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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/203-jpepinmff-berrycustards-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Conventional berry tarts are made by baking a shell of cookie dough and, when it is cold, filling it with custard, arranging berries on top, and finishing it with a glaze. However, it is easier, faster, and less caloric to make this similar recipe without the dough. The custard is spooned into individual soufflé molds or small glass bowls and topped with berries glazed with seedless raspberry jam. Any small molds with about a 1/2-cup capacity that are pretty enough to serve in the dining room will work here. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Pastry Cream\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups half-and-half\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon pure vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 large egg yolks\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small container (about 6 ounces) raspberries\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup seedless raspberry jam\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 sprigs fresh mint, for garnish (optional)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Store-bought cookies (optional)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the pastry cream:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Bring the half-and-half and vanilla to a boil in a small saucepan. Meanwhile, combine the egg yolks and sugar in a medium bowl with a whisk. Add the flour to the yolks and mix it in well with the whisk. Pour the hot half-and-half into the yolk mixture and whisk it in. Pour the entire mixture back into the saucepan and bring it to a boil, whisking until it thickens. Boil for 10 seconds longer, remove from the heat, and cool.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">When ready to assemble the desserts, divide the cream among four 1/2-cup molds. Cut each strawberry lengthwise into 6 to 8 slices and stand the slices up all around the edge of the molds so the tips extend a little beyond the edge. Arrange a layer of raspberries on top of the cream in each mold inside the strawberry border. Heat the raspberry jam for about 10 seconds in a microwave if it is too firm to use as a glaze and coat the berries with the jam. Garnish with the mint sprigs if using. Serve with cookies, if you like.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/222-jpepinmff-skilletbroccolibits-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To me, the stems are the best part of the broccoli. They have to be peeled to remove the fibrous, tough outer skin, but they are firm, nutty, and buttery inside. Here both the peeled stems and the florets are cut into pieces and sautéed in a skillet. A little water is added at first and the broccoli is covered to start the cooking process. After it evaporates, the broccoli is finished uncovered. This is especially good with \u003c/span>\u003cb>Cod in Olive-Tomato Crust\u003c/b>\u003cspan style=\"font-weight: 400;\">. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 bunch broccoli (about 1 1/4 pounds)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the broccoli florets off the stems and divide the florets into 1- to 1 1/2-inch pieces. Peel the skin from the stems with a sharp knife or a vegetable peeler. Cut the peeled stems into 1-inch pieces.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the broccoli into a stainless-steel skillet and add the water, oil, and salt. Bring to a boil and cook, covered, over high heat for about 3 minutes. Remove the cover and cook over high heat for about 2 minutes, or until the water is gone and the broccoli is glazed and tender but still firm. Serve.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/222-jpepinmff-skilletbroccolibits-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To me, the stems are the best part of the broccoli. They have to be peeled to remove the fibrous, tough outer skin, but they are firm, nutty, and buttery inside. Here both the peeled stems and the florets are cut into pieces and sautéed in a skillet. A little water is added at first and the broccoli is covered to start the cooking process. After it evaporates, the broccoli is finished uncovered. This is especially good with \u003c/span>\u003cb>Cod in Olive-Tomato Crust\u003c/b>\u003cspan style=\"font-weight: 400;\">. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 bunch broccoli (about 1 1/4 pounds)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the broccoli florets off the stems and divide the florets into 1- to 1 1/2-inch pieces. Peel the skin from the stems with a sharp knife or a vegetable peeler. Cut the peeled stems into 1-inch pieces.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the broccoli into a stainless-steel skillet and add the water, oil, and salt. Bring to a boil and cook, covered, over high heat for about 3 minutes. Remove the cover and cook over high heat for about 2 minutes, or until the water is gone and the broccoli is glazed and tender but still firm. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/201-jpepinmff-shellfishpaella-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Paella is arguably the national dish of Spain, and the best ones, it is said, come from Valencia in the south. Gloria and I had our best paella there in an unassuming little restaurant where the lady owner was the chef.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I have made paella with all varieties of rice, although conventionally it is made with Spanish short-grain. Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or eel, I make mine with chorizo sausage and chicken thighs, adding shellfish at the last moment. I also cover the pan, which is not the traditional procedure, because this helps the mixture cook more evenly. The chicken, chorizo, mushrooms, onion, and garlic can be browned a couple of hours ahead.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like to use commercial \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, a mixture of olives, red pimientos, and capers that my wife uses in her Caribbean cooking, and hot salsa, both of which are available in markets. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 chorizo sausage (about 1/4 pound), skinned and cut into 12 slices\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 small skinless chicken thighs (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/2-inch) white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup coarsely chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups short-grain rice (Spanish, Italian, French, Asian, or American)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, drained and rinsed under cold water, or a mixture of equal parts diced green olives, red pimiento, capers, and garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup canned diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 teaspoons saffron pistils\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup hot salsa\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups chicken stock, homemade, or low-salt canned chicken broth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">20 mussels (about 14 ounces total), washed and debearded\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">5 large sea scallops (about 6 ounces total), rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 uncooked large shrimp (about 1/2 pound total), with shells left on\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup frozen petite peas\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat the oil in a large saucepan. Add the chorizo and chicken and brown over high to medium heat for 5 minutes, turning to brown on all sides. Add the mushrooms, onion, and garlic, and cook for 1 minute. (The recipe can be prepared to this point a couple of hours ahead.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">About 30 minutes before serving time, reheat the mixture until it sizzles. Add the rice to the pan and mix well. Stir in the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, tomatoes, saffron, hot salsa, chicken stock, and salt. Mix well and bring to a boil. Cover, reduce the heat to low, and cook for about 12 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Add the mussels, scallops, and shrimp to the pan, placing them on top of the rice without stirring them in. Cover, increase the heat to medium, and cook for an additional 8 minutes. Add the peas, cover, and cook for 3 minutes longer. Stir well and divide among four warm plates. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 chorizo sausage (about 1/4 pound), skinned and cut into 12 slices\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 small skinless chicken thighs (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/2-inch) white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup coarsely chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups short-grain rice (Spanish, Italian, French, Asian, or American)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, drained and rinsed under cold water, or a mixture of equal parts diced green olives, red pimiento, capers, and garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup canned diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 teaspoons saffron pistils\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup hot salsa\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups chicken stock, homemade, or low-salt canned chicken broth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">20 mussels (about 14 ounces total), washed and debearded\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">5 large sea scallops (about 6 ounces total), rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 uncooked large shrimp (about 1/2 pound total), with shells left on\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup frozen petite peas\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat the oil in a large saucepan. Add the chorizo and chicken and brown over high to medium heat for 5 minutes, turning to brown on all sides. Add the mushrooms, onion, and garlic, and cook for 1 minute. (The recipe can be prepared to this point a couple of hours ahead.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">About 30 minutes before serving time, reheat the mixture until it sizzles. Add the rice to the pan and mix well. Stir in the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, tomatoes, saffron, hot salsa, chicken stock, and salt. Mix well and bring to a boil. Cover, reduce the heat to low, and cook for about 12 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Add the mussels, scallops, and shrimp to the pan, placing them on top of the rice without stirring them in. Cover, increase the heat to medium, and cook for an additional 8 minutes. Add the peas, cover, and cook for 3 minutes longer. Stir well and divide among four warm plates. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/218-jpepinmff-sauteedfigs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like dried figs and use them liberally in stews and enjoy them as snacks. In Portugal, figs are dried, split open, stuffed with almonds, and hung in the open markets, where they are sold. I stuff the opened figs with walnut halves and cook them in butter, honey, and white wine in a skillet to create a sauce, then sprinkle them with blueberries. Choose soft, moist figs that are as large as possible. The blueberries add color and texture to the dish, but you can omit them or substitute raisins or pomegranate seeds.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 dried figs (7–8 ounces total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 walnut halves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup dry fruity white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup honey\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup blueberries\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the figs into halves and arrange them flesh side up on a platter. Press 1 walnut half into each fig half and press on the nut to embed it well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Melt the butter in a medium nonstick saucepan and add the wine and honey. Arrange the figs, walnut side up, in the pan and bring to a boil. Cover and boil gently for about 2 minutes, or until the mixture is syrupy and the figs are glazed.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Let the figs cool to room temperature. Arrange them, walnut side up, on a platter. Pour the sauce over the figs and sprinkle the blueberries on top. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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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": "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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"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": "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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"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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"radiolab": {
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},
"rightnowish": {
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"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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"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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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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