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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Wine pairing fascinates me. Perhaps because I develop recipes for a wine retailer, I take it very seriously. I approach it as a puzzle with more than one solution. I enjoy finding at least one way to answer the question \"what goes with what.\" \u003c/p>\n\u003cp>If you read any book or guide to wine pairing, you'll often come across a bit of advice that says something to the effect--drink what like. After that disclaimer is issued, a listing and philosophy unfolds. There are a myriad of different ways people pair wines with food. I try not to view these lists and philosophies as rules, but as guidelines or instructive stories. I imagine the author telling me \"hey, one time I tried this wine with this dish and it was delicious, you might like it too.\" \u003c/p>\n\u003cp>This week over at the San Francisco Bay Guardian, Paul Reidinger wrote an article titled \u003cb>\u003ca href=\"http://www.sfbg.com/entry.php?entry_id=4020&catid=77&volume_id=254&issue_id=304&volume_num=41&issue_num=40\">Porn in Pairs\u003c/a>\u003c/b> The best pairings are food, wine, and connections to other people. In it he mocked the obsessive accounts that sometimes take place when recommending a certain wine with a certain dish. \u003c/p>\n\u003cp>\u003ctt>\"Although my subscription to Annals of Wine Pornography has lapsed, I still glean the occasional fetishistic detail from other press outlets -- in particular, obsessive accounts of how this vintage of that winemaker's reserve pinot noir pairs brilliantly with a particular kind of sheep's milk cheese, left at room temperature for an hour, then smeared over some kind of heirloom fig that's been grilled, cut side up, over a medium applewood fire for six to eight minutes while the grill chef recites poetry.\"\u003c/tt>\u003c/p>\n\u003cp>I get it, because I've read those descriptions as well. And perhaps we've gone a bit too far. Recently a friend pointed out recommendations in Saveur magazine for specific wines with different \u003cb>\u003ca href=\"http://www.lacensebeef.com/news/saveur-steak-pre-press.pdf\">cuts of steak\u003c/a>\u003c/b>! Ultimately, I enjoy wine pairing because it helps me to identify the nuances in food and wine, but even that is irrelevant without the right company at the table. The ultimate food and wine pairing happens when the experience of being together is enhanced. I'll try not to forget that as I go about suggesting yet another dish to serve with Cabernet Sauvignon...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Wine pairing fascinates me. Perhaps because I develop recipes for a wine retailer, I take it very seriously. I approach it as a puzzle with more than one solution. I enjoy finding at least one way to answer the question \"what goes with what.\" \u003c/p>\n\u003cp>If you read any book or guide to wine pairing, you'll often come across a bit of advice that says something to the effect--drink what like. After that disclaimer is issued, a listing and philosophy unfolds. There are a myriad of different ways people pair wines with food. I try not to view these lists and philosophies as rules, but as guidelines or instructive stories. I imagine the author telling me \"hey, one time I tried this wine with this dish and it was delicious, you might like it too.\" \u003c/p>\n\u003cp>This week over at the San Francisco Bay Guardian, Paul Reidinger wrote an article titled \u003cb>\u003ca href=\"http://www.sfbg.com/entry.php?entry_id=4020&catid=77&volume_id=254&issue_id=304&volume_num=41&issue_num=40\">Porn in Pairs\u003c/a>\u003c/b> The best pairings are food, wine, and connections to other people. In it he mocked the obsessive accounts that sometimes take place when recommending a certain wine with a certain dish. \u003c/p>\n\u003cp>\u003ctt>\"Although my subscription to Annals of Wine Pornography has lapsed, I still glean the occasional fetishistic detail from other press outlets -- in particular, obsessive accounts of how this vintage of that winemaker's reserve pinot noir pairs brilliantly with a particular kind of sheep's milk cheese, left at room temperature for an hour, then smeared over some kind of heirloom fig that's been grilled, cut side up, over a medium applewood fire for six to eight minutes while the grill chef recites poetry.\"\u003c/tt>\u003c/p>\n\u003cp>I get it, because I've read those descriptions as well. And perhaps we've gone a bit too far. Recently a friend pointed out recommendations in Saveur magazine for specific wines with different \u003cb>\u003ca href=\"http://www.lacensebeef.com/news/saveur-steak-pre-press.pdf\">cuts of steak\u003c/a>\u003c/b>! Ultimately, I enjoy wine pairing because it helps me to identify the nuances in food and wine, but even that is irrelevant without the right company at the table. The ultimate food and wine pairing happens when the experience of being together is enhanced. I'll try not to forget that as I go about suggesting yet another dish to serve with Cabernet Sauvignon...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/foodandnews.png\">\u003cbr>Which newspaper food sections do you read? I subscribe to the San Francisco Chronicle, so I always check out that food section, but I also like to peruse several others online. Here's what you'll find this week. \u003cbr>Note: Each require registration, which is free.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">The New York Times\u003c/a>\u003c/b>\u003cbr>My first stop on Wednesday is usually the New York Times. There is often some provocative article there. This week it's about a chef suing over intellectual property. Apparently a past sous chef at one restaurant has opened a restaurant that may have copied everything from the interior style to the recipes of his past employer. \u003cbr>This week there are also articles about the sexy look of women chef on television, a report on Thai fruits that are no longer banned in America and The Minimalist column by Mark Bittman. In the current column he takes on tuna, explaining the differences between bluefin and yellowfin and sharing cooking techniques and a recipe.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.latimes.com/features/food/?track=leftnav-food\">The Los Angeles Times\u003c/a>\u003c/b>\u003cbr>This week there is an article about the chocolatiers of Barcelona that caught my eye and brought back memories of my trip and chocolate excursions just a year ago. The incomparable Russ Parsons writes about this years crop of stone fruit. He also includes a recipe for cobbler, which sounds more like a crumble to me. There are also some paella recipes that make me think I need to run out and buy a paella pan, like today. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/artsandliving/foodanddining/?sub=AR\">The Washington Post\u003c/a>\u003c/b>\u003cbr>An article on how Pinot Noir pairs with salmon is timely now that wild salmon is showing up in markets. Also worth checking out are the recipes from the Smithsonian Folklife Festival for Brunswick Stew, Buttermilk Pancakes and Yunnan Style Cold Rice Noodles.\u003c/p>\n\u003cp>If you have a favorite food section, let me know in the comments section.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/foodandnews.png\">\u003cbr>Which newspaper food sections do you read? I subscribe to the San Francisco Chronicle, so I always check out that food section, but I also like to peruse several others online. Here's what you'll find this week. \u003cbr>Note: Each require registration, which is free.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">The New York Times\u003c/a>\u003c/b>\u003cbr>My first stop on Wednesday is usually the New York Times. There is often some provocative article there. This week it's about a chef suing over intellectual property. Apparently a past sous chef at one restaurant has opened a restaurant that may have copied everything from the interior style to the recipes of his past employer. \u003cbr>This week there are also articles about the sexy look of women chef on television, a report on Thai fruits that are no longer banned in America and The Minimalist column by Mark Bittman. In the current column he takes on tuna, explaining the differences between bluefin and yellowfin and sharing cooking techniques and a recipe.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.latimes.com/features/food/?track=leftnav-food\">The Los Angeles Times\u003c/a>\u003c/b>\u003cbr>This week there is an article about the chocolatiers of Barcelona that caught my eye and brought back memories of my trip and chocolate excursions just a year ago. The incomparable Russ Parsons writes about this years crop of stone fruit. He also includes a recipe for cobbler, which sounds more like a crumble to me. There are also some paella recipes that make me think I need to run out and buy a paella pan, like today. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/artsandliving/foodanddining/?sub=AR\">The Washington Post\u003c/a>\u003c/b>\u003cbr>An article on how Pinot Noir pairs with salmon is timely now that wild salmon is showing up in markets. Also worth checking out are the recipes from the Smithsonian Folklife Festival for Brunswick Stew, Buttermilk Pancakes and Yunnan Style Cold Rice Noodles.\u003c/p>\n\u003cp>If you have a favorite food section, let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/markbittmansquickandeasy-740350.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/markbittmansquickandeasy-740347.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Every Wednesday I head over to the New York Times online to peruse the food section, and Mark Bittman's column, The Minimalist is the first column I turn to. I like Mark Bittman because he's a bit like me when it comes to cooking. He is not a professional chef and makes no claims about his kitchen skills. He tries all kinds of dishes then sets about simplifying them into recipes that ensure success for even the novice. Can we give this guy a medal or what?\u003c/p>\n\u003cp>His latest cookbook, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767926234/cookingwitham-20\">Mark Bittman's Quick & Easy Recipes from The New York Times\u003c/a>\u003c/b> is a must have for just about any home cook because it's full of recipes that take minimum effort but deliver maximum flavor and style. There are no fancy techniques necessary and most of the recipes use supermarket ingredients often with very short ingredient lists. If you need a basic salad recipe or a recipe for French Bread you can make in the food processor that requires no kneading, this is your book. If you've always wanted to cook duck, but feel a bit intimidated, recipes like Panfried Duck or Slow-Cooked Duck Legs with Olives should give you all the confidence you need. Look for variations in the margins so you can make the recipes your own. \u003c/p>\n\u003cp>The 350 international recipes in the book were originally published in some of his other \"Minimalist\" books. That means you'll find dishes you can make ahead, serve to company and generally whip up in a flash. Many of the recipes are Asian, Italian or French, but there are a good number of American recipes as well. The book is softcover and has no glossy photos, but most recipes fit on one page making it practical and easier to use than an overblown coffee table book. For years I've recommended his \"How to Cook Everything\" books for my non-cooking friends. But even when I'm not pressed for time, this is one cookbook that I know I will turn to again and again.\u003c/p>\n\u003cp>\u003cb>Tomato-Melon Gazpacho\u003c/b>\u003cbr>Makes 4 servings\u003cbr>Time: 20 minutes, plus time to chill\u003c/p>\n\u003cp>4 tomatoes (about 1 1/2 pounds)\u003cbr>one 3-pound cantaloupe\u003cbr>2 tablespoons olive oil\u003cbr>10 fresh basil leaves\u003cbr>Salt and freshly ground black pepper\u003cbr>Juice of 1 lemon\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut into chunks. Put a tablespoon of olive oil in each of two 1-- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. In a blender, puree the melon, tomato, 11/2 cups water of 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve.\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charleschocolatefactory-776195.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charleschocolatefactory-776191.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I remember family car trips as a series of factory tours. Some were more interesting than others. The canned tuna tour was nightmare-inducing. The Hershey's tour was much better. In the East Bay there used to be just one chocolate facility you could tour, but now there are two factories within spitting distance of each other- \u003cb>\u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>Scharffenberger is really all about the transformation of the beans to the bar. To see how it happens, you make a \u003cb>\u003ca href=\"http://www.scharffenberger.com/factory.asp\">reservation\u003c/a>\u003c/b> and then you sit through a presentation on how chocolate is made and finally see the factory itself. After the tour, you can head to the cafe or retail shop. There is also a \u003cb>\u003ca href=\"http://www.scharffenberger.com/vtour.asp\">virtual tour\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>At Charles Chocolate, the factory is also attached to the retail shop and there are long glass windows that allow you a great view of the action. While not exactly a tour you can see chocolate confections being made by a team of candy makers. Any time the store is open, you can take a peek. \u003c/p>\n\u003cp>My suggestion? Make a reservation at Scharffenberger, take a break for lunch and then head over to Charles Chocolate. Both offer a fascinating glimpse behind the scenes. You won't have Willy Wonka as a guide, but the experience will be scrumpdiddleumptious nonetheless.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/logo_nhad-751245.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/logo_nhad-751241.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>June 5th is National Hunger Awareness Day. All year long we talk about artisanal food, organic food, local food, gourmet food, restaurants, the farmers market, chefs, cooking, and yet rarely do we mention hunger or food security. If for even one day a year we all paid attention to this issue, we could help a lot of people in our own communities. There are so many ways you can help, here are just a few:\u003c/p>\n\u003cp>SAN FRANCISCO\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.sffoodbank.org/opportunities.html\">Volunteer\u003c/a>\u003c/b>\u003cbr>Volunteer with the San Francisco Food Bank. This amazing organization distributes more fresh produce than any other food bank in the nation. They use volunteers to sort food weekdays and weekends. Click on \"Volunteer\" to learn more and to sign up for a shift. \u003c/p>\n\u003cp>\u003cb>Eat out\u003c/b>\u003cbr>Go to Kuleto's on June 5 and order the special Hunger Awareness Day three course prix fixe dinner at \u003cb>\u003ca href=\"http://www.kuletos.com/\">Kuleto's\u003c/a>\u003c/b> restaurant in San Francisco and the proceeds will be donated to the Food Bank. Call 415-397-7720 to make a reservation. \u003c/p>\n\u003cp>\u003cb>Go shopping\u003c/b>\u003cbr>Make a $5 donation to the San Francisco Food Bank at any San Francisco Macy's store on June 5 and receive a 15% off savings pass for the entire day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.sffoodbank.org/donate.html\">Donate\u003c/a>\u003c/b>\u003cbr>A $10 donation allows the San Francisco Food Bank to provide meals to 40 children. You can also donate non-perishable food items. Click on \"Donate\" to learn more. \u003c/p>\n\u003cp>\u003cb>Take a cooking class\u003c/b>\u003cbr>Learn how to make a gourmet Italian dinner at Sur la Table with Chef Bob Helstrom of Kuleto's on June 5, Hunger Awareness Day. All proceeds from the ticket sales will be donated to the Food Bank. Call Sur la Table at 415.732.7900 for details and tickets. \u003c/p>\n\u003cp>\u003cb>Visit Union Square\u003c/b>\u003cbr>Join the San Francisco Food Bank from 12:00 - 1:00 on Hunger Awareness Day to learn more about the issue of hunger and how you can run a food drive, volunteer or advocate for an end to hunger in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.wolff-smg.com/orders/epicurious/index.php?\">Wine. Dine. Donate.\u003c/a>\u003c/b>\u003cbr>Tanya Steel, editor-in-chief of Epicurious.com, and chefs Mark Franz, Jan Birnbaum, and Parke Ulrich invite you to San Francisco's Farallon for a dinner to benefit America's Second Harvest. The evening's special menu will feature dishes personally created by each chef, including diver scallop carpaccio, crispy maple pork belly, and roasted strawberry turnovers. Click on \"Wine. Dine. Donate.\" to buy tickets.\u003c/p>\n\u003cp>ALAMEDA\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.accfb.org/\">Attend a Fundraiser\u003c/a>\u003c/b>\u003cbr>The second annual Empty Bowls event is on Tuesday, June 5, 5:30 - 7:30 pm at the Food Bank, 7900 Edgewater Drive in Oakland. The family-friendly event features Chef Ann Cooper, Renegade Lunch Lady, as the keynote speaker. Guests will be invited to select a hand-painted bowl to take home as a reminder of hunger and the empty bowls in the community. A silent auction will feature ceramic pieces from local artists and gift certificates from local businesses. Delicious soup and bread is being donated by the San Francisco Soup Company and Semifreddi's Bakery. Tickets are $20 for an individual, $40 for a family of two adults and two children ($5 for additional child) and may be purchased by calling 510-635-3663 ext. 328 or click on \"Attend a Fundraiser\" to purchase tickets online.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.accfb.org/volunteer.html\">Volunteer\u003c/a>\u003c/b>\u003cbr>There are lots of opportunities to help out in Alameda. You can coordinate a food drive or sort food. Click on \"Volunteer\" for ways to get inolved.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.accfb.org/donate.html\">Donate\u003c/a>\u003c/b>\u003cbr>Every month thousands of Alameda County residents rely on the Food Bank for nutritious food resources. Your donations help provide low-income families and individuals with emergency food assistance and the most invaluable resource of all, hope. Your donations are tax deductible to the extent of the law. Click on \"Donate\" to learn more.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.sffoodbank.org/donate.html\">Donate\u003c/a>\u003c/b>\u003cbr>A $10 donation allows the San Francisco Food Bank to provide meals to 40 children. You can also donate non-perishable food items. Click on \"Donate\" to learn more. \u003c/p>\n\u003cp>\u003cb>Take a cooking class\u003c/b>\u003cbr>Learn how to make a gourmet Italian dinner at Sur la Table with Chef Bob Helstrom of Kuleto's on June 5, Hunger Awareness Day. All proceeds from the ticket sales will be donated to the Food Bank. Call Sur la Table at 415.732.7900 for details and tickets. \u003c/p>\n\u003cp>\u003cb>Visit Union Square\u003c/b>\u003cbr>Join the San Francisco Food Bank from 12:00 - 1:00 on Hunger Awareness Day to learn more about the issue of hunger and how you can run a food drive, volunteer or advocate for an end to hunger in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.wolff-smg.com/orders/epicurious/index.php?\">Wine. Dine. Donate.\u003c/a>\u003c/b>\u003cbr>Tanya Steel, editor-in-chief of Epicurious.com, and chefs Mark Franz, Jan Birnbaum, and Parke Ulrich invite you to San Francisco's Farallon for a dinner to benefit America's Second Harvest. The evening's special menu will feature dishes personally created by each chef, including diver scallop carpaccio, crispy maple pork belly, and roasted strawberry turnovers. Click on \"Wine. Dine. Donate.\" to buy tickets.\u003c/p>\n\u003cp>ALAMEDA\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.accfb.org/\">Attend a Fundraiser\u003c/a>\u003c/b>\u003cbr>The second annual Empty Bowls event is on Tuesday, June 5, 5:30 - 7:30 pm at the Food Bank, 7900 Edgewater Drive in Oakland. The family-friendly event features Chef Ann Cooper, Renegade Lunch Lady, as the keynote speaker. Guests will be invited to select a hand-painted bowl to take home as a reminder of hunger and the empty bowls in the community. A silent auction will feature ceramic pieces from local artists and gift certificates from local businesses. Delicious soup and bread is being donated by the San Francisco Soup Company and Semifreddi's Bakery. Tickets are $20 for an individual, $40 for a family of two adults and two children ($5 for additional child) and may be purchased by calling 510-635-3663 ext. 328 or click on \"Attend a Fundraiser\" to purchase tickets online.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.accfb.org/volunteer.html\">Volunteer\u003c/a>\u003c/b>\u003cbr>There are lots of opportunities to help out in Alameda. You can coordinate a food drive or sort food. Click on \"Volunteer\" for ways to get inolved.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.accfb.org/donate.html\">Donate\u003c/a>\u003c/b>\u003cbr>Every month thousands of Alameda County residents rely on the Food Bank for nutritious food resources. Your donations help provide low-income families and individuals with emergency food assistance and the most invaluable resource of all, hope. Your donations are tax deductible to the extent of the law. Click on \"Donate\" to learn more.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/markfranzwdd-757568.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/markfranzwdd-757564.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Tanya Steel, editor-in-chief of Epicurious.com, and chefs Mark Franz, Jan Birnbaum, and Parke Ulrich invite you to San Francisco's \u003cb>\u003ca href=\"http://www.farallonrestaurant.com/\">Farallon\u003c/a>\u003c/b> for a dinner to benefit America's Second Harvest. The evening's special menu will feature dishes personally created by each chef, including diver scallop carpaccio, crispy maple pork belly, and roasted strawberry turnovers. \u003cbr>Click here to \u003cb>\u003ca href=\"https://www.wolff-smg.com/orders/epicurious/index.php?\">purchase tickets\u003c/a>\u003c/b>. Dates for this event in Chicago and New York have already sold out!\u003c/p>\n\u003cp>I talked to Mark Franz recently about the dinner and what's new:\u003c/p>\n\u003cp>\u003cb>For those who haven't dined at Farallon before, how would you describe it?\u003c/b>\u003cbr>It's fine dining, sophisticated and elegant. We keep our approach pretty simple in that it's all seasonal, our menu changes weekly and sometimes daily. We give people the whole package--great food and service and almost over the top design, it's whimsical but we take it seriously. It's not a stuffy restaurant people feel at home. Upscale but not pretentious. \u003c/p>\n\u003cp>\u003cb>What's your philosophy for putting a dish together?\u003c/b>\u003cbr>This really feels like one of the best times of the year right now--I'm not particularly religious but it seems like God has a plan, anything that's in season works together. Pick what's in season and it will work together that's my philosophy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>How did you choose what to feature for the Wine. Dine. Donate. menu?\u003c/b>\u003cbr>I'm using diver scallops--they are perfect, big and luscious and they aren't dipped, we get them fresh every day so there are no additives no extra water in them, they are extremely fresh and just magnificent. Three quarters of what I find in the supermarket I would send away. I picked something seasonal with fava beans and artichokes to go with the scallop carpaccio. Those two ingredients are a real marriage and I try to turn people on to them. All of that gets served with a gribiche which is an eggy sauce with capers and tarragon.\u003c/p>\n\u003cp>\u003cb>You've been working on the opening of Water Bar on the Embarcadero, what will that be like?\u003c/b>\u003cbr>The food will be clean and simple. It will be more provincial in the sense that the food will be grilled, roasted, less rich ingredients. In general, more simple, more straight ahead, everyday meals that are more mediterranean in approach less of the classic French approach you find at Farallon. What I'm doing at Water Bar is what I wanted to do at Farallon, more everyday than special occasion dining.\u003c/p>\n\u003cp>\u003cb>Farallon has been around for 10 years, what's new?\u003c/b>\u003cbr>The raw bar is new. When you come into the bar there is more excitement because the oysters are in the front not in the kitchen. We sell thousands of oysters but we were never listed as a raw bar so now we moved them into the bar. It's kind of like reinventing yourself but realistically the seafood is the same. If you haven't been in for a while you should check it out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>What's it like working with Jan Birnbaum at Farallon?\u003c/b>\u003cbr>Jan worked here for the last year and a half---we've known each other for 30 years. We both try to utilize what's seasonal and make sense of it. There are no egos involved--Jan's influence shows up in that we do more charcuterie, he's known for braising meats and New Orleans style cooking of course. But we each choose dishes and see what works together. Seafood and pork work especially well together. There isn't a lot of fat on seafood so the pork belly adds a nice velvety layer.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/markfranzwdd-757568.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/markfranzwdd-757564.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Tanya Steel, editor-in-chief of Epicurious.com, and chefs Mark Franz, Jan Birnbaum, and Parke Ulrich invite you to San Francisco's \u003cb>\u003ca href=\"http://www.farallonrestaurant.com/\">Farallon\u003c/a>\u003c/b> for a dinner to benefit America's Second Harvest. The evening's special menu will feature dishes personally created by each chef, including diver scallop carpaccio, crispy maple pork belly, and roasted strawberry turnovers. \u003cbr>Click here to \u003cb>\u003ca href=\"https://www.wolff-smg.com/orders/epicurious/index.php?\">purchase tickets\u003c/a>\u003c/b>. Dates for this event in Chicago and New York have already sold out!\u003c/p>\n\u003cp>I talked to Mark Franz recently about the dinner and what's new:\u003c/p>\n\u003cp>\u003cb>For those who haven't dined at Farallon before, how would you describe it?\u003c/b>\u003cbr>It's fine dining, sophisticated and elegant. We keep our approach pretty simple in that it's all seasonal, our menu changes weekly and sometimes daily. We give people the whole package--great food and service and almost over the top design, it's whimsical but we take it seriously. It's not a stuffy restaurant people feel at home. Upscale but not pretentious. \u003c/p>\n\u003cp>\u003cb>What's your philosophy for putting a dish together?\u003c/b>\u003cbr>This really feels like one of the best times of the year right now--I'm not particularly religious but it seems like God has a plan, anything that's in season works together. Pick what's in season and it will work together that's my philosophy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>How did you choose what to feature for the Wine. Dine. Donate. menu?\u003c/b>\u003cbr>I'm using diver scallops--they are perfect, big and luscious and they aren't dipped, we get them fresh every day so there are no additives no extra water in them, they are extremely fresh and just magnificent. Three quarters of what I find in the supermarket I would send away. I picked something seasonal with fava beans and artichokes to go with the scallop carpaccio. Those two ingredients are a real marriage and I try to turn people on to them. All of that gets served with a gribiche which is an eggy sauce with capers and tarragon.\u003c/p>\n\u003cp>\u003cb>You've been working on the opening of Water Bar on the Embarcadero, what will that be like?\u003c/b>\u003cbr>The food will be clean and simple. It will be more provincial in the sense that the food will be grilled, roasted, less rich ingredients. In general, more simple, more straight ahead, everyday meals that are more mediterranean in approach less of the classic French approach you find at Farallon. What I'm doing at Water Bar is what I wanted to do at Farallon, more everyday than special occasion dining.\u003c/p>\n\u003cp>\u003cb>Farallon has been around for 10 years, what's new?\u003c/b>\u003cbr>The raw bar is new. When you come into the bar there is more excitement because the oysters are in the front not in the kitchen. We sell thousands of oysters but we were never listed as a raw bar so now we moved them into the bar. It's kind of like reinventing yourself but realistically the seafood is the same. If you haven't been in for a while you should check it out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>What's it like working with Jan Birnbaum at Farallon?\u003c/b>\u003cbr>Jan worked here for the last year and a half---we've known each other for 30 years. We both try to utilize what's seasonal and make sense of it. There are no egos involved--Jan's influence shows up in that we do more charcuterie, he's known for braising meats and New Orleans style cooking of course. But we each choose dishes and see what works together. Seafood and pork work especially well together. There isn't a lot of fat on seafood so the pork belly adds a nice velvety layer.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberries & Crepes",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/strawberries-742255.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/strawberries-742246.png\" border=\"0\">\u003c/a>\u003cbr>\nThis year fresh strawberries are positively delicious. If you haven't eaten any yet, what are you waiting for? Go get some now!\u003c/p>\n\u003cp>Strawberries are one of the fruits you should defintely buy organic. According to some reports, strawberries in California are treated with more than 300 pounds of pesticides an acre. As a comparison, conventional farming currently uses about 25 pounds of pesticides an acre. Strawberries have been found to have the highest level of hormone-affecting pesticides, including benomyl, vinclozolin, and endosulfan. Not surprisingly there tends to be more chemical residue in strawberries than in most fruits and vegetables. Chemicals are even used to enhance the color of strawberries as well as to preserve them. One day \"conventionally grown\" will be organic, but until then, make sure you are choosing wisely.\u003c/p>\n\u003cp>My favorite thing to do with strawberries is to slice them, sprinkle them with sugar and to serve them with crepes and plain yogurt. It makes a terrific breakfast.\u003c/p>\n\u003cp>Here's my recipe for crepes:\u003c/p>\n\u003cp>\u003cstrong>Basic Crepes\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 large eggs (or 1/2 cup of egg replacement product)\u003cbr>\n1 teaspoon sugar\u003cbr>\n1/2 cup flour\u003cbr>\n1 pinch salt\u003cbr>\n1 cup milk (any kind is fine including nonfat)\u003cbr>\n1 teaspoon oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Throw all the ingredients into the blender and blend away! The batter only needs to rest 15 minutes or so (to reduce bubbles) then heat a non-stick crepe pan over medium heat and spray lightly with cooking oil. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done.\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/jewishbreads-797875.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/jewishbreads-797866.png\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>While I may not be a big fan of Jewish food, the truth is I'm quite fond of what are considered Jewish breads. From bagels to bialys, rye bread, pumpernickel, and challah, I love it all. \u003c/p>\n\u003cp>Because the Bay Area isn't exactly famous for Jewish breads, making them yourself can be very satisfying. Two books out right now are worth taking a look at in this regard. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088449/kqedorg-20\">Secrets of a Jewish Baker\u003c/a>\u003c/b> is a reprint of the 1994 James Beard award-winning baking book. While not limited to Jewish-style breads, it is a survey of 125 breads from around the world. Each bread has separate instructions for making it using a stand mixer, food processor or by hand. There is also an interesting section in the back called \"A Morning of Baking\" that shows with a detailed timeline, how you can make 4-5 loaves of bread (sometimes one is for muffins or coffeecake) in the space of about 21/2 to 4 hours. \u003c/p>\n\u003cp>Secrets of a Jewish Baker has plenty of quick breads, biscuits and muffins in addition to sourdough breads, including rye breads, challah, pretzels and more. Because author George Greenstein is a retired third-generation professional baker, his knowledge is deep and broad. This is just a great all-around baking book to add to your collection. \u003c/p>\n\u003cp>The second book is a bit more unusual. It is dedicated to one specific bread--challah. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1583309225/kqedorg-20\">A Taste of Challah\u003c/a>\u003c/b> is subtitled a comprehensive guide to challah and bread baking and I'm not sure I would agree. For one thing, the basic recipe is an eggless version of challah and makes 6 loaves. This is great for some cooks I'm sure, but for many households it's just too much. The book has a ton of illustrated instructions for how to form the bread into a myriad of shapes and sizes including braids, an edible bread basket, a pull apart loaf and rolls. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A Taste of Challah has a section on health breads, though no rich egg version of challah that I prefer. There are some other recipes for breads like bagels, bobka, and quite a few middle eastern breads. Because challah is a bread served during holidays, especially the sabbath, there is a section on blessings over the bread too. If you are a real challah enthusiast you might want to check this book out, but if you are looking for a more practical recipe--I'd stick with the one in Secrets of A Jewish Baker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A Taste of Challah has a section on health breads, though no rich egg version of challah that I prefer. There are some other recipes for breads like bagels, bobka, and quite a few middle eastern breads. Because challah is a bread served during holidays, especially the sabbath, there is a section on blessings over the bread too. If you are a real challah enthusiast you might want to check this book out, but if you are looking for a more practical recipe--I'd stick with the one in Secrets of A Jewish Baker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706026.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706019.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I've done a lot in my effort to learn more about wine. I've drunk and I've drunk and I've drunk, but to be honest I haven't read all that much until now. Just recently several wonderful wine books have really caught my attention. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471793868/cookingwitham-20\">A Moveable Thirst Tales and Tastes from a Season in Napa Wine Country\u003c/a>\u003c/b> is one of those books. \u003c/p>\n\u003cp>The premise of the book is that a journalist and a wine buyer decide to visit all 141 public tasting rooms in Napa over the course of a season. Part of the book is really an in-depth guide to the wineries with details like service, wine availability, picnic prospect and even \"intangibles and extras\" that includes things like \"this winery is worth the effort to find\" or \"this room is aimed at novices\".\u003c/p>\n\u003cp>The \"quest\" portion of the book will have you laughing out loud. As Kushman bemoans his lack of spitting ability he is made to feel like an expert when he overhears other tasters ask, if the wine tastes like apricots does that mean they put apricots in the wine? And why do they call it a finish? \u003c/p>\n\u003cp>Napa is a region you could spend years getting to know. The authors of this book have done a lot of the legwork to help you make the most of your time in Napa. But those who plan no trips to Napa will enjoy it and learn something too. The information in the book ranges from the useful, like which Napa vintners are making Old World style wines to the trivial---did you know that one out of ten bottles of wine sold in America is White Zinfandel? \u003c/p>\n\u003cp>Another book that features the pairing of a novice and an expert is Educating Peter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For my review of Educating Peter by Food & Wine editor Lettie Teague, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2007/04/educating-peter-book-review.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/i>\u003c/p>\n\n",
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},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"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.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"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)",
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"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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": {
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"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/",
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"source": "pbs"
},
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