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"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",
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"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>",
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"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>",
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"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?",
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},
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"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.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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},
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"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.",
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"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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"freakonomics-radio": {
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"meta": {
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},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
"title": "Fresh Air",
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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": {
"id": "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"
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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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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"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. ",
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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. ",
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"order": 18
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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/",
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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"
}
},
"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": {
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"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>",
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"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.",
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"soldout": {
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