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"content": "\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Apricots Almonds\u003cbr>Leeks vinaigrette\u003cbr>gentle flavoured grains\u003cbr>sweet fresh rice.\u003c/p>\n\u003cp>almond blossom tea\u003cbr>green and black\u003cbr>the cathedral inside the fig trees\u003cbr>leaves like large hands\u003cbr>blush striped\u003cbr>and blue black purple figs\u003cbr>ripe and heavy\u003cbr>the heft of grapefruit\u003cbr>tangerine oil, when peel is pulled back\u003cbr>scent of lemon in my hands\u003cbr>eucalyptus honey\u003cbr>bay laurel leaves, definitive green\u003cbr>juniper berries and pinecones\u003cbr>their nuts burrowed deep inside\u003cbr>Quince perfumes house at dusk\u003cbr>leave me wandering\u003cbr>in oily night blooming jasmine.\u003c/p>\n\u003cp>One crushed cardamon pod at the bottom of inky thick coffee\u003cbr>hot and dark\u003cbr>four\u003cbr>crisp\u003cbr>doughnut\u003cbr>fritters\u003cbr>shiny with ferocious oil\u003cbr>browning, expanding\u003cbr>caramel buttery salty\u003cbr>chocolate melting\u003cbr>like paint on cheek insides\u003cbr>a woman's face against mine\u003cbr>like peaches\u003cbr>or green almond husk\u003cbr>plums with reds and purples\u003cbr>mixed inks\u003cbr>flesh and skin\u003cbr>sour and sweet\u003cbr>love affair with citrus.\u003cbr>the dream of bergamot\u003cbr>one shot of Royal Mandarin juice\u003cbr>limes and kumquats\u003cbr>whole and wagon wheel shapes\u003cbr>quarters, eighths, whole.\u003c/p>\n\u003cp>Crunchy Hot toast\u003cbr>Crab apple, autumn scented\u003cbr>pears picked once\u003cbr>cold, green, ready.\u003cbr>A Comice's fair complexion\u003cbr>bruised by insults uttered \u003cb>\u003cbr>\u003c/b>Walnuts and dried fruit compotes\u003cbr>fireplace warmth\u003cbr>mittens and woolen scarves.\u003c/p>\n\u003cp>the cherry that protects its stone\u003cbr>and one tiny almond lives within it.\u003cbr>bees who sex flowers to fruit\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thick Arms on Mango Trees\u003cbr>pulp and juice to my elbow\u003cbr>avocados underfoot\u003cbr>i'll take green or ripe guavas\u003cbr>challenging loud seeds between uncertain teeth\u003cbr>lychees in porcupine skin\u003cbr>k'nippes camouflaged in their own canopy.\u003c/p>\n\u003cp>Demure berries\u003cbr>the most delicate of all\u003cbr>needing sun but not heat\u003cbr>rain but not downpour\u003cbr>bees not birds\u003cbr>fingers but not hands\u003cbr>o raspberry, where art thou?\u003cbr>ripe blackberry?\u003cbr>bloody forearms\u003cbr>mosquitoes in ears, on sweaty neck\u003cbr>blue-purple stains every which way\u003cbr>the pleasure is grand\u003cbr>but fleeting -\u003cbr>Strawberry soup\u003cbr>smooth and seedless\u003cbr>exquisite small strawberries\u003cbr>crawling on the ground to find you -\u003cbr>Summer drunks me with berries promise.\u003c/p>\n\u003cp>Clamming in Long Island with my Grandfather\u003cbr>they spit and pee and pull you down\u003cbr>The immense strength of mollusk\u003cbr>Seagulls repeatedly dropping from great heights\u003cbr>smashing open tightly sealed lips\u003cbr>our roof a beach\u003cbr>the ground outside the door, white\u003cbr>My mother feeding me the salty sea\u003cbr>raw clams\u003cbr>taste memory\u003cbr>connected to swimming in ocean alive\u003cbr>sand sharks against shins\u003cbr>schools of fish turning in unison\u003cbr>inquisitive little fishes nibbling toes\u003cbr>learning to drive boats first\u003cbr>salted eyelashes and brows\u003cbr>smoked gold fish for lunch.\u003c/p>\n\u003cp>lox and bagels\u003cbr>gefilte fish\u003cbr>and what does that fish look like?\u003cbr>Scales stuck to my clothes like sequins\u003cbr>guts on the dock\u003cbr>birds at its wooden edge, eager.\u003cbr>Flounder is flat\u003cbr>the swordfish above my bed is very blue\u003cbr>lobster was always delicious\u003cbr>steamers and their liquor\u003cbr>hot roiling boiling steamy sea\u003cbr>chewy, soft, gritty, sweet.\u003c/p>\n\u003cp>My love for you\u003cbr>as delicious as\u003cbr>all this.\u003c/p>\n\u003cp>-- March 2001\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>April is Poetry Month.\u003cbr>For more poems by Shuna Lydon, \u003ca href=\"http://eggbeater.typepad.com/shuna/p_o_e_m/index.html\">check in with Eggbeater through this link all month.\u003cbr>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. You're welcome to read for hours whether you're browsing for random discoveries, honing a research topic or filling up on glossy food mags.\u003c/p>\n\u003cp>You can also enjoy the library's beautiful \u003ca href=\"http://www.ccsf.edu/Library/alice/menucollections/index.html\">\u003cstrong>menu collections\u003c/strong>\u003c/a> online. With their covers and inside pages lovingly scanned, the menus highlight restaurants across the nation as well as concessionaries at the 1939 World's Fair in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ccsf.edu/Library/alice/index.html\">\u003cstrong>Alice Statler Library\u003c/strong>\u003c/a>\u003cbr>City College of San Francisco\u003cbr>Room 10, Statler Wing\u003cbr>50 Phelan Avenue, San Francisco\u003cbr>(415) 239-3460\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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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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"order": 15
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"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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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"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",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"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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},
"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",
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"meta": {
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"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",
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"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.",
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"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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"order": 11
},
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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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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"video-tv": {},
"events": {},
"support": {}
}
}
}