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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ketchup: Of Being and Next-to-Nothingness",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ketchup.jpg\" alt=\"ketchup\" title=\"ketchup\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6451\">If there is one fruit that stands out in my mind as the poster child for late summer, it is the tomato. It bursts upon the scene in July, crowding farmers markets and restaurant menus.\u003c/p>\n\u003cp>With the possible exception of my sister, people I know can't seem to get enough of tomatoes. We slice them, dice them, pickle them, stew them, can them, stuff them, and do just about everything decent and indecent one can think of to them. The Spanish are so overwhelmed by them that the strip down and throw them at each other in what is possibly\u003ca href=\"http://en.wikipedia.org/wiki/Tomatina\"> the largest single-item, annual food fight in the world\u003c/a>.\u003c/p>\n\u003cp>Then suddenly, like all good things, their season comes to an end. The Spaniards clean up their mess, the marketeers start pimping other fruit like persimmons (which, to the extremely myopic, might look like anemic tomatoes), the rest of us move on to the next ripe thing that catches our eye, and summer just goes away.\u003c/p>\n\u003cp>For most people, anyhow.\u003c/p>\n\u003cp>I seem to know a lot of folks who are doing their damnedest to bottle up enough summer to warm themselves and their loved ones in the upcoming colder months. For example, the gentlemen over at Hedonia \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/08/the-eatsdropper-will-go-blind-doing-that-.html\">recently processed 200 pounds of tomatoes\u003c/a> and have offered their services to help friends do the same. And there are others. Thanks to the connective powers of Facebook, I was recently re-acquainted with a fellow named Kevin West, \u003ca href=\"http://greenvalleycanning.blogspot.com/2009/08/recipe-crushed-tomatoes.html\">who is not only saving his tomatoes\u003c/a>, but seemingly anything and everything that can be pickled, jammed, or otherwise preserved in a burst of worker ant hyper-activity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After reading West's blog, I had to admit to myself that preserves and other \"put-up\" items are an enormous weakness of mine, in terms of both affection and, sadly, experience. Why have I never preserved anything beyond cherries for my winter Manhattans? I decided I must do something about both my inexperience and my bad habit of playing Aesop's grasshopper, while my worker ant friends toiled away with an eye toward winter. I decided to stop fiddling around and roll up my sleeves.\u003c/p>\n\u003cp>I gave my \u003cem>début\u003c/em> into the society of preservationists some thought. I was going to bottle up my own bit of summer as brightly as a child collecting fireflies in a Mason jar. Noting that I owned a few empty Mason jars, but that fireflies are rather difficult to come by in San Francisco, I opted for tomatoes instead. Yes, I would create something that I thought best captured the essence of the tomato's warm, summer ripeness.\u003c/p>\n\u003cp>Ketchup.\u003c/p>\n\u003cp>Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\u003c/p>\n\u003cp>While discussing this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that \u003cem>somebody\u003c/em> has to make it. I decided to become that somebody who happens to make ketchup.\u003c/p>\n\u003cp>I bought the loveliest tomatoes I could find and waited for them to ripen. I pored over dozens of ketchup recipes, selectively hybridizing them the way growers create new strains of corn or pumpkins. I even added my own, secret touches to add depth. I would start small and see what became of my creation.\u003c/p>\n\u003cp>Three pounds of beautiful tomatoes, ripe and bursting with juice, sat on my cutting board. I saluted them and told them how lucky they were to be giving their lives for such a time-honored experiment in preservation before hacking them to pieces and throwing them into my dutch oven.\u003c/p>\n\u003cp>I added the shallots, the vinegar, and the spices neatly tied up in cheese cloth. I let them all stew, stirred them with care, puréed them, and sieved the sauce according to direction. Everything was perfect. I reduced it and then I reduced it some more. I added sugar and salt.\u003c/p>\n\u003cp>I took a bit of the sauce and spooned it onto a cold plate. Not as thick as the Heinz variety, not nearly as runny as soup. It had both the color and viscosity of arterial blood, which seemed to me the perfect metaphor of essence-- a sort of tomato life force. Three pounds of gorgeous tomatoes reduced to slightly more than half a cup of sauce.\u003c/p>\n\u003cp>And then I tasted it.\u003c/p>\n\u003cp>It tasted exactly like ketchup. Of course, that's what it was supposed to taste like. It just didn't taste much like summer. More correctly, it tasted as much of summer as the yellow mustard that typically sits next to the ketchup at an outdoor barbecue. I had taken those three pounds of tomatoes and turned them into next-to-nothingness. The concentration of tomato flavor was there, but it was obscured by the twelve or so other ingredients it shared space with. It was as though someone had taken their grandmother's ashes and dumped them into a giant ashtray. You know she's there but, unless she was known as a heavy smoker, her true essence has been lost in a mix of menthols and ultra-lights.\u003c/p>\n\u003cp>The experiment was not a total disaster, since I actually learned how to make ketchup-- mediocre ketchup, to be sure, but ketchup, nevertheless. Spending $30.00 to make a half cup of passable ketch, however, is not exactly cost-effective. In the future, I shall stick to my beloved \u003ca href=\"http://www.muirglen.com/products/product_detail.aspx?cat=7\">Muir Glen\u003c/a> brand and let them do all the work.\u003c/p>\n\u003cp>This doesn't mean I'm giving up on the canning and preserving idea. Quite the opposite, in fact. If anything, I have learned that I have a lot to learn about technique, subtlety, and, above all, patience.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the meantime I will move on to other fruits that are ripe for experiment. I'll leave tomatoes alone, save to occasionally slice one and decorate it with a drizzle of olive oil and a sprinkle of sea salt until I have had my fill of them for the season. Then, when it's colder, I will beg my more productive friends for a jar or two of their efforts to tide me over until next year. That is, if they take pity upon a poor grasshopper like me.\u003c/p>\n\n",
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"excerpt": "I decided to make ketchup. Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\r\n\r\nWhile discussing the possibility of making this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that somebody has to make it. Well, sometimes it does just happen. I decided to become that somebody who happens to make ketchup.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ketchup.jpg\" alt=\"ketchup\" title=\"ketchup\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6451\">If there is one fruit that stands out in my mind as the poster child for late summer, it is the tomato. It bursts upon the scene in July, crowding farmers markets and restaurant menus.\u003c/p>\n\u003cp>With the possible exception of my sister, people I know can't seem to get enough of tomatoes. We slice them, dice them, pickle them, stew them, can them, stuff them, and do just about everything decent and indecent one can think of to them. The Spanish are so overwhelmed by them that the strip down and throw them at each other in what is possibly\u003ca href=\"http://en.wikipedia.org/wiki/Tomatina\"> the largest single-item, annual food fight in the world\u003c/a>.\u003c/p>\n\u003cp>Then suddenly, like all good things, their season comes to an end. The Spaniards clean up their mess, the marketeers start pimping other fruit like persimmons (which, to the extremely myopic, might look like anemic tomatoes), the rest of us move on to the next ripe thing that catches our eye, and summer just goes away.\u003c/p>\n\u003cp>For most people, anyhow.\u003c/p>\n\u003cp>I seem to know a lot of folks who are doing their damnedest to bottle up enough summer to warm themselves and their loved ones in the upcoming colder months. For example, the gentlemen over at Hedonia \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/08/the-eatsdropper-will-go-blind-doing-that-.html\">recently processed 200 pounds of tomatoes\u003c/a> and have offered their services to help friends do the same. And there are others. Thanks to the connective powers of Facebook, I was recently re-acquainted with a fellow named Kevin West, \u003ca href=\"http://greenvalleycanning.blogspot.com/2009/08/recipe-crushed-tomatoes.html\">who is not only saving his tomatoes\u003c/a>, but seemingly anything and everything that can be pickled, jammed, or otherwise preserved in a burst of worker ant hyper-activity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After reading West's blog, I had to admit to myself that preserves and other \"put-up\" items are an enormous weakness of mine, in terms of both affection and, sadly, experience. Why have I never preserved anything beyond cherries for my winter Manhattans? I decided I must do something about both my inexperience and my bad habit of playing Aesop's grasshopper, while my worker ant friends toiled away with an eye toward winter. I decided to stop fiddling around and roll up my sleeves.\u003c/p>\n\u003cp>I gave my \u003cem>début\u003c/em> into the society of preservationists some thought. I was going to bottle up my own bit of summer as brightly as a child collecting fireflies in a Mason jar. Noting that I owned a few empty Mason jars, but that fireflies are rather difficult to come by in San Francisco, I opted for tomatoes instead. Yes, I would create something that I thought best captured the essence of the tomato's warm, summer ripeness.\u003c/p>\n\u003cp>Ketchup.\u003c/p>\n\u003cp>Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\u003c/p>\n\u003cp>While discussing this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that \u003cem>somebody\u003c/em> has to make it. I decided to become that somebody who happens to make ketchup.\u003c/p>\n\u003cp>I bought the loveliest tomatoes I could find and waited for them to ripen. I pored over dozens of ketchup recipes, selectively hybridizing them the way growers create new strains of corn or pumpkins. I even added my own, secret touches to add depth. I would start small and see what became of my creation.\u003c/p>\n\u003cp>Three pounds of beautiful tomatoes, ripe and bursting with juice, sat on my cutting board. I saluted them and told them how lucky they were to be giving their lives for such a time-honored experiment in preservation before hacking them to pieces and throwing them into my dutch oven.\u003c/p>\n\u003cp>I added the shallots, the vinegar, and the spices neatly tied up in cheese cloth. I let them all stew, stirred them with care, puréed them, and sieved the sauce according to direction. Everything was perfect. I reduced it and then I reduced it some more. I added sugar and salt.\u003c/p>\n\u003cp>I took a bit of the sauce and spooned it onto a cold plate. Not as thick as the Heinz variety, not nearly as runny as soup. It had both the color and viscosity of arterial blood, which seemed to me the perfect metaphor of essence-- a sort of tomato life force. Three pounds of gorgeous tomatoes reduced to slightly more than half a cup of sauce.\u003c/p>\n\u003cp>And then I tasted it.\u003c/p>\n\u003cp>It tasted exactly like ketchup. Of course, that's what it was supposed to taste like. It just didn't taste much like summer. More correctly, it tasted as much of summer as the yellow mustard that typically sits next to the ketchup at an outdoor barbecue. I had taken those three pounds of tomatoes and turned them into next-to-nothingness. The concentration of tomato flavor was there, but it was obscured by the twelve or so other ingredients it shared space with. It was as though someone had taken their grandmother's ashes and dumped them into a giant ashtray. You know she's there but, unless she was known as a heavy smoker, her true essence has been lost in a mix of menthols and ultra-lights.\u003c/p>\n\u003cp>The experiment was not a total disaster, since I actually learned how to make ketchup-- mediocre ketchup, to be sure, but ketchup, nevertheless. Spending $30.00 to make a half cup of passable ketch, however, is not exactly cost-effective. In the future, I shall stick to my beloved \u003ca href=\"http://www.muirglen.com/products/product_detail.aspx?cat=7\">Muir Glen\u003c/a> brand and let them do all the work.\u003c/p>\n\u003cp>This doesn't mean I'm giving up on the canning and preserving idea. Quite the opposite, in fact. If anything, I have learned that I have a lot to learn about technique, subtlety, and, above all, patience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the meantime I will move on to other fruits that are ripe for experiment. I'll leave tomatoes alone, save to occasionally slice one and decorate it with a drizzle of olive oil and a sprinkle of sea salt until I have had my fill of them for the season. Then, when it's colder, I will beg my more productive friends for a jar or two of their efforts to tide me over until next year. That is, if they take pity upon a poor grasshopper like me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-trio.jpg\" alt=\"butter trio\" align=\"left\">A couple of summers ago, I called to check in on a friend of mine in New Jersey, who was taking a more-or-less enforced summer off of work. He'd spent his time traveling to Greece with his family, organizing his life, playing with his kids, but the novelty of so much free time was wearing thin. His boredom was as clear as he sighed over the phone when I asked him what he'd been up to.\u003c/p>\n\u003cp>\"Oh...nothing. Just making butter today...\"\u003c/p>\n\u003cp>Making butter? I pictured him sitting on an Amish stool churning away in the shade of his porch. And since I've always thought of butter-making as the sole province of women, I pictured him in a dairy maid's bonnet that matched both his eyes and his rugby shirt. I was a bit jealous of both his crushing amount of free time and the fact that he had thought of making butter before I did. I asked him where he picked up the churn.\u003c/p>\n\u003cp>\"I don't have a churn, Michael. I'm doing it in my Kitchen Aid.\"\u003c/p>\n\u003cp>There went my fantasy. Use of a stand mixer was cheating in my book. Especially on the East Coast, where my urban, California sensibilities allowed me to imagine butter churns by the truckload were to be had yard-saling on any given weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My fantasy deflated, I cast the thought of butter-making out of my head. Until last week, when I picked up my dog-eared copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0802136516/kqedorg-20\">Much Depends on Dinner\u003c/a> by \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>. Her chapter “Butter– and Something ‘Just as Good’” made me think entirely too much about the stuff. I wanted to know how to make it on my own, so I did a little research. And I do mean little.\u003c/p>\n\u003cp>It’s alarmingly easy to do, as you’ll soon see. For an excellent and very informative post on butter and butter-making, visit \u003ca href=\"http://www.cookingforengineers.com/article/113/Making-Butter\">Cooking for Engineers\u003c/a> -- a site filled with all the cooking Geekdom to which I aspire.\u003c/p>\n\u003cp>\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups heavy whipping cream (at a temperature between 60 and 68°F)\u003cbr>\nA pinch of salt (optional)\u003cbr>\nFinely diced herbs (also optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place cream in the clean, cool bowl of your stand mixer, assuming you have one. Mix on medium speed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-whiskcream.jpg\" alt=\"whisk cream\">\u003c/p>\n\u003cp>2. Basically, you begin by making whipped cream. Once the cream has reached stiff-peak stage, slow the mixing down a little. The cream will now start to clump in the bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-overwhip.jpg\" alt=\"butter happens when you keep whipping after the cream turns into whipped cream\">\u003c/p>\n\u003cp>3. What you have in the bowl will quickly turn from creamy white to, not surprisingly given the subject matter of this post, buttery yellow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-turns.jpg\" alt=\"butter turns\">\u003c/p>\n\u003cp>4. After a short while, the buttermilk will begin to separate from the butter solids.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-leaky.jpg\" alt=\"buttermilk separates from butter solids\">\u003c/p>\n\u003cp>5. Pour off the buttermilk. You may save it as the appropriate beverage for a late night, heart-to-heart conversation about women with your teen-aged son around your antique farm house table, cook with it, or throw it away. The choice is yours.\u003c/p>\n\u003cp>6. At this point, it’s a good idea to rinse the remaining buttermilk from the solid bits, since the buttermilk will cause your butter to turn rancid much sooner than one would like. Pour cold water over the butter, then squeeze and knead. Repeat until water runs clear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-press.jpg\" alt=\" squeeze and knead butter\">\u003c/p>\n\u003cp>7. Congratulations, you now have your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-done.jpg\" alt=\"butter done\">\u003c/p>\n\u003cp>8. You may now add a little salt, if that is your preference. Or fold in some fresh herbs. Whatever the hell you want, really-- it’s your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-chives.jpg\" alt=\"butter with chives\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes approximately one cup of useable butter excellent for lashing on one’s toast or experimenting à la \u003ca href=\"http://en.wikipedia.org/wiki/Maria_Schneider_(actress)\">Maria Schneider\u003c/a>. Have a jolly time with it.\u003c/p>\n\n",
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"excerpt": "Making butter? I pictured him sitting on an Amish stool churning away in the shade of his porch. And since I've always thought of butter-making as the sole province of women, I pictured him in a dairy maid's bonnet that matched both his eyes and his rugby shirt. I was a bit jealous of both his crushing amount of free time and the fact that he had thought of making butter before I did. I asked him where he picked up the churn.\r\n\"I don't have a churn, Michael. I'm doing it in my Kitchen Aid.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-trio.jpg\" alt=\"butter trio\" align=\"left\">A couple of summers ago, I called to check in on a friend of mine in New Jersey, who was taking a more-or-less enforced summer off of work. He'd spent his time traveling to Greece with his family, organizing his life, playing with his kids, but the novelty of so much free time was wearing thin. His boredom was as clear as he sighed over the phone when I asked him what he'd been up to.\u003c/p>\n\u003cp>\"Oh...nothing. Just making butter today...\"\u003c/p>\n\u003cp>Making butter? I pictured him sitting on an Amish stool churning away in the shade of his porch. And since I've always thought of butter-making as the sole province of women, I pictured him in a dairy maid's bonnet that matched both his eyes and his rugby shirt. I was a bit jealous of both his crushing amount of free time and the fact that he had thought of making butter before I did. I asked him where he picked up the churn.\u003c/p>\n\u003cp>\"I don't have a churn, Michael. I'm doing it in my Kitchen Aid.\"\u003c/p>\n\u003cp>There went my fantasy. Use of a stand mixer was cheating in my book. Especially on the East Coast, where my urban, California sensibilities allowed me to imagine butter churns by the truckload were to be had yard-saling on any given weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My fantasy deflated, I cast the thought of butter-making out of my head. Until last week, when I picked up my dog-eared copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0802136516/kqedorg-20\">Much Depends on Dinner\u003c/a> by \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>. Her chapter “Butter– and Something ‘Just as Good’” made me think entirely too much about the stuff. I wanted to know how to make it on my own, so I did a little research. And I do mean little.\u003c/p>\n\u003cp>It’s alarmingly easy to do, as you’ll soon see. For an excellent and very informative post on butter and butter-making, visit \u003ca href=\"http://www.cookingforengineers.com/article/113/Making-Butter\">Cooking for Engineers\u003c/a> -- a site filled with all the cooking Geekdom to which I aspire.\u003c/p>\n\u003cp>\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups heavy whipping cream (at a temperature between 60 and 68°F)\u003cbr>\nA pinch of salt (optional)\u003cbr>\nFinely diced herbs (also optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place cream in the clean, cool bowl of your stand mixer, assuming you have one. Mix on medium speed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-whiskcream.jpg\" alt=\"whisk cream\">\u003c/p>\n\u003cp>2. Basically, you begin by making whipped cream. Once the cream has reached stiff-peak stage, slow the mixing down a little. The cream will now start to clump in the bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-overwhip.jpg\" alt=\"butter happens when you keep whipping after the cream turns into whipped cream\">\u003c/p>\n\u003cp>3. What you have in the bowl will quickly turn from creamy white to, not surprisingly given the subject matter of this post, buttery yellow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-turns.jpg\" alt=\"butter turns\">\u003c/p>\n\u003cp>4. After a short while, the buttermilk will begin to separate from the butter solids.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-leaky.jpg\" alt=\"buttermilk separates from butter solids\">\u003c/p>\n\u003cp>5. Pour off the buttermilk. You may save it as the appropriate beverage for a late night, heart-to-heart conversation about women with your teen-aged son around your antique farm house table, cook with it, or throw it away. The choice is yours.\u003c/p>\n\u003cp>6. At this point, it’s a good idea to rinse the remaining buttermilk from the solid bits, since the buttermilk will cause your butter to turn rancid much sooner than one would like. Pour cold water over the butter, then squeeze and knead. Repeat until water runs clear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-press.jpg\" alt=\" squeeze and knead butter\">\u003c/p>\n\u003cp>7. Congratulations, you now have your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-done.jpg\" alt=\"butter done\">\u003c/p>\n\u003cp>8. You may now add a little salt, if that is your preference. Or fold in some fresh herbs. Whatever the hell you want, really-- it’s your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-chives.jpg\" alt=\"butter with chives\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes approximately one cup of useable butter excellent for lashing on one’s toast or experimenting à la \u003ca href=\"http://en.wikipedia.org/wiki/Maria_Schneider_(actress)\">Maria Schneider\u003c/a>. Have a jolly time with it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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