window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_137739": {
"type": "attachments",
"id": "bayareabites_137739",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137739",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1.jpg",
"width": 1901,
"height": 1070
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1-1536x865.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 865
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-cheeseballspignolinuts-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1594106991,
"modified": 1594107226,
"caption": null,
"description": null,
"title": "jpepinmff-cheeseballspignolinuts-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137689": {
"type": "attachments",
"id": "bayareabites_137689",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137689",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1.jpg",
"width": 1912,
"height": 1076
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1-1536x864.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 864
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-tallgreektomatosalad-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1593853244,
"modified": 1593855167,
"caption": null,
"description": null,
"title": "jpepinmff-tallgreektomatosalad-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137681": {
"type": "attachments",
"id": "bayareabites_137681",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137681",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon--1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon--160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon--672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon-.jpg",
"width": 1900,
"height": 1068
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon--1020x573.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 573
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon--1536x863.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 863
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon--800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-sweetcrispbacon--768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1593853187,
"modified": 1593855630,
"caption": null,
"description": null,
"title": "jpepinmff-sweetcrispbacon-",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137742": {
"type": "attachments",
"id": "bayareabites_137742",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137742",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1.jpg",
"width": 1897,
"height": 1067
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1-1536x864.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 864
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-turkeyscaloppinedriedmorels-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1594110844,
"modified": 1594110928,
"caption": null,
"description": null,
"title": "jpepinmff-turkeyscaloppinedriedmorels-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137688": {
"type": "attachments",
"id": "bayareabites_137688",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137688",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1.jpg",
"width": 1899,
"height": 1067
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1-1020x573.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 573
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1-1536x863.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 863
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1-800x449.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 449
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-redpepperdip-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1593853236,
"modified": 1593855174,
"caption": null,
"description": null,
"title": "jpepinmff-redpepperdip-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137701": {
"type": "attachments",
"id": "bayareabites_137701",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137701",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1.jpg",
"width": 1912,
"height": 1075
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1-1020x573.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 573
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1-1536x864.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 864
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ratatouillepenne-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1594031276,
"modified": 1594107283,
"caption": null,
"description": null,
"title": "jpepinmff-ratatouillepenne-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137685": {
"type": "attachments",
"id": "bayareabites_137685",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137685",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1.jpg",
"width": 1904,
"height": 1071
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1-1536x864.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 864
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-ragoutbroccolinibeansssausage-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1593853214,
"modified": 1593855512,
"caption": null,
"description": null,
"title": "jpepinmff-ragoutbroccolinibeansssausage-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137697": {
"type": "attachments",
"id": "bayareabites_137697",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137697",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1.jpg",
"width": 1904,
"height": 1071
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1-1536x864.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 864
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-surimisalad-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1594031249,
"modified": 1594107291,
"caption": null,
"description": null,
"title": "jpepinmff-surimisalad-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_137735": {
"type": "attachments",
"id": "bayareabites_137735",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137735",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1.jpg",
"width": 1905,
"height": 1072
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"1536x1536": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1-1536x864.jpg",
"width": 1536,
"mimeType": "image/jpeg",
"height": 864
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1594106961,
"modified": 1594107250,
"caption": null,
"description": null,
"title": "jpepinmff-stuffedporktenderloingrapetomatoes-1920x1080",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jlegaspi": {
"type": "authors",
"id": "11706",
"meta": {
"index": "authors_1716337520",
"id": "11706",
"found": true
},
"name": "jlegaspi",
"firstName": null,
"lastName": null,
"slug": "jlegaspi",
"email": "jon.legaspi@peaksupport.io",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"editor"
]
}
],
"headData": {
"title": "jlegaspi | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jlegaspi"
}
},
"pagesReducer": {
"author_jlegaspi": {
"type": "pages",
"id": "11706",
"meta": {
"index": "authors_1716337520",
"id": "11706",
"score": 6.927558,
"site": "authors"
},
"name": "jlegaspi",
"firstName": null,
"lastName": null,
"slug": "jlegaspi",
"email": "jon.legaspi@peaksupport.io",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"editor"
]
}
],
"headData": {},
"isLoading": false,
"hasAllInfo": true,
"blocks": [
{
"blockName": "kqed/staff-member",
"attrs": {
"author": {
"type": "authors",
"id": "11706",
"meta": {
"index": "authors_1716337520",
"id": "11706",
"score": 6.927558
},
"name": "jlegaspi",
"firstName": null,
"lastName": null,
"slug": "jlegaspi",
"email": "jon.legaspi@peaksupport.io",
"display_author_email": false,
"staff_mastheads": "[Circular]",
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": "[Circular]",
"headData": {
"title": "jlegaspi | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jlegaspi",
"hasAllInfo": true
}
}
},
{
"blockName": "kqed/post-list",
"attrs": {
"query": "posts?author=11706&authorName=jlegaspi",
"title": "By jlegaspi",
"layout": "cardArticle2",
"className": "wp-block--nomargintop",
"seeMore": true
}
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_137797": {
"type": "posts",
"id": "bayareabites_137797",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137797",
"score": null,
"sort": [
1588392924000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588392924,
"format": "standard",
"disqusTitle": "Cheese Balls with Pignoli Nuts",
"title": "Cheese Balls with Pignoli Nuts",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/217-jpepinmff-cheeseballs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I love cheese and always buy more than I consume. Through the years, I have worked out a number of recipes to use leftover cheese, so I don't have to feel guilty about it spoiling. This appetizer is best done with soft cheeses, like fontina, Camembert, blue, St. Albray, or Reblochon. Pear and dried cranberries lend a little sweetness and the toasted pignoli nuts add richness and texture—a perfect combination. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Spread about 3/4 cup pignoli nuts on a baking sheet. Bake in a preheated 400-degree oven for 6 to 8 minutes, or until lightly browned. Set aside to cool. Remove any skin or mold from enough soft cheese—one variety or a mixture of those listed above or others—to yield 1 cup. Break into 1-inch pieces. Put the cheese in a food processor with 1/2 cup 1-inch pieces of peeled pear or apple, 2 tablespoons dried cranberries, and 1/4 teaspoon each salt and freshly ground black pepper. Process until the mixture is still chunky but is well combined and beginning to stick together. Divide into 18 small portions of about 2 teaspoons each. Shape into small balls. Roll in the toasted pignoli nuts to coat. Refrigerate until serving time.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 18 small cheeseballs\u003c/b>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "137797 https://ww2.kqed.org/bayareabites/?p=137797",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/cheese-balls-with-pignoli-nuts/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 236,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1604382271,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Cheese Balls with Pignoli Nuts",
"title": "Cheese Balls with Pignoli Nuts | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cheese Balls with Pignoli Nuts",
"datePublished": "2020-05-01T21:15:24-07:00",
"dateModified": "2020-11-02T21:44:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cheese-balls-with-pignoli-nuts",
"status": "publish",
"path": "/bayareabites/137797/cheese-balls-with-pignoli-nuts",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/217-jpepinmff-cheeseballs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I love cheese and always buy more than I consume. Through the years, I have worked out a number of recipes to use leftover cheese, so I don't have to feel guilty about it spoiling. This appetizer is best done with soft cheeses, like fontina, Camembert, blue, St. Albray, or Reblochon. Pear and dried cranberries lend a little sweetness and the toasted pignoli nuts add richness and texture—a perfect combination. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Spread about 3/4 cup pignoli nuts on a baking sheet. Bake in a preheated 400-degree oven for 6 to 8 minutes, or until lightly browned. Set aside to cool. Remove any skin or mold from enough soft cheese—one variety or a mixture of those listed above or others—to yield 1 cup. Break into 1-inch pieces. Put the cheese in a food processor with 1/2 cup 1-inch pieces of peeled pear or apple, 2 tablespoons dried cranberries, and 1/4 teaspoon each salt and freshly ground black pepper. Process until the mixture is still chunky but is well combined and beginning to stick together. Divide into 18 small portions of about 2 teaspoons each. Shape into small balls. Roll in the toasted pignoli nuts to coat. Refrigerate until serving time.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 18 small cheeseballs\u003c/b>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137797/cheese-balls-with-pignoli-nuts",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_10971",
"bayareabites_16684",
"bayareabites_716",
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660"
],
"featImg": "bayareabites_137739",
"label": "bayareabites_16657"
},
"bayareabites_137867": {
"type": "posts",
"id": "bayareabites_137867",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137867",
"score": null,
"sort": [
1588390848000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588390848,
"format": "standard",
"disqusTitle": "Tall Greek Tomato Salad",
"title": "Tall Greek Tomato Salad",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/207-jpepinmff-greektomatosalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The ingredients of this Greek salad are traditional but the preparation is unique. Tomatoes with the stems still attached are readily available in supermarkets. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Lemon–Olive Oil Dressing\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">5 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons fresh lemon juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Tomato Salad\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 tomatoes (each about 6 ounces), with stems attached\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cucumber, unpeeled, cut into 1/4-inch-thick rounds\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">8 slices red onion, each about 1/8 inch thick and about the same diameter as the tomato\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Fleur de sel\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 4 ounces feta cheese, cut into 1/4-inch thick slices about the same diameter as the tomato\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 24 olives (a mixture of black oil-cured and kalamata)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons fresh oregano leaves, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the dressing:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Combine all the ingredients in a small bowl.\u003c/span>\u003c/p>\n\u003cp>\u003cb>For the salad:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Cut around the stems of the tomatoes with a paring knife and reserve the stem \"caps\" to place back on the tomatoes. Cut a small slice from the base of the tomatoes so they will sit flat after stuffing. Cut each tomato horizontally into 5 slices, each about 1/3 inch thick. (They should be cut and arranged so that the slices can be reassembled later.)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Place a bottom slice from each tomato in the center of each of four salad plates. Cover each slice with some of the cucumber slices and a slice of onion and sprinkle with fleur de sel and a little dressing. Place the second consecutive slice from each tomato on top of the first. Cover with some of the feta slices and spoon about 1/2 teaspoon of dressing over the cheese. Add the third slice of tomato and cover with cucumber slices, onion, and a little more dressing. Add the fourth tomato slice and cover with feta cheese and a dash of dressing. Finish by adding the last tomato slice, with the hole from the missing stem. Reinsert the stems for a nice presentation.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the olives and any remaining cheese or cucumber among the plates, scattering them around the tomatoes. Sprinkle the tomatoes with some fleur de sel and any extra dressing, garnish with oregano leaves, and serve cool but not cold.\u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "137867 https://ww2.kqed.org/bayareabites/?p=137867",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/tall-greek-tomato-salad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 395,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1595012853,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Tall Greek Tomato Salad.",
"title": "Tall Greek Tomato Salad | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tall Greek Tomato Salad",
"datePublished": "2020-05-01T20:40:48-07:00",
"dateModified": "2020-07-17T12:07:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tall-greek-tomato-salad",
"status": "publish",
"path": "/bayareabites/137867/tall-greek-tomato-salad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/207-jpepinmff-greektomatosalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The ingredients of this Greek salad are traditional but the preparation is unique. Tomatoes with the stems still attached are readily available in supermarkets. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Lemon–Olive Oil Dressing\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">5 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons fresh lemon juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Tomato Salad\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 tomatoes (each about 6 ounces), with stems attached\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cucumber, unpeeled, cut into 1/4-inch-thick rounds\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">8 slices red onion, each about 1/8 inch thick and about the same diameter as the tomato\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Fleur de sel\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 4 ounces feta cheese, cut into 1/4-inch thick slices about the same diameter as the tomato\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 24 olives (a mixture of black oil-cured and kalamata)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons fresh oregano leaves, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the dressing:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Combine all the ingredients in a small bowl.\u003c/span>\u003c/p>\n\u003cp>\u003cb>For the salad:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Cut around the stems of the tomatoes with a paring knife and reserve the stem \"caps\" to place back on the tomatoes. Cut a small slice from the base of the tomatoes so they will sit flat after stuffing. Cut each tomato horizontally into 5 slices, each about 1/3 inch thick. (They should be cut and arranged so that the slices can be reassembled later.)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Place a bottom slice from each tomato in the center of each of four salad plates. Cover each slice with some of the cucumber slices and a slice of onion and sprinkle with fleur de sel and a little dressing. Place the second consecutive slice from each tomato on top of the first. Cover with some of the feta slices and spoon about 1/2 teaspoon of dressing over the cheese. Add the third slice of tomato and cover with cucumber slices, onion, and a little more dressing. Add the fourth tomato slice and cover with feta cheese and a dash of dressing. Finish by adding the last tomato slice, with the hole from the missing stem. Reinsert the stems for a nice presentation.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the olives and any remaining cheese or cucumber among the plates, scattering them around the tomatoes. Sprinkle the tomatoes with some fleur de sel and any extra dressing, garnish with oregano leaves, and serve cool but not cold.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137867/tall-greek-tomato-salad",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_16709"
],
"featImg": "bayareabites_137689",
"label": "bayareabites_16657"
},
"bayareabites_137875": {
"type": "posts",
"id": "bayareabites_137875",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137875",
"score": null,
"sort": [
1588390464000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588390464,
"format": "standard",
"disqusTitle": "Sweet Crisp Bacon",
"title": "Sweet Crisp Bacon",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/211-jpepinmff-sweetcrispbacon-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I learned how to cook bacon in a microwave oven from my wife and I now never cook it any other way. It's easy and fast and crisps the bacon uniformly. There can be variations in timing from one microwave to another, but regular bacon generally cooks in about 4 minutes and thicker slices require up to 6 minutes. Cook the thick slices for 4 minutes initially and then check them every 30 seconds or so and continue until the bacon is cooked to your liking. Choose as lean a bacon as you can find. I prefer thick-sliced bacon. Brushing the top of the slices with maple syrup or honey imparts a delicious taste. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 4 bacon slices side by side in one layer on a corrugated microwave tray. Brush with 2 teaspoons maple syrup, turn, and brush on the other side with 2 teaspoons more syrup. Cover loosely with a sheet of paper towel and microwave on high for 4 minutes. Check, cook for another 30 seconds, and then check again. Continue cooking, checking every 30 seconds, until the bacon is well crisped (about 6 minutes total).\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "137875 https://ww2.kqed.org/bayareabites/?p=137875",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/sweet-crisp-bacon/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 212,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1595012857,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Sweet Crisp Bacon.",
"title": "Sweet Crisp Bacon | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet Crisp Bacon",
"datePublished": "2020-05-01T20:34:24-07:00",
"dateModified": "2020-07-17T12:07:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-crisp-bacon",
"status": "publish",
"path": "/bayareabites/137875/sweet-crisp-bacon",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/211-jpepinmff-sweetcrispbacon-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I learned how to cook bacon in a microwave oven from my wife and I now never cook it any other way. It's easy and fast and crisps the bacon uniformly. There can be variations in timing from one microwave to another, but regular bacon generally cooks in about 4 minutes and thicker slices require up to 6 minutes. Cook the thick slices for 4 minutes initially and then check them every 30 seconds or so and continue until the bacon is cooked to your liking. Choose as lean a bacon as you can find. I prefer thick-sliced bacon. Brushing the top of the slices with maple syrup or honey imparts a delicious taste. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 4 bacon slices side by side in one layer on a corrugated microwave tray. Brush with 2 teaspoons maple syrup, turn, and brush on the other side with 2 teaspoons more syrup. Cover loosely with a sheet of paper towel and microwave on high for 4 minutes. Check, cook for another 30 seconds, and then check again. Continue cooking, checking every 30 seconds, until the bacon is well crisped (about 6 minutes total).\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137875/sweet-crisp-bacon",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_16711"
],
"featImg": "bayareabites_137681",
"label": "bayareabites_16657"
},
"bayareabites_137861": {
"type": "posts",
"id": "bayareabites_137861",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137861",
"score": null,
"sort": [
1588385310000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588385310,
"format": "standard",
"disqusTitle": "Turkey Scaloppine with Dried Morels",
"title": "Turkey Scaloppine with Dried Morels",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/220-jpepinmff-turkeyscaloppine-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This classic dish used to be made with veal. Nowadays, it is hard to find in supermarkets and very expensive. Turkey is an inexpensive alternative that is tender if not overcooked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Dried morels are more flavorful than fresh and the soaking liquid used to reconstitute them adds intensity to the sauce. I usually rinse the morels briefly under running water to remove any surface dust or dirt before I put them in a bowl to soak. Take care to pour them and their soaking water into the skillets slowly, and discard the last few tablespoons of liquid, along with any sand or dirt that has settled to the bottom. You can substitute other dried mushrooms, like porcini (\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">cèpes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">) or shiitakes.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup dried morels (about 1 ounce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups tepid water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons canola oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large or 8 small turkey scaloppine or cutlets (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup finely chopped shallots or onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons white dry vermouth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup heavy cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh tarragon or chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Rinse the morels briefly under cool running water and put them in a small bowl. Pour the tepid water over them and press a piece of aluminum foil on top, pushing it down into the mushrooms to keep them immersed in the water.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping. While you heat the butter and oil over high heat, sprinkle the scaloppine with about half the salt and pepper and dip them very lightly into the flour. Divide the scaloppine between the skillets and sauté them over high heat for about 1 1/2 minutes on each side. Transfer to a serving plate.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the shallots or onion between the two skillets and sauté for about 30 seconds. Add the mushrooms and soaking liquid, leaving behind any sand or dirt on the bottom. Boil for a few seconds to deglaze, then combine the mixture in one of the skillets. Continue cooking, uncovered, over high heat for 4 to 5 minutes, or until the liquid is almost completely gone. Add the vermouth and cook for another minute. Add the cream and boil for a couple of minutes to reduce and thicken the sauce. Add the remaining salt and pepper and any liquid that has come out of the scaloppine.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 1 or 2 scaloppine on each of four warmed plates, then spoon the sauce and mushrooms on top of the scaloppine. Sprinkle on the tarragon or chives and serve.\u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "137861 https://ww2.kqed.org/bayareabites/?p=137861",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/turkey-scaloppine-with-dried-morels/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 473,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1595012864,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Turkey Scaloppine with Dried Morels.",
"title": "Turkey Scaloppine with Dried Morels | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Turkey Scaloppine with Dried Morels",
"datePublished": "2020-05-01T19:08:30-07:00",
"dateModified": "2020-07-17T12:07:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "turkey-scaloppine-with-dried-morels",
"status": "publish",
"WpOldSlug": "turkey-scaloppine-with-dried-morels__trashed",
"path": "/bayareabites/137861/turkey-scaloppine-with-dried-morels",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/220-jpepinmff-turkeyscaloppine-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This classic dish used to be made with veal. Nowadays, it is hard to find in supermarkets and very expensive. Turkey is an inexpensive alternative that is tender if not overcooked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Dried morels are more flavorful than fresh and the soaking liquid used to reconstitute them adds intensity to the sauce. I usually rinse the morels briefly under running water to remove any surface dust or dirt before I put them in a bowl to soak. Take care to pour them and their soaking water into the skillets slowly, and discard the last few tablespoons of liquid, along with any sand or dirt that has settled to the bottom. You can substitute other dried mushrooms, like porcini (\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">cèpes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">) or shiitakes.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup dried morels (about 1 ounce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups tepid water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons canola oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large or 8 small turkey scaloppine or cutlets (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup finely chopped shallots or onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons white dry vermouth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup heavy cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh tarragon or chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Rinse the morels briefly under cool running water and put them in a small bowl. Pour the tepid water over them and press a piece of aluminum foil on top, pushing it down into the mushrooms to keep them immersed in the water.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping. While you heat the butter and oil over high heat, sprinkle the scaloppine with about half the salt and pepper and dip them very lightly into the flour. Divide the scaloppine between the skillets and sauté them over high heat for about 1 1/2 minutes on each side. Transfer to a serving plate.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the shallots or onion between the two skillets and sauté for about 30 seconds. Add the mushrooms and soaking liquid, leaving behind any sand or dirt on the bottom. Boil for a few seconds to deglaze, then combine the mixture in one of the skillets. Continue cooking, uncovered, over high heat for 4 to 5 minutes, or until the liquid is almost completely gone. Add the vermouth and cook for another minute. Add the cream and boil for a couple of minutes to reduce and thicken the sauce. Add the remaining salt and pepper and any liquid that has come out of the scaloppine.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 1 or 2 scaloppine on each of four warmed plates, then spoon the sauce and mushrooms on top of the scaloppine. Sprinkle on the tarragon or chives and serve.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137861/turkey-scaloppine-with-dried-morels",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_16706"
],
"featImg": "bayareabites_137742",
"label": "bayareabites_16657"
},
"bayareabites_137915": {
"type": "posts",
"id": "bayareabites_137915",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137915",
"score": null,
"sort": [
1588375493000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588375493,
"format": "standard",
"disqusTitle": "Red Pepper Dip",
"title": "Red Pepper Dip",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/208-jpepinmff-redpepperdip-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Roasted red peppers are sold at the deli counter. I transform them into a fast dip to enjoy with cocktails.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut enough roasted red bell pepper into 1-inch pieces to make 1 cup. Transfer to a food processor. Add 2 tablespoons sunflower seeds or pumpkin seeds, 1/4 cup cream cheese, 1 tablespoon olive oil, and 1/4 teaspoon \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">each\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> salt and freshly ground black pepper. Process until smooth. Serve with crunchy breadsticks. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes About 1 1/2 Cups\u003c/b>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "137915 https://ww2.kqed.org/bayareabites/?p=137915",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/red-pepper-dip/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 101,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1595012870,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Red Pepper Dip.",
"title": "Red Pepper Dip | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Red Pepper Dip",
"datePublished": "2020-05-01T16:24:53-07:00",
"dateModified": "2020-07-17T12:07:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "red-pepper-dip",
"status": "publish",
"path": "/bayareabites/137915/red-pepper-dip",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/208-jpepinmff-redpepperdip-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Roasted red peppers are sold at the deli counter. I transform them into a fast dip to enjoy with cocktails.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut enough roasted red bell pepper into 1-inch pieces to make 1 cup. Transfer to a food processor. Add 2 tablespoons sunflower seeds or pumpkin seeds, 1/4 cup cream cheese, 1 tablespoon olive oil, and 1/4 teaspoon \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">each\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> salt and freshly ground black pepper. Process until smooth. Serve with crunchy breadsticks. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes About 1 1/2 Cups\u003c/b>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137915/red-pepper-dip",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_16728"
],
"featImg": "bayareabites_137688",
"label": "bayareabites_16657"
},
"bayareabites_137917": {
"type": "posts",
"id": "bayareabites_137917",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137917",
"score": null,
"sort": [
1588374416000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588374416,
"format": "standard",
"disqusTitle": "Ratatouille with Penne",
"title": "Ratatouille with Penne",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/225-jpepinmff-ratatouillepenne-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Ratatouille, the classic vegetable stew of Provence, is featured in all the small restaurants along its coast. Vegetables for ratatouille are usually prepared separately and not combined until the end. Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend Japanese eggplants for this dish. Long and thin, they are firmer and have fewer seeds than regular eggplants.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Ratatouille is generally served on its own, at room temperature, sprinkled with the best-quality olive oil, olives, and parsley. I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and parsley or basil. —\u003cem>Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Ratatouille\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 small firm zucchini (about 1/2 pound total), cut into 3/4-inch cubes\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups cubed (3/4-inch) onions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14.5 ounces) diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup olive oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Penne\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 pound penne (I use small penne mezzanine)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup small pitted oil-cured black olives\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup grated Parmesan cheese, plus more for the table\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">A few fresh basil or parsley leaves, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the ratatouille:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered, for 3 to 4 minutes. Cool to room temperature. You will have about 5 cups.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>For the penne:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it in well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper, and olive oil in a large glass bowl and microwave for a couple of minutes to warm it through. Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Note:\u003c/b>\u003cspan style=\"font-weight: 400;\"> To serve the ratatouille on its own, spoon it into a serving dish, drizzle on a little extra-virgin olive oil, sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons coarsely chopped fresh basil or parsley.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "137917 https://ww2.kqed.org/bayareabites/?p=137917",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/ratatouille-with-penne/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 494,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1594595309,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Ratatouille with Penne.",
"title": "Ratatouille with Penne | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ratatouille with Penne",
"datePublished": "2020-05-01T16:06:56-07:00",
"dateModified": "2020-07-12T16:08:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ratatouille-with-penne",
"status": "publish",
"path": "/bayareabites/137917/ratatouille-with-penne",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/225-jpepinmff-ratatouillepenne-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Ratatouille, the classic vegetable stew of Provence, is featured in all the small restaurants along its coast. Vegetables for ratatouille are usually prepared separately and not combined until the end. Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend Japanese eggplants for this dish. Long and thin, they are firmer and have fewer seeds than regular eggplants.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Ratatouille is generally served on its own, at room temperature, sprinkled with the best-quality olive oil, olives, and parsley. I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and parsley or basil. —\u003cem>Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Ratatouille\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 small firm zucchini (about 1/2 pound total), cut into 3/4-inch cubes\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups cubed (3/4-inch) onions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14.5 ounces) diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup olive oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Penne\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 pound penne (I use small penne mezzanine)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup small pitted oil-cured black olives\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup grated Parmesan cheese, plus more for the table\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">A few fresh basil or parsley leaves, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the ratatouille:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered, for 3 to 4 minutes. Cool to room temperature. You will have about 5 cups.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>For the penne:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it in well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper, and olive oil in a large glass bowl and microwave for a couple of minutes to warm it through. Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Note:\u003c/b>\u003cspan style=\"font-weight: 400;\"> To serve the ratatouille on its own, spoon it into a serving dish, drizzle on a little extra-virgin olive oil, sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons coarsely chopped fresh basil or parsley.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137917/ratatouille-with-penne",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_242",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_16729"
],
"featImg": "bayareabites_137701",
"label": "bayareabites_16657"
},
"bayareabites_137919": {
"type": "posts",
"id": "bayareabites_137919",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137919",
"score": null,
"sort": [
1588373420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588373420,
"format": "standard",
"disqusTitle": "Ragout of Broccolini, Beans, and Sausage",
"title": "Ragout of Broccolini, Beans, and Sausage",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/209-jpepinmff-ragout-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">White beans, sausage, and broccoli are a classic Mediterranean combination. Instead of broccoli, I use broccolini, because it is more tender and the stems don't need peeling. Preparing the dish with canned cannellini beans makes it a cinch.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil, plus more for drizzling (optional)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">6 ounces hot Italian sausage meat\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) cannellini beans\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small bunch (8–10 ounces) broccolini\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon salt, plus more if needed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/8 teaspoon red pepper flakes\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Grated Parmesan cheese (optional)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Pour the oil into a large skillet or saucepan and add the onion and sausage. Cook over high heat for 2 to 3 minutes, breaking the sausage meat into small pieces with a fork or spoon. Add the liquid from the can of beans and bring to a boil.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Meanwhile, wash and cut the broccolini tops into 1-inch pieces and the stems into 1/2-inch pieces. Add to the pan with the garlic, salt, and red pepper flakes and return to a boil. Cover and boil gently for 4 to 5 minutes, or until the broccolini is tender but still a little crunchy.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Add the beans, mix well, and return to a boil. Boil, uncovered, for 2 to 3 minutes to blend the flavors together. Taste and add more salt if needed. Serve as is, or sprinkle with the Parmesan cheese and extra oil.\u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "137919 https://ww2.kqed.org/bayareabites/?p=137919",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/ragout-of-broccolini-beans-and-sausage/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 260,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1595012872,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Ragout of Broccolini, Beans, and Sausage.",
"title": "Ragout of Broccolini, Beans, and Sausage | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ragout of Broccolini, Beans, and Sausage",
"datePublished": "2020-05-01T15:50:20-07:00",
"dateModified": "2020-07-17T12:07:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ragout-of-broccolini-beans-and-sausage",
"status": "publish",
"path": "/bayareabites/137919/ragout-of-broccolini-beans-and-sausage",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/209-jpepinmff-ragout-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">White beans, sausage, and broccoli are a classic Mediterranean combination. Instead of broccoli, I use broccolini, because it is more tender and the stems don't need peeling. Preparing the dish with canned cannellini beans makes it a cinch.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil, plus more for drizzling (optional)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">6 ounces hot Italian sausage meat\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) cannellini beans\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small bunch (8–10 ounces) broccolini\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon salt, plus more if needed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/8 teaspoon red pepper flakes\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Grated Parmesan cheese (optional)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Pour the oil into a large skillet or saucepan and add the onion and sausage. Cook over high heat for 2 to 3 minutes, breaking the sausage meat into small pieces with a fork or spoon. Add the liquid from the can of beans and bring to a boil.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Meanwhile, wash and cut the broccolini tops into 1-inch pieces and the stems into 1/2-inch pieces. Add to the pan with the garlic, salt, and red pepper flakes and return to a boil. Cover and boil gently for 4 to 5 minutes, or until the broccolini is tender but still a little crunchy.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Add the beans, mix well, and return to a boil. Boil, uncovered, for 2 to 3 minutes to blend the flavors together. Taste and add more salt if needed. Serve as is, or sprinkle with the Parmesan cheese and extra oil.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137919/ragout-of-broccolini-beans-and-sausage",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_1931",
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_16734"
],
"featImg": "bayareabites_137685",
"label": "bayareabites_16657"
},
"bayareabites_137881": {
"type": "posts",
"id": "bayareabites_137881",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137881",
"score": null,
"sort": [
1588367720000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588367720,
"format": "standard",
"disqusTitle": "Surimi Salad on Greens",
"title": "Surimi Salad on Greens",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/216-jpepinmff-surimisalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Surimi—imitation crabmeat—is usually made with pollock or scrod. It comes vacuum-packed and I keep a package of it in my refrigerator for a fast first course or last-minute hors d'oeuvre. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In a bowl, combine about 2 cups (1-inch pieces) surimi, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 3 tablespoons minced scallions, 1 1/2 tablespoons chopped shallot or onion, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, and a good dash Tabasco hot pepper sauce. Divide about 2 cups mesclun salad greens among four plates. Spoon the surimi salad on top. Garnish each serving with about 3 oil-cured olives and serve.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "137881 https://ww2.kqed.org/bayareabites/?p=137881",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/surimi-salad-on-greens/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 131,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1595012877,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Surimi Salad on Greens.",
"title": "Surimi Salad on Greens | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Surimi Salad on Greens",
"datePublished": "2020-05-01T14:15:20-07:00",
"dateModified": "2020-07-17T12:07:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "surimi-salad-on-greens",
"status": "publish",
"path": "/bayareabites/137881/surimi-salad-on-greens",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/216-jpepinmff-surimisalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Surimi—imitation crabmeat—is usually made with pollock or scrod. It comes vacuum-packed and I keep a package of it in my refrigerator for a fast first course or last-minute hors d'oeuvre. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In a bowl, combine about 2 cups (1-inch pieces) surimi, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 3 tablespoons minced scallions, 1 1/2 tablespoons chopped shallot or onion, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, and a good dash Tabasco hot pepper sauce. Divide about 2 cups mesclun salad greens among four plates. Spoon the surimi salad on top. Garnish each serving with about 3 oil-cured olives and serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137881/surimi-salad-on-greens",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_1815",
"bayareabites_16713"
],
"featImg": "bayareabites_137697",
"label": "bayareabites_16657"
},
"bayareabites_137884": {
"type": "posts",
"id": "bayareabites_137884",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137884",
"score": null,
"sort": [
1588361744000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16657
},
"blocks": [],
"publishDate": 1588361744,
"format": "standard",
"disqusTitle": "Stuffed Pork Tenderloin on Grape Tomatoes",
"title": "Stuffed Pork Tenderloin on Grape Tomatoes",
"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/219-jpepinmff-stuffedpork-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For this recipe, I butterfly a pork tenderloin and stuff it with baby spinach and cheddar cheese. I roast it, slice, and serve on top of sautéed grape tomatoes. The stuffing can be prepared a few hours ahead. A couple of strips of aluminum foil wrapped around the tenderloin prevent it from opening during the browning; they are then removed when the pork goes into the oven. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 package (7 ounces) prewashed baby spinach\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 large pork tenderloin (about 1 1/4 pounds)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 cup grated cheddar cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 box grape tomatoes (about 1 1/2 pints)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the onion and cook for 1\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "137884 https://ww2.kqed.org/bayareabites/?p=137884",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/01/stuffed-pork-tenderloin-on-grape-tomatoes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 164,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1595012879,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Stuffed Pork Tenderloin on Grape Tomatoes.",
"title": "Stuffed Pork Tenderloin on Grape Tomatoes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Stuffed Pork Tenderloin on Grape Tomatoes",
"datePublished": "2020-05-01T12:35:44-07:00",
"dateModified": "2020-07-17T12:07:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "stuffed-pork-tenderloin-on-grape-tomatoes",
"status": "publish",
"path": "/bayareabites/137884/stuffed-pork-tenderloin-on-grape-tomatoes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/219-jpepinmff-stuffedpork-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For this recipe, I butterfly a pork tenderloin and stuff it with baby spinach and cheddar cheese. I roast it, slice, and serve on top of sautéed grape tomatoes. The stuffing can be prepared a few hours ahead. A couple of strips of aluminum foil wrapped around the tenderloin prevent it from opening during the browning; they are then removed when the pork goes into the oven. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 package (7 ounces) prewashed baby spinach\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 large pork tenderloin (about 1 1/4 pounds)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 cup grated cheddar cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 box grape tomatoes (about 1 1/2 pints)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the onion and cook for 1\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137884/stuffed-pork-tenderloin-on-grape-tomatoes",
"authors": [
"11706"
],
"series": [
"bayareabites_16657"
],
"categories": [
"bayareabites_752",
"bayareabites_16661",
"bayareabites_12"
],
"tags": [
"bayareabites_242",
"bayareabites_16756",
"bayareabites_16658",
"bayareabites_16660",
"bayareabites_16714"
],
"featImg": "bayareabites_137735",
"label": "bayareabites_16657"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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": {
"site": "news",
"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",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"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": {
"site": "radio",
"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"
}
},
"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": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts?author=11706&authorName=jlegaspi": {
"isFetching": false,
"latestQuery": {
"from": 0,
"size": 9
},
"vitalsOnly": false,
"totalRequested": 9,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 22,
"relation": "eq"
},
"items": [
"bayareabites_137797",
"bayareabites_137867",
"bayareabites_137875",
"bayareabites_137861",
"bayareabites_137915",
"bayareabites_137917",
"bayareabites_137919",
"bayareabites_137881",
"bayareabites_137884"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_16657": {
"type": "terms",
"id": "bayareabites_16657",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16657",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jacques Pepin",
"description": null,
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jacques Pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100987,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/series/jacques-pepin"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_16661": {
"type": "terms",
"id": "bayareabites_16661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jacques Pepin",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jacques Pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100991,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/category/jacques-pepin"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_10971": {
"type": "terms",
"id": "bayareabites_10971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "appetizer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "appetizer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5430,
"slug": "appetizer",
"isLoading": false,
"link": "/bayareabites/tag/appetizer"
},
"bayareabites_16684": {
"type": "terms",
"id": "bayareabites_16684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese balls with pignoli nuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese balls with pignoli nuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101014,
"slug": "cheese-balls-with-pignoli-nuts",
"isLoading": false,
"link": "/bayareabites/tag/cheese-balls-with-pignoli-nuts"
},
"bayareabites_716": {
"type": "terms",
"id": "bayareabites_716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hors d'oeuvres",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hors d'oeuvres Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 681,
"slug": "hors-doeuvres",
"isLoading": false,
"link": "/bayareabites/tag/hors-doeuvres"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_16756": {
"type": "terms",
"id": "bayareabites_16756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jacques Pepin More Fast Food My Way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jacques Pepin More Fast Food My Way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101086,
"slug": "jacquespepinmorefastfood",
"isLoading": false,
"link": "/bayareabites/tag/jacquespepinmorefastfood"
},
"bayareabites_16658": {
"type": "terms",
"id": "bayareabites_16658",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16658",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jprecipe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jprecipe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100988,
"slug": "jprecipe",
"isLoading": false,
"link": "/bayareabites/tag/jprecipe"
},
"bayareabites_16660": {
"type": "terms",
"id": "bayareabites_16660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "More Fast Food My Way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "More Fast Food My Way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100990,
"slug": "more-fast-food-my-way",
"isLoading": false,
"link": "/bayareabites/tag/more-fast-food-my-way"
},
"bayareabites_16709": {
"type": "terms",
"id": "bayareabites_16709",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16709",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tall greek tomato salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tall greek tomato salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101039,
"slug": "tall-greek-tomato-salad",
"isLoading": false,
"link": "/bayareabites/tag/tall-greek-tomato-salad"
},
"bayareabites_16711": {
"type": "terms",
"id": "bayareabites_16711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweet crisp bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweet crisp bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101041,
"slug": "sweet-crisp-bacon",
"isLoading": false,
"link": "/bayareabites/tag/sweet-crisp-bacon"
},
"bayareabites_16706": {
"type": "terms",
"id": "bayareabites_16706",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16706",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey scaloppine with dried morels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey scaloppine with dried morels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101036,
"slug": "turkey-scaloppine-with-dried-morels",
"isLoading": false,
"link": "/bayareabites/tag/turkey-scaloppine-with-dried-morels"
},
"bayareabites_16728": {
"type": "terms",
"id": "bayareabites_16728",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16728",
"found": true
},
"relationships": {},
"featImg": null,
"name": "red pepper dip",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "red pepper dip Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101058,
"slug": "red-pepper-dip",
"isLoading": false,
"link": "/bayareabites/tag/red-pepper-dip"
},
"bayareabites_16729": {
"type": "terms",
"id": "bayareabites_16729",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ratatouille with penne",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ratatouille with penne Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101059,
"slug": "ratatouille-with-penne",
"isLoading": false,
"link": "/bayareabites/tag/ratatouille-with-penne"
},
"bayareabites_1931": {
"type": "terms",
"id": "bayareabites_1931",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1931",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1473,
"slug": "beans",
"isLoading": false,
"link": "/bayareabites/tag/beans"
},
"bayareabites_16734": {
"type": "terms",
"id": "bayareabites_16734",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ragout of broccolini and sausage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ragout of broccolini and sausage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101064,
"slug": "ragout-of-broccolini-and-sausage",
"isLoading": false,
"link": "/bayareabites/tag/ragout-of-broccolini-and-sausage"
},
"bayareabites_1815": {
"type": "terms",
"id": "bayareabites_1815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1418,
"slug": "salad",
"isLoading": false,
"link": "/bayareabites/tag/salad"
},
"bayareabites_16713": {
"type": "terms",
"id": "bayareabites_16713",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16713",
"found": true
},
"relationships": {},
"featImg": null,
"name": "surimi salad on greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "surimi salad on greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101043,
"slug": "surimi-salad-on-greens",
"isLoading": false,
"link": "/bayareabites/tag/surimi-salad-on-greens"
},
"bayareabites_16714": {
"type": "terms",
"id": "bayareabites_16714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stuffed pork tenderloin on grape tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stuffed pork tenderloin on grape tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101044,
"slug": "stuffed-pork-tenderloin-on-grape-tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/stuffed-pork-tenderloin-on-grape-tomatoes"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
