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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\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": "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": "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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"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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"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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"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.",
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},
"radiolab": {
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"title": "Radiolab",
"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": {
"id": "reveal",
"title": "Reveal",
"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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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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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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