window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"shuna-lydon": {
"type": "authors",
"id": "5021",
"meta": {
"index": "authors_1716337520",
"id": "5021",
"found": true
},
"name": "Shuna Fish Lydon",
"firstName": "Shuna",
"lastName": "Lydon",
"slug": "shuna-lydon",
"email": "shunafish.l@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.",
"avatar": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Shuna Fish Lydon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shuna-lydon"
}
},
"pagesReducer": {
"bayareabites_category_reviews": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"score": 13.557983
},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"title": "reviews",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 36
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=reviews",
"seeMore": false,
"paginated": true,
"page": 36
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_571": {
"type": "posts",
"id": "bayareabites_571",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "571",
"score": null,
"sort": [
1175826600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1175826600,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area: Season 2: Episode 12",
"title": "Check, Please! Bay Area: Season 2: Episode 12",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease212.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=236\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 12:\u003c/p>\n\u003cp>1) \u003cstrong>Jardiniere\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=240\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=237\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=243\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Esperpento\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=241\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=238\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Trattoria La Siciliana\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=242\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=239\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=244\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
"disqusIdentifier": "571 http://blogs.kqed.org/bayareabites/2007/04/05/check-please-bay-area-season-2-episode-12/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/04/05/check-please-bay-area-season-2-episode-12/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 156,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1218123331,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area is KQED's local series featuring regular people reviewing Bay Area restaurants. Check, Please Bay Area was nominated for two 2007 James Beard Awards (pdf) in the Television Food Show Category! Visit the Check, Please! Bay Area blog to experience the restaurants from Season 2 Episode 12: 1) Jardiniere: | restaurant information",
"title": "Check, Please! Bay Area: Season 2: Episode 12 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 12",
"datePublished": "2007-04-05T19:30:00-07:00",
"dateModified": "2008-08-07T08:35:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-12",
"status": "publish",
"path": "/bayareabites/571/check-please-bay-area-season-2-episode-12",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease212.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=236\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 12:\u003c/p>\n\u003cp>1) \u003cstrong>Jardiniere\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=240\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=237\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=243\">recipe\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2) \u003cstrong>Esperpento\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=241\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=238\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Trattoria La Siciliana\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=242\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=239\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=244\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/571/check-please-bay-area-season-2-episode-12",
"authors": [
"5014"
],
"categories": [
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_1593"
],
"tags": [
"bayareabites_46",
"bayareabites_148",
"bayareabites_150",
"bayareabites_149"
],
"label": "bayareabites"
},
"bayareabites_565": {
"type": "posts",
"id": "bayareabites_565",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "565",
"score": null,
"sort": [
1175222820000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1175222820,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area: Season 2: Episode 10",
"title": "Check, Please! Bay Area: Season 2: Episode 10",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=227\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 10:\u003c/p>\n\u003cp>1) \u003cstrong>Pear Street Bistro\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=231\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=228\">reviews\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=229\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=235\">recipe\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Presidio Bowling Center Grill\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=233\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=230\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n",
"disqusIdentifier": "565 http://blogs.kqed.org/bayareabites/2007/03/29/check-please-bay-area-season-2-episode-10/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/29/check-please-bay-area-season-2-episode-10/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 158,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1175222820,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area is KQED's local series featuring regular people reviewing Bay Area restaurants. Check, Please Bay Area was nominated for two 2007 James Beard Awards (pdf) in the Television Food Show Category! Visit the Check, Please! Bay Area blog to experience the restaurants from Season 2 Episode 10: 1) Pear Street Bistro: |",
"title": "Check, Please! Bay Area: Season 2: Episode 10 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 10",
"datePublished": "2007-03-29T19:47:00-07:00",
"dateModified": "2007-03-29T19:47:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-10",
"status": "publish",
"path": "/bayareabites/565/check-please-bay-area-season-2-episode-10",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=227\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 10:\u003c/p>\n\u003cp>1) \u003cstrong>Pear Street Bistro\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=231\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=228\">reviews\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=229\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=235\">recipe\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Presidio Bowling Center Grill\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=233\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=230\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/565/check-please-bay-area-season-2-episode-10",
"authors": [
"5014"
],
"categories": [
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_46"
],
"label": "bayareabites"
},
"bayareabites_516": {
"type": "posts",
"id": "bayareabites_516",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "516",
"score": null,
"sort": [
1170697560000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1170697560,
"format": "aside",
"disqusTitle": "The River Cottage Series, An Obsession",
"title": "The River Cottage Series, An Obsession",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I'm new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a machine has kept me company a lot in the last few years. To this end I have joined other Americans in following a number of series' and caught up on movies that have defined my modern cultural generation.\u003c/p>\n\u003cp>For years I have been repeating this sentence, \"Oh no, I didn't see that, I haven't heard of that, I wasn't aware of that, because I have been working.\"\u003c/p>\n\u003cp>My mother said years ago I could have made the best jury member on the OJ Simpson case, because I knew absolutely nothing about it.\u003c/p>\n\u003cp>A few months ago I was given an innocuous little shiny disk labeled, Escape To River Cottage, and only remember the odd tidbit about what it could be about. Good thing I did not start watching it until just the other night. A person has to have a life which includes leaving the house, making supper, taking the legs out for a stretch, and interacting with other live human beings.\u003c/p>\n\u003cp>If you like to eat, are interested in where your food comes, have ever entertained the idea of forsaking city living and planting a garden from which you will plan meals around, enjoy the feeling your face gets when an unplanned smile emerges, like a dash of English humor, and think a show involving cooking and eating could be something other than staged, perfect, indoors, and inane to the point of \"lowest common denominator\" script writing, you must get ahold of any part of these series now and watch it with someone you like!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The liner notes from \u003ca href=\"http://www.tv.com/search.php?qs=escape+to+river+cottage&type=11&stype=all&tag=search%3Bbutton&om_act=convert&om_clk=searchsh\">TV.com\u003c/a>:\u003c/p>\n\u003cp>\"Hugh Fearnley-Whittingstal has decided to quit the bustle of London and take on the life of a smallholder at River Cottage, a former gamekeeper's cottage in Dorset. The aim is self-sufficiency; to grow his own vegetables and raise his own animals for food.\"\u003c/p>\n\u003cp>It is addictive in the best sense of the word!\u003c/p>\n\u003cp>The word on the street is that I have only just begun. A quick perusement on the www comes up with a fantastic \u003ca href=\"http://www.bbc.co.uk/dorset/content/articles/2004/10/29/hugh_fearnly_qa.shtml\">interview with Mr. Fearnley-Whittingstal himself\u003c/a>. Then there's the \u003ca href=\"http://www.rivercottage.net/Default.aspx\">River Cottage website\u003c/a>, complete with appropriate page links and a whole page devoted to those behind the delicious scenes. \u003ca href=\"http://www.channel4.com/life/microsites/R/rivercottage/\">Channel 4 talks up\u003c/a> their baby as well, and then there's the dangerous list of \u003ca href=\"http://shopping.kelkoo.co.uk/b/a/ss_river_cottage_-_series_3_forever.html\">all the titles\u003c/a>.\u003c/p>\n\u003cp>It's still winter, even in the Bay Area, go ahead, get a few disks and hole up for the weekend. But be sure to have some farmers' market snacks around. You may not be hungry for bridge mix or chips and salsa after watching an episode end with recently culled and butchered pidgeon in B'steeya, cold pike en gelee, or Hugh's first hen egg whipped up into a quick courgette souffle.\u003c/p>\n\u003cp>If you're one of those new fans for whom doing things halfway is not an option, you may choose to \u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/recipe-tester-roundup-for-january-2007.html\">cook up some of this fellow's food right away\u003c/a> by heading over to our own local British Gourmand, Sam, of \u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh\u003c/a>, as she has cooked up one of \u003ca href=\"http://www.rivercottage.net/Content.aspx?pid=65\">Mr. Fearnley-Whittingstal\u003c/a>'s recipes, from his most recent River Cottage Meat Book.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to come back to Bay Area Bites and let me know if I have steered you right!\u003c/p>\n\n",
"disqusIdentifier": "516 http://blogs.kqed.org/bayareabites/2007/02/05/the-river-cottage-series-an-obsession/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/02/05/the-river-cottage-series-an-obsession/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 608,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1170697560,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I'm new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a",
"title": "The River Cottage Series, An Obsession | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The River Cottage Series, An Obsession",
"datePublished": "2007-02-05T09:46:00-08:00",
"dateModified": "2007-02-05T09:46:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-river-cottage-series-an-obsession",
"status": "publish",
"path": "/bayareabites/516/the-river-cottage-series-an-obsession",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I'm new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a machine has kept me company a lot in the last few years. To this end I have joined other Americans in following a number of series' and caught up on movies that have defined my modern cultural generation.\u003c/p>\n\u003cp>For years I have been repeating this sentence, \"Oh no, I didn't see that, I haven't heard of that, I wasn't aware of that, because I have been working.\"\u003c/p>\n\u003cp>My mother said years ago I could have made the best jury member on the OJ Simpson case, because I knew absolutely nothing about it.\u003c/p>\n\u003cp>A few months ago I was given an innocuous little shiny disk labeled, Escape To River Cottage, and only remember the odd tidbit about what it could be about. Good thing I did not start watching it until just the other night. A person has to have a life which includes leaving the house, making supper, taking the legs out for a stretch, and interacting with other live human beings.\u003c/p>\n\u003cp>If you like to eat, are interested in where your food comes, have ever entertained the idea of forsaking city living and planting a garden from which you will plan meals around, enjoy the feeling your face gets when an unplanned smile emerges, like a dash of English humor, and think a show involving cooking and eating could be something other than staged, perfect, indoors, and inane to the point of \"lowest common denominator\" script writing, you must get ahold of any part of these series now and watch it with someone you like!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The liner notes from \u003ca href=\"http://www.tv.com/search.php?qs=escape+to+river+cottage&type=11&stype=all&tag=search%3Bbutton&om_act=convert&om_clk=searchsh\">TV.com\u003c/a>:\u003c/p>\n\u003cp>\"Hugh Fearnley-Whittingstal has decided to quit the bustle of London and take on the life of a smallholder at River Cottage, a former gamekeeper's cottage in Dorset. The aim is self-sufficiency; to grow his own vegetables and raise his own animals for food.\"\u003c/p>\n\u003cp>It is addictive in the best sense of the word!\u003c/p>\n\u003cp>The word on the street is that I have only just begun. A quick perusement on the www comes up with a fantastic \u003ca href=\"http://www.bbc.co.uk/dorset/content/articles/2004/10/29/hugh_fearnly_qa.shtml\">interview with Mr. Fearnley-Whittingstal himself\u003c/a>. Then there's the \u003ca href=\"http://www.rivercottage.net/Default.aspx\">River Cottage website\u003c/a>, complete with appropriate page links and a whole page devoted to those behind the delicious scenes. \u003ca href=\"http://www.channel4.com/life/microsites/R/rivercottage/\">Channel 4 talks up\u003c/a> their baby as well, and then there's the dangerous list of \u003ca href=\"http://shopping.kelkoo.co.uk/b/a/ss_river_cottage_-_series_3_forever.html\">all the titles\u003c/a>.\u003c/p>\n\u003cp>It's still winter, even in the Bay Area, go ahead, get a few disks and hole up for the weekend. But be sure to have some farmers' market snacks around. You may not be hungry for bridge mix or chips and salsa after watching an episode end with recently culled and butchered pidgeon in B'steeya, cold pike en gelee, or Hugh's first hen egg whipped up into a quick courgette souffle.\u003c/p>\n\u003cp>If you're one of those new fans for whom doing things halfway is not an option, you may choose to \u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/recipe-tester-roundup-for-january-2007.html\">cook up some of this fellow's food right away\u003c/a> by heading over to our own local British Gourmand, Sam, of \u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh\u003c/a>, as she has cooked up one of \u003ca href=\"http://www.rivercottage.net/Content.aspx?pid=65\">Mr. Fearnley-Whittingstal\u003c/a>'s recipes, from his most recent River Cottage Meat Book.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to come back to Bay Area Bites and let me know if I have steered you right!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/516/the-river-cottage-series-an-obsession",
"authors": [
"5021"
],
"categories": [
"bayareabites_63",
"bayareabites_64",
"bayareabites_10",
"bayareabites_60",
"bayareabites_1593"
],
"tags": [
"bayareabites_62",
"bayareabites_65",
"bayareabites_58",
"bayareabites_14743"
],
"label": "bayareabites"
},
"bayareabites_50": {
"type": "posts",
"id": "bayareabites_50",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50",
"score": null,
"sort": [
1113060840000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1113060840,
"format": "aside",
"disqusTitle": "BAB Reviews Bistro AIX & Nectar",
"title": "BAB Reviews Bistro AIX & Nectar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>, then dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. Each of us wrote our own account of the evening, which follows...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/babs-bistroaix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABette's Feast\u003c/strong>\u003cbr>by wendygee\u003c/p>\n\u003cp>It was a treat to meet & eat with the BAB bloggers. There was a constant hum of food-related banter, critiques, stories and \u003ca href=\"http://en.wikipedia.org/wiki/Six_degrees_of_separation\">\u003cstrong>six degrees of separation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>We had a mellow 3 flight wine tasting at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a> prior to dining a few doors down at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. The wine descriptions are designed as foreplay for the date & mate crowd. And, of course, we had to read them out loud to each other prior to embarking on each flight. My fave from the \"Bubbles Flight\" was the Schramsberg Blanc de Blancs. If you haven't visited \u003ca href=\"http://www.schramsberg.com/\">\u003cstrong>Schramsberg\u003c/strong>\u003c/a>, tasted their bubbly, and toured their wine caves you must go -- but be sure to \u003ca href=\"http://www.schramsberg.com/tours_and_tasting.htm\">\u003cstrong>make reservations\u003c/strong>\u003c/a>. On the \"Bad-Assed Red Flight\" I enjoyed the 2002 X Winery and on the \"Anything but Chard\" flight the 2003 Alois Lageder Pinot Grigio was light and fruity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> was especially tasty since I was dining with three foodies and we all shared. In general, the food was all very fresh, prepared simply yet elegantly, and delicious. The highlights for me were the Tempura Fried Calamari with Red Curry Aioli, Asian Cabbage Salad & Cilantro appetizer, the Grilled Top Sirloin with Maitre'd Butter, French Fries and Watercress, and the Tahitian Vanilla Bean Creme Brulee. The calamari was cooked just right, light, plump, and with tangy seasoning. The steak was perfectly medium-rare and juicy and the fries were light, crispy on the outside and creamy on the inside. The creme brulee had a crisp carmelized top with a flavorful smooth creme filling. Even the little cookie accessory that came with the brulee was tasty. The waiter steered us in the right direction with the wine selection and we had two excellent bottles, a Chinon and a Vacqueryas. The service was great, the atmosphere was relaxed and unpretentious -- we sat outside on the enclosed patio which was comfortably heated. I would definitely go back to \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nectar-strip1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABs About Town\u003c/strong>\u003cbr>by KimG\u003c/p>\n\u003cp>Stephanie, Wendy and I had 9 wine glasses in front of us when Amy strolled in to \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a>. I'm sure we were a sight with our 3 flights of wine (one bubbly, one white, and one red), but she jumped right in as we took turns reading the rather sultry wine descriptions aloud dramatically and then relentlessly gave our wine critiques. \u003c/p>\n\u003cp>Shortly before we were due to arrive next door at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> for our reservation we decided that we needed to get some food before all that wine made us too loopy to remember that we had a reservation. The restaurant was fairly empty but a glance toward the back revealed where everyone was hiding. The enclosed back patio was warmed from the glow of heat lamps. Stephanie and I gleefully ordered a Chinon (taking me back to a summer evening in Paris) after the waiter agreed it was an excellent choice. Light and refreshing it was a perfect complement to the array of salads, the perfectly fried herb-spiked calamari, and the rich broth-based bean soup that we ordered. As with the flights of wine, and the rest of the meal, we shared everything. Yet another highlight to the evening. (As Amy mentioned in her review, and like most foodies I know, I like to try as many dishes as possible when I go to a restaurant so I'm always into sharing. I'm happy with just taking a bite or two of a dish and then moving on to the next.) \u003c/p>\n\u003cp>For the main event we moved on to a more full-bodied Vacqueryas (suggested by our wine-savvy waiter), and ordered exclusively from the specials menu: hearty potato gnocchi with black trumpet mushrooms and asparagus, tender lamb shank, fresh seared halibut, and a perfectly medium-rare steak frites. My favorites dishes were the lamb, rubbed with fresh herbs and served atop creamy polenta, and the steak. I'm a big fan of gnocchi, but it is rare when I think it is done incredibly well. The best gnocchi I've ever had were made by friends (albeit, one was a chef and the other an Italian who was food-obsessed and an excellent cook). Anyway, the gnocchi was okay, but didn't hold a candle to the meat and the fish dishes we tried.\u003c/p>\n\u003cp>Finally, with as much wine as we could drink and remain standing (or actually, sitting, since we had not left yet), we moved on to the desserts, which frankly Amy did a fantastic job of describing. We did order all 4 desserts on their menu, and they were all delicious, but my favorites were the strawberry-filled crepe and the creme brulee. In fact, I think the brulee rivaled the best I've ever had.\u003c/p>\n\u003cp>All in all, we got a lot out of the evening. We found a great new wine bar, a fantastic French restaurant that I will certainly frequent, and we had a great time together. I can't wait until our next BAB culinary adventure!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bistro-aix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Aix Marks the Spot\u003c/strong>\u003cbr>by Stephanie\u003c/p>\n\u003cp>My memory is a little fuzzy from the most excellent Chinon and the Vacqueryras we had with dinner, but I believe I can recall the night's revelries pretty well. After sharing three flights of wine at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> -- with every flight we giggled more at the thoroughly lascivious, but thoroughly delightful wine descriptions -- we BABers staggered next door for dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> on Chestnut and Steiner. Out on the patio, we were kept warm by an overhead tarp and heat lamps that got downright toasty as the night and wine flowed on. \u003c/p>\n\u003cp>I'm sitting here thinking about our starters and I can't decide which I liked the best. They all seemed to fill a mood for me. Wendy's salad was a simple, perfect plate of butter lettuce and herb vinaigrette. Kim's baked goat cheese salad with mesclun greens (or maybe it was spring mix) was pretty much what I've had at Chez Panisse but still quite nice. If I had been in the soup mood, Amy's clear broth soup with butter beans and kale would have really hit the spot. In fact, it's actually something I'd really hanker for when my stomach is out of sorts, but the truth of it is, I've been feeling beety these days and my beet salad was just what I needed. It struck that perfect balance between all the important elements: tangy, creamy chevre, deep earthy beets, tender spinach, and just a zing of orange zest to brighten everything up. The calamari was a tangle of spicy daikon radish greens and shredded cabbage drizzled with a piquant, peppery aioli. It wasn't overly battered or greasy, and the squid itself was tender and chewable -- not so rubbery that your jaw snaps back when you try to bite into it.\u003c/p>\n\u003cp>On to the mains. Kim's gnocchi dish was quite delicious with delicate trumpet mushrooms and lightly sauteed greens but the gnocchi themselves were a little heavy for me. As summer comes on, I'm not a big fan of dense pasta dishes -- I want my gnocchi light and ethereal. Yes, that gnocchi can be found, I found it at Quince last October and I dream of it to this day. Amy's main was lamb shank. Now, I'm a lamb lover but I've never actually had lamb shank. I probably won't again, either. It's not that the lamb shank was bad, mind you, I'm just not a fan of stew meat. It's why I usually steer clear of Boeuf Bourguignonne as well as short rib dishes. Braised is not the way I like my red meat. I like it bloody. On that note, Wendy's steak was tops. Perfectly seasoned and perfectly medium-rare without a hint of grey on the edges. That's how I like to judge a good restaurant -- forget the tired foams, gelees, and nicotine cocktails -- if I ask for medium-rare beef and I actually get medium-rare beef, I'm coming back. My halibut with butter beans and baby artichokes was light, full-flavored, and deeply satisfying. I had been craving halibut ever since halibut season started and this was a wonderful way to satisfy my yen. \u003c/p>\n\u003cp>Of all the desserts, I believe a few of us (chocoholics not included) felt very \"meh\" about it. For me, it was just like every other flourless chocolate cake on every other menu -- nothing more, nothing less. The sliced strawberries folded into blessedly thin crepes was a delicious reminder of my mother's perfect crepes and I really enjoyed the apple tart as well. However, what really got to me was the creme brulee. I am usually not a fan of either creme brulee or creme caramel. I sort of think the creme jiggles and wiggles too much like snot. I also have serious mental trauma associated with \u003ca href=\"http://www.grubreport.com/soupdujour/caramel.html\">\u003cstrong>caramel\u003c/strong>\u003c/a>. However, this creme brulee proved to me that there are creme brulees out there that I could grow to love, adore, and quite possibly cherish. The wonderfully hard sugar crust cracked appealingly to reveal velvety vanilla depths and I really had to restrain myself in the presence of the other BAB-ers not to run into a corner with the little ramekin and start licking.\u003c/p>\n\u003cp>Basically, it was good food, good conversation, and good people -- I don't ask for much more than that on a night out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/4desserts-bistroaix1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>My Dinner with BAB\u003c/strong>\u003cbr>by Amy Sherman\u003c/p>\n\u003cp>So when it comes to dessert there are several different kinds of people. The chocolate people and the not-so-chocolate people. The pastry people and the give-me-creme-brulee-or-give-me-death people and the \"please call it crehp, not crayp\" people. We had all those people represented at our first BAB blogger dinner. Fortunately the one thing we all had in common is something I have begun to hypothesize all foodies may have in common--a desire to share. \u003c/p>\n\u003cp>Foodies share opinions and share meals, they even share the very food off their plate. What's mine is yours and what's yours is mine. The only foodie I know who refuses to share dessert is my husband who had a terrible incident where his chocolate mousse got passed around the table and the poor boy never got a bite. As a result of this trauma he became a dessert protectionist. He's also only a foodie by association, so perhaps he doesn't really qualify anyway.\u003c/p>\n\u003cp>The desserts were as follows: vanilla creme brulee, flourless chocolate \"cloud\" cake with raspberry sauce, a free-form apple pie with vanilla ice cream and crepes with strawberries and cream. I was most happy with chocolate cake, it was light and fluffy and chocolatey, just what I look for in a chocolate cake. Have I given myself away as the chocolate person? The creme brulee was so good it convinced a non-brulee eater of its merits. The crepes were delicate and filled with fresh, succulent berries. The apple pie was more of a tart really and while not the best ever, certainly respectable. \u003c/p>\n\u003cp>Like good little children there were empty plates all around and no fighting. Ultimately the story had a happy ending and everyone found something to love.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>\u003cbr>3330 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.345.1377\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>\u003cbr>3340 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.202.0100\u003c/p>\n\n",
"disqusIdentifier": "50 http://blogs.kqed.org/bayareabites/2005/04/09/bab-reviews-bistro-aix-nectar/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/09/bab-reviews-bistro-aix-nectar/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1963,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1273190318,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at Nectar Wine Lounge, then dinner at Bistro AIX. Each of us wrote our own account of the evening, which follows... BABette's Feastby wendygee It was a treat to meet & eat with the",
"title": "BAB Reviews Bistro AIX & Nectar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "BAB Reviews Bistro AIX & Nectar",
"datePublished": "2005-04-09T08:34:00-07:00",
"dateModified": "2010-05-06T16:58:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bab-reviews-bistro-aix-nectar",
"status": "publish",
"path": "/bayareabites/50/bab-reviews-bistro-aix-nectar",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>, then dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. Each of us wrote our own account of the evening, which follows...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/babs-bistroaix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABette's Feast\u003c/strong>\u003cbr>by wendygee\u003c/p>\n\u003cp>It was a treat to meet & eat with the BAB bloggers. There was a constant hum of food-related banter, critiques, stories and \u003ca href=\"http://en.wikipedia.org/wiki/Six_degrees_of_separation\">\u003cstrong>six degrees of separation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>We had a mellow 3 flight wine tasting at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a> prior to dining a few doors down at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. The wine descriptions are designed as foreplay for the date & mate crowd. And, of course, we had to read them out loud to each other prior to embarking on each flight. My fave from the \"Bubbles Flight\" was the Schramsberg Blanc de Blancs. If you haven't visited \u003ca href=\"http://www.schramsberg.com/\">\u003cstrong>Schramsberg\u003c/strong>\u003c/a>, tasted their bubbly, and toured their wine caves you must go -- but be sure to \u003ca href=\"http://www.schramsberg.com/tours_and_tasting.htm\">\u003cstrong>make reservations\u003c/strong>\u003c/a>. On the \"Bad-Assed Red Flight\" I enjoyed the 2002 X Winery and on the \"Anything but Chard\" flight the 2003 Alois Lageder Pinot Grigio was light and fruity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> was especially tasty since I was dining with three foodies and we all shared. In general, the food was all very fresh, prepared simply yet elegantly, and delicious. The highlights for me were the Tempura Fried Calamari with Red Curry Aioli, Asian Cabbage Salad & Cilantro appetizer, the Grilled Top Sirloin with Maitre'd Butter, French Fries and Watercress, and the Tahitian Vanilla Bean Creme Brulee. The calamari was cooked just right, light, plump, and with tangy seasoning. The steak was perfectly medium-rare and juicy and the fries were light, crispy on the outside and creamy on the inside. The creme brulee had a crisp carmelized top with a flavorful smooth creme filling. Even the little cookie accessory that came with the brulee was tasty. The waiter steered us in the right direction with the wine selection and we had two excellent bottles, a Chinon and a Vacqueryas. The service was great, the atmosphere was relaxed and unpretentious -- we sat outside on the enclosed patio which was comfortably heated. I would definitely go back to \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nectar-strip1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABs About Town\u003c/strong>\u003cbr>by KimG\u003c/p>\n\u003cp>Stephanie, Wendy and I had 9 wine glasses in front of us when Amy strolled in to \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a>. I'm sure we were a sight with our 3 flights of wine (one bubbly, one white, and one red), but she jumped right in as we took turns reading the rather sultry wine descriptions aloud dramatically and then relentlessly gave our wine critiques. \u003c/p>\n\u003cp>Shortly before we were due to arrive next door at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> for our reservation we decided that we needed to get some food before all that wine made us too loopy to remember that we had a reservation. The restaurant was fairly empty but a glance toward the back revealed where everyone was hiding. The enclosed back patio was warmed from the glow of heat lamps. Stephanie and I gleefully ordered a Chinon (taking me back to a summer evening in Paris) after the waiter agreed it was an excellent choice. Light and refreshing it was a perfect complement to the array of salads, the perfectly fried herb-spiked calamari, and the rich broth-based bean soup that we ordered. As with the flights of wine, and the rest of the meal, we shared everything. Yet another highlight to the evening. (As Amy mentioned in her review, and like most foodies I know, I like to try as many dishes as possible when I go to a restaurant so I'm always into sharing. I'm happy with just taking a bite or two of a dish and then moving on to the next.) \u003c/p>\n\u003cp>For the main event we moved on to a more full-bodied Vacqueryas (suggested by our wine-savvy waiter), and ordered exclusively from the specials menu: hearty potato gnocchi with black trumpet mushrooms and asparagus, tender lamb shank, fresh seared halibut, and a perfectly medium-rare steak frites. My favorites dishes were the lamb, rubbed with fresh herbs and served atop creamy polenta, and the steak. I'm a big fan of gnocchi, but it is rare when I think it is done incredibly well. The best gnocchi I've ever had were made by friends (albeit, one was a chef and the other an Italian who was food-obsessed and an excellent cook). Anyway, the gnocchi was okay, but didn't hold a candle to the meat and the fish dishes we tried.\u003c/p>\n\u003cp>Finally, with as much wine as we could drink and remain standing (or actually, sitting, since we had not left yet), we moved on to the desserts, which frankly Amy did a fantastic job of describing. We did order all 4 desserts on their menu, and they were all delicious, but my favorites were the strawberry-filled crepe and the creme brulee. In fact, I think the brulee rivaled the best I've ever had.\u003c/p>\n\u003cp>All in all, we got a lot out of the evening. We found a great new wine bar, a fantastic French restaurant that I will certainly frequent, and we had a great time together. I can't wait until our next BAB culinary adventure!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bistro-aix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Aix Marks the Spot\u003c/strong>\u003cbr>by Stephanie\u003c/p>\n\u003cp>My memory is a little fuzzy from the most excellent Chinon and the Vacqueryras we had with dinner, but I believe I can recall the night's revelries pretty well. After sharing three flights of wine at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> -- with every flight we giggled more at the thoroughly lascivious, but thoroughly delightful wine descriptions -- we BABers staggered next door for dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> on Chestnut and Steiner. Out on the patio, we were kept warm by an overhead tarp and heat lamps that got downright toasty as the night and wine flowed on. \u003c/p>\n\u003cp>I'm sitting here thinking about our starters and I can't decide which I liked the best. They all seemed to fill a mood for me. Wendy's salad was a simple, perfect plate of butter lettuce and herb vinaigrette. Kim's baked goat cheese salad with mesclun greens (or maybe it was spring mix) was pretty much what I've had at Chez Panisse but still quite nice. If I had been in the soup mood, Amy's clear broth soup with butter beans and kale would have really hit the spot. In fact, it's actually something I'd really hanker for when my stomach is out of sorts, but the truth of it is, I've been feeling beety these days and my beet salad was just what I needed. It struck that perfect balance between all the important elements: tangy, creamy chevre, deep earthy beets, tender spinach, and just a zing of orange zest to brighten everything up. The calamari was a tangle of spicy daikon radish greens and shredded cabbage drizzled with a piquant, peppery aioli. It wasn't overly battered or greasy, and the squid itself was tender and chewable -- not so rubbery that your jaw snaps back when you try to bite into it.\u003c/p>\n\u003cp>On to the mains. Kim's gnocchi dish was quite delicious with delicate trumpet mushrooms and lightly sauteed greens but the gnocchi themselves were a little heavy for me. As summer comes on, I'm not a big fan of dense pasta dishes -- I want my gnocchi light and ethereal. Yes, that gnocchi can be found, I found it at Quince last October and I dream of it to this day. Amy's main was lamb shank. Now, I'm a lamb lover but I've never actually had lamb shank. I probably won't again, either. It's not that the lamb shank was bad, mind you, I'm just not a fan of stew meat. It's why I usually steer clear of Boeuf Bourguignonne as well as short rib dishes. Braised is not the way I like my red meat. I like it bloody. On that note, Wendy's steak was tops. Perfectly seasoned and perfectly medium-rare without a hint of grey on the edges. That's how I like to judge a good restaurant -- forget the tired foams, gelees, and nicotine cocktails -- if I ask for medium-rare beef and I actually get medium-rare beef, I'm coming back. My halibut with butter beans and baby artichokes was light, full-flavored, and deeply satisfying. I had been craving halibut ever since halibut season started and this was a wonderful way to satisfy my yen. \u003c/p>\n\u003cp>Of all the desserts, I believe a few of us (chocoholics not included) felt very \"meh\" about it. For me, it was just like every other flourless chocolate cake on every other menu -- nothing more, nothing less. The sliced strawberries folded into blessedly thin crepes was a delicious reminder of my mother's perfect crepes and I really enjoyed the apple tart as well. However, what really got to me was the creme brulee. I am usually not a fan of either creme brulee or creme caramel. I sort of think the creme jiggles and wiggles too much like snot. I also have serious mental trauma associated with \u003ca href=\"http://www.grubreport.com/soupdujour/caramel.html\">\u003cstrong>caramel\u003c/strong>\u003c/a>. However, this creme brulee proved to me that there are creme brulees out there that I could grow to love, adore, and quite possibly cherish. The wonderfully hard sugar crust cracked appealingly to reveal velvety vanilla depths and I really had to restrain myself in the presence of the other BAB-ers not to run into a corner with the little ramekin and start licking.\u003c/p>\n\u003cp>Basically, it was good food, good conversation, and good people -- I don't ask for much more than that on a night out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/4desserts-bistroaix1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>My Dinner with BAB\u003c/strong>\u003cbr>by Amy Sherman\u003c/p>\n\u003cp>So when it comes to dessert there are several different kinds of people. The chocolate people and the not-so-chocolate people. The pastry people and the give-me-creme-brulee-or-give-me-death people and the \"please call it crehp, not crayp\" people. We had all those people represented at our first BAB blogger dinner. Fortunately the one thing we all had in common is something I have begun to hypothesize all foodies may have in common--a desire to share. \u003c/p>\n\u003cp>Foodies share opinions and share meals, they even share the very food off their plate. What's mine is yours and what's yours is mine. The only foodie I know who refuses to share dessert is my husband who had a terrible incident where his chocolate mousse got passed around the table and the poor boy never got a bite. As a result of this trauma he became a dessert protectionist. He's also only a foodie by association, so perhaps he doesn't really qualify anyway.\u003c/p>\n\u003cp>The desserts were as follows: vanilla creme brulee, flourless chocolate \"cloud\" cake with raspberry sauce, a free-form apple pie with vanilla ice cream and crepes with strawberries and cream. I was most happy with chocolate cake, it was light and fluffy and chocolatey, just what I look for in a chocolate cake. Have I given myself away as the chocolate person? The creme brulee was so good it convinced a non-brulee eater of its merits. The crepes were delicate and filled with fresh, succulent berries. The apple pie was more of a tart really and while not the best ever, certainly respectable. \u003c/p>\n\u003cp>Like good little children there were empty plates all around and no fighting. Ultimately the story had a happy ending and everyone found something to love.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>\u003cbr>3330 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.345.1377\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>\u003cbr>3340 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.202.0100\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50/bab-reviews-bistro-aix-nectar",
"authors": [
"5014"
],
"categories": [
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_4029",
"bayareabites_4032"
],
"label": "bayareabites"
},
"bayareabites_38": {
"type": "posts",
"id": "bayareabites_38",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "38",
"score": null,
"sort": [
1111281420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1111281420,
"format": "aside",
"disqusTitle": "Pizza Hunter",
"title": "Pizza Hunter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and \u003cstrong>some\u003c/strong> people might even think that I have a tendency to go off the deep end. Okay, well, \u003cstrong>most\u003c/strong> people. But truly, what is better than a perfect pizza? To me, when it's perfect, it is the perfect food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza1.jpg\">\u003c/p>\n\u003cp>A perfect pizza comes fresh out of the blistering heat of a wood- or coal-fired oven (often around 800F!) and should be eaten as soon as possible (while avoiding the burn!). I am partial to the Margherita pizza because I think it shows off the best qualities of a pizza: a crisp chewy crust, fresh tomato sauce, just the right amount of top-quality mozzarella cheese, and fresh basil. Of course, housemade sausage, roasted peppers, and sometimes anchovies are all welcome on my pizza too, depending upon my mood.\u003c/p>\n\u003cp>Over a decade ago I discovered this perfect pizza on a trip to New York City. \u003ca href=\"http://www.sliceny.com/archives/2004/06/voice_choices.php\">\u003cstrong>John's Pizza\u003c/strong>\u003c/a> on Bleecker in the Village became my gold pizza standard. (It is how I have described the perfect pizza above, although covered with crispy-edged slices of meatballs.) Unfortunately I live on the west coast, where finding a good pizza, much less the perfect pizza, is painfully difficult. Yes, you can get a great thin-crust pizza at Oliveto and Chez Panisse, but I'm talking about the real deal pizza place. A pizzeria. (And I'm \u003cstrong>not\u003c/strong> talking about one of those by-the-slice places. As far as I'm concerned, only a place that sells whole pies, no slices, is serious about their pizza. More on that in another blog.)\u003c/p>\n\u003cp>When I first moved here, I started looking for pizza. This was back in 1994. The best pizza I found back then, and which I still love to this day (although it has been surpassed as my ultimate Bay Area pizza), was Tommaso's. \u003ca href=\"http://www.bestofsanfrancisco.net/tommasos.htm\">\u003cstrong>Tommaso's\u003c/strong>\u003c/a> is a family-run Italian restaurant in North Beach that has been around since 1935. It's a great, casual, old-school kind of place. In the last few years, 3 other fantastic restaurants have opened that offer pizza as the main draw: \u003ca href=\"http://www.vinography.com/archives/000085.html\">\u003cstrong>Pizzetta 211\u003c/strong>\u003c/a> (well-known by any pizza hunter worth their salt), \u003ca href=\"http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html\">\u003cstrong>A16\u003c/strong>\u003c/a> (true Napoli-style pizza at its finest), and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/39421294/oakland_ca/dopo.html?cslink=roundup_name_noncust&ulink=roundup__roundupentity1-9_1__0_profile_2_1\">\u003cstrong>Dopo\u003c/strong>\u003c/a> (beautiful thin-crust Roman-style pizza). I could go on and on about each of these places, the different styles of their pizza, how I love all three but for very different reasons, but that's not what I'm getting at here. I still want a pizzeria. A real deal pizzeria, old-school pizzeria. Like you find in NY, New Haven, Rome, and Naples. Must I go to the east coast every time I want this experience? Fly to Italy?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oh no. As I discovered last weekend, you can remain on this coast and still find fantastic NY-style pizza perfection. Unfortunately, it is not in the Bay Area. Nor is it in California. No, my friend, you do have to get on a plane and fly to Portland. I know, I had my serious doubts too, but when my brother's girlfriend Amy (sister pizza hunter) started raving about this place, and became a weekly regular, I knew I had to try it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apizzascholls.com/\">\u003cstrong>Apizza Scholls\u003c/strong>\u003c/a> started life in a small town outside of Portland as Scholls Public House. Recently (in January), due to a variety of reasons, the pizzeria relocated to SE Portland. The owners and pizzaiolos of Apizza Scholls take their pizza very seriously, as it should be. They strive to make the best pizza, using the best-quality freshest ingredients, and make only as many pizzas as they have dough. They even have rules: only 3 ingredients on one pie, and only 1 meat per pie. No meat-lovers pizza here. I love this place. And when this much love and determination goes into a pizza, everybody wins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza.jpg\">\u003c/p>\n\u003cp>We ordered one of their amazing Caesar salads, 2 Margherita pies, and 1 sausage. Both pies had the ideal balance of crisp-chewy, thin-but-not-too-thin crust; fresh tomato sauce; and a blend of high-quality cheese, all topped with basil or housemade sausage. The pies come directly from the blistering 650F-900F oven and are so hot you will hurt yourself if you try to eat it immediately. Not that that stopped us. It was so amazing that it was hard to get the picture of it (above) before everyone was digging in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, I've found my gold standard. I wish it was in the Bay Area. But until a pizzeria of this caliber comes to my town, I'll just have to start building up my frequent flyer miles.\u003c/p>\n\n",
"disqusIdentifier": "38 http://blogs.kqed.org/bayareabites/2005/03/19/pizza-hunter/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 811,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1551229551,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and some people might even think that I have a tendency to go off the deep end. Okay, well, most people. But truly, what is better",
"title": "Pizza Hunter | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pizza Hunter",
"datePublished": "2005-03-19T17:17:00-08:00",
"dateModified": "2019-02-26T17:05:51-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pizza-hunter",
"status": "publish",
"path": "/bayareabites/38/pizza-hunter",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and \u003cstrong>some\u003c/strong> people might even think that I have a tendency to go off the deep end. Okay, well, \u003cstrong>most\u003c/strong> people. But truly, what is better than a perfect pizza? To me, when it's perfect, it is the perfect food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza1.jpg\">\u003c/p>\n\u003cp>A perfect pizza comes fresh out of the blistering heat of a wood- or coal-fired oven (often around 800F!) and should be eaten as soon as possible (while avoiding the burn!). I am partial to the Margherita pizza because I think it shows off the best qualities of a pizza: a crisp chewy crust, fresh tomato sauce, just the right amount of top-quality mozzarella cheese, and fresh basil. Of course, housemade sausage, roasted peppers, and sometimes anchovies are all welcome on my pizza too, depending upon my mood.\u003c/p>\n\u003cp>Over a decade ago I discovered this perfect pizza on a trip to New York City. \u003ca href=\"http://www.sliceny.com/archives/2004/06/voice_choices.php\">\u003cstrong>John's Pizza\u003c/strong>\u003c/a> on Bleecker in the Village became my gold pizza standard. (It is how I have described the perfect pizza above, although covered with crispy-edged slices of meatballs.) Unfortunately I live on the west coast, where finding a good pizza, much less the perfect pizza, is painfully difficult. Yes, you can get a great thin-crust pizza at Oliveto and Chez Panisse, but I'm talking about the real deal pizza place. A pizzeria. (And I'm \u003cstrong>not\u003c/strong> talking about one of those by-the-slice places. As far as I'm concerned, only a place that sells whole pies, no slices, is serious about their pizza. More on that in another blog.)\u003c/p>\n\u003cp>When I first moved here, I started looking for pizza. This was back in 1994. The best pizza I found back then, and which I still love to this day (although it has been surpassed as my ultimate Bay Area pizza), was Tommaso's. \u003ca href=\"http://www.bestofsanfrancisco.net/tommasos.htm\">\u003cstrong>Tommaso's\u003c/strong>\u003c/a> is a family-run Italian restaurant in North Beach that has been around since 1935. It's a great, casual, old-school kind of place. In the last few years, 3 other fantastic restaurants have opened that offer pizza as the main draw: \u003ca href=\"http://www.vinography.com/archives/000085.html\">\u003cstrong>Pizzetta 211\u003c/strong>\u003c/a> (well-known by any pizza hunter worth their salt), \u003ca href=\"http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html\">\u003cstrong>A16\u003c/strong>\u003c/a> (true Napoli-style pizza at its finest), and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/39421294/oakland_ca/dopo.html?cslink=roundup_name_noncust&ulink=roundup__roundupentity1-9_1__0_profile_2_1\">\u003cstrong>Dopo\u003c/strong>\u003c/a> (beautiful thin-crust Roman-style pizza). I could go on and on about each of these places, the different styles of their pizza, how I love all three but for very different reasons, but that's not what I'm getting at here. I still want a pizzeria. A real deal pizzeria, old-school pizzeria. Like you find in NY, New Haven, Rome, and Naples. Must I go to the east coast every time I want this experience? Fly to Italy?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oh no. As I discovered last weekend, you can remain on this coast and still find fantastic NY-style pizza perfection. Unfortunately, it is not in the Bay Area. Nor is it in California. No, my friend, you do have to get on a plane and fly to Portland. I know, I had my serious doubts too, but when my brother's girlfriend Amy (sister pizza hunter) started raving about this place, and became a weekly regular, I knew I had to try it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apizzascholls.com/\">\u003cstrong>Apizza Scholls\u003c/strong>\u003c/a> started life in a small town outside of Portland as Scholls Public House. Recently (in January), due to a variety of reasons, the pizzeria relocated to SE Portland. The owners and pizzaiolos of Apizza Scholls take their pizza very seriously, as it should be. They strive to make the best pizza, using the best-quality freshest ingredients, and make only as many pizzas as they have dough. They even have rules: only 3 ingredients on one pie, and only 1 meat per pie. No meat-lovers pizza here. I love this place. And when this much love and determination goes into a pizza, everybody wins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza.jpg\">\u003c/p>\n\u003cp>We ordered one of their amazing Caesar salads, 2 Margherita pies, and 1 sausage. Both pies had the ideal balance of crisp-chewy, thin-but-not-too-thin crust; fresh tomato sauce; and a blend of high-quality cheese, all topped with basil or housemade sausage. The pies come directly from the blistering 650F-900F oven and are so hot you will hurt yourself if you try to eat it immediately. Not that that stopped us. It was so amazing that it was hard to get the picture of it (above) before everyone was digging in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, I've found my gold standard. I wish it was in the Bay Area. But until a pizzeria of this caliber comes to my town, I'll just have to start building up my frequent flyer miles.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/38/pizza-hunter",
"authors": [
"5015"
],
"categories": [
"bayareabites_752",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_417",
"bayareabites_2937",
"bayareabites_14435",
"bayareabites_443",
"bayareabites_16333",
"bayareabites_16332"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"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.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"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": {
"site": "news",
"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",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"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",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=reviews": {
"isFetching": false,
"latestQuery": {
"from": 420,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 5,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 425,
"relation": "eq"
},
"items": [
"bayareabites_571",
"bayareabites_565",
"bayareabites_516",
"bayareabites_50",
"bayareabites_38"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_reviews": {
"isLoading": true
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_46": {
"type": "terms",
"id": "bayareabites_46",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "46",
"found": true
},
"relationships": {},
"featImg": null,
"name": "checkplease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "checkplease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8,
"slug": "checkplease",
"isLoading": false,
"link": "/bayareabites/tag/checkplease"
},
"bayareabites_148": {
"type": "terms",
"id": "bayareabites_148",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "148",
"found": true
},
"relationships": {},
"featImg": null,
"name": "esperpento",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "esperpento Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 113,
"slug": "esperpento",
"isLoading": false,
"link": "/bayareabites/tag/esperpento"
},
"bayareabites_150": {
"type": "terms",
"id": "bayareabites_150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jardiniere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jardiniere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 115,
"slug": "jardiniere",
"isLoading": false,
"link": "/bayareabites/tag/jardiniere"
},
"bayareabites_149": {
"type": "terms",
"id": "bayareabites_149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trattoria la siciliana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trattoria la siciliana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 114,
"slug": "trattoria-la-siciliana",
"isLoading": false,
"link": "/bayareabites/tag/trattoria-la-siciliana"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_62": {
"type": "terms",
"id": "bayareabites_62",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "62",
"found": true
},
"relationships": {},
"featImg": null,
"name": "England",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "England Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 26,
"slug": "england",
"isLoading": false,
"link": "/bayareabites/tag/england"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_58": {
"type": "terms",
"id": "bayareabites_58",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "58",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shuna lydon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shuna lydon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 21,
"slug": "shuna-lydon",
"isLoading": false,
"link": "/bayareabites/tag/shuna-lydon"
},
"bayareabites_14743": {
"type": "terms",
"id": "bayareabites_14743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 25,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/tag/travel"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_4029": {
"type": "terms",
"id": "bayareabites_4029",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4029",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bistro aix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bistro aix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2541,
"slug": "bistro-aix",
"isLoading": false,
"link": "/bayareabites/tag/bistro-aix"
},
"bayareabites_4032": {
"type": "terms",
"id": "bayareabites_4032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nectar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nectar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2544,
"slug": "nectar",
"isLoading": false,
"link": "/bayareabites/tag/nectar"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_417": {
"type": "terms",
"id": "bayareabites_417",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "417",
"found": true
},
"relationships": {},
"featImg": null,
"name": "a16",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "a16 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 382,
"slug": "a16",
"isLoading": false,
"link": "/bayareabites/tag/a16"
},
"bayareabites_2937": {
"type": "terms",
"id": "bayareabites_2937",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2937",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apizza scholls",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apizza scholls Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2047,
"slug": "apizza-scholls",
"isLoading": false,
"link": "/bayareabites/tag/apizza-scholls"
},
"bayareabites_14435": {
"type": "terms",
"id": "bayareabites_14435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dopo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dopo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98811,
"slug": "dopo",
"isLoading": false,
"link": "/bayareabites/tag/dopo"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_16333": {
"type": "terms",
"id": "bayareabites_16333",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16333",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pizzetta 211",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pizzetta 211 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100663,
"slug": "pizzetta-211",
"isLoading": false,
"link": "/bayareabites/tag/pizzetta-211"
},
"bayareabites_16332": {
"type": "terms",
"id": "bayareabites_16332",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16332",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tommaso's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tommaso's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100662,
"slug": "tommasos",
"isLoading": false,
"link": "/bayareabites/tag/tommasos"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
