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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/501group500.jpg\" alt=\"Check, Please! Bay Area Season 5 Episode 1\" title=\"Check, Please! Bay Area Season 5 Episode 1\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13072\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\u003c/p>\n\u003cp>In addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The \u003ca href=\"http://www.kqed.org/checkplease\">new site\u003c/a> provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.\u003c/p>\n\u003cp>The first episode of the season features: \u003cstrong>Turk and Larkin Deli\u003c/strong>, \u003cstrong>Brown Sugar Kitchen\u003c/strong> and \u003cstrong>2223 Restaurant and Bar\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cutting Corners: Tipping in a Down Economy",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n",
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"excerpt": "2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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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"politicalbreakdown": {
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"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.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
