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"disqusTitle": "Tall Greek Tomato Salad",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/207-jpepinmff-greektomatosalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The ingredients of this Greek salad are traditional but the preparation is unique. Tomatoes with the stems still attached are readily available in supermarkets. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Lemon–Olive Oil Dressing\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">5 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons fresh lemon juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Tomato Salad\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 tomatoes (each about 6 ounces), with stems attached\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cucumber, unpeeled, cut into 1/4-inch-thick rounds\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">8 slices red onion, each about 1/8 inch thick and about the same diameter as the tomato\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Fleur de sel\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 4 ounces feta cheese, cut into 1/4-inch thick slices about the same diameter as the tomato\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 24 olives (a mixture of black oil-cured and kalamata)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons fresh oregano leaves, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the dressing:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Combine all the ingredients in a small bowl.\u003c/span>\u003c/p>\n\u003cp>\u003cb>For the salad:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Cut around the stems of the tomatoes with a paring knife and reserve the stem \"caps\" to place back on the tomatoes. Cut a small slice from the base of the tomatoes so they will sit flat after stuffing. Cut each tomato horizontally into 5 slices, each about 1/3 inch thick. (They should be cut and arranged so that the slices can be reassembled later.)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Place a bottom slice from each tomato in the center of each of four salad plates. Cover each slice with some of the cucumber slices and a slice of onion and sprinkle with fleur de sel and a little dressing. Place the second consecutive slice from each tomato on top of the first. Cover with some of the feta slices and spoon about 1/2 teaspoon of dressing over the cheese. Add the third slice of tomato and cover with cucumber slices, onion, and a little more dressing. Add the fourth tomato slice and cover with feta cheese and a dash of dressing. Finish by adding the last tomato slice, with the hole from the missing stem. Reinsert the stems for a nice presentation.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the olives and any remaining cheese or cucumber among the plates, scattering them around the tomatoes. Sprinkle the tomatoes with some fleur de sel and any extra dressing, garnish with oregano leaves, and serve cool but not cold.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Place a bottom slice from each tomato in the center of each of four salad plates. Cover each slice with some of the cucumber slices and a slice of onion and sprinkle with fleur de sel and a little dressing. Place the second consecutive slice from each tomato on top of the first. Cover with some of the feta slices and spoon about 1/2 teaspoon of dressing over the cheese. Add the third slice of tomato and cover with cucumber slices, onion, and a little more dressing. Add the fourth tomato slice and cover with feta cheese and a dash of dressing. Finish by adding the last tomato slice, with the hole from the missing stem. Reinsert the stems for a nice presentation.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the olives and any remaining cheese or cucumber among the plates, scattering them around the tomatoes. Sprinkle the tomatoes with some fleur de sel and any extra dressing, garnish with oregano leaves, and serve cool but not cold.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/206-jpepinmff-pumpkingratin-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States -- sweet, in a pie -- I thought it was a mistake. I've come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 large eggs\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup heavy cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 cup grated Swiss cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon grated Parmesan cheese\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/211-jpepinmff-sweetcrispbacon-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I learned how to cook bacon in a microwave oven from my wife and I now never cook it any other way. It's easy and fast and crisps the bacon uniformly. There can be variations in timing from one microwave to another, but regular bacon generally cooks in about 4 minutes and thicker slices require up to 6 minutes. Cook the thick slices for 4 minutes initially and then check them every 30 seconds or so and continue until the bacon is cooked to your liking. Choose as lean a bacon as you can find. I prefer thick-sliced bacon. Brushing the top of the slices with maple syrup or honey imparts a delicious taste. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 4 bacon slices side by side in one layer on a corrugated microwave tray. Brush with 2 teaspoons maple syrup, turn, and brush on the other side with 2 teaspoons more syrup. Cover loosely with a sheet of paper towel and microwave on high for 4 minutes. Check, cook for another 30 seconds, and then check again. Continue cooking, checking every 30 seconds, until the bacon is well crisped (about 6 minutes total).\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/216-jpepinmff-minicheesecakessalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">When I was vacationing a few years ago in Alsace, a region in northeastern France, I was surprised to see that many restaurants featured a savory \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">tarte au fromage\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, a cheese tart made with farmer cheese and eggs and cooked in a pastry shell like a quiche. I decided to make these little savory cheesecakes in small soufflé molds. Instead of lining the molds with dough, I coat them with butter and bread crumbs, so the small cakes can be turned out easily. Serving the cheesecakes on a bed of salad lends an appealing freshness and crunch to the dish and cuts down a little on its richness. These make a great lunch or brunch main course and an elegant first course for dinner.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 first-course servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Mini Cheesecakes\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons unsalted butter, softened\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 slice bread, processed in a food processor to make 1/2 cup bread crumbs\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup (one 8-ounce container) whipped cream cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 large eggs\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup sour cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons minced fresh parsley\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup crumbled blue cheese, like Stilton or Roquefort\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Salad\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 cups arugula or butterhead lettuce (Bibb or Boston leaves), or another tender, crunchy lettuce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon red wine vinegar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Dash salt and freshly ground pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the mini cheesecakes:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange the molds on a baking sheet and bake for about 20 minutes. The cheesecakes will still be slightly wet and soft in the center. Let cool for 10 minutes before unmolding.\u003c/span>\u003c/p>\n\u003cp>\u003cb>For the salad:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Meanwhile, toss the lettuce leaves with the oil, vinegar, and salt and pepper. Arrange on four plates.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/216-jpepinmff-minicheesecakessalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">When I was vacationing a few years ago in Alsace, a region in northeastern France, I was surprised to see that many restaurants featured a savory \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">tarte au fromage\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, a cheese tart made with farmer cheese and eggs and cooked in a pastry shell like a quiche. I decided to make these little savory cheesecakes in small soufflé molds. Instead of lining the molds with dough, I coat them with butter and bread crumbs, so the small cakes can be turned out easily. Serving the cheesecakes on a bed of salad lends an appealing freshness and crunch to the dish and cuts down a little on its richness. These make a great lunch or brunch main course and an elegant first course for dinner.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 first-course servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Mini Cheesecakes\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons unsalted butter, softened\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 slice bread, processed in a food processor to make 1/2 cup bread crumbs\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup (one 8-ounce container) whipped cream cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 large eggs\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup sour cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons minced fresh parsley\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup crumbled blue cheese, like Stilton or Roquefort\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Salad\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 cups arugula or butterhead lettuce (Bibb or Boston leaves), or another tender, crunchy lettuce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon red wine vinegar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Dash salt and freshly ground pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the mini cheesecakes:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange the molds on a baking sheet and bake for about 20 minutes. The cheesecakes will still be slightly wet and soft in the center. Let cool for 10 minutes before unmolding.\u003c/span>\u003c/p>\n\u003cp>\u003cb>For the salad:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Meanwhile, toss the lettuce leaves with the oil, vinegar, and salt and pepper. Arrange on four plates.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Jacques Pepin | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/220-jpepinmff-turkeyscaloppine-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This classic dish used to be made with veal. Nowadays, it is hard to find in supermarkets and very expensive. Turkey is an inexpensive alternative that is tender if not overcooked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Dried morels are more flavorful than fresh and the soaking liquid used to reconstitute them adds intensity to the sauce. I usually rinse the morels briefly under running water to remove any surface dust or dirt before I put them in a bowl to soak. Take care to pour them and their soaking water into the skillets slowly, and discard the last few tablespoons of liquid, along with any sand or dirt that has settled to the bottom. You can substitute other dried mushrooms, like porcini (\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">cèpes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">) or shiitakes.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup dried morels (about 1 ounce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups tepid water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons canola oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large or 8 small turkey scaloppine or cutlets (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup finely chopped shallots or onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons white dry vermouth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup heavy cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh tarragon or chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Rinse the morels briefly under cool running water and put them in a small bowl. Pour the tepid water over them and press a piece of aluminum foil on top, pushing it down into the mushrooms to keep them immersed in the water.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping. While you heat the butter and oil over high heat, sprinkle the scaloppine with about half the salt and pepper and dip them very lightly into the flour. Divide the scaloppine between the skillets and sauté them over high heat for about 1 1/2 minutes on each side. Transfer to a serving plate.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the shallots or onion between the two skillets and sauté for about 30 seconds. Add the mushrooms and soaking liquid, leaving behind any sand or dirt on the bottom. Boil for a few seconds to deglaze, then combine the mixture in one of the skillets. Continue cooking, uncovered, over high heat for 4 to 5 minutes, or until the liquid is almost completely gone. Add the vermouth and cook for another minute. Add the cream and boil for a couple of minutes to reduce and thicken the sauce. Add the remaining salt and pepper and any liquid that has come out of the scaloppine.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 1 or 2 scaloppine on each of four warmed plates, then spoon the sauce and mushrooms on top of the scaloppine. Sprinkle on the tarragon or chives and serve.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/220-jpepinmff-turkeyscaloppine-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This classic dish used to be made with veal. Nowadays, it is hard to find in supermarkets and very expensive. Turkey is an inexpensive alternative that is tender if not overcooked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Dried morels are more flavorful than fresh and the soaking liquid used to reconstitute them adds intensity to the sauce. I usually rinse the morels briefly under running water to remove any surface dust or dirt before I put them in a bowl to soak. Take care to pour them and their soaking water into the skillets slowly, and discard the last few tablespoons of liquid, along with any sand or dirt that has settled to the bottom. You can substitute other dried mushrooms, like porcini (\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">cèpes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">) or shiitakes.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup dried morels (about 1 ounce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups tepid water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons canola oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large or 8 small turkey scaloppine or cutlets (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup finely chopped shallots or onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons white dry vermouth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup heavy cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh tarragon or chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Rinse the morels briefly under cool running water and put them in a small bowl. Pour the tepid water over them and press a piece of aluminum foil on top, pushing it down into the mushrooms to keep them immersed in the water.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping. While you heat the butter and oil over high heat, sprinkle the scaloppine with about half the salt and pepper and dip them very lightly into the flour. Divide the scaloppine between the skillets and sauté them over high heat for about 1 1/2 minutes on each side. Transfer to a serving plate.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the shallots or onion between the two skillets and sauté for about 30 seconds. Add the mushrooms and soaking liquid, leaving behind any sand or dirt on the bottom. Boil for a few seconds to deglaze, then combine the mixture in one of the skillets. Continue cooking, uncovered, over high heat for 4 to 5 minutes, or until the liquid is almost completely gone. Add the vermouth and cook for another minute. Add the cream and boil for a couple of minutes to reduce and thicken the sauce. Add the remaining salt and pepper and any liquid that has come out of the scaloppine.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 1 or 2 scaloppine on each of four warmed plates, then spoon the sauce and mushrooms on top of the scaloppine. Sprinkle on the tarragon or chives and serve.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/208-jpepinmff-redpepperdip-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Roasted red peppers are sold at the deli counter. I transform them into a fast dip to enjoy with cocktails.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut enough roasted red bell pepper into 1-inch pieces to make 1 cup. Transfer to a food processor. Add 2 tablespoons sunflower seeds or pumpkin seeds, 1/4 cup cream cheese, 1 tablespoon olive oil, and 1/4 teaspoon \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">each\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> salt and freshly ground black pepper. Process until smooth. Serve with crunchy breadsticks. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes About 1 1/2 Cups\u003c/b>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/225-jpepinmff-ratatouillepenne-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Ratatouille, the classic vegetable stew of Provence, is featured in all the small restaurants along its coast. Vegetables for ratatouille are usually prepared separately and not combined until the end. Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend Japanese eggplants for this dish. Long and thin, they are firmer and have fewer seeds than regular eggplants.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Ratatouille is generally served on its own, at room temperature, sprinkled with the best-quality olive oil, olives, and parsley. I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and parsley or basil. —\u003cem>Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Ratatouille\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 small firm zucchini (about 1/2 pound total), cut into 3/4-inch cubes\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups cubed (3/4-inch) onions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14.5 ounces) diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup olive oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Penne\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 pound penne (I use small penne mezzanine)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup small pitted oil-cured black olives\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup grated Parmesan cheese, plus more for the table\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">A few fresh basil or parsley leaves, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the ratatouille:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered, for 3 to 4 minutes. Cool to room temperature. You will have about 5 cups.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>For the penne:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it in well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper, and olive oil in a large glass bowl and microwave for a couple of minutes to warm it through. Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Note:\u003c/b>\u003cspan style=\"font-weight: 400;\"> To serve the ratatouille on its own, spoon it into a serving dish, drizzle on a little extra-virgin olive oil, sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons coarsely chopped fresh basil or parsley.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>For the penne:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it in well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper, and olive oil in a large glass bowl and microwave for a couple of minutes to warm it through. Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Note:\u003c/b>\u003cspan style=\"font-weight: 400;\"> To serve the ratatouille on its own, spoon it into a serving dish, drizzle on a little extra-virgin olive oil, sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons coarsely chopped fresh basil or parsley.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/209-jpepinmff-ragout-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">White beans, sausage, and broccoli are a classic Mediterranean combination. Instead of broccoli, I use broccolini, because it is more tender and the stems don't need peeling. Preparing the dish with canned cannellini beans makes it a cinch.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil, plus more for drizzling (optional)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">6 ounces hot Italian sausage meat\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) cannellini beans\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small bunch (8–10 ounces) broccolini\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon salt, plus more if needed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/8 teaspoon red pepper flakes\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Grated Parmesan cheese (optional)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Pour the oil into a large skillet or saucepan and add the onion and sausage. Cook over high heat for 2 to 3 minutes, breaking the sausage meat into small pieces with a fork or spoon. Add the liquid from the can of beans and bring to a boil.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Meanwhile, wash and cut the broccolini tops into 1-inch pieces and the stems into 1/2-inch pieces. Add to the pan with the garlic, salt, and red pepper flakes and return to a boil. Cover and boil gently for 4 to 5 minutes, or until the broccolini is tender but still a little crunchy.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Add the beans, mix well, and return to a boil. Boil, uncovered, for 2 to 3 minutes to blend the flavors together. Taste and add more salt if needed. Serve as is, or sprinkle with the Parmesan cheese and extra oil.\u003c/span>\u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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