[caption id="attachment_102598" align="aligncenter" width="1920"] Happy Halloween![/caption]
Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.
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"disqusTitle": "Yeasted Pumpkin Bread",
"title": "Yeasted Pumpkin Bread",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17818\" title=\"pumpkin. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\" alt=\"pumpkin. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>It's pumpkin time! These next few weeks, pumpkins will be everywhere you look. And not just on doorsteps and at hay-strew corner pumpkin patches; there are pumpkin spice lattes at every Peet's, divine pumpkin ice cream at \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's Ice Cream\u003c/a> in the Mission, pumpkin bread and pumpkin cupcakes in every bakery.\u003c/p>\n\u003cp>Maybe it comes from having a birthday in October, but I'm a sucker for anything pumpkin-y. Which means I'm doing a lot of pumpkin-themed cooking this time of year--pumpkin bread, pumpkin cookies, curried pumpkin-and-apple soup, and more.\u003c/p>\n\u003cp>My secret? I don't actually use pumpkin, not even those cute little made-for-baking sugar pies or baby-bear pumpkins. Instead, I like to range through the goofy and gorgeous world of winter squash. Every squash-selling farmstand has dozens on offer right now, and I'd bake with just about any of them. (For me, squash season is also heralded by the arrival of many orphaned squash on my doorstep, dropped off by friends with CSA boxes and a guilty glut of butternuts and delicatas.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17820\" title=\"Donna Noeller and David. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\" alt=\"Donna Noeller and David. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Donna Noeller and David. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I'm up in Marin this weekend, I'm getting my squash from organic Noeller Farms, who sell at the tiny but fun \u003ca href=\"http://www.facebook.com/pages/San-Rafael-CA/Marinwood-Community-Farmers-Market/10150150123540311\">Marinwood Community Farmers' Market\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17816\" title=\"Marinwood market sign. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\" alt=\"Marinwood market sign. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinwood market sign. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>They sell lots of big pumpkins--mostly for carving and roasting the seeds, since pumpkins raised for size can be pretty fibrous, although tasty if you puree them or put them through a Vitamix. But my favorite is the dense and chestnutty \u003ca href=\"http://en.wikipedia.org/wiki/Kabocha\">kabocha\u003c/a> (or kabota), a Japanese variety that's extra-sweet and good for baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17819\" title=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\" alt=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Kabocha squash (between the chestnuts and the pomegranates) commonly called Japanese pumpkin\u003c/em>\u003c/p>\n\u003cp>Yes, the easy way out is to open up a can of Libby's. There's nothing wrong with plain old canned pumpkin. But this time of year, the fresh squashes are so cute, and I'd rather put my money directly into the pockets of the hard-working farmers who are willing to grow the quirky varieties, like the bright-orange sunshine kabocha, that I love.\u003c/p>\n\u003cp>They smell sweet and autumnal as they bake, and your backyard chickens will treat the stringy innards and seeds like Halloween candy.\u003c/p>\n\u003cp>To prepare, just slice in half, scrape out the fibrous string and seeds, and bake face down in a 350°F oven for 30-45 minutes, until squash is very tender. Turn face up and let cool. Scrape flesh into a colander and let drain for a few hours. Mash into a puree; you can also crank the squash through a food mill for extra smoothness.\u003c/p>\n\u003cp>Everyone seems to have a favorite recipe for pumpkin quick bread. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it's also wonderful for breakfast toasted and spread with apple butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17817\" title=\"pumpkin rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\" alt=\"pumpkin rolls\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yeasted Pumpkin Bread\u003c/strong>\u003cbr>\nYou can go sweet or savory with this bread. Reduce or remove the brown sugar altogether and leave out the spices for a more savory bread; add sweet autumn-y spices like cinnamon, ginger, nutmeg, and cloves to make it more of a breakfast or teatime treat. Cinnamon can be a little overwhelming, so try experimenting with just a couple, like nutmeg and cloves. Pregrated nutmeg quickly loses its punch, so try grating a fresh whole nutmeg using the fine holes of a box grater or microplane. The flavor difference is quite amazing.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves or 2 dozen rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup warm water\u003cbr>\n1 package (2 1/4 tsps) active dry yeast\u003cbr>\n2 cups roasted, mashed pumpkin or other winter squash\u003cbr>\n2 tablespoons pumpkin-seed, walnut, or other vegetable oil\u003cbr>\n1/2 cup warm milk\u003cbr>\n2 large eggs, beaten\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1 tablespoon salt\u003cbr>\n1 1/2 tsp pumpkin pie spice, or a mixture of cinnamon, ginger, nutmeg, and/or cloves, optional\u003cbr>\n1/2 cup cornmeal\u003cbr>\n3 cups whole-wheat flour\u003cbr>\n3-4 cups unbleached white flour\u003cbr>\n1/2 cup dried cranberries\u003cbr>\n1 cup hulled pumpkin seeds\u003cbr>\nEgg glaze: 1 egg yolk beaten with 2 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, sprinkle yeast over water. Let stand for a few minutes, then whisk to dissolve.\u003c/p>\n\u003cp>2. Mix pumpkin, oil, milk, eggs, brown sugar, salt, spices if using, cornmeal, and whole-wheat flour into yeast mixture. Beat with a wooden spoon to make a thick batter.\u003c/p>\n\u003cp>3. One cup at a time, add white flour, stopping when you have a soft but manageable dough. Turn dough out onto a lightly floured surface.\u003c/p>\n\u003cp>4. Wash, dry, and lightly oil the bowl you were just using. Now, knead the dough with gusto for 10-12 minutes. Sprinkle over small amounts of remaining flour as needed; dough will tend to be sticky. Use patience and a dough scraper, and resist the temptation to dump in a whole bunch of flour to make it behave one and for all.\u003c/p>\n\u003cp>5. When dough has become smooth and elastic, return the dough to the oiled bowl. Swish around and turn over to make sure the whole ball of dough is lightly coated with oil. Cover bowl with a clean dishtowel and let rise in a warmish place until doubled in bulk, about 2 hours.\u003c/p>\n\u003cp>6. Turn the dough out onto a lightly floured surface. Pat into a large, flat rectangle. Sprinkle with dried cranberries and 3/4 cup pumpkin seeds. Roll up dough, rolling and kneading gently to distribute cranberries and seeds throughout dough.\u003c/p>\n\u003cp>7. Divide dough in half, and shape each half into a round or rectangular loaf. You can also shape dough into small round rolls.\u003c/p>\n\u003cp>8. Place loaves or rolls on a parchment-lined or lightly greased baking sheet. Let rise until nearly double in size, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Preheat oven to 375°F. Brush loaves or rolls with egg glaze. Sprinkle with pumpkin seeds. Bake for 20-25 minutes for rolls, 30-35 minutes for loaves. Remove from oven and let cool on a rack.\u003c/p>\n\n",
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"excerpt": " These next few weeks, pumpkins will be everywhere you look. Which means everyone you know will be baking their favorite pumpkin quick bread, pumpkin cookies, or pumpkin muffins these days. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it's also wonderful for breakfast toasted and spread with apple butter. \r\n",
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"datePublished": "2010-10-17T12:45:34-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17818\" title=\"pumpkin. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\" alt=\"pumpkin. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>It's pumpkin time! These next few weeks, pumpkins will be everywhere you look. And not just on doorsteps and at hay-strew corner pumpkin patches; there are pumpkin spice lattes at every Peet's, divine pumpkin ice cream at \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's Ice Cream\u003c/a> in the Mission, pumpkin bread and pumpkin cupcakes in every bakery.\u003c/p>\n\u003cp>Maybe it comes from having a birthday in October, but I'm a sucker for anything pumpkin-y. Which means I'm doing a lot of pumpkin-themed cooking this time of year--pumpkin bread, pumpkin cookies, curried pumpkin-and-apple soup, and more.\u003c/p>\n\u003cp>My secret? I don't actually use pumpkin, not even those cute little made-for-baking sugar pies or baby-bear pumpkins. Instead, I like to range through the goofy and gorgeous world of winter squash. Every squash-selling farmstand has dozens on offer right now, and I'd bake with just about any of them. (For me, squash season is also heralded by the arrival of many orphaned squash on my doorstep, dropped off by friends with CSA boxes and a guilty glut of butternuts and delicatas.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17820\" title=\"Donna Noeller and David. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\" alt=\"Donna Noeller and David. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Donna Noeller and David. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I'm up in Marin this weekend, I'm getting my squash from organic Noeller Farms, who sell at the tiny but fun \u003ca href=\"http://www.facebook.com/pages/San-Rafael-CA/Marinwood-Community-Farmers-Market/10150150123540311\">Marinwood Community Farmers' Market\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17816\" title=\"Marinwood market sign. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\" alt=\"Marinwood market sign. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinwood market sign. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>They sell lots of big pumpkins--mostly for carving and roasting the seeds, since pumpkins raised for size can be pretty fibrous, although tasty if you puree them or put them through a Vitamix. But my favorite is the dense and chestnutty \u003ca href=\"http://en.wikipedia.org/wiki/Kabocha\">kabocha\u003c/a> (or kabota), a Japanese variety that's extra-sweet and good for baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17819\" title=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\" alt=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Kabocha squash (between the chestnuts and the pomegranates) commonly called Japanese pumpkin\u003c/em>\u003c/p>\n\u003cp>Yes, the easy way out is to open up a can of Libby's. There's nothing wrong with plain old canned pumpkin. But this time of year, the fresh squashes are so cute, and I'd rather put my money directly into the pockets of the hard-working farmers who are willing to grow the quirky varieties, like the bright-orange sunshine kabocha, that I love.\u003c/p>\n\u003cp>They smell sweet and autumnal as they bake, and your backyard chickens will treat the stringy innards and seeds like Halloween candy.\u003c/p>\n\u003cp>To prepare, just slice in half, scrape out the fibrous string and seeds, and bake face down in a 350°F oven for 30-45 minutes, until squash is very tender. Turn face up and let cool. Scrape flesh into a colander and let drain for a few hours. Mash into a puree; you can also crank the squash through a food mill for extra smoothness.\u003c/p>\n\u003cp>Everyone seems to have a favorite recipe for pumpkin quick bread. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it's also wonderful for breakfast toasted and spread with apple butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17817\" title=\"pumpkin rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\" alt=\"pumpkin rolls\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yeasted Pumpkin Bread\u003c/strong>\u003cbr>\nYou can go sweet or savory with this bread. Reduce or remove the brown sugar altogether and leave out the spices for a more savory bread; add sweet autumn-y spices like cinnamon, ginger, nutmeg, and cloves to make it more of a breakfast or teatime treat. Cinnamon can be a little overwhelming, so try experimenting with just a couple, like nutmeg and cloves. Pregrated nutmeg quickly loses its punch, so try grating a fresh whole nutmeg using the fine holes of a box grater or microplane. The flavor difference is quite amazing.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves or 2 dozen rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup warm water\u003cbr>\n1 package (2 1/4 tsps) active dry yeast\u003cbr>\n2 cups roasted, mashed pumpkin or other winter squash\u003cbr>\n2 tablespoons pumpkin-seed, walnut, or other vegetable oil\u003cbr>\n1/2 cup warm milk\u003cbr>\n2 large eggs, beaten\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1 tablespoon salt\u003cbr>\n1 1/2 tsp pumpkin pie spice, or a mixture of cinnamon, ginger, nutmeg, and/or cloves, optional\u003cbr>\n1/2 cup cornmeal\u003cbr>\n3 cups whole-wheat flour\u003cbr>\n3-4 cups unbleached white flour\u003cbr>\n1/2 cup dried cranberries\u003cbr>\n1 cup hulled pumpkin seeds\u003cbr>\nEgg glaze: 1 egg yolk beaten with 2 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, sprinkle yeast over water. Let stand for a few minutes, then whisk to dissolve.\u003c/p>\n\u003cp>2. Mix pumpkin, oil, milk, eggs, brown sugar, salt, spices if using, cornmeal, and whole-wheat flour into yeast mixture. Beat with a wooden spoon to make a thick batter.\u003c/p>\n\u003cp>3. One cup at a time, add white flour, stopping when you have a soft but manageable dough. Turn dough out onto a lightly floured surface.\u003c/p>\n\u003cp>4. Wash, dry, and lightly oil the bowl you were just using. Now, knead the dough with gusto for 10-12 minutes. Sprinkle over small amounts of remaining flour as needed; dough will tend to be sticky. Use patience and a dough scraper, and resist the temptation to dump in a whole bunch of flour to make it behave one and for all.\u003c/p>\n\u003cp>5. When dough has become smooth and elastic, return the dough to the oiled bowl. Swish around and turn over to make sure the whole ball of dough is lightly coated with oil. Cover bowl with a clean dishtowel and let rise in a warmish place until doubled in bulk, about 2 hours.\u003c/p>\n\u003cp>6. Turn the dough out onto a lightly floured surface. Pat into a large, flat rectangle. Sprinkle with dried cranberries and 3/4 cup pumpkin seeds. Roll up dough, rolling and kneading gently to distribute cranberries and seeds throughout dough.\u003c/p>\n\u003cp>7. Divide dough in half, and shape each half into a round or rectangular loaf. You can also shape dough into small round rolls.\u003c/p>\n\u003cp>8. Place loaves or rolls on a parchment-lined or lightly greased baking sheet. Let rise until nearly double in size, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Preheat oven to 375°F. Brush loaves or rolls with egg glaze. Sprinkle with pumpkin seeds. Bake for 20-25 minutes for rolls, 30-35 minutes for loaves. Remove from oven and let cool on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"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",
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"possible": {
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"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",
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"pri-the-world": {
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"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",
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},
"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.",
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},
"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",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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Happy Halloween![/caption]
Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. 