New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco is expanding its reopening project with the \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-continues-reopening-expanded-business-operations-and-activities\">\u003cspan style=\"font-weight: 400\">announcement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that the city and county has been designated in the yellow tier by California’s COVID-19 indicators. With the change in tier level, Indoor dining capacity will expand from 25% to 50% capacity for up to 200 guests. Outdoor drinking establishments will now also be allowed to serve beverages without food at this capacity starting some time in November. This marks the first occasion that bars are allowed to open and operate since the pandemic. A two hour limit will be enforced on patrons at eating and drinking establishments and televisions and other live entertainment are not allowed at this time. Restaurants and patrons are also expected to follow other safety measures including wearing protective equipment, leaving information for contact tracing, and for servers in particular, de-escalating with customers who do not obey these guidelines. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Although this is very good news, we want to emphasize that this movement toward further reopening can only continue if our community continues to adhere to the guidance given by the city and state to reduce transmission,” wrote Amy Cleary of the Golden Gate Restaurant Association via email. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We know that indoor dining is still not for everyone, be it diners or restaurants,\" Cleary continued. \"But as we move into our winter season, this is another critical step in the reopening process that provides real hope for survival for our San Francisco restaurant community.”\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>\u003cspan style=\"font-weight: 400\">San Francisco is expanding its reopening project with the \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-continues-reopening-expanded-business-operations-and-activities\">\u003cspan style=\"font-weight: 400\">announcement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that the city and county has been designated in the yellow tier by California’s COVID-19 indicators. With the change in tier level, Indoor dining capacity will expand from 25% to 50% capacity for up to 200 guests. Outdoor drinking establishments will now also be allowed to serve beverages without food at this capacity starting some time in November. This marks the first occasion that bars are allowed to open and operate since the pandemic. A two hour limit will be enforced on patrons at eating and drinking establishments and televisions and other live entertainment are not allowed at this time. Restaurants and patrons are also expected to follow other safety measures including wearing protective equipment, leaving information for contact tracing, and for servers in particular, de-escalating with customers who do not obey these guidelines. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Although this is very good news, we want to emphasize that this movement toward further reopening can only continue if our community continues to adhere to the guidance given by the city and state to reduce transmission,” wrote Amy Cleary of the Golden Gate Restaurant Association via email. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We know that indoor dining is still not for everyone, be it diners or restaurants,\" Cleary continued. \"But as we move into our winter season, this is another critical step in the reopening process that provides real hope for survival for our San Francisco restaurant community.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">There’s been a tremendous shift in the challenge of feeding students for public school districts across the nation in the face of the pandemic. As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. The school district’s director of nutrition services Karen Luna also explains that she considers her district lucky for the farm that they’re able to harvest and distribute food from. “We have an 11 acre farm that we grow produce on,” says Luna.“We've been operating that farm for almost three years,” she says. The harvests from the farm which is next to Peterson Middle School, typically went to the salad bar and other meals on campus. “Once COVID hit, we started just bagging it up and giving it out to the family. So we've been giving out fresh produce from our farm the whole time.” Luna’s district also has a culinary manager and chefs that oversee school distributed home-cooked meals. “We're trying to send home at least one homemade scratch cooked item each week with our meal kits,” Luna said. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There’s been a tremendous shift in the challenge of feeding students for public school districts across the nation in the face of the pandemic. As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. There's another piece of what is normal to them.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Growing up, I loved Maruchan’s Instant Ramen noodles in a cup, specifically the shrimp flavor. I loved how they were portable, cheap and easy to make—just pour boiling water over them and wait for them to cook. Salt and pepper were the only seasonings I used to enhance my ramen. Though they weren’t much, I felt like that perfect duo took my noodles to another level. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All that changed when I entered high school. One day at lunch, the usual massive line of cool kids ditched the packaged, unflavored school lunch for ramen noodles in a cup. Displayed on the microwave table near the lunch table was an array of spices and flavorings beyond my trusted salt and pepper: Latin brands of hot sauce and a green bottle of squeezable lemon juice. My eyes widened as I watched my peers douse their noodles with these spicy, sour ingredients. My friend, who stood next to me, even sprinkled a few Flamin’ Hot Cheetos on her noodles. I quickly became curious about trying it on my own unflavored cup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After studying peers who went before me, I followed suit and added a good amount of hot sauce and lemon juice. I stirred the noodles around slowly to ensure that every noodle was equally coated, with specks of hot sauce floating around the broth. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138979\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138979\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg\" alt=\"Array of instant ramen noodles\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Matt Chriss / Unsplash\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I twirled the noodles with my plastic fork and took a bite. My world turned into that scene from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ratatouille \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">where Remy discovered flavor combinations for the very first time. The saltiness from the broth was balanced nicely with the acidity of the lemon juice. The hot sauce tingled on my tongue right after saltiness and acidity dissipated. From that moment, I was a convert. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I’ve gotten older, I've discovered many methods to dress my instant ramen: sauteed garlic pepper prawns, fried sunny side up eggs, teriyaki salmon skewers with sesame seeds—I’ve tried them all. Elevating this simple cup of noodles, so familiar and comfortable, offered a permission for curiosity and ways to explore more new flavor combinations—with the exception of the sprinkled Flamin’ Hot Cheetos on my ramen. I don’t think I'll ever be convinced to try that. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Growing up, I loved Maruchan’s Instant Ramen noodles in a cup, specifically the shrimp flavor. I loved how they were portable, cheap and easy to make—just pour boiling water over them and wait for them to cook. Salt and pepper were the only seasonings I used to enhance my ramen. Though they weren’t much, I felt like that perfect duo took my noodles to another level. \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\">All that changed when I entered high school. One day at lunch, the usual massive line of cool kids ditched the packaged, unflavored school lunch for ramen noodles in a cup. Displayed on the microwave table near the lunch table was an array of spices and flavorings beyond my trusted salt and pepper: Latin brands of hot sauce and a green bottle of squeezable lemon juice. My eyes widened as I watched my peers douse their noodles with these spicy, sour ingredients. My friend, who stood next to me, even sprinkled a few Flamin’ Hot Cheetos on her noodles. I quickly became curious about trying it on my own unflavored cup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After studying peers who went before me, I followed suit and added a good amount of hot sauce and lemon juice. I stirred the noodles around slowly to ensure that every noodle was equally coated, with specks of hot sauce floating around the broth. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138979\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138979\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg\" alt=\"Array of instant ramen noodles\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Matt Chriss / Unsplash\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I twirled the noodles with my plastic fork and took a bite. My world turned into that scene from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ratatouille \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">where Remy discovered flavor combinations for the very first time. The saltiness from the broth was balanced nicely with the acidity of the lemon juice. The hot sauce tingled on my tongue right after saltiness and acidity dissipated. From that moment, I was a convert. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you look around the neighborhood, it seems that everyone is lowering their prices. To assume that I could get in maybe 20 people a night and charge less than I ever did before at 25% capacity, it just doesn't make sense at all,\" Alter said. \"Maybe at 50% it would make sense.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This story was updated on Wednesday 09/30.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Farmworkers in California are facing two crises at once: \u003ca href=\"https://www.npr.org/sections/health-shots/2020/08/08/900220260/without-federal-protections-farm-workers-risk-coronavirus-infection-to-harvest-c\">the coronavirus\u003c/a> and exposure to dangerous air from wildfires.\u003c/p>\n\u003cp>Massive fires \u003ca href=\"https://www.fire.ca.gov/incidents/\">border large swaths\u003c/a> of California's agriculture region, the Central Valley. Monitoring stations report unhealthy air across the \u003ca href=\"https://gispub.epa.gov/airnow/\">interior of the state\u003c/a>.\u003c/p>\n\u003cp>\"To be out in the fields, it's like you can't breathe,\" says Hernan Hernandez, executive director of the California Farmworker Foundation.\u003c/p>\n\u003cp>California requires employers to provide outdoor workers with respiratory protection such as N95 masks if the air quality reaches a certain threshold. In a statewide survey last month, \u003ca href=\"https://www.npr.org/2020/09/07/909314223/farm-workers-face-double-threat-wildfire-smoke-and-covid-19\">a labor union found\u003c/a> farmworkers mostly weren't getting them. But wearing a mask when it's 110 degrees isn't easy either.\u003c/p>\n\u003cp>About \u003ca href=\"https://www.nytimes.com/2020/04/02/us/coronavirus-undocumented-immigrant-farmworkers-agriculture.html#:~:text=About%20half%20of%20all%20crop,is%20closer%20to%2075%20percent.\">half, or more\u003c/a>, of farmworkers in the U.S. are in the country illegally. They don't have access to many government benefits, can't afford to miss work and may be hesitant to complain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are excerpts of Sacha Pfeiffer's interview with Hernandez on \u003cem>All Things Considered\u003c/em> about the threats facing farmworkers.\u003c/p>\n\u003cp>\u003cstrong>I understand that you're hearing that employers are not always supplying masks.\u003c/strong>\u003c/p>\n\u003cp>Yes. There's not enough PPE to sustain the current agriculture workforce in California. So what we're seeing on the ground is that everybody's just trying to get a hold of whatever they can. At a state level, in which PPE distributions have occurred in the past couple of weeks, we're nowhere near meeting the demands to ensure the safety of farmworkers and their families.\u003c/p>\n\u003cp>\u003cstrong>What are you hearing from farmworkers about the kinds of dilemmas and choices they're facing, especially in terms of what if they miss work and how do they try to protect their health? \u003c/strong>\u003c/p>\n\u003cp>When you look at farmworkers and you ask them, \"How can the state help you during these difficult times?\" the No. 1 thing they will tell you is rent relief. The Central Valley, the coastal areas, everywhere in California, there's a housing crisis. And you're seeing it through farmworkers living in households that have two to three families because they can't afford the rent.\u003c/p>\n\u003cp>\u003cstrong>California did supply some pandemic aid to undocumented immigrants — about $125 million in May. Has that money gotten to farmworkers and helped them during this time?\u003c/strong>\u003c/p>\n\u003cp>Yes, it was a very minute force that actually received the California aid, because just in the Central Valley alone we have over 500,000 farmworkers. The aid for the Central Valley was capped at 10,000 undocumented workers, so this didn't encompass just farmworkers, it encompassed any type of undocumented worker that works in retail, that works in restaurants, that works in construction, so a very minute force actually had an opportunity to receive those $500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jonaki Mehta and Sarah Handel produced and edited the audio interview.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Wildfires+Make+Dangerous+Air+For+Farmworkers%3A+%27It%27s+Like+You+Can%27t+Breathe%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cp>Trader Joe's, which indicated earlier this month it might change the names of some of its products after an online petition denounced them as racist, now says it will stick with labels like Trader Jose's and Trader Ming's for Mexican and Asian food.\u003c/p>\n\u003cp>\"We want to be clear: we disagree that any of these labels are racist,\" the popular grocery chain said in a statement posted on its website. It added, \"We do not make decisions based on petitions.\"\u003cbr>\nThe petition posted on change.org by a high school student claims the names create \"a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>[aside postID='bayareabites_138277' label='More reporting on this:']\u003c/p>\n\u003cp>Other Trader Joe's names cited include Arabian Joe for Middle Eastern food, Trader Giotto's for Italian and Trader Joe San for Japanese cuisine.\u003c/p>\n\u003cp>After the petition was launched Trader Joe's issued a statement saying it has been in the process of updating product labels and hoped to conclude that effort soon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"While this approach to product naming may have been rooted in a lighthearted attempt at inclusiveness, we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day,\" company spokeswoman Kenya Friend-Daniel said at the time.\u003c/p>\n\u003cp>She didn't respond to a message Friday asking what changed the company's mind. But in its recent statement, the grocery chain said it still believes the names, many created decades ago, represent lighthearted efforts at inclusion, adding that its customers say they still like them.\u003c/p>\n\u003cp>Initial word that it would change the names, Trader Joe's said, was based on \"inaccurate reports.\"\u003c/p>\n\u003cp>\"We thought then—and still do—that this naming of products could be fun and show appreciation for other cultures,\" the company said.\u003cbr>\nThe petition, which had more than 5,000 signatures on Friday, also provoked disagreement among some who saw it.\u003c/p>\n\u003cp>\"Enough is enough,\" one person commented. \"Let's stop stereotyping and perpetuating narratives that are harmful and hurtful.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another responded, \"Pick on something else. The packaging indicates it's authentic to the country the recipe comes from! There are far more important issues to be worked on!\"\u003c/p>\n\n",
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"disqusTitle": "Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram",
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"content": "\u003cp>Remember the early days of the pandemic when shoppers scoured grocery shelves for flour, yeast and beans? Since then, we've seen ample evidence of people \u003ca href=\"https://www.instagram.com/explore/tags/sourdough/?hl=en\">baking sourdough\u003c/a> and \u003ca href=\"https://www.instagram.com/explore/tags/bananabread/?hl=en\">banana bread\u003c/a> on social media ... but what about all those beans?\u003c/p>\n\u003cp>Bean sales shot up 70% in March, says Tim D. McGreevy, CEO of \u003ca href=\"https://www.usapulses.org/\">USA Pulses\u003c/a>, a not-for-profit lobbying group representing the dried pea, lentil and chickpea industry. He adds that the trend has diminished but not entirely stopped. In June, orders were still 30% higher than normal.\u003c/p>\n\u003cp>\"I went out, I bought pounds of beans and put them proudly on my shelf,\" says \u003ca href=\"https://www.pomona.edu/directory/people/kyla-wazana-tompkins\">Kyla Wazana Tompkins\u003c/a>, a Pomona College professor and former food writer. This, in spite of the fact that Tompkins does not even really like beans. \"I went to this primal brain space. I had this survival story in my head and now I've got it on my shelf, and I don't think I'll use them until the actual end times.\"\u003c/p>\n\u003cp>Tompkins is hardly alone. An inquiry on this reporter's Facebook page yielded dozens of stories of bean buyers' remorse. That pains Steven Sando, the proprietor of the high-end heirloom bean company, \u003ca href=\"https://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. Back in March, Sando found himself bombarded with orders — more than 17,000 of them, he says. As a result, there's \u003ca href=\"https://www.ranchogordo.com/collections/waitlist-items\">a waiting list\u003c/a> for 20 different varieties of beans on his website. His staff, he says, is struggling to meet demand for items still in stock, such as flageolet and yellow eye beans.\u003c/p>\n\u003cp>\"The thought of them sitting in a dark pantry makes me ill,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But no bean goes unwasted in the well-stocked pantry of Luz Calvo and Catriona Rueda Esquibel. The couple estimate they've got at least 15 pounds of beans on hand right now. Their 2015 cookbook, \u003ca href=\"https://www.amazon.com/Decolonize-Your-Diet-Plant-Based-Mexican-American/dp/1551525925\">\u003cem>Decolonize Your Diet: Plant-Based Mexican-American Recipes For Health And Healing\u003c/em>\u003c/a>, draws on family culinary traditions and documents how the two nourished themselves while Calvo was being treated for cancer. Cooking beans, they say, can deepen a connection to community.\u003c/p>\n\u003cp>\"They're a way to honor our ancestors,\" Calvo says. \"And they make you feel good when you eat them.\"\u003c/p>\n\u003cp>Still, although beans may be a delicious, meaningful part of foodways from around the world, they do somewhat lack the Instagram charisma of a pillowy loaf of homemade bread. \"Maybe there's not the brag factor of sourdough,\" Calvo concedes. Esquibel adds that while cooking beans is spiritually sustaining, there's little in the way of mastery to show off about. \"Like, 'Oh, I conquered a pot of beans,' \" she says.\u003c/p>\n\u003cp>The sheer ease of bean cookery is a plus, as far as Sando of Rancho Gordo is concerned. A movie lover, he has a method for timing them that's perfect for quarantine: Boil your beans for 15, turn them down, then put on the movie \u003cem>All About Eve\u003c/em>. When Bette Davis says, \"Fasten your seat belts, it's going to be a bumpy night,\" that's when you add salt, he says. And when she says \"Funny business, a woman's career,\" start checking them because they're probably done.\u003c/p>\n\u003cp>But to slightly misquote another classic movie — \u003cem>Casablanca — \u003c/em>it doesn't take much to see the problems of us little people don't amount to a hill of beans in this crazy world. Bean consumers, here's looking at you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was edited for radio by Rose Friedman and adapted for the Web by Neda Ulaby and Petra Mayer.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Sourdough+Is+A+Social+Media+Star+%E2%80%94+But+Those+Beans+Would+Look+Great+On+Instagram&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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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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},
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"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",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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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",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"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"
}
},
"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": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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