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"disqusTitle": "Moroccan Cookbook Throwdown: Paula Wolfert's The Food of Morocco vs. Mourad: New Moroccan",
"title": "Moroccan Cookbook Throwdown: Paula Wolfert's The Food of Morocco vs. Mourad: New Moroccan",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/morocco-cookbooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/morocco-cookbooks.jpg\" alt=\"Moroccan cookbooks\" title=\"Moroccan cookbooks\" width=\"563\" height=\"358\" class=\"alignnone size-full wp-image-35208\">\u003c/a>\u003c/p>\n\u003cp>If there's one cuisine that I'd love to be able to cook like a native at home, it would be Moroccan. Why? For the seductive spicing that scents the kitchen like a bazaar; the dried apricots and dates nestled up lush and luscious next to slow-cooked lamb; the crisp \u003cem>brik\u003c/em> pastries; the fiery smear of harissa; the unexpected matches of sweet and savory, even the delicate, gold-rimmed glasses poured theatrically full of hot, achingly sweet mint tea out of the held-high spout of an intricately decorated silver pot. \u003c/p>\n\u003cp>I had my first Moroccan meal—a platter of couscous piled with meat and soft-cooked vegetables, ladled over with flavorful broth and shared by everyone at the table—in a small, cozily dim neighborhood restaurant in Paris in 1983. I was a teenager, and no stranger to New York and New Jersey's various ethnic restaurants, thanks to my culinarily-adventurous parents, but the flavors of North Africa were utterly new to me. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060913967/kqedorg-20\">Couscous and Other Good Food from Morocco\u003c/a>, which brought descriptions, at least, of tagines, couscous, preserved lemons, and ras el hanoot to American kitchens (getting authentic ingredients was something else), had been published ten years before, but author Paula Wolfert's caftan-wearing bohemian taste hadn't wafted to our corner of the East Coast yet. I had to get to France, with its large post-colonial population of North Africans, to taste scorchingly hot merguez (lamb sausage) and the pigeon pie, called \u003cem>b'steeya, \u003c/em>whose savory filling was wrapped in shatteringly crisp, sugar-dusted pastry leaves.\u003c/p>\n\u003cp>Now, decades later, San Francisco has its own mini-neighborhood of inexpensive \u003ca href=\"http://articles.sfgate.com/2011-10-27/entertainment/30331180_1_moroccan-food-tajine-aziza\">Moroccan and Tunisian restaurants\u003c/a> along a five-block stretch of Polk Street. And then there's \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, the swanky destination with the unlikely Outer Richmond address, as much like these casual couscous joints as \u003ca href=\"http://www.kokkari.com\">Kokkari\u003c/a> is to a gyros shop on Telegraph Ave. Run by Mourad Lahlou, the tattooed, Moroccan-born chef who came to San Francisco in 1985 to go to college at SF State, Aziza is a contemporary restaurant first, with Moroccan roots but a menu dedicated to modern techniques rather than classic interpretations. Because, as Lahlou writes in his new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654290/kqedorg-20\">Mourad: New Moroccan\u003c/a>, why shouldn't Moroccan food evolve, just like California cuisine has? As he writes about his childhood memories of growing up in Marrakesh with a large extended family, \u003c/p>\n\u003cblockquote>\u003cp>But the thing is, I don't long for that world. I cherish it, and I cook from it every day. And so, dish by dish and year by year, my food evolves. I started at Kasbah [his first restaurant, in San Rafael] with a somewhat obsessive attitude about showing people \u003cem>real\u003c/em> Moroccan food, done the \u003cem>authentic\u003c/em> way. But there we were in California. It's just not possible. The ingredients are different—even the ones flown in from Morocco don't taste the same by the time they arrive...So, before long, I was doing the Moroccan version of what so many inventive northern California chefs have done. I adapted what I knew and loved to make it work with the beautiful ingredients I can get here, and then just followed my nose, my heart and my palate.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mourad-Lahlou-Deborah-Jones560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mourad-Lahlou-Deborah-Jones560.jpg\" alt=\"Mourad Lahlou Photo: Deborah Jones\" title=\"Mourad Lahlou Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-35211\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mourad Lahlou.\u003c/strong> Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mourad's food here in the Richmond is an expression of both his own and his customers' restless taste. His book, gorgeously photographed in that lavish minimalist style familiar to readers of European and Australian food magazines, in which single items are shot in mouth-watering, brilliantly detailed close-up, surrounded by tons of expensive-looking white space, sells the not-quite-established celebrity appeal of the handsome Mourad as much as it does his food. The book is gorgeous and spot-on contemporary; if you want a chic cookbook to give your have-everything loft-dwelling pals for the holidays, this is it. (And to ensure an invitation to the cocktail party where they try out the recipes for harissa bloody marys and Berbere-cured chicken liver mousse.) \u003c/p>\n\u003cp>But can you cook from it? For DIY obsessives, the most crucial parts are the opening chapters, which focus on the spice-driven building blocks of Mourad's cuisine. He mentions, casually, that his restaurant staff makes five different \u003ca href=\"http://en.wikipedia.org/wiki/Ras_el_hanout\">\u003cem>ras el hanout\u003c/em>\u003c/a> blends for different dishes, but putting together the one 23-ingredient version he offers should satisfy, especially if you, the home cook, follow it up with the sexy 22-ingredient \u003cem>vadouvan\u003c/em> blend, for which it helps to have a dehydrator as well a tablespoon or so of an additional 10-ingredient curry mix. There is a long, leisurely section about hand-rolling your own couscous from coarse semolina, salt, water, and flour, and an even longer one about making tissue-thin sheets of \u003cem>warqa,\u003c/em> Morocco's version of phyllo, with the up-to-date help of a little xanthan gum. \u003c/p>\n\u003cp>Once you move onto the main dishes, success, as always with chef- and restaurant-driven cookbooks, depends on your affinity and patience for long ingredient lists and multiple sub-recipes. Restaurants, as surely as any TV watcher now knows, spend all day, every day, making the many different items that come together on your plate. One guy makes the stocks. Another guy takes those stocks and turns them into sauces. Someone else chops the onions or toasts and grinds the spice mixes. Even if it looks like you're getting protein, vegetables, and sauce on a plate, do a little real analysis and you'll probably find a dozen different steps (or double that) that went into making your meal. And Mourad, 21st-century chef, likes his drips and drizzles, his frizzled herbs and sudden spice-drenched dabs of infused oils. \u003c/p>\n\u003cp>Of course, you can strip out the fancy stuff, and just make the still luscious-sounding entrees and surprisingly simple but alluring salads and sides. But if you want to get the full Mourad, you're going to have to do some serious spice-shopping, and get ready to divvy up multiple tasks, probably over several days, to crank out a full menu. To make that \u003cstrong>Lamb Shank, Spiced Prunes, and Brown-Butter Farro,\u003c/strong> be prepared to brew up a Red Wine Gastrique Lamb Sauce, make the Spiced Prunes, simmer up some lamb stock, dry your shanks in the fridge overnight, and then tend to them lovingly for at least most of an afternoon, including a nearly 3-hour braising time in the oven. (And if you happen to have some Activa RM around, you can follow the \"Chef to Chef\" tips and turn the meat into a sliceable log.)\u003c/p>\n\u003cfigure id=\"attachment_35210\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Wolfert-Sara-Remington300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Wolfert-Sara-Remington300.jpg\" alt=\"Paula Wolfert. Photo: Sara Remington\" title=\"Paula Wolfert. Photo: Sara Remington\" width=\"300\" height=\"450\" class=\"size-full wp-image-35210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>\u003cstrong>Paula Wolfert.\u003c/strong> Photo: Sara Remington\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp> You won't find xanthan gum in Paula Wolfert's clay-pot-lined kitchen. In the nearly 4 decades since her first Moroccan cookbook came out, Wolfert, who lives in Sonoma, has become perhaps \u003cem>the\u003c/em> American expert on traditional Mediterranean cuisines. Given the Bay Area's affinity with all things olive-oiled and bay-leaved, it's rare to find a kitchen not stocked with at least one of her cookbooks around here. (Those that don't usually have a few by Joyce Goldstein instead.) Wolfert, now 71, still finds a thrill in capturing authenticity, in ferreting out obscure or lesser-known dishes or methods, often unique to a particular region or place. She's especially drawn to those that she feels are in danger of disappearing, as cooks give up (perhaps with a sigh of relief) traditional labor-intensive methods and ingredients. \u003c/p>\n\u003cp>Back when Wolfert first started her cookbook-writing career, her books were more for armchair travelers than hands-on cooks. Finding fresh purslane, nigella seeds, or cubeb pepper was almost impossible; there was no busy-mom instant couscous on the shelves at Safeway. But slowly, book after book, Wolfert made a difference. Now, leafing through \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061957550/kqedorg-20\">The Food of Morocco\u003c/a>, her decades-later update of that first couscous book, a Bay Area cook would be hard-pressed to find an ingredient that she couldn't source between a handful of well-stocked international-foods shops. \u003c/p>\n\u003cp>Wolfert's book doesn't look as striking as Mourad's; the design is busier, the serifed typefaces fussy, the colors a little washed out. Still, after all these years, Wolfert still has the enthusiasm to sit down with her readers and start right at the beginning. The first 50 pages are lists, techniques, and explanations that explain all the basics and then some, from \u003cstrong>The Ten Most Frequently Used Spices\u003c/strong> (with descriptions), to her own long and enticing description of \u003cem>ras el hanout,\u003c/em> and how it can include up to a hundred ingredients, even the poisonous, irritating, supposed aphrodisiac known as \u003ca href=\"http://en.wikipedia.org/wiki/Spanish_fly\">Spanish fly\u003c/a>. There are questions and answers about how to grate a tomato, why and how to grate an onion, how to make saffron water, even how to peel chickpeas. Wolfert makes no assumptions about the sophistication or hipness of her readers; you can't imagine her labeling a chapter on couscous \"Here's How I Roll,\" as Mourad does. In the recipes, the flavors are familiar, even comforting, rife with almonds, eggplant, cumin, cilantro, turmeric, ginger, olives, lemons, and honey, but the methods just different enough from a typical California sear or grill to twist the results into something altogether different. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So which cookbook will get more spattered in my kitchen? When I'm cooking for myself, I'll trust Wolfert. Cooking to impress? I'll ask the tattooed guy over, and hope he brings a bunch of friends with sharp knives and plenty of time. \u003c/p>\n\n",
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"excerpt": "It's Morocco vs. Moroccan on the cookbook shelves this week. Local Mediterranean-cooking expert Paula Wolfert revisits classic North African home cooking, while Mourad Lahlou, the tattooed, Moroccan-born chef of Aziza in the Outer Richmond, shares his cross-cultural restaurant inventions. Who will win your bookstore dollars? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/morocco-cookbooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/morocco-cookbooks.jpg\" alt=\"Moroccan cookbooks\" title=\"Moroccan cookbooks\" width=\"563\" height=\"358\" class=\"alignnone size-full wp-image-35208\">\u003c/a>\u003c/p>\n\u003cp>If there's one cuisine that I'd love to be able to cook like a native at home, it would be Moroccan. Why? For the seductive spicing that scents the kitchen like a bazaar; the dried apricots and dates nestled up lush and luscious next to slow-cooked lamb; the crisp \u003cem>brik\u003c/em> pastries; the fiery smear of harissa; the unexpected matches of sweet and savory, even the delicate, gold-rimmed glasses poured theatrically full of hot, achingly sweet mint tea out of the held-high spout of an intricately decorated silver pot. \u003c/p>\n\u003cp>I had my first Moroccan meal—a platter of couscous piled with meat and soft-cooked vegetables, ladled over with flavorful broth and shared by everyone at the table—in a small, cozily dim neighborhood restaurant in Paris in 1983. I was a teenager, and no stranger to New York and New Jersey's various ethnic restaurants, thanks to my culinarily-adventurous parents, but the flavors of North Africa were utterly new to me. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060913967/kqedorg-20\">Couscous and Other Good Food from Morocco\u003c/a>, which brought descriptions, at least, of tagines, couscous, preserved lemons, and ras el hanoot to American kitchens (getting authentic ingredients was something else), had been published ten years before, but author Paula Wolfert's caftan-wearing bohemian taste hadn't wafted to our corner of the East Coast yet. I had to get to France, with its large post-colonial population of North Africans, to taste scorchingly hot merguez (lamb sausage) and the pigeon pie, called \u003cem>b'steeya, \u003c/em>whose savory filling was wrapped in shatteringly crisp, sugar-dusted pastry leaves.\u003c/p>\n\u003cp>Now, decades later, San Francisco has its own mini-neighborhood of inexpensive \u003ca href=\"http://articles.sfgate.com/2011-10-27/entertainment/30331180_1_moroccan-food-tajine-aziza\">Moroccan and Tunisian restaurants\u003c/a> along a five-block stretch of Polk Street. And then there's \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, the swanky destination with the unlikely Outer Richmond address, as much like these casual couscous joints as \u003ca href=\"http://www.kokkari.com\">Kokkari\u003c/a> is to a gyros shop on Telegraph Ave. Run by Mourad Lahlou, the tattooed, Moroccan-born chef who came to San Francisco in 1985 to go to college at SF State, Aziza is a contemporary restaurant first, with Moroccan roots but a menu dedicated to modern techniques rather than classic interpretations. Because, as Lahlou writes in his new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654290/kqedorg-20\">Mourad: New Moroccan\u003c/a>, why shouldn't Moroccan food evolve, just like California cuisine has? As he writes about his childhood memories of growing up in Marrakesh with a large extended family, \u003c/p>\n\u003cblockquote>\u003cp>But the thing is, I don't long for that world. I cherish it, and I cook from it every day. And so, dish by dish and year by year, my food evolves. I started at Kasbah [his first restaurant, in San Rafael] with a somewhat obsessive attitude about showing people \u003cem>real\u003c/em> Moroccan food, done the \u003cem>authentic\u003c/em> way. But there we were in California. It's just not possible. The ingredients are different—even the ones flown in from Morocco don't taste the same by the time they arrive...So, before long, I was doing the Moroccan version of what so many inventive northern California chefs have done. I adapted what I knew and loved to make it work with the beautiful ingredients I can get here, and then just followed my nose, my heart and my palate.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mourad-Lahlou-Deborah-Jones560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mourad-Lahlou-Deborah-Jones560.jpg\" alt=\"Mourad Lahlou Photo: Deborah Jones\" title=\"Mourad Lahlou Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-35211\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mourad Lahlou.\u003c/strong> Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mourad's food here in the Richmond is an expression of both his own and his customers' restless taste. His book, gorgeously photographed in that lavish minimalist style familiar to readers of European and Australian food magazines, in which single items are shot in mouth-watering, brilliantly detailed close-up, surrounded by tons of expensive-looking white space, sells the not-quite-established celebrity appeal of the handsome Mourad as much as it does his food. The book is gorgeous and spot-on contemporary; if you want a chic cookbook to give your have-everything loft-dwelling pals for the holidays, this is it. (And to ensure an invitation to the cocktail party where they try out the recipes for harissa bloody marys and Berbere-cured chicken liver mousse.) \u003c/p>\n\u003cp>But can you cook from it? For DIY obsessives, the most crucial parts are the opening chapters, which focus on the spice-driven building blocks of Mourad's cuisine. He mentions, casually, that his restaurant staff makes five different \u003ca href=\"http://en.wikipedia.org/wiki/Ras_el_hanout\">\u003cem>ras el hanout\u003c/em>\u003c/a> blends for different dishes, but putting together the one 23-ingredient version he offers should satisfy, especially if you, the home cook, follow it up with the sexy 22-ingredient \u003cem>vadouvan\u003c/em> blend, for which it helps to have a dehydrator as well a tablespoon or so of an additional 10-ingredient curry mix. There is a long, leisurely section about hand-rolling your own couscous from coarse semolina, salt, water, and flour, and an even longer one about making tissue-thin sheets of \u003cem>warqa,\u003c/em> Morocco's version of phyllo, with the up-to-date help of a little xanthan gum. \u003c/p>\n\u003cp>Once you move onto the main dishes, success, as always with chef- and restaurant-driven cookbooks, depends on your affinity and patience for long ingredient lists and multiple sub-recipes. Restaurants, as surely as any TV watcher now knows, spend all day, every day, making the many different items that come together on your plate. One guy makes the stocks. Another guy takes those stocks and turns them into sauces. Someone else chops the onions or toasts and grinds the spice mixes. Even if it looks like you're getting protein, vegetables, and sauce on a plate, do a little real analysis and you'll probably find a dozen different steps (or double that) that went into making your meal. And Mourad, 21st-century chef, likes his drips and drizzles, his frizzled herbs and sudden spice-drenched dabs of infused oils. \u003c/p>\n\u003cp>Of course, you can strip out the fancy stuff, and just make the still luscious-sounding entrees and surprisingly simple but alluring salads and sides. But if you want to get the full Mourad, you're going to have to do some serious spice-shopping, and get ready to divvy up multiple tasks, probably over several days, to crank out a full menu. To make that \u003cstrong>Lamb Shank, Spiced Prunes, and Brown-Butter Farro,\u003c/strong> be prepared to brew up a Red Wine Gastrique Lamb Sauce, make the Spiced Prunes, simmer up some lamb stock, dry your shanks in the fridge overnight, and then tend to them lovingly for at least most of an afternoon, including a nearly 3-hour braising time in the oven. (And if you happen to have some Activa RM around, you can follow the \"Chef to Chef\" tips and turn the meat into a sliceable log.)\u003c/p>\n\u003cfigure id=\"attachment_35210\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Wolfert-Sara-Remington300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Wolfert-Sara-Remington300.jpg\" alt=\"Paula Wolfert. Photo: Sara Remington\" title=\"Paula Wolfert. Photo: Sara Remington\" width=\"300\" height=\"450\" class=\"size-full wp-image-35210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>\u003cstrong>Paula Wolfert.\u003c/strong> Photo: Sara Remington\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp> You won't find xanthan gum in Paula Wolfert's clay-pot-lined kitchen. In the nearly 4 decades since her first Moroccan cookbook came out, Wolfert, who lives in Sonoma, has become perhaps \u003cem>the\u003c/em> American expert on traditional Mediterranean cuisines. Given the Bay Area's affinity with all things olive-oiled and bay-leaved, it's rare to find a kitchen not stocked with at least one of her cookbooks around here. (Those that don't usually have a few by Joyce Goldstein instead.) Wolfert, now 71, still finds a thrill in capturing authenticity, in ferreting out obscure or lesser-known dishes or methods, often unique to a particular region or place. She's especially drawn to those that she feels are in danger of disappearing, as cooks give up (perhaps with a sigh of relief) traditional labor-intensive methods and ingredients. \u003c/p>\n\u003cp>Back when Wolfert first started her cookbook-writing career, her books were more for armchair travelers than hands-on cooks. Finding fresh purslane, nigella seeds, or cubeb pepper was almost impossible; there was no busy-mom instant couscous on the shelves at Safeway. But slowly, book after book, Wolfert made a difference. Now, leafing through \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061957550/kqedorg-20\">The Food of Morocco\u003c/a>, her decades-later update of that first couscous book, a Bay Area cook would be hard-pressed to find an ingredient that she couldn't source between a handful of well-stocked international-foods shops. \u003c/p>\n\u003cp>Wolfert's book doesn't look as striking as Mourad's; the design is busier, the serifed typefaces fussy, the colors a little washed out. Still, after all these years, Wolfert still has the enthusiasm to sit down with her readers and start right at the beginning. The first 50 pages are lists, techniques, and explanations that explain all the basics and then some, from \u003cstrong>The Ten Most Frequently Used Spices\u003c/strong> (with descriptions), to her own long and enticing description of \u003cem>ras el hanout,\u003c/em> and how it can include up to a hundred ingredients, even the poisonous, irritating, supposed aphrodisiac known as \u003ca href=\"http://en.wikipedia.org/wiki/Spanish_fly\">Spanish fly\u003c/a>. There are questions and answers about how to grate a tomato, why and how to grate an onion, how to make saffron water, even how to peel chickpeas. Wolfert makes no assumptions about the sophistication or hipness of her readers; you can't imagine her labeling a chapter on couscous \"Here's How I Roll,\" as Mourad does. In the recipes, the flavors are familiar, even comforting, rife with almonds, eggplant, cumin, cilantro, turmeric, ginger, olives, lemons, and honey, but the methods just different enough from a typical California sear or grill to twist the results into something altogether different. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So which cookbook will get more spattered in my kitchen? When I'm cooking for myself, I'll trust Wolfert. Cooking to impress? I'll ask the tattooed guy over, and hope he brings a bunch of friends with sharp knives and plenty of time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
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"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"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/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"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": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"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"
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},
"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",
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"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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