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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/stanislaw_leszczynski.jpg\" alt=\"stanislaw_leszczynski\" width=\"390\" height=\"512\" class=\"alignleft size-full wp-image-3261\">I have this thing about history books-- especially ones about food history, military history, and the misdoings of European royalty. If its got a lot of useless trivia packed into it, I will read it, digest it, and annoy my friends with the opening line, \"Hey did you know...?\"\u003c/p>\n\u003cp>And if what I'm reading includes all of the above, I am one happy nerd.\u003c/p>\n\u003cp>Thanks to my recent reading, its finally happened. I've met \u003cem>him\u003c/em>-- my new historical crush, Stanislaw Leszczynski. He might not have been the handsomest fellow in the world, but he had it going on: he lost the crown of Poland, became the French Duke of Lorraine by marrying off his daughter Maria to Louis XV (after losing Poland a second time), and, most likely by virtue of is own good nature and a heavy dose of pity from Frederick III, was made a count of the Holy Roman Empire. It doesn't matter much that, by the 18th Century, The H.R.E. was neither holy, nor Roman. It wasn't even much of an Empire, but a cluster of bickering Central European states. Still, it was a nice title.\u003c/p>\n\u003cp>But it really isn't his laundry list of honors that impresses me. I'd still like him if he were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at. Just look at those multiple chins.\u003c/p>\n\u003cp>According to my latest read, \u003ca href=\"http://www.amazon.com/Food-Chronology-Compendium-Anecdotes-Prehistory/dp/080505247X\">The Food Chronology\u003c/a> by James Trager, Stanislaw started a craze in Paris for pigs' feet, tripe, and most importantly, onion soup soon after his daughter became queen of France. According to legend, he was so taken with an onion soup he was served at an inn on his way to Paris that he visited the kitchen in his dressing gown and demanded the chef to show him how to make it. Et voilà, everyone was eating\u003cem> Soupe à l'Oignon\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is also culinary lore that Stanislaw would drench \u003ca href=\"http://www.artisanbreadbaking.com/breads/kugelhupf/kugelhupf.htm\">\u003cem>kugelhupf\u003c/em>\u003c/a> with rum from the French West Indies to create \u003ca href=\"http://en.wikipedia.org/wiki/Bab%C3%A0\">\u003cem>Baba au Rhum\u003c/em>\u003c/a>. Though it is more than likely he did not name the dish \"\u003cem>Baba au rhum\u003c/em>\", three points of truth indicate his possible involvement in some ways-- \u003cem>kugelhupf\u003c/em> was a well-established dish in the regions of Alsace and Lorraine by the time Stanislaw took up residence, he loved alcohol, and the word \"baba\" is derived from the Polish word for \"good woman\" or grandmother. Think \"babka.\"\u003c/p>\n\u003cp>And finally (unless you want to get into the quiche Lorraine, which I do not), he's got the madeleine-- that tea cake enshrined by the famously self-obsessed shut-in, Marcel Proust. Not everyone will agree that Stanislaw was the man who named it. What is known is that the madeleine originated in the town of Commercy, in Lorraine, where Stanislaw was in residence. Some say he named it after a maid who served them him. Others say they had long been baked by the local nuns of St. Mary Magdelen convent.\u003c/p>\n\u003cp>Oh, there are lots of theories on the origin of madeleine, but I won't bore you with them.\u003c/p>\n\u003cp>I think what I'm rather taken with is the fact that this man seems to have had his finger in a number of culinary pots. I am jealous that, because of his stature, he was able to influence the tastes of a country which was then becoming famous for its food-- a country that wasn't even his.\u003c/p>\n\u003cp>Of course in the 18th Century, anyone of note was aching to have their cooks invent dishes to be named for them. Think Sauce Richelieu or Sue Anne Nivens' favorite, \u003ca href=\"http://en.wikipedia.org/wiki/Veal_Orloff\">Veal Prince Orloff\u003c/a>.\u003c/p>\n\u003cp>Are people naming dishes today or has everything already been named? It feels as though everything has. Apart from delis with a penchant for naming sandwiches after Borscht Belt comedians, I'm coming up blank. We just don't see elegant dishes like Asparagus Britney Spears or Tournedos à la Brenda Fricker coming into common usage. There is no flourish these days. Everything is so bloody straightforward, a long string of words listing ingredients. \u003cem>Flank Steak with kohlrabi pudding, sunchoke fries, and anchovies\u003c/em>. Or whatever. Are we so unsophisticated that we now have to have everything spelled out for us?\u003c/p>\n\u003cp>I mean really.\u003c/p>\n\u003cp>Give me the days when an old Polish king could wander into France, have a bit of cake and say, \"Oh, let's call this a madeleine.\" Perhaps his French wasn't good enough to say \"I would very much like one of those delicious, buttery cakes with the faint whiff of lemon.\" It doesn't really matter. One says \"madeleine\" and one knows exactly what one is getting.\u003c/p>\n\u003cp>And to that I say, \"Dziekuje, Stanislaw.\" Thank you. You've given me an idea. I shall start naming everything I eat. Sadly, the best name I've come up with for anything lately is Chicken Statutory, which is an Americanized version of Chicken Cacciatore, but made with younger, fresher chicken.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think it needs a little work.\u003c/p>\n\n",
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"excerpt": "Thanks to my recent reading, its finally happened. I've met him-- my new historical crush, Stanislaw Leszczynski.But it really isn't his laundry list of honors that impresses me. I'd still like him if here were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at, given his multiple chins.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is also culinary lore that Stanislaw would drench \u003ca href=\"http://www.artisanbreadbaking.com/breads/kugelhupf/kugelhupf.htm\">\u003cem>kugelhupf\u003c/em>\u003c/a> with rum from the French West Indies to create \u003ca href=\"http://en.wikipedia.org/wiki/Bab%C3%A0\">\u003cem>Baba au Rhum\u003c/em>\u003c/a>. Though it is more than likely he did not name the dish \"\u003cem>Baba au rhum\u003c/em>\", three points of truth indicate his possible involvement in some ways-- \u003cem>kugelhupf\u003c/em> was a well-established dish in the regions of Alsace and Lorraine by the time Stanislaw took up residence, he loved alcohol, and the word \"baba\" is derived from the Polish word for \"good woman\" or grandmother. Think \"babka.\"\u003c/p>\n\u003cp>And finally (unless you want to get into the quiche Lorraine, which I do not), he's got the madeleine-- that tea cake enshrined by the famously self-obsessed shut-in, Marcel Proust. Not everyone will agree that Stanislaw was the man who named it. What is known is that the madeleine originated in the town of Commercy, in Lorraine, where Stanislaw was in residence. Some say he named it after a maid who served them him. Others say they had long been baked by the local nuns of St. Mary Magdelen convent.\u003c/p>\n\u003cp>Oh, there are lots of theories on the origin of madeleine, but I won't bore you with them.\u003c/p>\n\u003cp>I think what I'm rather taken with is the fact that this man seems to have had his finger in a number of culinary pots. I am jealous that, because of his stature, he was able to influence the tastes of a country which was then becoming famous for its food-- a country that wasn't even his.\u003c/p>\n\u003cp>Of course in the 18th Century, anyone of note was aching to have their cooks invent dishes to be named for them. Think Sauce Richelieu or Sue Anne Nivens' favorite, \u003ca href=\"http://en.wikipedia.org/wiki/Veal_Orloff\">Veal Prince Orloff\u003c/a>.\u003c/p>\n\u003cp>Are people naming dishes today or has everything already been named? It feels as though everything has. Apart from delis with a penchant for naming sandwiches after Borscht Belt comedians, I'm coming up blank. We just don't see elegant dishes like Asparagus Britney Spears or Tournedos à la Brenda Fricker coming into common usage. There is no flourish these days. Everything is so bloody straightforward, a long string of words listing ingredients. \u003cem>Flank Steak with kohlrabi pudding, sunchoke fries, and anchovies\u003c/em>. Or whatever. Are we so unsophisticated that we now have to have everything spelled out for us?\u003c/p>\n\u003cp>I mean really.\u003c/p>\n\u003cp>Give me the days when an old Polish king could wander into France, have a bit of cake and say, \"Oh, let's call this a madeleine.\" Perhaps his French wasn't good enough to say \"I would very much like one of those delicious, buttery cakes with the faint whiff of lemon.\" It doesn't really matter. One says \"madeleine\" and one knows exactly what one is getting.\u003c/p>\n\u003cp>And to that I say, \"Dziekuje, Stanislaw.\" Thank you. You've given me an idea. I shall start naming everything I eat. Sadly, the best name I've come up with for anything lately is Chicken Statutory, which is an Americanized version of Chicken Cacciatore, but made with younger, fresher chicken.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think it needs a little work.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
"title": "Fresh Air",
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},
"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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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. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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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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