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"content": "\u003cp>There appears to be no end to the amount of emails through \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> I get on this subject. The irony is not lost on me. I am a self-taught chef. Trained on-the-job, my resume is my only certificate. It's rare I meet other people like me in my age range. More rare still that I work in a kitchen with anyone who has not gone through a culinary program at all.\u003c/p>\n\u003cp>And yet, I have been training culinary students for almost 15 years. Whether it's side-by-side training to get them familiar with my station and the kitchen at large, or as their supervisor through an extern/internship (culinary schools use either nomenclature for the same thing: sending students out into the field for work experience before they graduate) or as their direct boss after they've graduated.\u003c/p>\n\u003cp>The specific, name-brand culinary school students I've worked with and trained have depended on the geographical location of the businesses or their respective fame. Because of this, I have strong opinions on specific schools. I've come to learn their strengths as well as their gross weaknesses. I have become opinionated about a form of education I myself could not afford, time or money-wise. I have been working since I was 14, and have not since had the luxury of learning without pay.\u003c/p>\n\u003cp>For these reasons, when I receive email missives all over the world on the subject of culinary school advice, I dole out well thought out and experiential words. I have lost count of the people who wish they'd listened to me when I attempted to talk them out of culinary school.\u003c/p>\n\u003cp>It is not that I think all culinary education outside of the workplace is a waste of time. But I think one should know all their options before signing a check for upwards of $60,000 for two years of education, or less.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I know for a fact that few, if any, culinary schools, lay out all the facts and possibilities for prospective students making bright eyed inquiries on their shiny doorsteps. It used to be that culinary schools required their future students to have at least some experience in the field before even being able to apply. Now the only skill a future cook needs to possess is the ability to sign a check.\u003c/p>\n\u003cp>When I receive an email the first thing I do is ask the person a number of questions. I realize each person coming to me has a different agenda, various hopes, specific goals and has bravely put forth an inquiry to a complete stranger. It's vulnerable to ask for help, but an amazing resource the www offers anyone trusting enough to think there's someone out there who can answer seemingly impossible or overwhelming questions.\u003c/p>\n\u003cp>I began my career from a similar place. A friend of a friend of a friend was a chef in New York City. Soon after she graduated from \u003ca href=\"http://www.cca.edu/\">CCAC\u003c/a> I took a trip there and contacted her. She did not hesitate to say yes and within hours of arriving I was sitting across from an accomplished chef taking notes on what she was saying. After thanking her profusely for making the time to see me she said something I hope to never forget. I have said it myself more than once and always credit her.\u003c/p>\n\u003cp>\"I always say yes to helping other women in the field because professional cooking is a Men's Club. What we are doing here is the only network for female cooks. If I don't pass it on to other women, no one else will.\"\u003c/p>\n\u003cp>Almost a year later, the late \u003ca href=\"http://en.wikipedia.org/wiki/Barbara_Tropp\">Barbara Tropp\u003c/a> spoke strikingly similar words at a fundraising dinner announcing what would be the first women's culinary professional organization, \u003ca href=\"http://www.womenchefs.org/displaycommon.cfm?an=1\">Women Chefs and Restaurateurs\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/should_i_go_to_.html\">I've written\u003c/a> a fair amount \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/08/pastry_chef_pos.html\">on the subject of culinary school\u003c/a> advice. My most \"Googled\" piece is \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/04/what_is_a_chefs.html\">\"What is a Chef's Responsibility?\u003c/a>\" Recently I wrote a piece, so transparent I'm practically naked, about \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">the pastry chef glass ceiling\u003c/a> I've hit, especially in the Bay Area since both the Dot Com Bust and September 11th.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">It's not easy these days to be excited\u003c/a> about my profession, my specific field and the industry I love. But I believe deeply \"we keep what we have by giving it away,\" and I honor those who apprenticed, mentored and educated before me when I answer these missives. As well, I've recently fallen in love with \u003ca href=\"http://eggbeater.typepad.com/shuna/classes/index.html\">teaching culinary classes\u003c/a> myself.\u003c/p>\n\u003cp>Here are some excerpts of emails I've sent to various people who have asked me for culinary school advice:\u003c/p>\n\u003cp>\"Know why it is you want to go to culinary school, what specific needs and desires you have, and then the education you go after will fill these. The other option is to go after a specific restaurant for on-the-job training.\u003c/p>\n\u003cp>Some important attitude hints: Be humble. Start at The Bottom-- peeling apples, doing prep, learning to butcher, tempering chocolate by hand, etc. Do not take a job where you're considered \"the pastry chef\" for at least 5 years. Employers love to give titles to people to entice them, but it only works out for the business in the end-- because you're a lot cheaper than me and it's easier to stroke your ego with a title than the learning that you need to do along the way. Bad habits are formed in those cooks with little or no direction.\u003c/p>\n\u003cp>It takes more time to unlearn than it does to start off training under the best people you can find. Not every chef is a great teacher. Most chefs do not have the time to teach. A lot of the learning is on you. Supplement your hours in the kitchen with articles, books, library visits, magazines, and eating out whenever you can afford to. Develop your taste memory by using all of your senses when you eat and go to farmers' markets.\u003c/p>\n\u003cp>You're not going to make very much money in this field, but most especially at the beginning. So it's of utmost importance you work with the (pastry) chef you want to. In the kitchen/restaurant you want to. Whose desserts/food do you love? Do you love the classical or modern stuff? Do you like big kitchens or the small ones? Asian food, French, North African... think about this.\u003c/p>\n\u003cp>Do a little research: collect (dessert) menus from a bunch of local restaurants. When you go in and ask for the menu, have a pen and write down the (pastry) chef's full name. Then take your resume into each place whose (dessert) menu calls out to you and (make sure to find out when is the best time to go to the restaurant: if they serve lunch visit betw 3-4:30, if they only serve dinner, visit @ noon) go to each place asking for the (pastry) chef by name and ask if they have any positions open. They don't? Would they be willing to have you come in one or two days a week for free? Tell them how much their (dessert) menu interested you and say you are coming there to work for them specifically.\u003c/p>\n\u003cp>INTENTIONALLY CHOOSE YOUR EDUCATION, YOUR TEACHERS, YOUR MENTORS.\u003c/p>\n\u003cp>If you are going to make $10 hour working anywhere, work at the place you want to learn the most. Just like school, just like life: your education is up to you! You will learn a lot from someone who knows a lot. From someone who has a lot of suggestions, can brainstorm, knows the history of food and food science. Is able to teach, to mentor, and to be patient enough to grow a person from seed to sprout, at least.\u003c/p>\n\u003cp>Don't stay at a job unless you're learning. But don't put any job that you haven't been at for at least 6 months on your resume. Buy and read the SF Chronicle (or your local paper) and the NY Times Every Wednesday. This is the cheapest way to start your regional restaurant education.\"\u003c/p>\n\u003cp>But patience on your side is necessary. Chefs who think you're in a hurry will most likely view that attitude as disrespectful. Not a single craft \u003ca href=\"http://norvig.com/21-days.html\">is learned overnight\u003c/a>. Few chefs I've worked for have taught me by saying, \"Here let me show you a better way.\" Or, \"Take all the time you need to get this right.\"\u003c/p>\n\u003cp>Learning on the job has often meant that I learned under fire. It meant I had to pay close attention when chefs and sous chefs didn't teach in an empathetic way.\u003c/p>\n\u003cp>\u003ca href=\"http://www.engines4ed.org/hyperbook/nodes/NODE-120-pg.html\">Learning how to cook professionally is about doing it\u003c/a>. It's repetition, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/what_my_hands_k.html\">teaching all five senses memory\u003c/a>. It's about deference and humility, respecting those who have been cooking/baking longer. It's stamina, and a passion so deep and strong it can feel delusional. Professional cooks are best when they are a precarious mix of humble and cocky, and knowing the balance is important. Something besides external validators like money, the public's gratitude or a normal life must drive you.\u003c/p>\n\u003cp>And lastly:\u003c/p>\n\u003cp>\"There should be thousands of things YOU should look for in a professional cooking job! Is the kitchen clean? How are the Spanish-speaking workers treated? Are the sous chefs helpful? Is the chef absent? The food delicious? Is there a staff meal and is it edible? Are the appliances clean and working properly? Are people caring for themselves and their surroundings? The cooks tasting their food? How many cooks have been there longer than 6 months, a year? Is the sous chef a person who has been promoted, and if so, from what position? Are the cooks happy to be there? Are they learning? Is the pastry chef experienced? How long has the kitchen management been baking/cooking professionally? What's the style of the management team?\u003c/p>\n\u003cp>School gives you a foot in the door. But that's all. Now the real work is ahead of you.\"\u003c/p>\n\u003cp>I am currently mentoring a few people, some of whom have chosen culinary school, some who are going alternate routes. It's thoroughly inspiring and rewarding. No matter what a person chooses, my hope is that my industry will continue to thrive and expand the envelopes and glass ceilings I've been straining against for the last 15 years.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And if more people begin learning a craft that takes a lifetime plus to master, the more wonderful food there will be to appreciate.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There appears to be no end to the amount of emails through \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> I get on this subject. The irony is not lost on me. I am a self-taught chef. Trained on-the-job, my resume is my only certificate. It's rare I meet other people like me in my age range. More rare still that I work in a kitchen with anyone who has not gone through a culinary program at all.\u003c/p>\n\u003cp>And yet, I have been training culinary students for almost 15 years. Whether it's side-by-side training to get them familiar with my station and the kitchen at large, or as their supervisor through an extern/internship (culinary schools use either nomenclature for the same thing: sending students out into the field for work experience before they graduate) or as their direct boss after they've graduated.\u003c/p>\n\u003cp>The specific, name-brand culinary school students I've worked with and trained have depended on the geographical location of the businesses or their respective fame. Because of this, I have strong opinions on specific schools. I've come to learn their strengths as well as their gross weaknesses. I have become opinionated about a form of education I myself could not afford, time or money-wise. I have been working since I was 14, and have not since had the luxury of learning without pay.\u003c/p>\n\u003cp>For these reasons, when I receive email missives all over the world on the subject of culinary school advice, I dole out well thought out and experiential words. I have lost count of the people who wish they'd listened to me when I attempted to talk them out of culinary school.\u003c/p>\n\u003cp>It is not that I think all culinary education outside of the workplace is a waste of time. But I think one should know all their options before signing a check for upwards of $60,000 for two years of education, or less.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I know for a fact that few, if any, culinary schools, lay out all the facts and possibilities for prospective students making bright eyed inquiries on their shiny doorsteps. It used to be that culinary schools required their future students to have at least some experience in the field before even being able to apply. Now the only skill a future cook needs to possess is the ability to sign a check.\u003c/p>\n\u003cp>When I receive an email the first thing I do is ask the person a number of questions. I realize each person coming to me has a different agenda, various hopes, specific goals and has bravely put forth an inquiry to a complete stranger. It's vulnerable to ask for help, but an amazing resource the www offers anyone trusting enough to think there's someone out there who can answer seemingly impossible or overwhelming questions.\u003c/p>\n\u003cp>I began my career from a similar place. A friend of a friend of a friend was a chef in New York City. Soon after she graduated from \u003ca href=\"http://www.cca.edu/\">CCAC\u003c/a> I took a trip there and contacted her. She did not hesitate to say yes and within hours of arriving I was sitting across from an accomplished chef taking notes on what she was saying. After thanking her profusely for making the time to see me she said something I hope to never forget. I have said it myself more than once and always credit her.\u003c/p>\n\u003cp>\"I always say yes to helping other women in the field because professional cooking is a Men's Club. What we are doing here is the only network for female cooks. If I don't pass it on to other women, no one else will.\"\u003c/p>\n\u003cp>Almost a year later, the late \u003ca href=\"http://en.wikipedia.org/wiki/Barbara_Tropp\">Barbara Tropp\u003c/a> spoke strikingly similar words at a fundraising dinner announcing what would be the first women's culinary professional organization, \u003ca href=\"http://www.womenchefs.org/displaycommon.cfm?an=1\">Women Chefs and Restaurateurs\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/should_i_go_to_.html\">I've written\u003c/a> a fair amount \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/08/pastry_chef_pos.html\">on the subject of culinary school\u003c/a> advice. My most \"Googled\" piece is \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/04/what_is_a_chefs.html\">\"What is a Chef's Responsibility?\u003c/a>\" Recently I wrote a piece, so transparent I'm practically naked, about \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">the pastry chef glass ceiling\u003c/a> I've hit, especially in the Bay Area since both the Dot Com Bust and September 11th.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">It's not easy these days to be excited\u003c/a> about my profession, my specific field and the industry I love. But I believe deeply \"we keep what we have by giving it away,\" and I honor those who apprenticed, mentored and educated before me when I answer these missives. As well, I've recently fallen in love with \u003ca href=\"http://eggbeater.typepad.com/shuna/classes/index.html\">teaching culinary classes\u003c/a> myself.\u003c/p>\n\u003cp>Here are some excerpts of emails I've sent to various people who have asked me for culinary school advice:\u003c/p>\n\u003cp>\"Know why it is you want to go to culinary school, what specific needs and desires you have, and then the education you go after will fill these. The other option is to go after a specific restaurant for on-the-job training.\u003c/p>\n\u003cp>Some important attitude hints: Be humble. Start at The Bottom-- peeling apples, doing prep, learning to butcher, tempering chocolate by hand, etc. Do not take a job where you're considered \"the pastry chef\" for at least 5 years. Employers love to give titles to people to entice them, but it only works out for the business in the end-- because you're a lot cheaper than me and it's easier to stroke your ego with a title than the learning that you need to do along the way. Bad habits are formed in those cooks with little or no direction.\u003c/p>\n\u003cp>It takes more time to unlearn than it does to start off training under the best people you can find. Not every chef is a great teacher. Most chefs do not have the time to teach. A lot of the learning is on you. Supplement your hours in the kitchen with articles, books, library visits, magazines, and eating out whenever you can afford to. Develop your taste memory by using all of your senses when you eat and go to farmers' markets.\u003c/p>\n\u003cp>You're not going to make very much money in this field, but most especially at the beginning. So it's of utmost importance you work with the (pastry) chef you want to. In the kitchen/restaurant you want to. Whose desserts/food do you love? Do you love the classical or modern stuff? Do you like big kitchens or the small ones? Asian food, French, North African... think about this.\u003c/p>\n\u003cp>Do a little research: collect (dessert) menus from a bunch of local restaurants. When you go in and ask for the menu, have a pen and write down the (pastry) chef's full name. Then take your resume into each place whose (dessert) menu calls out to you and (make sure to find out when is the best time to go to the restaurant: if they serve lunch visit betw 3-4:30, if they only serve dinner, visit @ noon) go to each place asking for the (pastry) chef by name and ask if they have any positions open. They don't? Would they be willing to have you come in one or two days a week for free? Tell them how much their (dessert) menu interested you and say you are coming there to work for them specifically.\u003c/p>\n\u003cp>INTENTIONALLY CHOOSE YOUR EDUCATION, YOUR TEACHERS, YOUR MENTORS.\u003c/p>\n\u003cp>If you are going to make $10 hour working anywhere, work at the place you want to learn the most. Just like school, just like life: your education is up to you! You will learn a lot from someone who knows a lot. From someone who has a lot of suggestions, can brainstorm, knows the history of food and food science. Is able to teach, to mentor, and to be patient enough to grow a person from seed to sprout, at least.\u003c/p>\n\u003cp>Don't stay at a job unless you're learning. But don't put any job that you haven't been at for at least 6 months on your resume. Buy and read the SF Chronicle (or your local paper) and the NY Times Every Wednesday. This is the cheapest way to start your regional restaurant education.\"\u003c/p>\n\u003cp>But patience on your side is necessary. Chefs who think you're in a hurry will most likely view that attitude as disrespectful. Not a single craft \u003ca href=\"http://norvig.com/21-days.html\">is learned overnight\u003c/a>. Few chefs I've worked for have taught me by saying, \"Here let me show you a better way.\" Or, \"Take all the time you need to get this right.\"\u003c/p>\n\u003cp>Learning on the job has often meant that I learned under fire. It meant I had to pay close attention when chefs and sous chefs didn't teach in an empathetic way.\u003c/p>\n\u003cp>\u003ca href=\"http://www.engines4ed.org/hyperbook/nodes/NODE-120-pg.html\">Learning how to cook professionally is about doing it\u003c/a>. It's repetition, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/what_my_hands_k.html\">teaching all five senses memory\u003c/a>. It's about deference and humility, respecting those who have been cooking/baking longer. It's stamina, and a passion so deep and strong it can feel delusional. Professional cooks are best when they are a precarious mix of humble and cocky, and knowing the balance is important. Something besides external validators like money, the public's gratitude or a normal life must drive you.\u003c/p>\n\u003cp>And lastly:\u003c/p>\n\u003cp>\"There should be thousands of things YOU should look for in a professional cooking job! Is the kitchen clean? How are the Spanish-speaking workers treated? Are the sous chefs helpful? Is the chef absent? The food delicious? Is there a staff meal and is it edible? Are the appliances clean and working properly? Are people caring for themselves and their surroundings? The cooks tasting their food? How many cooks have been there longer than 6 months, a year? Is the sous chef a person who has been promoted, and if so, from what position? Are the cooks happy to be there? Are they learning? Is the pastry chef experienced? How long has the kitchen management been baking/cooking professionally? What's the style of the management team?\u003c/p>\n\u003cp>School gives you a foot in the door. But that's all. Now the real work is ahead of you.\"\u003c/p>\n\u003cp>I am currently mentoring a few people, some of whom have chosen culinary school, some who are going alternate routes. It's thoroughly inspiring and rewarding. No matter what a person chooses, my hope is that my industry will continue to thrive and expand the envelopes and glass ceilings I've been straining against for the last 15 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if more people begin learning a craft that takes a lifetime plus to master, the more wonderful food there will be to appreciate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goose Dinner, A (Sumptuous) Belated Holiday Affair",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9358.JPG\">\u003c/p>\n\u003cp>Every year you have the same holiday dinners. Turkey for this, ham for that. An odd crown roast or duck and maybe cedar plank fish if you have a house in the country. You like the same side dishes to go with these main proteins. With some meals a mixture of sweet and savory gracing the table is important, but sometimes it's all about the salt. Certain holidays are about being American and then there are the ones that remind you of the culture in which you grew up or flavors your grandmother introduced you to.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9361.JPG\">\u003cbr>Each cavity stuffed with a different set of aromatics.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9363.JPG\">\u003cbr>Goose, bound.\u003c/p>\n\u003cp>You're married or belong to a community or every year you go to a different house for these holidays. Every year is basically the same, except that everyone's a little older, or every other you do what your partner wants. Sometimes you volunteer at your local synagogue or church or soup kitchen and make more food than you thought possible. When you sit down to eat after these days your exhaustion is deeply soul-satisfied with a varied plate of food you let yourself (finally) eat and enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9382.JPG\">\u003cbr>\u003ca href=\"http://www.elise.com/recipes/\">Elise Bauer\u003c/a> makes her famous \u003ca href=\"http://www.elise.com/recipes/archives/000086cranberry_relish.php\">cranberry-orange relish\u003c/a> at the event.\u003c/p>\n\u003cp>During the year you make dinner parties or bring what the host asks you to make. You shop at the farmers' market differently for these special nights. You pull out your favorite cookbooks and try a new recipe or finesse a favorite from the tried-and-true box. You proudly unfurl your food and wait nervously for people to dig in, hoping beyond hope that what you've made will pass muster and maybe at the end of the night someone asks you for your recipe. You go home feeling warm and full in ways you generally don't after dinner at home.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9376.JPG\">\u003cbr>Basting.\u003c/p>\n\u003cp>One day you realize you sorely miss a particular holiday dinner you went to year after year. It was German affair complete with goose, red cabbage with chestnuts, a most exquisitely rich pan gravy, \u003ca href=\"http://www.geocities.com/NapaValley/6579/recipes/c8.html\">lebkuchen\u003c/a> and bite-sized marzipan shapes from Berlin. The person who you went with has died, and now every year, at the same time, you miss that goose. Even though you didn't grow up with anyone who ever cooked a goose.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9370.JPG\">\u003cbr>\u003ca href=\"http://madeater.blogspot.com/\">Cookiecrumb and Cranky\u003c/a>'s bright and tangy sauerkraut crockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9367.JPG\">\u003cbr>Prepping the innards for gravy. (The goose is dense and rich and the gravy begs to be drunk from a glass!)\u003c/p>\n\u003cp>You have a food blog, or you date someone who has one. You used to cook professionally, or are going to culinary school, or are a professional food writer, or you live in a house the size of a private airplane hanger because you're the most amazing photographer, or you're a meat cooking expert or you have a wine cellar or you're not working right now. You organize a goose making dinner because you realize, in order to satiate this goose-eating-taste-bud appendage you've acquired and now must acknowledge, albeit late in life, you must learn how to cook said animal yourself.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9384.JPG\">\u003cbr>Jessica Wilson taking the temperature of the geese.\u003c/p>\n\u003cp>You start talking about the possibility of a German Holiday Feast near actual holidays to your food blogging friends. You plant the seed.\u003c/p>\n\u003cp>A brilliant idea comes to you one night late. February! It's the perfect time for such a dinner. Although you won't get your geese warm from a fresh slaughter as you might near Christmas, you're told all your Bay Area options for goose buying. You're not working much or you're in need of organizing a grand food event. You've \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/dumplingsorama.html\">recently been to\u003c/a> a number \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/the_bakery_loft.html\">of massive community food gathering undertakings\u003c/a> for which you only showed up as a guest and now it's your time to kick it into gear. You go to you local meat expert, fellow blogger, someone you refer to sweetly as \u003ca href=\"http://www.cyberbilly.com/about.html\">your personal Meat Angel\u003c/a>. You know he's the person to make your first goose with.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9391.JPG\">\u003c/p>\n\u003cp>You channel the most organized, bossy side of you. You want to eat what you want. You make a list, asking for people to choose from a list and \"call\" a dish. It reads: \"spaetzle, red cabbage with chestnuts, a green salad (for me what constitutes a salad, in, Feb. is head lettuce, cucumbers and radishes), baked potatoes, something sauerkrauty, steamed broccoli or greens or squash something, raw celery root something, something leeky, cranberry sauce/chutney something, chocolate, marzipan tinted dessert and \u003ca href=\"http://marcsala.blogspot.com/\">Marc\u003c/a>, can you make \u003ca>that \u003c/a>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/orange_cake.html\">Orange Cake\u003c/a>?\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9393.JPG\">\u003cbr>Paul Hendry carving with \u003ca href=\"http://meathenge.com/\">Guy\u003c/a>'s lucky carving knife.\u003c/p>\n\u003cp>At the last minute you have to change locations. People you've never met offer their industrial palatial estate. In between dinner and dessert one of the hosts, \u003ca href=\"http://www.bartnagel.com/\">a distinguished professional photographer\u003c/a>, takes portaits of all the guests! The kitchen crew of three gets shot jumping in the air. (All photos from the session will be made public shortly; link will be posted on \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9374.JPG\">\u003cbr>Molten hazelnut-cocoa nib \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/baking-classes-caramel-as-subject.jsp\">brittle\u003c/a> garnish for pot de creme made on site by Shuna and \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/dumplingsorama.html\">David Byron\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9411.JPG\">\u003cbr>Marc's \u003ca href=\"http://brandoesq.blogspot.com/2006/07/exoticorange.html\">orange cakes\u003c/a> & caramel sauce plated with David & Shuna's gianduja pot de creme.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9412.JPG\">\u003cbr>\"The Kitchen Crew\" Jessica Wilson, David Byron, and Shuna Lydon (not pictured) at the head of the table happily eating dessert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even though the event tires you out you would do it again. Twenty-four people gather, make the seasonal side dishes you were craving, and bring wine and beverages from all over the map. You make new friends, have a number of inspiring conversations, banter and laugh, navigating a foreign kitchen, and everyone eats the German Holiday Feast of your making, from your heart and imaginings.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9358.JPG\">\u003c/p>\n\u003cp>Every year you have the same holiday dinners. Turkey for this, ham for that. An odd crown roast or duck and maybe cedar plank fish if you have a house in the country. You like the same side dishes to go with these main proteins. With some meals a mixture of sweet and savory gracing the table is important, but sometimes it's all about the salt. Certain holidays are about being American and then there are the ones that remind you of the culture in which you grew up or flavors your grandmother introduced you to.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9361.JPG\">\u003cbr>Each cavity stuffed with a different set of aromatics.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9363.JPG\">\u003cbr>Goose, bound.\u003c/p>\n\u003cp>You're married or belong to a community or every year you go to a different house for these holidays. Every year is basically the same, except that everyone's a little older, or every other you do what your partner wants. Sometimes you volunteer at your local synagogue or church or soup kitchen and make more food than you thought possible. When you sit down to eat after these days your exhaustion is deeply soul-satisfied with a varied plate of food you let yourself (finally) eat and enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9382.JPG\">\u003cbr>\u003ca href=\"http://www.elise.com/recipes/\">Elise Bauer\u003c/a> makes her famous \u003ca href=\"http://www.elise.com/recipes/archives/000086cranberry_relish.php\">cranberry-orange relish\u003c/a> at the event.\u003c/p>\n\u003cp>During the year you make dinner parties or bring what the host asks you to make. You shop at the farmers' market differently for these special nights. You pull out your favorite cookbooks and try a new recipe or finesse a favorite from the tried-and-true box. You proudly unfurl your food and wait nervously for people to dig in, hoping beyond hope that what you've made will pass muster and maybe at the end of the night someone asks you for your recipe. You go home feeling warm and full in ways you generally don't after dinner at home.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9376.JPG\">\u003cbr>Basting.\u003c/p>\n\u003cp>One day you realize you sorely miss a particular holiday dinner you went to year after year. It was German affair complete with goose, red cabbage with chestnuts, a most exquisitely rich pan gravy, \u003ca href=\"http://www.geocities.com/NapaValley/6579/recipes/c8.html\">lebkuchen\u003c/a> and bite-sized marzipan shapes from Berlin. The person who you went with has died, and now every year, at the same time, you miss that goose. Even though you didn't grow up with anyone who ever cooked a goose.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9370.JPG\">\u003cbr>\u003ca href=\"http://madeater.blogspot.com/\">Cookiecrumb and Cranky\u003c/a>'s bright and tangy sauerkraut crockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9367.JPG\">\u003cbr>Prepping the innards for gravy. (The goose is dense and rich and the gravy begs to be drunk from a glass!)\u003c/p>\n\u003cp>You have a food blog, or you date someone who has one. You used to cook professionally, or are going to culinary school, or are a professional food writer, or you live in a house the size of a private airplane hanger because you're the most amazing photographer, or you're a meat cooking expert or you have a wine cellar or you're not working right now. You organize a goose making dinner because you realize, in order to satiate this goose-eating-taste-bud appendage you've acquired and now must acknowledge, albeit late in life, you must learn how to cook said animal yourself.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9384.JPG\">\u003cbr>Jessica Wilson taking the temperature of the geese.\u003c/p>\n\u003cp>You start talking about the possibility of a German Holiday Feast near actual holidays to your food blogging friends. You plant the seed.\u003c/p>\n\u003cp>A brilliant idea comes to you one night late. February! It's the perfect time for such a dinner. Although you won't get your geese warm from a fresh slaughter as you might near Christmas, you're told all your Bay Area options for goose buying. You're not working much or you're in need of organizing a grand food event. You've \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/dumplingsorama.html\">recently been to\u003c/a> a number \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/the_bakery_loft.html\">of massive community food gathering undertakings\u003c/a> for which you only showed up as a guest and now it's your time to kick it into gear. You go to you local meat expert, fellow blogger, someone you refer to sweetly as \u003ca href=\"http://www.cyberbilly.com/about.html\">your personal Meat Angel\u003c/a>. You know he's the person to make your first goose with.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9391.JPG\">\u003c/p>\n\u003cp>You channel the most organized, bossy side of you. You want to eat what you want. You make a list, asking for people to choose from a list and \"call\" a dish. It reads: \"spaetzle, red cabbage with chestnuts, a green salad (for me what constitutes a salad, in, Feb. is head lettuce, cucumbers and radishes), baked potatoes, something sauerkrauty, steamed broccoli or greens or squash something, raw celery root something, something leeky, cranberry sauce/chutney something, chocolate, marzipan tinted dessert and \u003ca href=\"http://marcsala.blogspot.com/\">Marc\u003c/a>, can you make \u003ca>that \u003c/a>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/orange_cake.html\">Orange Cake\u003c/a>?\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9393.JPG\">\u003cbr>Paul Hendry carving with \u003ca href=\"http://meathenge.com/\">Guy\u003c/a>'s lucky carving knife.\u003c/p>\n\u003cp>At the last minute you have to change locations. People you've never met offer their industrial palatial estate. In between dinner and dessert one of the hosts, \u003ca href=\"http://www.bartnagel.com/\">a distinguished professional photographer\u003c/a>, takes portaits of all the guests! The kitchen crew of three gets shot jumping in the air. (All photos from the session will be made public shortly; link will be posted on \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9374.JPG\">\u003cbr>Molten hazelnut-cocoa nib \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/baking-classes-caramel-as-subject.jsp\">brittle\u003c/a> garnish for pot de creme made on site by Shuna and \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/dumplingsorama.html\">David Byron\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9411.JPG\">\u003cbr>Marc's \u003ca href=\"http://brandoesq.blogspot.com/2006/07/exoticorange.html\">orange cakes\u003c/a> & caramel sauce plated with David & Shuna's gianduja pot de creme.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_9412.JPG\">\u003cbr>\"The Kitchen Crew\" Jessica Wilson, David Byron, and Shuna Lydon (not pictured) at the head of the table happily eating dessert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even though the event tires you out you would do it again. Twenty-four people gather, make the seasonal side dishes you were craving, and bring wine and beverages from all over the map. You make new friends, have a number of inspiring conversations, banter and laugh, navigating a foreign kitchen, and everyone eats the German Holiday Feast of your making, from your heart and imaginings.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I'm new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a machine has kept me company a lot in the last few years. To this end I have joined other Americans in following a number of series' and caught up on movies that have defined my modern cultural generation.\u003c/p>\n\u003cp>For years I have been repeating this sentence, \"Oh no, I didn't see that, I haven't heard of that, I wasn't aware of that, because I have been working.\"\u003c/p>\n\u003cp>My mother said years ago I could have made the best jury member on the OJ Simpson case, because I knew absolutely nothing about it.\u003c/p>\n\u003cp>A few months ago I was given an innocuous little shiny disk labeled, Escape To River Cottage, and only remember the odd tidbit about what it could be about. Good thing I did not start watching it until just the other night. A person has to have a life which includes leaving the house, making supper, taking the legs out for a stretch, and interacting with other live human beings.\u003c/p>\n\u003cp>If you like to eat, are interested in where your food comes, have ever entertained the idea of forsaking city living and planting a garden from which you will plan meals around, enjoy the feeling your face gets when an unplanned smile emerges, like a dash of English humor, and think a show involving cooking and eating could be something other than staged, perfect, indoors, and inane to the point of \"lowest common denominator\" script writing, you must get ahold of any part of these series now and watch it with someone you like!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The liner notes from \u003ca href=\"http://www.tv.com/search.php?qs=escape+to+river+cottage&type=11&stype=all&tag=search%3Bbutton&om_act=convert&om_clk=searchsh\">TV.com\u003c/a>:\u003c/p>\n\u003cp>\"Hugh Fearnley-Whittingstal has decided to quit the bustle of London and take on the life of a smallholder at River Cottage, a former gamekeeper's cottage in Dorset. The aim is self-sufficiency; to grow his own vegetables and raise his own animals for food.\"\u003c/p>\n\u003cp>It is addictive in the best sense of the word!\u003c/p>\n\u003cp>The word on the street is that I have only just begun. A quick perusement on the www comes up with a fantastic \u003ca href=\"http://www.bbc.co.uk/dorset/content/articles/2004/10/29/hugh_fearnly_qa.shtml\">interview with Mr. Fearnley-Whittingstal himself\u003c/a>. Then there's the \u003ca href=\"http://www.rivercottage.net/Default.aspx\">River Cottage website\u003c/a>, complete with appropriate page links and a whole page devoted to those behind the delicious scenes. \u003ca href=\"http://www.channel4.com/life/microsites/R/rivercottage/\">Channel 4 talks up\u003c/a> their baby as well, and then there's the dangerous list of \u003ca href=\"http://shopping.kelkoo.co.uk/b/a/ss_river_cottage_-_series_3_forever.html\">all the titles\u003c/a>.\u003c/p>\n\u003cp>It's still winter, even in the Bay Area, go ahead, get a few disks and hole up for the weekend. But be sure to have some farmers' market snacks around. You may not be hungry for bridge mix or chips and salsa after watching an episode end with recently culled and butchered pidgeon in B'steeya, cold pike en gelee, or Hugh's first hen egg whipped up into a quick courgette souffle.\u003c/p>\n\u003cp>If you're one of those new fans for whom doing things halfway is not an option, you may choose to \u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/recipe-tester-roundup-for-january-2007.html\">cook up some of this fellow's food right away\u003c/a> by heading over to our own local British Gourmand, Sam, of \u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh\u003c/a>, as she has cooked up one of \u003ca href=\"http://www.rivercottage.net/Content.aspx?pid=65\">Mr. Fearnley-Whittingstal\u003c/a>'s recipes, from his most recent River Cottage Meat Book.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to come back to Bay Area Bites and let me know if I have steered you right!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The liner notes from \u003ca href=\"http://www.tv.com/search.php?qs=escape+to+river+cottage&type=11&stype=all&tag=search%3Bbutton&om_act=convert&om_clk=searchsh\">TV.com\u003c/a>:\u003c/p>\n\u003cp>\"Hugh Fearnley-Whittingstal has decided to quit the bustle of London and take on the life of a smallholder at River Cottage, a former gamekeeper's cottage in Dorset. The aim is self-sufficiency; to grow his own vegetables and raise his own animals for food.\"\u003c/p>\n\u003cp>It is addictive in the best sense of the word!\u003c/p>\n\u003cp>The word on the street is that I have only just begun. A quick perusement on the www comes up with a fantastic \u003ca href=\"http://www.bbc.co.uk/dorset/content/articles/2004/10/29/hugh_fearnly_qa.shtml\">interview with Mr. Fearnley-Whittingstal himself\u003c/a>. Then there's the \u003ca href=\"http://www.rivercottage.net/Default.aspx\">River Cottage website\u003c/a>, complete with appropriate page links and a whole page devoted to those behind the delicious scenes. \u003ca href=\"http://www.channel4.com/life/microsites/R/rivercottage/\">Channel 4 talks up\u003c/a> their baby as well, and then there's the dangerous list of \u003ca href=\"http://shopping.kelkoo.co.uk/b/a/ss_river_cottage_-_series_3_forever.html\">all the titles\u003c/a>.\u003c/p>\n\u003cp>It's still winter, even in the Bay Area, go ahead, get a few disks and hole up for the weekend. But be sure to have some farmers' market snacks around. You may not be hungry for bridge mix or chips and salsa after watching an episode end with recently culled and butchered pidgeon in B'steeya, cold pike en gelee, or Hugh's first hen egg whipped up into a quick courgette souffle.\u003c/p>\n\u003cp>If you're one of those new fans for whom doing things halfway is not an option, you may choose to \u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/recipe-tester-roundup-for-january-2007.html\">cook up some of this fellow's food right away\u003c/a> by heading over to our own local British Gourmand, Sam, of \u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh\u003c/a>, as she has cooked up one of \u003ca href=\"http://www.rivercottage.net/Content.aspx?pid=65\">Mr. Fearnley-Whittingstal\u003c/a>'s recipes, from his most recent River Cottage Meat Book.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to come back to Bay Area Bites and let me know if I have steered you right!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"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.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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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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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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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": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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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.",
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"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
