradio.com/",
"meta": {
"site": "comedy",
"source": "Pipit and Finch"
},
"link": "/radio/program/says-you",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/says-you!/id1050199826",
"tuneIn": "https://tunein.com/radio/Says-You-p480/",
"rss": "https://saysyou.libsyn.com/rss"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"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.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"selected-shorts": {
"id": "selected-shorts",
"title": "Selected Shorts",
"info": "Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.",
"airtime": "SAT 8pm-9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Selected-Shorts-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/selected-shorts",
"meta": {
"site": "arts",
"source": "pri"
},
"link": "/radio/program/selected-shorts",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=253191824&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Selected-Shorts-p31792/",
"rss": "https://feeds.megaphone.fm/selectedshorts"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 5
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 14
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 3
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "\"KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 2
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-takeaway": {
"id": "the-takeaway",
"title": "The Takeaway",
"info": "The Takeaway is produced in partnership with its national audience. It delivers perspective and analysis to help us better understand the day’s news. Be a part of the American conversation on-air and online.",
"airtime": "MON-THU 12pm-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Takeaway-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/takeaway",
"meta": {
"site": "news",
"source": "WNYC"
},
"link": "/radio/program/the-takeaway",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-takeaway/id363143310?mt=2",
"tuneIn": "http://tunein.com/radio/The-Takeaway-p150731/",
"rss": "https://feeds.feedburner.com/takeawaypodcast"
}
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"truthbetold": {
"id": "truthbetold",
"title": "Truth Be Told",
"tagline": "Advice by and for people of color",
"info": "We’re the friend you call after a long day, the one who gets it. Through wisdom from some of the greatest thinkers of our time, host Tonya Mosley explores what it means to grow and thrive as a Black person in America, while discovering new ways of being that serve as a portal to more love, more healing, and more joy.",
"airtime": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Truth-Be-Told-Podcast-Tile-360x360-1.jpg",
"imageAlt": "KQED Truth Be Told with Tonya Mosley",
"officialWebsiteLink": "https://www.kqed.ord/podcasts/truthbetold",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/podcasts/truthbetold",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/truth-be-told/id1462216572",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS90cnV0aC1iZS10b2xkLXBvZGNhc3QvZmVlZA",
"npr": "https://www.npr.org/podcasts/719210818/truth-be-told",
"stitcher": "https://www.stitcher.com/s?fid=398170&refid=stpr",
"spotify": "https://open.spotify.com/show/587DhwTBxke6uvfwDfaV5N"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"washington-week": {
"id": "washington-week",
"title": "Washington Week",
"info": "For 50 years, Washington Week has been the most intelligent and up to date conversation about the most important news stories of the week. Washington Week is the longest-running news and public affairs program on PBS and features journalists -- not pundits -- lending insight and perspective to the week's important news stories.",
"airtime": "SAT 1:30am-2am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/washington-week.jpg",
"officialWebsiteLink": "http://www.pbs.org/weta/washingtonweek/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/washington-week",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/washington-week-audio-pbs/id83324702?mt=2",
"tuneIn": "https://tunein.com/podcasts/Current-Affairs/Washington-Week-p693/",
"rss": "http://feeds.pbs.org/pbs/weta/washingtonweek-audio"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
},
"world-affairs": {
"id": "world-affairs",
"title": "World Affairs",
"info": "The world as we knew it is undergoing a rapid transformation…so what's next? Welcome to WorldAffairs, your guide to a changing world. We give you the context you need to navigate across borders and ideologies. Through sound-rich stories and in-depth interviews, we break down what it means to be a global citizen on a hot, crowded planet. Our hosts, Ray Suarez, Teresa Cotsirilos and Philip Yun help you make sense of an uncertain world, one story at a time.",
"airtime": "MON 10pm, TUE 1am, SAT 3am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/World-Affairs-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.worldaffairs.org/",
"meta": {
"site": "news",
"source": "World Affairs"
},
"link": "/radio/program/world-affairs",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/world-affairs/id101215657?mt=2",
"tuneIn": "https://tunein.com/radio/WorldAffairs-p1665/",
"rss": "https://worldaffairs.libsyn.com/rss"
}
},
"on-shifting-ground": {
"id": "on-shifting-ground",
"title": "On Shifting Ground with Ray Suarez",
"info": "Geopolitical turmoil. A warming planet. Authoritarians on the rise. We live in a chaotic world that’s rapidly shifting around us. “On Shifting Ground with Ray Suarez” explores international fault lines and how they impact us all. Each week, NPR veteran Ray Suarez hosts conversations with journalists, leaders and policy experts to help us read between the headlines – and give us hope for human resilience.",
"airtime": "MON 10pm, TUE 1am, SAT 3am",
"imageSrc": "https://ww2.kqed.org/app/uploads/2022/12/onshiftingground-600x600-1.png",
"officialWebsiteLink": "https://worldaffairs.org/radio-podcast/",
"meta": {
"site": "news",
"source": "On Shifting Ground"
},
"link": "/radio/program/on-shifting-ground",
"subscribe": {
"apple": "https://podcasts.apple.com/ie/podcast/on-shifting-ground/id101215657",
"rss": "https://feeds.libsyn.com/36668/rss"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"white-lies": {
"id": "white-lies",
"title": "White Lies",
"info": "In 1965, Rev. James Reeb was murdered in Selma, Alabama. Three men were tried and acquitted, but no one was ever held to account. Fifty years later, two journalists from Alabama return to the city where it happened, expose the lies that kept the murder from being solved and uncover a story about guilt and memory that says as much about America today as it does about the past.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/White-Lies-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/podcasts/510343/white-lies",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/white-lies",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/whitelies",
"apple": "https://podcasts.apple.com/podcast/id1462650519?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM0My9wb2RjYXN0LnhtbA",
"spotify": "https://open.spotify.com/show/12yZ2j8vxqhc0QZyRES3ft?si=LfWYEK6URA63hueKVxRLAw",
"rss": "https://feeds.npr.org/510343/podcast.xml"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/arts?tag=thanksgiving": {
"isFetching": false,
"latestQuery": {
"from": 0,
"postsToRender": 9
},
"tag": null,
"vitalsOnly": true,
"totalRequested": 9,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 14,
"relation": "eq"
},
"items": [
"arts_13983413",
"arts_13968712",
"arts_13968610",
"arts_13968602",
"arts_13937608",
"arts_13937055",
"arts_13906292",
"arts_13889694",
"arts_13889530"
]
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"pfsSessionReducer": {},
"subscriptionsReducer": {},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"arts_6062": {
"type": "terms",
"id": "arts_6062",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "6062",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Arts",
"ogDescription": null,
"imageData": {
"ogImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png",
"width": 1200,
"height": 630
},
"twImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
},
"twitterCard": "summary_large_image"
}
},
"ttid": 6074,
"slug": "thanksgiving",
"isLoading": false,
"link": "/arts/tag/thanksgiving"
},
"source_arts_13983413": {
"type": "terms",
"id": "source_arts_13983413",
"meta": {
"override": true
},
"name": "The Do List",
"link": "https://www.kqed.org/thedolist",
"isLoading": false
},
"source_arts_13968712": {
"type": "terms",
"id": "source_arts_13968712",
"meta": {
"override": true
},
"name": "Food",
"link": "https://www.kqed.org/food",
"isLoading": false
},
"source_arts_13968602": {
"type": "terms",
"id": "source_arts_13968602",
"meta": {
"override": true
},
"name": "Food",
"link": "https://www.kqed.org/food",
"isLoading": false
},
"source_arts_13937608": {
"type": "terms",
"id": "source_arts_13937608",
"meta": {
"override": true
},
"name": "Food",
"link": "https://www.kqed.org/food/",
"isLoading": false
},
"source_arts_13937055": {
"type": "terms",
"id": "source_arts_13937055",
"meta": {
"override": true
},
"name": "Food",
"link": "https://www.kqed.org/food",
"isLoading": false
},
"source_arts_13906292": {
"type": "terms",
"id": "source_arts_13906292",
"meta": {
"override": true
},
"name": "Rightnowish",
"link": "https://www.kqed.org/podcasts/rightnowish",
"isLoading": false
},
"arts_140": {
"type": "terms",
"id": "arts_140",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "140",
"found": true
},
"relationships": {},
"name": "The Do List",
"slug": "the-do-list",
"taxonomy": "program",
"description": null,
"featImg": "https://cdn.kqed.org/wp-content/uploads/sites/2/2015/11/The-Do-LIst-logo-2014-horizontal-015.png",
"headData": {
"title": "The Do List Archives | KQED Arts",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 141,
"isLoading": false,
"link": "/arts/program/the-do-list"
},
"arts_1": {
"type": "terms",
"id": "arts_1",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "1",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Arts",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Arts Archives | KQED Arts",
"ogDescription": null
},
"ttid": 1,
"slug": "arts",
"isLoading": false,
"link": "/arts/category/arts"
},
"arts_12276": {
"type": "terms",
"id": "arts_12276",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "12276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Explore the Bay Area culinary scene through KQED's food stories, recipes, dining experiences, and stories from the diverse tastemakers that define the Bay's cuisines.",
"title": "Bay Area Food Archives, Articles, News, and Reviews | KQED",
"ogDescription": null
},
"ttid": 12288,
"slug": "food",
"isLoading": false,
"link": "/arts/category/food"
},
"arts_22313": {
"type": "terms",
"id": "arts_22313",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "22313",
"found": true
},
"relationships": {},
"name": "The Do List",
"slug": "the-do-list",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "The Do List | KQED Arts",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 22325,
"isLoading": false,
"link": "/arts/category/the-do-list"
},
"arts_10278": {
"type": "terms",
"id": "arts_10278",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "10278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "featured-arts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "featured-arts Archives | KQED Arts",
"ogDescription": null
},
"ttid": 10290,
"slug": "featured-arts",
"isLoading": false,
"link": "/arts/tag/featured-arts"
},
"arts_14183": {
"type": "terms",
"id": "arts_14183",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "14183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Filipino food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Filipino food Archives | KQED Arts",
"ogDescription": null
},
"ttid": 14195,
"slug": "filipino-food",
"isLoading": false,
"link": "/arts/tag/filipino-food"
},
"arts_1297": {
"type": "terms",
"id": "arts_1297",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "1297",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives | KQED Arts",
"ogDescription": null
},
"ttid": 1309,
"slug": "food",
"isLoading": false,
"link": "/arts/tag/food"
},
"arts_1146": {
"type": "terms",
"id": "arts_1146",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Archives | KQED Arts",
"ogDescription": null
},
"ttid": 701,
"slug": "san-francisco",
"isLoading": false,
"link": "/arts/tag/san-francisco"
},
"arts_585": {
"type": "terms",
"id": "arts_585",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thedolist",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thedolist Archives | KQED Arts",
"ogDescription": null
},
"ttid": 590,
"slug": "thedolist",
"isLoading": false,
"link": "/arts/tag/thedolist"
},
"arts_21866": {
"type": "terms",
"id": "arts_21866",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "21866",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Arts and Culture",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Arts and Culture Archives | KQED Arts",
"ogDescription": null
},
"ttid": 21878,
"slug": "arts-and-culture",
"isLoading": false,
"link": "/arts/interest/arts-and-culture"
},
"arts_21865": {
"type": "terms",
"id": "arts_21865",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "21865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food and Drink",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food and Drink Archives | KQED Arts",
"ogDescription": null
},
"ttid": 21877,
"slug": "food-and-drink",
"isLoading": false,
"link": "/arts/interest/food-and-drink"
},
"arts_21859": {
"type": "terms",
"id": "arts_21859",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "21859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Archives | KQED Arts",
"ogDescription": null
},
"ttid": 21871,
"slug": "san-francisco",
"isLoading": false,
"link": "/arts/interest/san-francisco"
},
"arts_21742": {
"type": "terms",
"id": "arts_21742",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "21742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "audience-news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "audience-news Archives | KQED Arts",
"ogDescription": null
},
"ttid": 21754,
"slug": "audience-news",
"isLoading": false,
"link": "/arts/tag/audience-news"
},
"arts_3247": {
"type": "terms",
"id": "arts_3247",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "3247",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays Archives | KQED Arts",
"ogDescription": null
},
"ttid": 3259,
"slug": "holidays",
"isLoading": false,
"link": "/arts/tag/holidays"
},
"arts_137": {
"type": "terms",
"id": "arts_137",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "137",
"found": true
},
"relationships": {},
"featImg": "https://ww2.kqed.org/app/uploads/sites/2/2014/04/logo-npr-lg1.png",
"name": "NPR",
"description": null,
"taxonomy": "affiliate",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR Archives | KQED Arts",
"ogDescription": null
},
"ttid": 138,
"slug": "npr",
"isLoading": false,
"link": "/arts/affiliate/npr"
},
"arts_74": {
"type": "terms",
"id": "arts_74",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "74",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Movies",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Movies Archives | KQED Arts",
"ogDescription": null
},
"ttid": 75,
"slug": "movies",
"isLoading": false,
"link": "/arts/category/movies"
},
"arts_75": {
"type": "terms",
"id": "arts_75",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "75",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pop Culture",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pop Culture Archives | KQED Arts",
"ogDescription": null
},
"ttid": 76,
"slug": "popculture",
"isLoading": false,
"link": "/arts/category/popculture"
},
"arts_8530": {
"type": "terms",
"id": "arts_8530",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "8530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "1970s",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "1970s Archives | KQED Arts",
"ogDescription": null
},
"ttid": 8542,
"slug": "1970s",
"isLoading": false,
"link": "/arts/tag/1970s"
},
"arts_5087": {
"type": "terms",
"id": "arts_5087",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "5087",
"found": true
},
"relationships": {},
"featImg": null,
"name": "horror",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "horror Archives | KQED Arts",
"ogDescription": null
},
"ttid": 5099,
"slug": "horror",
"isLoading": false,
"link": "/arts/tag/horror"
},
"arts_21879": {
"type": "terms",
"id": "arts_21879",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "21879",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Entertainment",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Entertainment Archives | KQED Arts",
"ogDescription": null
},
"ttid": 21891,
"slug": "entertainment",
"isLoading": false,
"link": "/arts/interest/entertainment"
},
"arts_22288": {
"type": "terms",
"id": "arts_22288",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "22288",
"found": true
},
"relationships": {},
"name": "recipes",
"slug": "recipes",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "recipes | KQED Arts",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 22300,
"isLoading": false,
"link": "/arts/tag/recipes"
},
"arts_235": {
"type": "terms",
"id": "arts_235",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "News",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "News Archives | KQED Arts",
"ogDescription": null
},
"ttid": 236,
"slug": "news",
"isLoading": false,
"link": "/arts/category/news"
},
"arts_2654": {
"type": "terms",
"id": "arts_2654",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "2654",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinatown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinatown Archives | KQED Arts",
"ogDescription": null
},
"ttid": 2666,
"slug": "chinatown",
"isLoading": false,
"link": "/arts/tag/chinatown"
},
"arts_10342": {
"type": "terms",
"id": "arts_10342",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "10342",
"found": true
},
"relationships": {},
"featImg": null,
"name": "editorspick",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "editorspick Archives | KQED Arts",
"ogDescription": null
},
"ttid": 10354,
"slug": "editorspick",
"isLoading": false,
"link": "/arts/tag/editorspick"
},
"arts_1006": {
"type": "terms",
"id": "arts_1006",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "1006",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guide",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guide Archives | KQED Arts",
"ogDescription": null
},
"ttid": 1023,
"slug": "guide",
"isLoading": false,
"link": "/arts/tag/guide"
},
"arts_1143": {
"type": "terms",
"id": "arts_1143",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "1143",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Archives | KQED Arts",
"ogDescription": null
},
"ttid": 692,
"slug": "oakland",
"isLoading": false,
"link": "/arts/tag/oakland"
},
"arts_5620": {
"type": "terms",
"id": "arts_5620",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "5620",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cajun",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cajun Archives | KQED Arts",
"ogDescription": null
},
"ttid": 5632,
"slug": "cajun",
"isLoading": false,
"link": "/arts/tag/cajun"
},
"arts_2171": {
"type": "terms",
"id": "arts_2171",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "2171",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Orleans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Orleans Archives | KQED Arts",
"ogDescription": null
},
"ttid": 2183,
"slug": "new-orleans",
"isLoading": false,
"link": "/arts/tag/new-orleans"
},
"arts_2479": {
"type": "terms",
"id": "arts_2479",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "2479",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Richmond",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Richmond Archives | KQED Arts",
"ogDescription": null
},
"ttid": 2491,
"slug": "richmond",
"isLoading": false,
"link": "/arts/tag/richmond"
},
"arts_8720": {
"type": "terms",
"id": "arts_8720",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "8720",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rightnowish",
"description": null,
"taxonomy": "program",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rightnowish Archives | KQED Arts",
"ogDescription": null
},
"ttid": 8732,
"slug": "rightnowish",
"isLoading": false,
"link": "/arts/program/rightnowish"
},
"arts_21759": {
"type": "terms",
"id": "arts_21759",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "21759",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Podcast",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Podcast Archives | KQED Arts",
"ogDescription": null
},
"ttid": 21771,
"slug": "podcast",
"isLoading": false,
"link": "/arts/category/podcast"
},
"arts_1331": {
"type": "terms",
"id": "arts_1331",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "1331",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Arts",
"ogDescription": null
},
"ttid": 1343,
"slug": "bay-area",
"isLoading": false,
"link": "/arts/tag/bay-area"
},
"arts_654": {
"type": "terms",
"id": "arts_654",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "654",
"found": true
},
"relationships": {},
"featImg": null,
"name": "family",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "family Archives | KQED Arts",
"ogDescription": null
},
"ttid": 663,
"slug": "family",
"isLoading": false,
"link": "/arts/tag/family"
},
"arts_1118": {
"type": "terms",
"id": "arts_1118",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "1118",
"found": true
},
"relationships": {},
"featImg": null,
"name": "featured",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "featured Archives | KQED Arts",
"ogDescription": null
},
"ttid": 1135,
"slug": "featured",
"isLoading": false,
"link": "/arts/tag/featured"
},
"arts_6764": {
"type": "terms",
"id": "arts_6764",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "6764",
"found": true
},
"relationships": {},
"featImg": "https://ww2.kqed.org/app/uploads/sites/2/2019/02/Rightnowish-Link-for-Social.jpg",
"name": "Rightnowish",
"description": "Art is where you find it. Each week, follow lifelong Oaklander, Pendarvis Harshaw, on a brief but memorable trip through the Bay Area’s creative hubs. ",
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Art is where you find it. Each week, follow lifelong Oaklander, Pendarvis Harshaw, on a brief but memorable trip through the Bay Area’s creative hubs.",
"title": "Rightnowish Archives | KQED Arts",
"ogDescription": null
},
"ttid": 6776,
"slug": "rightnowish",
"isLoading": false,
"link": "/arts/tag/rightnowish"
},
"arts_9312": {
"type": "terms",
"id": "arts_9312",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "9312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving dinner",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving dinner Archives | KQED Arts",
"ogDescription": null
},
"ttid": 9324,
"slug": "thanksgiving-dinner",
"isLoading": false,
"link": "/arts/tag/thanksgiving-dinner"
},
"arts_12830": {
"type": "terms",
"id": "arts_12830",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "12830",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking Archives | KQED Arts",
"ogDescription": null
},
"ttid": 12842,
"slug": "cooking",
"isLoading": false,
"link": "/arts/tag/cooking"
},
"arts_9581": {
"type": "terms",
"id": "arts_9581",
"meta": {
"index": "terms_1716263798",
"site": "arts",
"id": "9581",
"found": true
},
"relationships": {},
"featImg": null,
"name": "self-care",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "self-care Archives | KQED Arts",
"ogDescription": null
},
"ttid": 9593,
"slug": "self-care",
"isLoading": false,
"link": "/arts/tag/self-care"
}
},
"userAgentReducer": {
"userAgent": "CCBot/2.0 (https://commoncrawl.org/faq/)",
"isBot": true
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"localStorageReducer": {},
"browserHistoryReducer": [],
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {},
"restaurantData": []
},
"location": {
"pathname": "/arts/tag/thanksgiving",
"previousPathname": "/"
}
}
