Tina Salter is the Executive Producer for KQED Food and series producer for Taste This, Jacques Pepin Heart & Soul and Check, Please! Bay Area, the Emmy and James Beard Award winning series now in its thirteenth season.
By Tina Salter
Taste This: Planting Italian Roots in America
Taste This: Kuku, The Persian Frittata
Taste This: The Story of La Cocina and El Pipila
Taste This: Night Smelt Fishing with Sea Forager, Kirk Lombard
Taste This: The Connoisseurs Guide to Tasting Honey with Amina Harris at the UC Davis Honey and Pollination Center
Jacques Pépin Shares Memories of Anthony Bourdain
Taste This: Learning How Absinthe is Made and Cocktail Recipes from Absinthe Brasserie and Bar
Taste This: Wine Barrels…Why Do They Matter?
Taste This: Wine Barrels…Why Do They Matter?
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"content": "\u003cp>On today’s \u003ca href=\"https://www.kqed.org/food/series/taste-this\">Taste This\u003c/a>, we visit an Iranian couple—one a dancer, the other an engineer—who fled their homeland to pursue their dreams. Unexpectedly, and with help through the non-profit, innovative business incubator La Cocina, Aisan and Mehdi settled down in the U.S. and developed a small business making and selling kuku, a tasty Persian treat resembling frittata.\u003c/p>\n\u003cfigure id=\"attachment_1332172\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/08/oyna-owners-aisanmehdi.png\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/08/oyna-owners-aisanmehdi.png\" alt=\"Oyna Natural Foods owners, Aisan Hoss and Mehdi Parnia\" width=\"1678\" height=\"941\" class=\"size-full wp-image-1332172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi.png 1678w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-160x90.png 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-800x449.png 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-768x431.png 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-1020x572.png 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-1200x673.png 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-1180x662.png 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-240x135.png 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-375x210.png 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/08/oyna-owners-aisanmehdi-520x292.png 520w\" sizes=\"(max-width: 1678px) 100vw, 1678px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyna Natural Foods owners, Aisan Hoss and Mehdi Parnia \u003ccite>(Peter Ruocco/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"https://www.kqed.org/food/series/taste-this\">\u003cem>Taste This\u003c/em>\u003c/a> visits Amina Harris, Director of the \u003ca href=\"https://honey.ucdavis.edu/\">UC Davis Honey and Pollination Center\u003c/a> at the Robert Mondavi Institute, to learn how to appreciate honey the same way you would appreciate a fine wine. Discover the subtleties of honey and buzz into a new world of flavors.\u003c/p>\n\u003cfigure id=\"attachment_1331580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/honey3.jpg\" alt=\"Amina Harris, Director of the Honey and Pollination Center at the Robert Mondavi Institute at UC Davis shares all about how to taste honey.\" width=\"1920\" height=\"1081\" class=\"size-full wp-image-1331580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-1200x676.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-960x541.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amina Harris, Director of the Honey and Pollination Center at the Robert Mondavi Institute at UC Davis shares all about how to taste honey. \u003ccite>(KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taste This: Behind The Scenes -- Bees at Work\u003c/strong>\u003cbr>\nHoneybees in action pollinating flowers and gathering the goods to produce honey back at the hive.\u003cbr>\nhttps://youtu.be/PX815ZvYRac\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.kqed.org/food/series/taste-this\">\u003cem>Taste This\u003c/em>\u003c/a> visits Amina Harris, Director of the \u003ca href=\"https://honey.ucdavis.edu/\">UC Davis Honey and Pollination Center\u003c/a> at the Robert Mondavi Institute, to learn how to appreciate honey the same way you would appreciate a fine wine. Discover the subtleties of honey and buzz into a new world of flavors.\u003c/p>\n\u003cfigure id=\"attachment_1331580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/honey3.jpg\" alt=\"Amina Harris, Director of the Honey and Pollination Center at the Robert Mondavi Institute at UC Davis shares all about how to taste honey.\" width=\"1920\" height=\"1081\" class=\"size-full wp-image-1331580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-1200x676.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-960x541.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/honey3-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amina Harris, Director of the Honey and Pollination Center at the Robert Mondavi Institute at UC Davis shares all about how to taste honey. \u003ccite>(KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taste This: Behind The Scenes -- Bees at Work\u003c/strong>\u003cbr>\nHoneybees in action pollinating flowers and gathering the goods to produce honey back at the hive.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PX815ZvYRac'\n title='//www.youtube.com/embed/PX815ZvYRac'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Jacques Pépin and Anthony Bourdain were friends for 25 years, each an internationally acclaimed chef, television personality, and author. \u003ca href=\"https://www.kqed.org/jpepinheart/\">Pépin\u003c/a>, a longtime KQED contributor, was in many ways Bourdain’s role model, the authentic authority he aspired to be. In this conversation with KQED Food’s executive producer Tina Salter, Jacques remembers Tony with affection and great respect for the enormous contribution he made to the intersecting worlds of food and culture. \u003c/p>\n\u003cp>\u003cstrong>Tina: How did you first meet Anthony Bourdain?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> It had to be nearly 25 years ago. He was chef at a restaurant called \u003ca href=\"https://ny.eater.com/2018/6/12/17455134/anthony-bourdain-les-halles-memorial-nyc\">Brasserie Les Halles\u003c/a> on Park Avenue in New York. One of the chefs that he worked with was a Spanish guy who studied at the first French Culinary Institute in New York, where I was teaching. He took me to meet Tony at Les Halles. \u003c/p>\n\u003cp>\u003cstrong>Tina: Did you ever get a chance to work with him in the kitchen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> No, I never worked with him. We did events together and I know that in his book “\u003ca href=\"https://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220\">Kitchen Confidential\u003c/a>,” he said that I helped make him become what he became. Mostly, because I took him seriously and respected his writing about what really happens in the kitchen. People throwing out baskets of bread, for instance, bread that had been served but not eaten. Today, thanks in part to Tony speaking out, people are recycling that bread, and I am glad they do. I mean, my father would have killed me if I threw out a piece of bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About three years ago, I did an event with Tony at the \u003ca href=\"https://www.92y.org/\">92nd Street Y\u003c/a> in New York. It was a big deal and was \u003ca href=\"https://youtu.be/U3QYai6bv5M\">recorded for a podcast\u003c/a>. He interviewed me in front of a crowd for an hour. I remember because my wife Gloria who never comes out for those kinds of things, joined us. She was determined to meet him.\u003c/p>\n\u003cfigure id=\"attachment_129004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg\" alt=\"Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul. \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/U3QYai6bv5M\u003c/p>\n\u003cp>Tony was very generous and contributed to the American Masters PBS film about me, \u003ca href=\"http://www.pbs.org/wnet/americanmasters/american-masters-chefs-flight-jacques-pepin/8536/\">Jacques Pépin The Art of Craft\u003c/a>. He was the kind of person you would send an email to and he would respond within the hour. The last time I heard from him was just a few weeks ago because I gave him one of my paintings. I decided that I would give paintings to everyone who had contributed to the film, from Tony to Fareed Zakaria. So I sent him a list with pictures of the paintings and told him to choose one. So he picked one that is called ‘Construction 1’. And he sent a thank you note, of course. \u003c/p>\n\u003cfigure id=\"attachment_129005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg\" alt=\"Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain.\" width=\"1920\" height=\"1533\" class=\"size-full wp-image-129005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-768x613.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1020x814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1200x958.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1180x942.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-960x767.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-520x415.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain. \u003ccite>(Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tina: What's the most memorable time that you spent with Tony?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Well, the most memorable was when he talked to me about the role of cooks in our world. He had been making the point about how for ages cooks had resided at the bottom of the social scale. And yet, today, in our time, that was changing, and we were becoming famous. We were now on par with the painters, and people in haute couture. His work and his words have been an important part of why that is happening. I guess the point is he was an extremely honest and genuine person with the courage to speak up. And he expressed his thanks to me for helping enable that in him. He certainly had no patience for fakery and false stuff. On his CNN show Parts Unknown he had this uncanny ability to sit down with some of the world’s greatest chefs, in Italy or France or in America. And at the same time discover women cooking behind small stoves in Libya, Vietnam or Mexico and elevate them to the same value and level. \u003c/p>\n\u003cp>Watching his shows I would experience the culture of a country in a way I hadn’t known, in Vietnam or Lebanon or the Bronx. He revealed the food in such a way that it became a window into the people and their values and aspirations. And as we began to understand their food, we began to understand their culture. He did this by getting close to the people, truly talking and connecting with them, sharing culinary and other experiences. He was so much more than a reporter flying in for an interview. And yet when it came to interviewing he was excellent, very scrupulous and honest. \u003c/p>\n\u003cp>\u003cstrong>Tina: He always gave credit to the workers in the kitchen, too.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Yeah, absolutely. Unpretentious and humble. I always repeat to people what he said to me: “I was never a great chef, I cook in the kitchen.” And, yes, there was always credit for the guys he worked with in the kitchen, in America, especially, he celebrated the work of the immigrants from Mexico and Central and South America. And at the same time he was friends with some of the greatest chefs from France. Eric Ripert, the chef-owner of Le Bernardin in New York, was one of Tony’s closest friends. Tony connected people in the culinary world to each other in a way that democratized cooking. I don't think anyone has done that as well.\u003c/p>\n\u003cp>\u003cstrong>Tina: If you were sharing a meal with him, what would it be?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Oh boy. I tell you it would be very straightforward. Very good wine and I'm not talking about very expensive wine. Good wine, good beer, a lobster roll, a roast chicken, a salad. That's what he would like. Something simple, with taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was edited for length and clarity.\u003c/em>\t\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About three years ago, I did an event with Tony at the \u003ca href=\"https://www.92y.org/\">92nd Street Y\u003c/a> in New York. It was a big deal and was \u003ca href=\"https://youtu.be/U3QYai6bv5M\">recorded for a podcast\u003c/a>. He interviewed me in front of a crowd for an hour. I remember because my wife Gloria who never comes out for those kinds of things, joined us. She was determined to meet him.\u003c/p>\n\u003cfigure id=\"attachment_129004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg\" alt=\"Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul. \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/U3QYai6bv5M'\n title='//www.youtube.com/embed/U3QYai6bv5M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Tony was very generous and contributed to the American Masters PBS film about me, \u003ca href=\"http://www.pbs.org/wnet/americanmasters/american-masters-chefs-flight-jacques-pepin/8536/\">Jacques Pépin The Art of Craft\u003c/a>. He was the kind of person you would send an email to and he would respond within the hour. The last time I heard from him was just a few weeks ago because I gave him one of my paintings. I decided that I would give paintings to everyone who had contributed to the film, from Tony to Fareed Zakaria. So I sent him a list with pictures of the paintings and told him to choose one. So he picked one that is called ‘Construction 1’. And he sent a thank you note, of course. \u003c/p>\n\u003cfigure id=\"attachment_129005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg\" alt=\"Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain.\" width=\"1920\" height=\"1533\" class=\"size-full wp-image-129005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-768x613.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1020x814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1200x958.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1180x942.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-960x767.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-520x415.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain. \u003ccite>(Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tina: What's the most memorable time that you spent with Tony?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Well, the most memorable was when he talked to me about the role of cooks in our world. He had been making the point about how for ages cooks had resided at the bottom of the social scale. And yet, today, in our time, that was changing, and we were becoming famous. We were now on par with the painters, and people in haute couture. His work and his words have been an important part of why that is happening. I guess the point is he was an extremely honest and genuine person with the courage to speak up. And he expressed his thanks to me for helping enable that in him. He certainly had no patience for fakery and false stuff. On his CNN show Parts Unknown he had this uncanny ability to sit down with some of the world’s greatest chefs, in Italy or France or in America. And at the same time discover women cooking behind small stoves in Libya, Vietnam or Mexico and elevate them to the same value and level. \u003c/p>\n\u003cp>Watching his shows I would experience the culture of a country in a way I hadn’t known, in Vietnam or Lebanon or the Bronx. He revealed the food in such a way that it became a window into the people and their values and aspirations. And as we began to understand their food, we began to understand their culture. He did this by getting close to the people, truly talking and connecting with them, sharing culinary and other experiences. He was so much more than a reporter flying in for an interview. And yet when it came to interviewing he was excellent, very scrupulous and honest. \u003c/p>\n\u003cp>\u003cstrong>Tina: He always gave credit to the workers in the kitchen, too.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Yeah, absolutely. Unpretentious and humble. I always repeat to people what he said to me: “I was never a great chef, I cook in the kitchen.” And, yes, there was always credit for the guys he worked with in the kitchen, in America, especially, he celebrated the work of the immigrants from Mexico and Central and South America. And at the same time he was friends with some of the greatest chefs from France. Eric Ripert, the chef-owner of Le Bernardin in New York, was one of Tony’s closest friends. Tony connected people in the culinary world to each other in a way that democratized cooking. I don't think anyone has done that as well.\u003c/p>\n\u003cp>\u003cstrong>Tina: If you were sharing a meal with him, what would it be?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Oh boy. I tell you it would be very straightforward. Very good wine and I'm not talking about very expensive wine. Good wine, good beer, a lobster roll, a roast chicken, a salad. That's what he would like. Something simple, with taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was edited for length and clarity.\u003c/em>\t\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste This: Learning How Absinthe is Made and Cocktail Recipes from Absinthe Brasserie and Bar",
"title": "Taste This: Learning How Absinthe is Made and Cocktail Recipes from Absinthe Brasserie and Bar",
"headTitle": "Taste This | KQED Food",
"content": "\u003cp>\u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\">\u003ci>Taste This\u003c/i>\u003c/a> visits Lance Winters, Head Distiller at \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, to learn how Absinthe is made. A trip follows to \u003ca href=\"http://absinthe.com/\">Absinthe Brasserie and Bar\u003c/a> in San Francisco where General Manager Brian Gavin talks about Absinthe and shows the making of two Absinthe cocktails. \u003c/p>\n\u003cfigure id=\"attachment_1331478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/absinthe1.jpg\" alt=\"Lance Winters, Head Distiller at St George Spirits tasting Absinthe.\" width=\"1920\" height=\"1000\" class=\"size-full wp-image-1331478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-160x83.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-800x417.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-768x400.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-1020x531.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-1200x625.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-1180x615.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-960x500.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-240x125.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-375x195.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-520x271.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lance Winters, Head Distiller at St George Spirits tasting Absinthe. \u003ccite>(KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Two Cocktail Recipes from Absinthe Brasserie and Bar in San Francisco\u003c/h2>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/cocktail-green-beast.jpg\" alt=\"The Green Beast\" width=\"1920\" height=\"1000\" class=\"aligncenter size-full wp-image-1331480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-160x83.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-800x417.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-768x400.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-1020x531.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-1200x625.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-1180x615.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-960x500.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-240x125.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-375x195.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-520x271.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>The Green Beast\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part Absinthe Verte\u003c/li>\n\u003cli>1 part lime juice\u003c/li>\n\u003cli>1 part sugar/syrup\u003c/li>\n\u003cli>4 parts water\u003c/li>\n\u003cli>Cucumber slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine the Absinthe, lime juice, sugar syrup and water.\u003cbr>\nServe in a tall glass over ice and garnish with cucumber slices.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/cocktail-corpse-reviver.jpg\" alt=\"Corpse Reviver\" width=\"1920\" height=\"1004\" class=\"aligncenter size-full wp-image-1331479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-160x84.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-768x402.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-1020x533.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-1200x628.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-1180x617.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-960x502.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-240x126.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-375x196.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-520x272.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Corpse Reviver No. 2\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part London dry gin\u003c/li>\n\u003cli>1 part Cointreau\u003c/li>\n\u003cli>1 part Lillet Blanc\u003c/li>\n\u003cli>1 part freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Chill cocktail glass with ice.\u003c/li>\n\u003cli>Pour a little Absinthe into a glass and swish to coat the glass.\u003c/li>\n\u003cli>Combine the gin, Cointreau, vermouth and lemon juice in a shaker with ice, shake.\u003c/li>\n\u003cli>Strain into a small glass and serve up immediately.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003ch3>How to drink Absinthe from Lance Winters:\u003c/h3>\n\u003cli>Enjoy it straight over a large single ice cube.\u003c/li>\n\u003cli>Combine one part Absinthe in a tall glass of ice, top with water.\u003c/li>\n\u003cli>Fill a glass with ice. Half fill the glass with Absinthe and top with root beer.\u003c/li>\n\u003c/ol>\n\u003ch3>Leslie Sbrocco, host of Check, Please! Bay Area, shares her knowledge about Absinthe:\u003c/h3>\n\u003cp>https://youtu.be/HEM8_pfN2-Y\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "\u003cem>Taste This\u003c/em> visits Lance Winters, Head Distiller at St. George Spirits, to learn how Absinthe is made. A trip follows to Absinthe Brasserie and Bar in San Francisco where General Manager Brian Gavin talks about Absinthe and shows the making of two Absinthe cocktails. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\">\u003ci>Taste This\u003c/i>\u003c/a> visits Lance Winters, Head Distiller at \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, to learn how Absinthe is made. A trip follows to \u003ca href=\"http://absinthe.com/\">Absinthe Brasserie and Bar\u003c/a> in San Francisco where General Manager Brian Gavin talks about Absinthe and shows the making of two Absinthe cocktails. \u003c/p>\n\u003cfigure id=\"attachment_1331478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/absinthe1.jpg\" alt=\"Lance Winters, Head Distiller at St George Spirits tasting Absinthe.\" width=\"1920\" height=\"1000\" class=\"size-full wp-image-1331478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-160x83.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-800x417.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-768x400.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-1020x531.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-1200x625.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-1180x615.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-960x500.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-240x125.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-375x195.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/absinthe1-520x271.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lance Winters, Head Distiller at St George Spirits tasting Absinthe. \u003ccite>(KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Two Cocktail Recipes from Absinthe Brasserie and Bar in San Francisco\u003c/h2>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/cocktail-green-beast.jpg\" alt=\"The Green Beast\" width=\"1920\" height=\"1000\" class=\"aligncenter size-full wp-image-1331480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-160x83.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-800x417.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-768x400.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-1020x531.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-1200x625.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-1180x615.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-960x500.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-240x125.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-375x195.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-green-beast-520x271.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>The Green Beast\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part Absinthe Verte\u003c/li>\n\u003cli>1 part lime juice\u003c/li>\n\u003cli>1 part sugar/syrup\u003c/li>\n\u003cli>4 parts water\u003c/li>\n\u003cli>Cucumber slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine the Absinthe, lime juice, sugar syrup and water.\u003cbr>\nServe in a tall glass over ice and garnish with cucumber slices.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2018/06/cocktail-corpse-reviver.jpg\" alt=\"Corpse Reviver\" width=\"1920\" height=\"1004\" class=\"aligncenter size-full wp-image-1331479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-160x84.jpg 160w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-768x402.jpg 768w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-1020x533.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-1200x628.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-1180x617.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-960x502.jpg 960w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-240x126.jpg 240w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-375x196.jpg 375w, https://ww2.kqed.org/app/uploads/sites/41/2018/06/cocktail-corpse-reviver-520x272.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Corpse Reviver No. 2\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part London dry gin\u003c/li>\n\u003cli>1 part Cointreau\u003c/li>\n\u003cli>1 part Lillet Blanc\u003c/li>\n\u003cli>1 part freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Chill cocktail glass with ice.\u003c/li>\n\u003cli>Pour a little Absinthe into a glass and swish to coat the glass.\u003c/li>\n\u003cli>Combine the gin, Cointreau, vermouth and lemon juice in a shaker with ice, shake.\u003c/li>\n\u003cli>Strain into a small glass and serve up immediately.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003ch3>How to drink Absinthe from Lance Winters:\u003c/h3>\n\u003cli>Enjoy it straight over a large single ice cube.\u003c/li>\n\u003cli>Combine one part Absinthe in a tall glass of ice, top with water.\u003c/li>\n\u003cli>Fill a glass with ice. Half fill the glass with Absinthe and top with root beer.\u003c/li>\n\u003c/ol>\n\u003ch3>Leslie Sbrocco, host of Check, Please! Bay Area, shares her knowledge about Absinthe:\u003c/h3>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/HEM8_pfN2-Y'\n title='//www.youtube.com/embed/HEM8_pfN2-Y'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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",
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},
"mindshift": {
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"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>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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?",
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"on-the-media": {
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"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",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"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.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"politicalbreakdown": {
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"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",
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"order": 5
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"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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"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",
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},
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},
"radiolab": {
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