Becoming California traces environmental change from early geology to human engineering
Martin Yan Returns to Public Television with Taste of Vietnam, Premiering This Fall
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"disqusTitle": "Becoming California traces environmental change from early geology to human engineering",
"title": "Becoming California traces environmental change from early geology to human engineering",
"headTitle": "KQED's Pressroom | About KQED",
"content": "\u003cp style=\"text-align: left\">\u003cb>\u003cspan style=\"font-size: medium\">Becoming California, a new environmental documentary by Emmy-Award winning filmmaker Kit Tyler, reconciles humans and nature. \u003cimg class=\"wp-image-6098 alignright\" src=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Becoming-California-E-Blast.png\" alt=\"Becoming California - KQED\" width=\"560\">\u003c/span>\u003c/b>\u003c/p>\n\u003cp>https://vimeo.com/100733637\u003c/p>\n\u003cdiv class=\"aside\" style=\"text-align: center\">\n\u003cp>[gallery columns=\"1\" ids=\"6081,6079,6082,6080,6078\"]\u003c/p>\n\u003c/div>\n\u003cp style=\"text-align: left\">Narrated by award-winning actress Jane Fonda and with an original score by legendary musician Pat Metheny, this two-hour documentary tells the epic story of environmental change on America's western edge. It is scheduled to premiere in September 2014.\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>Becoming California \u003c/strong>examines the state's past and present in order to form ideas for a better future. The program explains how California came to be: how colliding landforms interact with the ocean and atmosphere to create one of the most beautiful and biologically diverse places on earth. \u003cstrong>Becoming California \u003c/strong>then examines how humans have impacted this environment: population growth, resource exploitation and technology have transformed California and its original ecosystem. It is now the most radically changed region in North America.\u003c/p>\n\u003cp style=\"text-align: left\">Finally, \u003cstrong>Becoming California\u003c/strong>\u003cem> \u003c/em>offers a vision for the future. A future where nature and civilization can co-exist as allies rather than rivals, where natural ecosystems can thrive alongside an active human economy and civilization.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp style=\"text-align: left\">\"Fundamentally and profoundly, we've changed the world. We've actually re-engineered the earth’s ecosystems,\" says Michael Rozensweig, Professor of Ecology & Evolutionary Biology at the University of Arizona. \"The question is not whether we should do that, because we are doing it. The question is whether we can do it better. The question is whether we can produce some of these new environments, some of these new ecosystems that not only are good for us, but are also good for the world of nature, and I say we can.\"\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>Websites and Social Media:\u003c/strong>\u003c/p>\n\u003cp>Website: \u003ca title=\"Website\" href=\"http://www.calegacy.org/becoming-california\" target=\"_blank\">http://www.calegacy.org/becoming-california\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Facebook\" href=\"http://www.facebook.com/calegacy\" target=\"_blank\">http://www.facebook.com/calegacy\u003c/a>\u003cbr>\nTwitter: \u003ca title=\"Twitter\" href=\"http://twitter.com/CaLegacyTeam\" target=\"_blank\">http://twitter.com/CaLegacyTeam\u003c/a>\u003cbr>\nYouTube: \u003ca title=\"YouTube\" href=\"http://www.youtube.com/user/TheCALegacyProject\" target=\"_blank\">http://www.youtube.com/user/TheCALegacyProject\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Station-Member-Guide-Becoming-CA.pdf\">Member Guide Article\u003c/a>\u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Station-Member-Guide-Becoming-CA.pdf\">\u003cbr>\n\u003c/a>\u003ca title=\"Becoming California - Social Media Toolkit\" href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/07/Social-Media-Kit-Becoming-CA.pdf\" target=\"_blank\">Social Media Toolkit\u003c/a>\u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Station-Member-Guide-Becoming-CA.pdf\">\u003cbr>\n\u003c/a>\u003ca title=\"Becoming California - Press Release\" href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/09/BecomingCA_PressRelease.pdf\" target=\"_blank\">Press Release\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Media Contacts:\u003c/strong>\u003c/p>\n\u003cp>Jim Baxter: jbaxter@calegacy.org\u003cbr>\nJessica Weiss: jweiss@calegacy.org\u003c/p>\n\u003cp>\u003cstrong>Program Description: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Act One: \u003c/strong>\u003cem>Assembling California\u003c/em>\u003cbr>\nExplore the deep time origins of California. From the theory of plate tectonics to climate change to the ever-changing tapestry of life, act one explains how California came to be, how it naturally functions and how the accelerating pace of change may now signal widespread environmental collapse. Complex scientific concepts are translated into easy to understand, visually breathtaking sequences to provide the essential \u003cem>owner's guide\u003c/em> to California’s natural history.\u003c/p>\n\u003cp>\u003cstrong>Act Two: \u003c/strong>\u003cem>Reinventing California\u003c/em>\u003cbr>\nWitness the pageant of human transformation in California. From native colonization at the end of the last ice age, across European and Mexican occupations, accelerating from the Gold Rush to the dizzying pace of change today, \u003cem>Reinventing California\u003c/em> tells how population growth, resource exploitation and technology transformed California into the richest, the most populated and the most radically changed region in North America.\u003c/p>\n\u003cp>\u003cstrong>Act Three: \u003c/strong>\u003cem>Reconciling California\u003c/em>\u003cbr>\nThe third act begins with the sober admittance that California has been completely transformed. It also dismisses the naïve notion that it can be \u003cem>restored\u003c/em> to some pristine, pre-human state. Instead of dwelling on what has been lost, the finale of \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong> celebrates opportunity. From the redwood forests in the north to the deserts in the south, from the revitalization of the Los Angeles River to sustainable agriculture, living architecture and more, \u003cem>Reconciling California\u003c/em> shows how nature and civilization are no longer bitter adversaries but indispensable partners in a statewide effort to engineer healthy functioning ecosystems amidst thriving economies.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-6099\" src=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Becoming-California45B756C.png\" alt=\"Becoming California - KQED split\" width=\"720\" height=\"144\">\u003c/p>\n\u003cp>\u003cstrong>Quotes from the Program: \u003c/strong>\u003c/p>\n\u003cp>\"The missing ingredient is reconciliation ecology. The missing strategy to preventing the loss of ninety-five percent of the earth’s biodiversity is reconciliation ecology, and what that means is learning to meet nature halfway. Nature’s very adaptable and if we learn how to provide a reasonable ecological theater all around us: where we live, where we work, where we take our food and where we grow our timber too. If we learn to do that, then nature will invade with its own solutions, will adapt to those new habitats, and will march on undiminished.\" \u003cstrong>Michael Rozensweig, Ph.D. Author, Professor of Ecology & Evolutionary Biology, University of Arizona\u003c/strong>\u003c/p>\n\u003cp>\"Californians have always lived in the future. They’ve always seen wide-open possibility -- the whole ideology of the Golden State is about the future. And so the idea of becoming California I think plays to that. We have to become a California that uses its environment more carefully, that thinks about the values of life more carefully, that does not simply pursue quick buck of the Gold Rush or of capital accumulation without thinking about it mindlessly. So in that sense we become a different California. We are one of the forefronts of the modern world. That is not hyperbole - we’re one of the technological wonderlands of the world; we’re a cultural fount for the world and we have been at the head of the environmental movement for a century. So indeed, we have a very special role to play but we damn well have to do it. We can’t just rest on our laurels. We have to keep innovating, keep thinking, keep fighting… see if we can’t change the world before it’s too late.\" \u003cstrong> \u003c/strong>\u003cstrong>Richard Walker, Ph.D. Professor Emeritus of Geography, University of California, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\"…And it's about love, it's about beauty, it's about celebration, it's about economy. It's about elegance, it's about security, it's about justice, it's about all these things at once. And whatever it is that turns your crank, go do that. Because in this issue there is no right, and there is no left, and there is no reverse. There's forward and there's full speed ahead. And when you hit a speed bump you take off and fly.\" \u003cstrong>William McDonough, Designer/Author William McDonough + Partners Architecture & Community Design\u003c/strong>\u003c/p>\n\u003cp>\"For more than 150 years, Americans in California and now the world in California have been struggling to learn, to use, to employ, to cherish, to preserve California properly. California has history. (It) has manmade enterprise. California has technology. California has nature. That struggle continues in our time. The future will see us, we hope, come up with new instrumentalities, new ways of reconciling these two dynamic principles that have always been at the core of the California experience.\" \u003cstrong>Kevin Starr, Ph.D. Author, California State Librarian Emeritus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Production Team:\u003c/strong>\u003c/p>\n\u003cp>[gallery ids=\"6084,6085,6086\"]\u003c/p>\n\u003cp>\u003cstrong>Kit Tyler\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong> was created by the award-winning producer/photographer, Kit Tyler (\u003cem>Saving The Bay\u003c/em>, \u003cem>The Forgotten Journey\u003c/em>). Kit’s career spans more than thirty years as a photojournalist and documentary filmmaker. He is the president of The American Mercury Inc. a production company specializing in broadcast documentary programs. Kit spent five years and logged more than eighty thousand miles, traveling the length and breadth of the state, researching, shooting and interviewing for \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. He worked with over a hundred different scientists, historians, authors and academics in pursuit of a story worthy of California’s diversity, complexity and legendary beauty. Over sixty interviews were conducted; among the many notables were William McDonough, the visionary designer and author of \u003cem>Cradle To Cradle\u003c/em> and \u003cem>The Upcycle\u003c/em>; Michael Rozensweig, a pioneer of reconciliation ecology and author of \u003cem>Win-Win Ecology\u003c/em>; and Kevin Starr, California state librarian Emeritus, Member of the California Hall of Fame and author of the defining California history series, \u003cem>Americans and The California Dream.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jane Fonda\u003c/strong>\u003cbr>\nJane Fonda narrates \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. She is an American actress, writer, political activist, former fashion model, and fitness guru. She has won two Academy Awards, an Emmy Award and seven Golden Globe Awards (including 3 special awards), among many other accolades. She announced her retirement from acting in 1991, but returned to film in 2005 with \u003cem>Monster in Law\u003c/em>, and later \u003cem>Georgia Rule\u003c/em>, released in 2007. Most recently she starred in \u003cem>The Butler\u003c/em> as first lady, Nancy Reagan. Her workout videos have revolutionized the fitness industry. Fonda has been an activist and advocate for many political causes, including peace, the empowerment of women and girls, and a broad range of environmental issues.\u003c/p>\n\u003cp>\u003cstrong>Pat Metheny\u003c/strong>\u003cbr>\nPat Metheny wrote, arranged and recorded the music for \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. He is a legendary American musician and composer whose body of work includes compositions for solo guitar, small ensembles, electric and acoustic instruments, large orchestras, and ballet pieces, with settings ranging from contemporary jazz to rock to classical. Pat Metheny has won 20 Grammy Awards and has been nominated 33 times in 12 different categories – more than any other performer in Grammy history. He is the leader of the Pat Metheny Group and is also involved in duets, solo works and other side projects. His style incorporates elements of progressive and contemporary jazz, post-bop, Latin jazz and jazz fusion. Metheny also has three Gold Records and numerous readers’ poll awards.\u003c/p>\n\u003cp>\u003cstrong>Kit Tyler & Richard York\u003c/strong>\u003cbr>\nKit Tyler and Richard York wrote the script for \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. Long time friends and writing partners, Kit and Richard researched the natural and human history of California for over two years before beginning a first draft of the script. Two more years and dozens of versions later a final script was achieved. “Many darlings were killed in the process,” admits Tyler. For York, “struggling to distill millions of years of California’s complex environmental change into a clear dramatic structure was the greatest challenge and reward of my career.” Both Tyler and York agree that the new story – moving from conflict to reconciliation – offers all Californians hope for the state’s environmental future.\u003c/p>\n\u003cp>\u003cstrong>Jim Baxter & Jeffrey White\u003c/strong>\u003cbr>\nJim Baxter and Jeffrey White are the executive producers of \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. Both are California natives and professors in the California State University system. Jim Baxter has over 20 years of experience as a scientist and educator, with expertise in biological diversity, human impacts on ecological systems, and the role of educational media on environmental understanding. He is currently a professor of biology at Sacramento State. Jeffrey White has been an educator and a scientist for over 30 years. He taught in California public schools for many years and is currently a biology professor at Humboldt State University. He is also Co-founder and Executive Director of the Redwood Science Project, a natural science education institute.\u003c/p>\n\u003cp>\u003cstrong>Underwriters:\u003c/strong>\u003c/p>\n\u003cp>National Science Foundation\u003cbr>\nCalifornia State University, Sacramento\u003cbr>\nCalifornia State Parks\u003cbr>\nRedwood Science Project\u003cbr>\nSan Diego Gas and Electric\u003cbr>\nSahsen Fund\u003cbr>\nComplete List Available Upon Request\u003c/p>\n\u003cp>\u003cstrong>About KQED:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp style=\"color: #444444\">KQED (\u003ca style=\"color: #336699\" href=\"http://www.kqed.org/\" target=\"_blank\">kqed.org\u003c/a>) has served Northern California for more than 50 years and is affiliated with NPR and PBS. KQED owns and operates public television stations KQED 9 (San Francisco/Bay Area), KQED Plus (San Jose/Bay Area) and KQET 25 (Watsonville/Monterey); KQED Public Radio (88.5 FM San Francisco);\u003ca style=\"color: #336699\" href=\"http://www.kqed.org/\" target=\"_blank\">kqed.org\u003c/a> and \u003ca style=\"color: #336699\" href=\"http://www.kqednews.org/\" target=\"_blank\">KQEDnews.org\u003c/a>; and KQED Education. KQED Public Television, one of the most-watched public television stations in the country, is the producer/presenter national series such as \u003cstrong>Sound Track\u003c/strong>;\u003cstrong>California State of Mind\u003c/strong>; \u003cstrong>Richard Bangs: Quest for Wonder\u003c/strong> and \u003cstrong>Essential Pépin\u003c/strong>. KQED Public Radio is the most-listened-to public radio station in the nation and the most popular in the Bay Area. Visit www.kqed.org for more information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\n\u003cp style=\"text-align: left\">Narrated by award-winning actress Jane Fonda and with an original score by legendary musician Pat Metheny, this two-hour documentary tells the epic story of environmental change on America's western edge. It is scheduled to premiere in September 2014.\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>Becoming California \u003c/strong>examines the state's past and present in order to form ideas for a better future. The program explains how California came to be: how colliding landforms interact with the ocean and atmosphere to create one of the most beautiful and biologically diverse places on earth. \u003cstrong>Becoming California \u003c/strong>then examines how humans have impacted this environment: population growth, resource exploitation and technology have transformed California and its original ecosystem. It is now the most radically changed region in North America.\u003c/p>\n\u003cp style=\"text-align: left\">Finally, \u003cstrong>Becoming California\u003c/strong>\u003cem> \u003c/em>offers a vision for the future. A future where nature and civilization can co-exist as allies rather than rivals, where natural ecosystems can thrive alongside an active human economy and civilization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp style=\"text-align: left\">\"Fundamentally and profoundly, we've changed the world. We've actually re-engineered the earth’s ecosystems,\" says Michael Rozensweig, Professor of Ecology & Evolutionary Biology at the University of Arizona. \"The question is not whether we should do that, because we are doing it. The question is whether we can do it better. The question is whether we can produce some of these new environments, some of these new ecosystems that not only are good for us, but are also good for the world of nature, and I say we can.\"\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>Websites and Social Media:\u003c/strong>\u003c/p>\n\u003cp>Website: \u003ca title=\"Website\" href=\"http://www.calegacy.org/becoming-california\" target=\"_blank\">http://www.calegacy.org/becoming-california\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Facebook\" href=\"http://www.facebook.com/calegacy\" target=\"_blank\">http://www.facebook.com/calegacy\u003c/a>\u003cbr>\nTwitter: \u003ca title=\"Twitter\" href=\"http://twitter.com/CaLegacyTeam\" target=\"_blank\">http://twitter.com/CaLegacyTeam\u003c/a>\u003cbr>\nYouTube: \u003ca title=\"YouTube\" href=\"http://www.youtube.com/user/TheCALegacyProject\" target=\"_blank\">http://www.youtube.com/user/TheCALegacyProject\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Station-Member-Guide-Becoming-CA.pdf\">Member Guide Article\u003c/a>\u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Station-Member-Guide-Becoming-CA.pdf\">\u003cbr>\n\u003c/a>\u003ca title=\"Becoming California - Social Media Toolkit\" href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/07/Social-Media-Kit-Becoming-CA.pdf\" target=\"_blank\">Social Media Toolkit\u003c/a>\u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Station-Member-Guide-Becoming-CA.pdf\">\u003cbr>\n\u003c/a>\u003ca title=\"Becoming California - Press Release\" href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/09/BecomingCA_PressRelease.pdf\" target=\"_blank\">Press Release\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Media Contacts:\u003c/strong>\u003c/p>\n\u003cp>Jim Baxter: jbaxter@calegacy.org\u003cbr>\nJessica Weiss: jweiss@calegacy.org\u003c/p>\n\u003cp>\u003cstrong>Program Description: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Act One: \u003c/strong>\u003cem>Assembling California\u003c/em>\u003cbr>\nExplore the deep time origins of California. From the theory of plate tectonics to climate change to the ever-changing tapestry of life, act one explains how California came to be, how it naturally functions and how the accelerating pace of change may now signal widespread environmental collapse. Complex scientific concepts are translated into easy to understand, visually breathtaking sequences to provide the essential \u003cem>owner's guide\u003c/em> to California’s natural history.\u003c/p>\n\u003cp>\u003cstrong>Act Two: \u003c/strong>\u003cem>Reinventing California\u003c/em>\u003cbr>\nWitness the pageant of human transformation in California. From native colonization at the end of the last ice age, across European and Mexican occupations, accelerating from the Gold Rush to the dizzying pace of change today, \u003cem>Reinventing California\u003c/em> tells how population growth, resource exploitation and technology transformed California into the richest, the most populated and the most radically changed region in North America.\u003c/p>\n\u003cp>\u003cstrong>Act Three: \u003c/strong>\u003cem>Reconciling California\u003c/em>\u003cbr>\nThe third act begins with the sober admittance that California has been completely transformed. It also dismisses the naïve notion that it can be \u003cem>restored\u003c/em> to some pristine, pre-human state. Instead of dwelling on what has been lost, the finale of \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong> celebrates opportunity. From the redwood forests in the north to the deserts in the south, from the revitalization of the Los Angeles River to sustainable agriculture, living architecture and more, \u003cem>Reconciling California\u003c/em> shows how nature and civilization are no longer bitter adversaries but indispensable partners in a statewide effort to engineer healthy functioning ecosystems amidst thriving economies.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-6099\" src=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/06/Becoming-California45B756C.png\" alt=\"Becoming California - KQED split\" width=\"720\" height=\"144\">\u003c/p>\n\u003cp>\u003cstrong>Quotes from the Program: \u003c/strong>\u003c/p>\n\u003cp>\"The missing ingredient is reconciliation ecology. The missing strategy to preventing the loss of ninety-five percent of the earth’s biodiversity is reconciliation ecology, and what that means is learning to meet nature halfway. Nature’s very adaptable and if we learn how to provide a reasonable ecological theater all around us: where we live, where we work, where we take our food and where we grow our timber too. If we learn to do that, then nature will invade with its own solutions, will adapt to those new habitats, and will march on undiminished.\" \u003cstrong>Michael Rozensweig, Ph.D. Author, Professor of Ecology & Evolutionary Biology, University of Arizona\u003c/strong>\u003c/p>\n\u003cp>\"Californians have always lived in the future. They’ve always seen wide-open possibility -- the whole ideology of the Golden State is about the future. And so the idea of becoming California I think plays to that. We have to become a California that uses its environment more carefully, that thinks about the values of life more carefully, that does not simply pursue quick buck of the Gold Rush or of capital accumulation without thinking about it mindlessly. So in that sense we become a different California. We are one of the forefronts of the modern world. That is not hyperbole - we’re one of the technological wonderlands of the world; we’re a cultural fount for the world and we have been at the head of the environmental movement for a century. So indeed, we have a very special role to play but we damn well have to do it. We can’t just rest on our laurels. We have to keep innovating, keep thinking, keep fighting… see if we can’t change the world before it’s too late.\" \u003cstrong> \u003c/strong>\u003cstrong>Richard Walker, Ph.D. Professor Emeritus of Geography, University of California, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\"…And it's about love, it's about beauty, it's about celebration, it's about economy. It's about elegance, it's about security, it's about justice, it's about all these things at once. And whatever it is that turns your crank, go do that. Because in this issue there is no right, and there is no left, and there is no reverse. There's forward and there's full speed ahead. And when you hit a speed bump you take off and fly.\" \u003cstrong>William McDonough, Designer/Author William McDonough + Partners Architecture & Community Design\u003c/strong>\u003c/p>\n\u003cp>\"For more than 150 years, Americans in California and now the world in California have been struggling to learn, to use, to employ, to cherish, to preserve California properly. California has history. (It) has manmade enterprise. California has technology. California has nature. That struggle continues in our time. The future will see us, we hope, come up with new instrumentalities, new ways of reconciling these two dynamic principles that have always been at the core of the California experience.\" \u003cstrong>Kevin Starr, Ph.D. Author, California State Librarian Emeritus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Production Team:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kit Tyler\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong> was created by the award-winning producer/photographer, Kit Tyler (\u003cem>Saving The Bay\u003c/em>, \u003cem>The Forgotten Journey\u003c/em>). Kit’s career spans more than thirty years as a photojournalist and documentary filmmaker. He is the president of The American Mercury Inc. a production company specializing in broadcast documentary programs. Kit spent five years and logged more than eighty thousand miles, traveling the length and breadth of the state, researching, shooting and interviewing for \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. He worked with over a hundred different scientists, historians, authors and academics in pursuit of a story worthy of California’s diversity, complexity and legendary beauty. Over sixty interviews were conducted; among the many notables were William McDonough, the visionary designer and author of \u003cem>Cradle To Cradle\u003c/em> and \u003cem>The Upcycle\u003c/em>; Michael Rozensweig, a pioneer of reconciliation ecology and author of \u003cem>Win-Win Ecology\u003c/em>; and Kevin Starr, California state librarian Emeritus, Member of the California Hall of Fame and author of the defining California history series, \u003cem>Americans and The California Dream.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jane Fonda\u003c/strong>\u003cbr>\nJane Fonda narrates \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. She is an American actress, writer, political activist, former fashion model, and fitness guru. She has won two Academy Awards, an Emmy Award and seven Golden Globe Awards (including 3 special awards), among many other accolades. She announced her retirement from acting in 1991, but returned to film in 2005 with \u003cem>Monster in Law\u003c/em>, and later \u003cem>Georgia Rule\u003c/em>, released in 2007. Most recently she starred in \u003cem>The Butler\u003c/em> as first lady, Nancy Reagan. Her workout videos have revolutionized the fitness industry. Fonda has been an activist and advocate for many political causes, including peace, the empowerment of women and girls, and a broad range of environmental issues.\u003c/p>\n\u003cp>\u003cstrong>Pat Metheny\u003c/strong>\u003cbr>\nPat Metheny wrote, arranged and recorded the music for \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. He is a legendary American musician and composer whose body of work includes compositions for solo guitar, small ensembles, electric and acoustic instruments, large orchestras, and ballet pieces, with settings ranging from contemporary jazz to rock to classical. Pat Metheny has won 20 Grammy Awards and has been nominated 33 times in 12 different categories – more than any other performer in Grammy history. He is the leader of the Pat Metheny Group and is also involved in duets, solo works and other side projects. His style incorporates elements of progressive and contemporary jazz, post-bop, Latin jazz and jazz fusion. Metheny also has three Gold Records and numerous readers’ poll awards.\u003c/p>\n\u003cp>\u003cstrong>Kit Tyler & Richard York\u003c/strong>\u003cbr>\nKit Tyler and Richard York wrote the script for \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. Long time friends and writing partners, Kit and Richard researched the natural and human history of California for over two years before beginning a first draft of the script. Two more years and dozens of versions later a final script was achieved. “Many darlings were killed in the process,” admits Tyler. For York, “struggling to distill millions of years of California’s complex environmental change into a clear dramatic structure was the greatest challenge and reward of my career.” Both Tyler and York agree that the new story – moving from conflict to reconciliation – offers all Californians hope for the state’s environmental future.\u003c/p>\n\u003cp>\u003cstrong>Jim Baxter & Jeffrey White\u003c/strong>\u003cbr>\nJim Baxter and Jeffrey White are the executive producers of \u003cstrong>\u003cem>Becoming California\u003c/em>\u003c/strong>. Both are California natives and professors in the California State University system. Jim Baxter has over 20 years of experience as a scientist and educator, with expertise in biological diversity, human impacts on ecological systems, and the role of educational media on environmental understanding. He is currently a professor of biology at Sacramento State. Jeffrey White has been an educator and a scientist for over 30 years. He taught in California public schools for many years and is currently a biology professor at Humboldt State University. He is also Co-founder and Executive Director of the Redwood Science Project, a natural science education institute.\u003c/p>\n\u003cp>\u003cstrong>Underwriters:\u003c/strong>\u003c/p>\n\u003cp>National Science Foundation\u003cbr>\nCalifornia State University, Sacramento\u003cbr>\nCalifornia State Parks\u003cbr>\nRedwood Science Project\u003cbr>\nSan Diego Gas and Electric\u003cbr>\nSahsen Fund\u003cbr>\nComplete List Available Upon Request\u003c/p>\n\u003cp>\u003cstrong>About KQED:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Martin Yan Returns to Public Television with Taste of Vietnam, Premiering This Fall",
"title": "Martin Yan Returns to Public Television with Taste of Vietnam, Premiering This Fall",
"headTitle": "KQED's Pressroom | About KQED",
"content": "\u003cp style=\"text-align: left\">\u003cb>\u003cspan style=\"font-size: medium\">KQED presents the first season of Martin Yan's Taste of Vietnam, hosted by the renowned chef Martin Yan in his return to public television. \u003c/span>\u003c/b>\u003c/p>\n\u003cdiv class=\"aside\" style=\"text-align: center\">\n\u003cp>[gallery columns=\"1\" ids=\"5940,5939,5941,5942,5943\"]\u003c/p>\n\u003c/div>\n\u003ch3>\u003cstrong>Series Description: \u003c/strong>\u003c/h3>\n\u003cp>Martin Yan is back! In his new show, \u003cb>Martin Yan's Taste of Vietnam\u003cem>,\u003c/em>\u003c/b>\u003cem> \u003c/em>Martin showcases the country's breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. Premiering in September 2014, \u003cstrong>Martin Yan's \u003c/strong>\u003cstrong>Taste of Vietnam\u003c/strong> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/pressroom/files/2014/06/top_banner.png\">\u003cimg class=\"alignnone size-medium wp-image-5950\" src=\"http://blogs.kqed.org/pressroom/files/2014/06/top_banner-300x120.png\" alt=\"top_banner\" width=\"300\" height=\"120\">\u003c/a>\u003c/p>\n\u003cp>Throughout the years Martin Yan has charmed both U.S. and worldwide audiences with his infectious enthusiasm and wit. With his thousands of television programs and more than 30 cookbooks, he introduces Chinese and Asian cooking to millions all over the world, expanding their culinary horizons to include the complex flavors and artistic presentations of Asian dishes. In his new show, Martin focuses his attention on Vietnam.\u003c/p>\n\u003cp>Learn about authentic Vietnamese food and culture with Martin as he travels across the country, fishing in tiny floating villages, sampling street food in Hanoi, and learning about rice cultivation in the lush countryside. Martin brings his enthusiasm and culinary skills to the table as he demonstrates Vietnamese mainstays like \u003cstrong>Beef Pho\u003c/strong> and \u003cstrong>Vermicelli Noodle Soup\u003c/strong>, as well as exciting new dishes like \u003cstrong>Coffee-flavored Ribs\u003c/strong> and \u003cstrong>Duck Cassoulet\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Featuring mouthwatering meals and beautiful Vietnamese landscapes, \u003cstrong>Martin Yan's \u003c/strong>\u003cstrong>Taste of Vietnam\u003c/strong> is sure to inspire budding chefs to get into the kitchen and try their hands at some of these delicious recipes.\u003c/p>\n\u003ch3>\u003cstrong>Website and Social Media:\u003c/strong>\u003c/h3>\n\u003ch4>Website: \u003ca href=\"http://www.yancancook.com/tasteofvietnam\" target=\"_blank\">www.yancancook.com/tasteofvietnam\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Facebook Page\" href=\"https://www.facebook.com/chefmartinyan\" target=\"_blank\">www.facebook.com/chefmartinyan\u003c/a>\u003cbr>\nTwitter: \u003ca title=\"Twitter\" href=\"https://twitter.com/ChefMartinYan\" target=\"_blank\">www.twitter.com/ChefMartinYan\u003c/a>\u003cbr>\nSocial Media Toolkit and Member Guide Article: \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/Taste-of-Vietnam-Social-Media-Toolkit-Fall-2014.pdf\" target=\"_blank\">Taste of Vietnam Fall 2014\u003c/a>\u003cbr>\nPress Photos: \u003ca href=\"https://www.dropbox.com/sh/gwwa4h4eh2y6ogx/AABDGVfjg5T-MyAmQrZB5cvwa\" target=\"_blank\">Dropbox\u003c/a>\u003c/h4>\n\u003ch3>\u003cstrong>Media Contact:\u003c/strong>\u003c/h3>\n\u003cp>Stephanie Jan, \u003ca href=\"mailto:info@yancancook.com\">info@yancancook.com\u003c/a>, 650-341-0701\u003c/p>\n\u003ch3>\u003cstrong>Episode Descriptions:\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Episode 101: \u003c/strong>\u003cem>The Chefs of Vietnam\u003c/em>\u003cbr>\nDescription: Behind every creative Vietnamese dish is a creative Vietnamese chef. Some are award-winning professionals with years of international experience, while others are young rising stars. Martin cooks with a few of these chefs and shares ideas on Vietnamese cuisine.\u003cbr>\nRecipes: Duck with Tea Sauce, Orange-flavored Duck, My Long Noodle, Dungeness Crab with Tamarind Sauce.\u003cbr>\n\u003cstrong>Episode 101: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_1000X1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_1000X500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong> Dungeness Crab with Tamarind Sauce: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Restaurant-Classics/selected.php?CHOICE=show_01_dungeness_crab_with_tamarind_sauce\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_Recipe_DungeonessCrab_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_Recipe_DungeonessCrab_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 102: \u003c/strong>\u003cem>Where Dragons Nest\u003c/em>\u003cbr>\nDescription: Vietnamese legends tell of dragons descending from the heavens and nesting in Ha Long Bay. Martin sails these spectacular waters, exploring the many rugged caves inside the thousands of limestone islands. He drops by a floating village where children commute by boat to a schoolhouse on water.\u003cbr>\nRecipes: Crispy Fried Shrimp, Steamed Whole Fish in Spicy Bean Sauce.\u003cbr>\n\u003cstrong>Episode 102: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/102_1000X1000v2.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/102_1000X500v3.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 103: \u003c/strong>\u003cem>An Ecology Tour\u003c/em>\u003cbr>\nDescription: Martin gets up-close and personal with Vietnamese nature preservation by joining an eco-riverboat tour. Much to his delight, in addition to all the tips on nature, Martin also learns about the charming life of local fishing families, and how one can ‘rock the boat’ on an eco-river cruise.\u003cbr>\nRecipes: Banana Blossom Salad with Duck and Ginger, Grilled Spicy Lemongrass Lambchops.\u003cbr>\n\u003cstrong>Episode 103: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_1000x1000v2.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_1000x500v2.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Banana Blossom Salad with Duck and Ginger: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Salads/selected.php?CHOICE=banana_blossom_salad\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_Recipe_BananaSalad_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_Recipe_BananaSalad_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 104: \u003c/strong>\u003cem>Country Life, City Life\u003c/em>\u003cbr>\nDescription: In Vietnam, many of today’s city dwellers are only one generation removed from their country roots. Martin discovers that the long journey home to the Vietnamese countryside can also be a short riverboat ride to a picturesque park outside Ho Chi Minh City.\u003cbr>\nRecipes: Grilled Meatballs, Grilled Shrimp, Young Coconut Drink.\u003cbr>\n\u003cstrong>Episode 104: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/104_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/104_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>105: \u003c/strong>\u003cem>Little Saigon\u003c/em>\u003cbr>\nDescription: Vietnamese American communities are among the fastest growing ethnic neighborhoods in America. Martin visits a few of these vibrant communities in Northern California, sharing his personal immigrant experience with these newer generation of immigrants, and picking up useful tips and recipes along the way.\u003cbr>\nRecipes: Sautéed Duck Breast Sandwich, Avocado Smoothie, Vietnamese Imperial Rolls.\u003cbr>\n\u003cstrong>Episode 105: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Vietnamese Imperial Rolls: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Dim-Sum-Favorites/selected.php?CHOICE=show_102_vietnamese_imperial_rolls\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_Recipe_VietImperialRolls_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_Recipe_VietImperialRolls_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>106: \u003c/strong>\u003cem>The Folk Art of Vietnam \u003c/em>\u003cbr>\nDescription: As so much of Vietnam is closely tied to its land and water, from farming to fishing, it is only natural that Vietnamese folk art is inspired by the surrounding natural beauty. Martin visits the famous Water Puppet Show in Hanoi, tours a pottery village and admires the embroidery handiwork of a true master.\u003cbr>\nRecipes: Chicken Curry in Coconut Milk, Mung Bean Cake with Glutinous Rice.\u003cbr>\n\u003cstrong>Episode 106: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_1000x1000-1024x1024.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_1000x500.png\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Chicken Curry in Coconut Milk: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Spicy-Spicy/selected.php?CHOICE=show_08_chicken_curry_in_coconut_milk\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_Recipe_ChickenCurryCoconutMilk_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_Recipe_ChickenCurryCoconutMilk_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 107: \u003c/strong>\u003cem>Going Organic\u003c/em>\u003cbr>\nDescription: Organic farming has a long history in Vietnam. Martin visits an organic co-op near the picturesque town of Hoi An in central Vietnam. He also tours the organic garden of an ambitious and enterprising chef who works at an eco-friendly farm outside the city.\u003cbr>\nRecipes: Organic Vegetable Stir-fry with Kohlrabi, Pomelo Salad, Lemongrass Flavored Tea.\u003cbr>\n\u003cstrong>Episode 107: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/107_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/107_1000X500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 108: \u003c/strong>\u003cem>The French Connection\u003c/em>\u003cbr>\nDescription: French missionaries first arrived in Vietnam in the 17th century, but the true French legacy is more prominent on the Vietnamese menu: from sidewalk cafes to the many east/west fusion dishes. Martin samples the popular Vietnamese sandwiches and explores how the traditional French baguette has taken on a Vietnamese twist.\u003cbr>\nRecipes: Spicy Beef Stew, Franco/Vietnamese Baguette, Lemongrass Coconut Crème Caramel.\u003cbr>\n\u003cstrong>Episode 108: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/107_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/108_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Spicy Beef Stew: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Spicy-Spicy/selected.php?CHOICE=show_03_spicy_beef_stew\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/108_Recipe_SpicyBeefStew_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/108_Recipe_SpicyBeefStew_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>109: \u003c/strong>\u003cem>Breaking Fast\u003c/em>\u003cbr>\nDescription: Without a doubt the breakfast of champions in Vietnam is a steaming bowl of pho - but there’s more! From the classic broken rice to traditional Chinese rice congee, Martin joins millions of early risers in Vietnam for breakfast at the famous Ben Thanh Market and drops by a most unique noodle and tailor shop in one.\u003cbr>\nRecipes: Eel Noodles, Beef Pho, Broken Rice, Duck Congee.\u003cbr>\n\u003cstrong>Episode 109: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_1000x1000v2.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Duck Congee: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Moms-Favorite-Breakfast/selected.php?CHOICE=show_04_duck_congee2\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_Recipe_DuckCongee_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_Recipe_DuckCongee_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>[gallery ids=\"5954,5952,5953\"]\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>110: \u003c/strong>\u003cem>Life is a Beach\u003c/em>\u003cbr>\nDescription: With the longest coastline in Southeast Asia, Vietnam is home to some of the most spectacular beaches in the region. Martin spends the day exploring these natural wonders, sunning, frolicking, touring and most importantly tasting all the wonderful treats of the fabulous seaside resorts of Vietnam.\u003cbr>\nRecipes: Rice Paper Rolls, Clam Salad, Fresh Salad Rolls with Shrimp, Durian Tofu Dessert\u003cbr>\n\u003cstrong>Episode 110: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Fresh Salad Rolls with Shrimp: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Quick-and-Easy/selected.php?CHOICE=show_05_fresh_salad_rolls_with_shrimp\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_Recipe_FreshSaladRolls_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_Recipe_FreshSaladRolls_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>111: \u003c/strong>\u003cem>One-dish Wonders\u003c/em>\u003cbr>\nDescription: Many popular eateries in Vietnam only feature one dish on their menus. The lack of variety does not deter their loyal customers. In fact, quite the opposite. Most of these places have customers wrapped around the block day and night. Martin joins the enthusiastic diners and samples the many one-dish wonders of Vietnam.\u003cbr>\nRecipes: Vietnamese Beef Hot Pot, Steamed Rice Noodles with Mushrooms & Chicken, Nuoc Cham Fish Sauce.\u003cbr>\n\u003cstrong>Episode 111: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Steamed Rice Noodles with Mushrooms & Chicken: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Moms-Favorite-Breakfast/selected.php?CHOICE=show_06_steamed_rice_noodles_w_mushrooms_and_chicken\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_Recipe_SteamedRiceNoodles_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_Recipe_SteamedRiceNoodles_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>112: \u003c/strong>\u003cem>Modern Vietnam\u003c/em>\u003cbr>\nDescription: There is a modern side of Vietnam, and it is every bit as dynamic as all its Asian neighbors. Martin gets a taste (or two) of modern Vietnamese life. He learns how traditional Vietnamese recipes can take on a modern twist, and how much of Vietnam’s tomorrow is already a part of Vietnam today.\u003cbr>\nRecipes: Steamed Mango Fish Roll, Shrimp and Corn Fritters.\u003cbr>\n\u003cstrong>Episode 112: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/112_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/112_1000x500v2.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode \u003c/strong>\u003cstrong>113: \u003c/strong>\u003cem>Gone Fishing\u003c/em>\u003cbr>\nDescription: With its endless coastline and countless rivers and canals, Vietnamese fishermen are never without a spot to cast their nets. Martin wakes up before dawn to lend a hand unloading the overnight catches from the fishing fleet. He hops onto one of the unique basket boats to check out the fresh seafood onboard. Later, he drops by a boat maker to see how these basket boats are still made by hand.\u003cbr>\nRecipes: Claypot Fish with Pineapple and Tomato, Clam Soup with White Wine.\u003cbr>\n\u003cstrong>Episode 113: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_1000X1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_1000X500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Clam Soup with White Wine: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Soups-On/selected.php?CHOICE=show_11_clam_soup\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_Recipe_ClamSoup__800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_RecipeClamSoup_800x400v1_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 114: \u003c/strong>\u003cem>Land of Fish and Rice\u003c/em>\u003cbr>\nDescription: Vietnam is a land of plenty. Much of its land is fertile for farming, and its waters are rich with fish and seafood. Martin follows the cycle of rice cultivation and harvesting, and observes how rice is made into the popular rice noodle, and how fish is made into the Vietnamese national condiment, fish sauce.\u003cbr>\nRecipes: Golden Crisp Whole Fish, Grilled Meat Medallions over Rice Noodle Pancakes.\u003cbr>\n\u003cstrong>Episode 114: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/114_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/114_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 115: \u003c/strong>\u003cem>Romance of the Delta\u003c/em>\u003cbr>\nDescription: Life takes on its own rhythm in the water world of the Mekong Delta. Martin visits a unique guesthouse where guests can harvest fruit in the orchard and cook the fish they catch in nearby ponds. The delta is also rich with coconut farms. Martin visits a home where they make unique coconut rice crepes.\u003cbr>\nRecipes: Cabbage Duck Roll, Jackfruit Sago Cream.\u003cbr>\n\u003cstrong>Episode 115: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/115_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/115_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 116: \u003c/strong>\u003cem>Where Heaven Meets Earth\u003c/em>\u003cbr>\nDescription: An overnight train takes Martin from the urban sprawl of Hanoi to the Northern Highlands of Vietnam, where scores of the country’s ethnic tribes have called home for centuries. Visiting the famous Sunday market at Bac Ha and the trekkers’ outpost of Sa Pa, Martin explores a land where the heavens meet the earth.\u003cbr>\nRecipes: Green Mango Duck Salad, Grilled Lemongrass Beef Skewers.\u003cbr>\n\u003cstrong>Episode 116: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Green Mango Duck Salad: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Salads/selected.php?CHOICE=green_mango_duck_salad\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_Recipe_GreenMangoSalad_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_Recipe_GreenMangoSalad_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 117: \u003c/strong>\u003cem>A Village in the Highlands\u003c/em>\u003cbr>\nDescription: Martin spends a day visiting Trung Do, a picturesque tribal village up in the Northern Highlands. At the ancestral temple, he learns about the history of the village and how their traditional way of life is preserved in this modern age. He is the guest of honor to a delectable feast that comes with tribal dance and music.\u003cbr>\nRecipes: Chicken and Mushroom Rice in a Claypot, Shaking Beef.\u003cbr>\n\u003cstrong>Episode 117: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Shaking Beef: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Restaurant-Classics/selected.php?CHOICE=show_17_shaking_beef\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_Recipe_ShakingBeef_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_Recipe_ShakingBeef_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>[gallery ids=\"5956,5955,5957\"]\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>118: \u003c/strong>\u003cem>Village Living\u003c/em>\u003cbr>\nDescription: In this age of technology, a large portion of the Vietnamese population still resides in small towns and villages. To truly appreciate this unique way of life, Martin visits a couple of villages near Hue, places where the old, simple and peaceful way of life is well respected and practiced.\u003cbr>\nRecipes: Spicy Beef Noodle Soup, Sweet and Spicy Shrimp.\u003cbr>\n\u003cstrong>Episode 118: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/118_1000x1000-1024x1024.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/118_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>119: \u003c/strong>\u003cem>The Charm of Old Hanoi\u003c/em>\u003cbr>\nDescription: The historic district of Hanoi is a charming enclave where time stands still. On foot and on a local pedi-cab, Martin explores the twisting and turning roads and alleyways of this fascinating neighborhood. He visits small, family-owned shops and sidewalk cafes, and samples all the intriguing local street food.\u003cbr>\nRecipes: Hanoi Chicken and Vermicelli Noodle Soup, Papaya Salad, Rainbow Drink.\u003cbr>\n\u003cstrong>Episode 119: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Hanoi Chicken and Vermicelli Noodle Soup: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Soups-On/selected.php?CHOICE=show_07_hanoi_chicken_vermicelli_noodle_soup\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_Recipe_HanoiVermicelli_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_Recipe_HanoiVermicelli_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 120: \u003c/strong>\u003cem>Cruising with Dragons\u003c/em>\u003cbr>\nDescription: The best way to appreciate the legendary Ha Long Bay is on board a luxury cruise ship. Between morning Tai Chi and midnight squid fishing, there are excursions to the many islands and visits to villages where they make jam and wine out of a local flower. Back on board Martin keeps busy by lending a hand to the chef.\u003cbr>\nRecipes: Vietnamese Style Lemongrass Tofu, Stir-fried Squid and Pineapple.\u003cbr>\n\u003cstrong>Episode 120: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/120_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/120_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 121: \u003c/strong>\u003cem>Sleepless in Vietnam\u003c/em>\u003cbr>\nDescription: Vietnam is a top coffee producing country in the world. Much of that production goes towards domestic consumption, as Vietnam is home to the most robust coffee and café culture in Asia. Martin travels to Buon Ma Thout, the ground zero of Vietnamese coffee to find out all about the national brew of ‘ca-phe’.\u003cbr>\nRecipes: Coffee-flavored Ribs, Coffee Crepe Cake, Vietnamese Coffee.\u003cbr>\n\u003cstrong>Episode 121: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/121_1000x1000-1024x1024.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/121_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>122: \u003c/strong>\u003cem>The Floating Market\u003c/em>\u003cbr>\nDescription: Martin and his friend Chef Suong rise early to catch the boat to the famous floating market of Can Tho. In the Mekong Delta, where there are more waterways than roads, it’s convenient to set up a wholesale market on water. Martin shops by spotting the items on sale through hoisted poles on board and takes a coffee break along the floating cafes.\u003cbr>\nRecipes: Honey Roasted Chicken, Mangosteen Ice Cream.\u003cbr>\n\u003cstrong>Episode 122: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/122_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/122_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>123: \u003c/strong>\u003cem>Da Nang and China Beach\u003c/em>\u003cbr>\nDescription: Da Nang is the perfect Vietnamese city in many ways. It’s a modern business hub, a famous beach resort, and a center for culture and the arts. Martin explores the culinary side of Da Nang and how the city embraces metal, stone, water, fire and earth, the five natural elements in so many of its endeavors.\u003cbr>\nRecipes: Braised Duck with Ginger and Red Wine, Baked Omelette with Ground Duck.\u003cbr>\n\u003cstrong>Episode 123: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/123_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/123_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>124: \u003c/strong>\u003cem>Unforgettable Hoi An\u003c/em>\u003cbr>\nDescription: Long considered one of the most spectacular spots in Vietnam, Hoi An is now a World Heritage Site. Martin visits this picturesque enclave to pay tribute to both its history and culinary delights. He learns how to wrap flower dumplings and make lanterns. Later he takes part in the paper lantern release ceremony by the canal.\u003cbr>\nRecipes: Shrimp Mousse on Sugar Cane, Vietnamese Clear Shrimp and Meat Dumplings.\u003cbr>\n\u003cstrong>Episode 124: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/124_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/124_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Shrimp Mousse on Sugar Cane: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Dim-Sum-Favorites/selected.php?CHOICE=show_24_shrimp_mousse_on_sugar_cane\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/124_Recipe_ShrimpMousseSugarCane_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/124_Recipe_ShrimpMousseSugarCane_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>125: \u003c/strong>\u003cem>Imperial Hue\u003c/em>\u003cbr>\nDescription: For a hundred and fifty years, Hue served as the imperial capital of Vietnam. Much of its historical splendors are being restored. Martin visits the palaces and receives a lesson on royal cuisine by a local chef whose family served in the imperial kitchen. He visits a nearby temple where the royal cuisine takes on a religious twist.\u003cbr>\nRecipes: Mini Banana Cakes, Lotus Steamed Fried Rice, Vietnamese Savory Crepes.\u003cbr>\n\u003cstrong>Episode 125: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/125_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/125_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>126: \u003c/strong>\u003cem>The Fruit of Dragons\u003c/em>\u003cbr>\nDescription: Dragon fruit is a colorful and tasty treat that is prized all over Asia. Martin visits one of the largest dragon fruit farms in Vietnam to learn all about this exotic fruit. From a local chef he learns how versatile dragon fruit can be by staging an entire banquet using dragon fruit as a central ingredient.\u003cbr>\nRecipes: Shrimp & Fruit Salad for the Dragons, Vietnamese-Inspired Duck Cassoulet.\u003c/p>\n\u003cp>\u003cstrong>Episode 126: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/126_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/126_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Vietnamese-Inspired Duck Cassoulet: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/MY-East-Meets-West/selected.php?CHOICE=show_26_vietnamese_inspired_duck_cassoulet\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/126_Recipe_DuckCassoulet_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/126_Recipe_DuckCassoulet_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>[gallery ids=\"5965,5966,5967\"]\u003c/p>\n\u003cp>\u003cstrong>About KQED:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"color: #444444\"> KQED Public Television, one of the country’s most popular public television stations, brings the values of public media to homes around the Bay Area with EMMY® Award–winning programming that inspires, informs and entertains. KQED produces local series like \u003c/span>\u003cstrong style=\"color: #444444\">Check, Please! Bay Area\u003c/strong>\u003cspan style=\"color: #444444\">, \u003c/span>\u003cstrong style=\"color: #444444\">This Week in Northern California\u003c/strong>\u003cspan style=\"color: #444444\">, \u003c/span>\u003cstrong style=\"color: #444444\">Truly CA\u003c/strong>\u003cspan style=\"color: #444444\">, \u003c/span>\u003cstrong style=\"color: #444444\">San Francisco Opera \u003c/strong>\u003cspan style=\"color: #444444\">and \u003c/span>\u003cstrong style=\"color: #444444\">ImageMakers, \u003c/strong>\u003cspan style=\"color: #444444\">as well as popular programs for national broadcast such as \u003c/span>\u003cstrong style=\"color: #444444\">Essential Pépin\u003c/strong>\u003cspan style=\"color: #444444\">, \u003c/span>\u003cstrong style=\"color: #444444\">QUEST \u003c/strong>\u003cspan style=\"color: #444444\">and \u003c/span>\u003cstrong style=\"color: #444444\">Film School Shorts\u003c/strong>\u003cspan style=\"color: #444444\">. KQED also distributes programming, including \u003c/span>\u003cstrong style=\"color: #444444\">The Cat in the Hat Knows a Lot About That!\u003c/strong>\u003cspan style=\"color: #444444\">, \u003c/span>\u003cstrong style=\"color: #444444\">Roadtrip Nation \u003c/strong>\u003cspan style=\"color: #444444\">and \u003c/span>\u003cstrong style=\"color: #444444\">Joanne Weir’s Cooking Confidence\u003c/strong>\u003cspan style=\"color: #444444\">, to public media stations across the country. KQED Public Television channels are KQED 9 (San Francisco/Bay Area, also available in HD), KQED Plus (Bay Area, also available in HD) and KQET (Monterey/Salinas). KQED also offers digital channels available via XFINITY and over-the-air, each with distinct quality programming: KQED World, KQED Life, KQED Kids and KQED V-me (Spanish language).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>About American Public Television:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to the nation’s public television stations since 1961. APT also has distributed about half of the top 100 highest-rated public television titles for nearly 10 years. Among its 300 new program titles per year, APT programs include prominent documentaries, news and current affairs programs, dramas, how-to programs, children’s series and classic movies. America’s Test Kitchen From Cook’s Illustrated, Rick Steves’ Europe, Doc Martin, Nightly Business Report, Moyers & Company, NHK Newsline, Lidia’sKitchen, Globe Trekker, Simply Ming, BBC World News and P. Allen Smith’s Garden Home join numerous documentaries and performance programs popular with public television viewers. APT licenses programs internationally through its APT Worldwide service. Entering its 9th year, Create® TV — featuring the best of public television's lifestyle programming — is distributed by APT. APT also distributes WORLD™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit \u003ca style=\"font-weight: bold !important;color: #3e9db4\" title=\"APT Online\" href=\"http://aptonline.org/\" target=\"_blank\">APTonline.org.\u003c/a>\u003c/p>\n\n",
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"description": "KQED presents the first season of Martin Yan's Taste of Vietnam, hosted by the renowned chef Martin Yan in his return to public television. Series Description: Martin Yan is back! In his new show, Martin Yan's Taste of Vietnam, Martin showcases the country's breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. Premiering in September",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: left\">\u003cb>\u003cspan style=\"font-size: medium\">KQED presents the first season of Martin Yan's Taste of Vietnam, hosted by the renowned chef Martin Yan in his return to public television. \u003c/span>\u003c/b>\u003c/p>\n\u003cdiv class=\"aside\" style=\"text-align: center\">\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\n\u003ch3>\u003cstrong>Series Description: \u003c/strong>\u003c/h3>\n\u003cp>Martin Yan is back! In his new show, \u003cb>Martin Yan's Taste of Vietnam\u003cem>,\u003c/em>\u003c/b>\u003cem> \u003c/em>Martin showcases the country's breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. Premiering in September 2014, \u003cstrong>Martin Yan's \u003c/strong>\u003cstrong>Taste of Vietnam\u003c/strong> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/pressroom/files/2014/06/top_banner.png\">\u003cimg class=\"alignnone size-medium wp-image-5950\" src=\"http://blogs.kqed.org/pressroom/files/2014/06/top_banner-300x120.png\" alt=\"top_banner\" width=\"300\" height=\"120\">\u003c/a>\u003c/p>\n\u003cp>Throughout the years Martin Yan has charmed both U.S. and worldwide audiences with his infectious enthusiasm and wit. With his thousands of television programs and more than 30 cookbooks, he introduces Chinese and Asian cooking to millions all over the world, expanding their culinary horizons to include the complex flavors and artistic presentations of Asian dishes. In his new show, Martin focuses his attention on Vietnam.\u003c/p>\n\u003cp>Learn about authentic Vietnamese food and culture with Martin as he travels across the country, fishing in tiny floating villages, sampling street food in Hanoi, and learning about rice cultivation in the lush countryside. Martin brings his enthusiasm and culinary skills to the table as he demonstrates Vietnamese mainstays like \u003cstrong>Beef Pho\u003c/strong> and \u003cstrong>Vermicelli Noodle Soup\u003c/strong>, as well as exciting new dishes like \u003cstrong>Coffee-flavored Ribs\u003c/strong> and \u003cstrong>Duck Cassoulet\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featuring mouthwatering meals and beautiful Vietnamese landscapes, \u003cstrong>Martin Yan's \u003c/strong>\u003cstrong>Taste of Vietnam\u003c/strong> is sure to inspire budding chefs to get into the kitchen and try their hands at some of these delicious recipes.\u003c/p>\n\u003ch3>\u003cstrong>Website and Social Media:\u003c/strong>\u003c/h3>\n\u003ch4>Website: \u003ca href=\"http://www.yancancook.com/tasteofvietnam\" target=\"_blank\">www.yancancook.com/tasteofvietnam\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Facebook Page\" href=\"https://www.facebook.com/chefmartinyan\" target=\"_blank\">www.facebook.com/chefmartinyan\u003c/a>\u003cbr>\nTwitter: \u003ca title=\"Twitter\" href=\"https://twitter.com/ChefMartinYan\" target=\"_blank\">www.twitter.com/ChefMartinYan\u003c/a>\u003cbr>\nSocial Media Toolkit and Member Guide Article: \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/Taste-of-Vietnam-Social-Media-Toolkit-Fall-2014.pdf\" target=\"_blank\">Taste of Vietnam Fall 2014\u003c/a>\u003cbr>\nPress Photos: \u003ca href=\"https://www.dropbox.com/sh/gwwa4h4eh2y6ogx/AABDGVfjg5T-MyAmQrZB5cvwa\" target=\"_blank\">Dropbox\u003c/a>\u003c/h4>\n\u003ch3>\u003cstrong>Media Contact:\u003c/strong>\u003c/h3>\n\u003cp>Stephanie Jan, \u003ca href=\"mailto:info@yancancook.com\">info@yancancook.com\u003c/a>, 650-341-0701\u003c/p>\n\u003ch3>\u003cstrong>Episode Descriptions:\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Episode 101: \u003c/strong>\u003cem>The Chefs of Vietnam\u003c/em>\u003cbr>\nDescription: Behind every creative Vietnamese dish is a creative Vietnamese chef. Some are award-winning professionals with years of international experience, while others are young rising stars. Martin cooks with a few of these chefs and shares ideas on Vietnamese cuisine.\u003cbr>\nRecipes: Duck with Tea Sauce, Orange-flavored Duck, My Long Noodle, Dungeness Crab with Tamarind Sauce.\u003cbr>\n\u003cstrong>Episode 101: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_1000X1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_1000X500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong> Dungeness Crab with Tamarind Sauce: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Restaurant-Classics/selected.php?CHOICE=show_01_dungeness_crab_with_tamarind_sauce\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_Recipe_DungeonessCrab_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/101_Recipe_DungeonessCrab_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 102: \u003c/strong>\u003cem>Where Dragons Nest\u003c/em>\u003cbr>\nDescription: Vietnamese legends tell of dragons descending from the heavens and nesting in Ha Long Bay. Martin sails these spectacular waters, exploring the many rugged caves inside the thousands of limestone islands. He drops by a floating village where children commute by boat to a schoolhouse on water.\u003cbr>\nRecipes: Crispy Fried Shrimp, Steamed Whole Fish in Spicy Bean Sauce.\u003cbr>\n\u003cstrong>Episode 102: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/102_1000X1000v2.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/102_1000X500v3.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 103: \u003c/strong>\u003cem>An Ecology Tour\u003c/em>\u003cbr>\nDescription: Martin gets up-close and personal with Vietnamese nature preservation by joining an eco-riverboat tour. Much to his delight, in addition to all the tips on nature, Martin also learns about the charming life of local fishing families, and how one can ‘rock the boat’ on an eco-river cruise.\u003cbr>\nRecipes: Banana Blossom Salad with Duck and Ginger, Grilled Spicy Lemongrass Lambchops.\u003cbr>\n\u003cstrong>Episode 103: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_1000x1000v2.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_1000x500v2.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Banana Blossom Salad with Duck and Ginger: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Salads/selected.php?CHOICE=banana_blossom_salad\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_Recipe_BananaSalad_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/103_Recipe_BananaSalad_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 104: \u003c/strong>\u003cem>Country Life, City Life\u003c/em>\u003cbr>\nDescription: In Vietnam, many of today’s city dwellers are only one generation removed from their country roots. Martin discovers that the long journey home to the Vietnamese countryside can also be a short riverboat ride to a picturesque park outside Ho Chi Minh City.\u003cbr>\nRecipes: Grilled Meatballs, Grilled Shrimp, Young Coconut Drink.\u003cbr>\n\u003cstrong>Episode 104: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/104_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/104_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>105: \u003c/strong>\u003cem>Little Saigon\u003c/em>\u003cbr>\nDescription: Vietnamese American communities are among the fastest growing ethnic neighborhoods in America. Martin visits a few of these vibrant communities in Northern California, sharing his personal immigrant experience with these newer generation of immigrants, and picking up useful tips and recipes along the way.\u003cbr>\nRecipes: Sautéed Duck Breast Sandwich, Avocado Smoothie, Vietnamese Imperial Rolls.\u003cbr>\n\u003cstrong>Episode 105: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Vietnamese Imperial Rolls: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Dim-Sum-Favorites/selected.php?CHOICE=show_102_vietnamese_imperial_rolls\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_Recipe_VietImperialRolls_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/105_Recipe_VietImperialRolls_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>106: \u003c/strong>\u003cem>The Folk Art of Vietnam \u003c/em>\u003cbr>\nDescription: As so much of Vietnam is closely tied to its land and water, from farming to fishing, it is only natural that Vietnamese folk art is inspired by the surrounding natural beauty. Martin visits the famous Water Puppet Show in Hanoi, tours a pottery village and admires the embroidery handiwork of a true master.\u003cbr>\nRecipes: Chicken Curry in Coconut Milk, Mung Bean Cake with Glutinous Rice.\u003cbr>\n\u003cstrong>Episode 106: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_1000x1000-1024x1024.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_1000x500.png\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Chicken Curry in Coconut Milk: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Spicy-Spicy/selected.php?CHOICE=show_08_chicken_curry_in_coconut_milk\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_Recipe_ChickenCurryCoconutMilk_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/106_Recipe_ChickenCurryCoconutMilk_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 107: \u003c/strong>\u003cem>Going Organic\u003c/em>\u003cbr>\nDescription: Organic farming has a long history in Vietnam. Martin visits an organic co-op near the picturesque town of Hoi An in central Vietnam. He also tours the organic garden of an ambitious and enterprising chef who works at an eco-friendly farm outside the city.\u003cbr>\nRecipes: Organic Vegetable Stir-fry with Kohlrabi, Pomelo Salad, Lemongrass Flavored Tea.\u003cbr>\n\u003cstrong>Episode 107: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/107_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/107_1000X500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 108: \u003c/strong>\u003cem>The French Connection\u003c/em>\u003cbr>\nDescription: French missionaries first arrived in Vietnam in the 17th century, but the true French legacy is more prominent on the Vietnamese menu: from sidewalk cafes to the many east/west fusion dishes. Martin samples the popular Vietnamese sandwiches and explores how the traditional French baguette has taken on a Vietnamese twist.\u003cbr>\nRecipes: Spicy Beef Stew, Franco/Vietnamese Baguette, Lemongrass Coconut Crème Caramel.\u003cbr>\n\u003cstrong>Episode 108: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/107_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/108_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Spicy Beef Stew: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Spicy-Spicy/selected.php?CHOICE=show_03_spicy_beef_stew\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/108_Recipe_SpicyBeefStew_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/108_Recipe_SpicyBeefStew_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>109: \u003c/strong>\u003cem>Breaking Fast\u003c/em>\u003cbr>\nDescription: Without a doubt the breakfast of champions in Vietnam is a steaming bowl of pho - but there’s more! From the classic broken rice to traditional Chinese rice congee, Martin joins millions of early risers in Vietnam for breakfast at the famous Ben Thanh Market and drops by a most unique noodle and tailor shop in one.\u003cbr>\nRecipes: Eel Noodles, Beef Pho, Broken Rice, Duck Congee.\u003cbr>\n\u003cstrong>Episode 109: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_1000x1000v2.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Duck Congee: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Moms-Favorite-Breakfast/selected.php?CHOICE=show_04_duck_congee2\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_Recipe_DuckCongee_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/109_Recipe_DuckCongee_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>110: \u003c/strong>\u003cem>Life is a Beach\u003c/em>\u003cbr>\nDescription: With the longest coastline in Southeast Asia, Vietnam is home to some of the most spectacular beaches in the region. Martin spends the day exploring these natural wonders, sunning, frolicking, touring and most importantly tasting all the wonderful treats of the fabulous seaside resorts of Vietnam.\u003cbr>\nRecipes: Rice Paper Rolls, Clam Salad, Fresh Salad Rolls with Shrimp, Durian Tofu Dessert\u003cbr>\n\u003cstrong>Episode 110: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Fresh Salad Rolls with Shrimp: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Quick-and-Easy/selected.php?CHOICE=show_05_fresh_salad_rolls_with_shrimp\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_Recipe_FreshSaladRolls_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/110_Recipe_FreshSaladRolls_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>111: \u003c/strong>\u003cem>One-dish Wonders\u003c/em>\u003cbr>\nDescription: Many popular eateries in Vietnam only feature one dish on their menus. The lack of variety does not deter their loyal customers. In fact, quite the opposite. Most of these places have customers wrapped around the block day and night. Martin joins the enthusiastic diners and samples the many one-dish wonders of Vietnam.\u003cbr>\nRecipes: Vietnamese Beef Hot Pot, Steamed Rice Noodles with Mushrooms & Chicken, Nuoc Cham Fish Sauce.\u003cbr>\n\u003cstrong>Episode 111: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Steamed Rice Noodles with Mushrooms & Chicken: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Moms-Favorite-Breakfast/selected.php?CHOICE=show_06_steamed_rice_noodles_w_mushrooms_and_chicken\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_Recipe_SteamedRiceNoodles_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/111_Recipe_SteamedRiceNoodles_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>112: \u003c/strong>\u003cem>Modern Vietnam\u003c/em>\u003cbr>\nDescription: There is a modern side of Vietnam, and it is every bit as dynamic as all its Asian neighbors. Martin gets a taste (or two) of modern Vietnamese life. He learns how traditional Vietnamese recipes can take on a modern twist, and how much of Vietnam’s tomorrow is already a part of Vietnam today.\u003cbr>\nRecipes: Steamed Mango Fish Roll, Shrimp and Corn Fritters.\u003cbr>\n\u003cstrong>Episode 112: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/112_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/112_1000x500v2.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode \u003c/strong>\u003cstrong>113: \u003c/strong>\u003cem>Gone Fishing\u003c/em>\u003cbr>\nDescription: With its endless coastline and countless rivers and canals, Vietnamese fishermen are never without a spot to cast their nets. Martin wakes up before dawn to lend a hand unloading the overnight catches from the fishing fleet. He hops onto one of the unique basket boats to check out the fresh seafood onboard. Later, he drops by a boat maker to see how these basket boats are still made by hand.\u003cbr>\nRecipes: Claypot Fish with Pineapple and Tomato, Clam Soup with White Wine.\u003cbr>\n\u003cstrong>Episode 113: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_1000X1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_1000X500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Clam Soup with White Wine: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Soups-On/selected.php?CHOICE=show_11_clam_soup\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_Recipe_ClamSoup__800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/113_RecipeClamSoup_800x400v1_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 114: \u003c/strong>\u003cem>Land of Fish and Rice\u003c/em>\u003cbr>\nDescription: Vietnam is a land of plenty. Much of its land is fertile for farming, and its waters are rich with fish and seafood. Martin follows the cycle of rice cultivation and harvesting, and observes how rice is made into the popular rice noodle, and how fish is made into the Vietnamese national condiment, fish sauce.\u003cbr>\nRecipes: Golden Crisp Whole Fish, Grilled Meat Medallions over Rice Noodle Pancakes.\u003cbr>\n\u003cstrong>Episode 114: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/114_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/114_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 115: \u003c/strong>\u003cem>Romance of the Delta\u003c/em>\u003cbr>\nDescription: Life takes on its own rhythm in the water world of the Mekong Delta. Martin visits a unique guesthouse where guests can harvest fruit in the orchard and cook the fish they catch in nearby ponds. The delta is also rich with coconut farms. Martin visits a home where they make unique coconut rice crepes.\u003cbr>\nRecipes: Cabbage Duck Roll, Jackfruit Sago Cream.\u003cbr>\n\u003cstrong>Episode 115: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/115_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/115_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 116: \u003c/strong>\u003cem>Where Heaven Meets Earth\u003c/em>\u003cbr>\nDescription: An overnight train takes Martin from the urban sprawl of Hanoi to the Northern Highlands of Vietnam, where scores of the country’s ethnic tribes have called home for centuries. Visiting the famous Sunday market at Bac Ha and the trekkers’ outpost of Sa Pa, Martin explores a land where the heavens meet the earth.\u003cbr>\nRecipes: Green Mango Duck Salad, Grilled Lemongrass Beef Skewers.\u003cbr>\n\u003cstrong>Episode 116: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Green Mango Duck Salad: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Salads/selected.php?CHOICE=green_mango_duck_salad\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_Recipe_GreenMangoSalad_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/116_Recipe_GreenMangoSalad_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 117: \u003c/strong>\u003cem>A Village in the Highlands\u003c/em>\u003cbr>\nDescription: Martin spends a day visiting Trung Do, a picturesque tribal village up in the Northern Highlands. At the ancestral temple, he learns about the history of the village and how their traditional way of life is preserved in this modern age. He is the guest of honor to a delectable feast that comes with tribal dance and music.\u003cbr>\nRecipes: Chicken and Mushroom Rice in a Claypot, Shaking Beef.\u003cbr>\n\u003cstrong>Episode 117: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Shaking Beef: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Restaurant-Classics/selected.php?CHOICE=show_17_shaking_beef\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_Recipe_ShakingBeef_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/117_Recipe_ShakingBeef_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>118: \u003c/strong>\u003cem>Village Living\u003c/em>\u003cbr>\nDescription: In this age of technology, a large portion of the Vietnamese population still resides in small towns and villages. To truly appreciate this unique way of life, Martin visits a couple of villages near Hue, places where the old, simple and peaceful way of life is well respected and practiced.\u003cbr>\nRecipes: Spicy Beef Noodle Soup, Sweet and Spicy Shrimp.\u003cbr>\n\u003cstrong>Episode 118: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/118_1000x1000-1024x1024.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/118_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>119: \u003c/strong>\u003cem>The Charm of Old Hanoi\u003c/em>\u003cbr>\nDescription: The historic district of Hanoi is a charming enclave where time stands still. On foot and on a local pedi-cab, Martin explores the twisting and turning roads and alleyways of this fascinating neighborhood. He visits small, family-owned shops and sidewalk cafes, and samples all the intriguing local street food.\u003cbr>\nRecipes: Hanoi Chicken and Vermicelli Noodle Soup, Papaya Salad, Rainbow Drink.\u003cbr>\n\u003cstrong>Episode 119: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003cbr>\n\u003cstrong>Hanoi Chicken and Vermicelli Noodle Soup: \u003c/strong>\u003ca href=\"http://yancancook.com/recipes/Soups-On/selected.php?CHOICE=show_07_hanoi_chicken_vermicelli_noodle_soup\" target=\"_blank\">Recipe \u003c/a>| \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_Recipe_HanoiVermicelli_800x534_fixed.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/119_Recipe_HanoiVermicelli_800x400_fixed.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 120: \u003c/strong>\u003cem>Cruising with Dragons\u003c/em>\u003cbr>\nDescription: The best way to appreciate the legendary Ha Long Bay is on board a luxury cruise ship. Between morning Tai Chi and midnight squid fishing, there are excursions to the many islands and visits to villages where they make jam and wine out of a local flower. Back on board Martin keeps busy by lending a hand to the chef.\u003cbr>\nRecipes: Vietnamese Style Lemongrass Tofu, Stir-fried Squid and Pineapple.\u003cbr>\n\u003cstrong>Episode 120: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/120_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/120_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 121: \u003c/strong>\u003cem>Sleepless in Vietnam\u003c/em>\u003cbr>\nDescription: Vietnam is a top coffee producing country in the world. Much of that production goes towards domestic consumption, as Vietnam is home to the most robust coffee and café culture in Asia. Martin travels to Buon Ma Thout, the ground zero of Vietnamese coffee to find out all about the national brew of ‘ca-phe’.\u003cbr>\nRecipes: Coffee-flavored Ribs, Coffee Crepe Cake, Vietnamese Coffee.\u003cbr>\n\u003cstrong>Episode 121: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/121_1000x1000-1024x1024.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/121_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>122: \u003c/strong>\u003cem>The Floating Market\u003c/em>\u003cbr>\nDescription: Martin and his friend Chef Suong rise early to catch the boat to the famous floating market of Can Tho. In the Mekong Delta, where there are more waterways than roads, it’s convenient to set up a wholesale market on water. Martin shops by spotting the items on sale through hoisted poles on board and takes a coffee break along the floating cafes.\u003cbr>\nRecipes: Honey Roasted Chicken, Mangosteen Ice Cream.\u003cbr>\n\u003cstrong>Episode 122: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/122_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/122_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>123: \u003c/strong>\u003cem>Da Nang and China Beach\u003c/em>\u003cbr>\nDescription: Da Nang is the perfect Vietnamese city in many ways. It’s a modern business hub, a famous beach resort, and a center for culture and the arts. Martin explores the culinary side of Da Nang and how the city embraces metal, stone, water, fire and earth, the five natural elements in so many of its endeavors.\u003cbr>\nRecipes: Braised Duck with Ginger and Red Wine, Baked Omelette with Ground Duck.\u003cbr>\n\u003cstrong>Episode 123: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/123_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/123_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>124: \u003c/strong>\u003cem>Unforgettable Hoi An\u003c/em>\u003cbr>\nDescription: Long considered one of the most spectacular spots in Vietnam, Hoi An is now a World Heritage Site. Martin visits this picturesque enclave to pay tribute to both its history and culinary delights. He learns how to wrap flower dumplings and make lanterns. 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Much of its historical splendors are being restored. Martin visits the palaces and receives a lesson on royal cuisine by a local chef whose family served in the imperial kitchen. He visits a nearby temple where the royal cuisine takes on a religious twist.\u003cbr>\nRecipes: Mini Banana Cakes, Lotus Steamed Fried Rice, Vietnamese Savory Crepes.\u003cbr>\n\u003cstrong>Episode 125: \u003c/strong> \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/125_1000x1000.jpg\" target=\"_blank\">Facebook Photo\u003c/a> | \u003ca href=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2014/08/125_1000x500.jpg\" target=\"_blank\">Twitter Photo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode\u003c/strong> \u003cstrong>126: \u003c/strong>\u003cem>The Fruit of Dragons\u003c/em>\u003cbr>\nDescription: Dragon fruit is a colorful and tasty treat that is prized all over Asia. Martin visits one of the largest dragon fruit farms in Vietnam to learn all about this exotic fruit. 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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"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": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/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": {
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"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",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"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",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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