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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>and \u003c/p>\n\u003cp>\"Don't install the disk of your food mill upside down. It is possible, but not recommended.\"\u003c/p>\n\u003cp>Hee. She also appears to be swearing, cursing, and using lots of bad words. But she doesn't recommend that either.\u003c/p>\n\u003cp>Elsewhere, Cookiecrumb at \u003ca href=\"http://madeater.blogspot.com/2007/09/saints-presarve-us.html\">\u003cb>I'm Mad and I Eat\u003c/b>\u003c/a> who, rather than canning, has just pickled some serranos and jalapeños, and explains:\u003c/p>\n\u003cp>\"I covered them with a boiling mixture of vinegar (local), salt (uh-uh), sugar (nope), cinnamon (as if) and cardamom (yeah, right). Water from Marin County. No idea if this mixture is chemically balanced for the hot water bath, but it's yummy just the same, and who cares. \"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For my part this time around, I'm doing my passive (but LOCAL!) part by discovering and indulging in cold jars of certified organic sour dills from \u003ca href=\"http://happygirlkitchen.com/\">\u003cb>Happy Girl Kitchen\u003c/b>\u003c/a>. You can buy them as singletons at the Ferry Plaza Farmers' Market and slurp on them as you do your shopping or, if you're a glutton like me, you can grab a whole jar and snack on them late at night while watching \u003ci>The 5000 Fingers of Dr. T\u003c/i> and wondering if drinking pickle juice really does give you strange powers.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This past week, Joy over at \u003cb>\u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">Confessions of a Restaurant Whore\u003c/a>\u003c/b> pointed me to a disturbingly addictive new site.\u003c/p>\n\u003cp>Based on official local inspections, \u003cb>\u003ca href=\"http://www.cleanscores.com/\">CleanScores\u003c/a>\u003c/b> will tell you all the gory details about your favorite restaurant. It can tell you their cleanliness rating in current years, past years, and even give details about what Major, Moderate, or Minor violations the restaurant incurred. At this time, CleanScores is only dishing the dirt on San Francisco restaurants (lucky us!), but note that they have plans to cover more infracted ground.\u003c/p>\n\u003cp>Joy asked this question:\u003c/p>\n\u003cblockquote>\u003cp>Riddle me this, though: why, oh why, is it a greater violation to have a few dirty utensils than it is to have rats and mice in your kitchen? I could give two shits if my chef is downing a beer while s/he cooks, but allowing roaches to throw a little party in the back room? Not cool, bitches, not cool. That's the health department's fault, though, not the fault of Clean Scores so don't hold it against them.\u003c/p>\u003c/blockquote>\n\u003cp>Seriously.\u003c/p>\n\u003cp>My burning question for CleanScores has to do with listing previous years/ratings: it appears that these years are clickable, which is great because I would love to see why \u003cb>\u003ca href=\"http://www.cleanscores.com/1883/Kokkari\">Kokkari\u003c/a>\u003c/b> got a 75 in 2003 as opposed to their current 94, yet when I do click on the 2003 report, nothing happens. Is that a bug or a feature?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the comments at Restaurant Whore, \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Sam\u003c/a>\u003c/b> pointed out that the same official information has been \u003cb>\u003ca href=\"http://www.sfdph.org/eh/Violations/Loc_Search.asp\">available online\u003c/a>\u003c/b> for awhile now. She's right, but it's a fairly clugey site and, well, with that clean *ding!* mark on the spoon, and the hip design, CleanScores makes health code violations so darn pretty!\u003c/p>\n\u003cp>\u003cb>BREAKING BEER AND BIKE NEWS\u003c/b>\u003c/p>\n\u003cp>This Saturday, July 21st, is the 2007 \u003cb>\u003ca href=\"http://www.newbelgium.com/\">New Belgium Brewing Company\u003c/a>\u003c/b>'s San Francisco Tour de Fat. Bring your bike and bring your beer thirst to Speedway Meadow in Golden Gate Park and enjoy free admission, \u003cb>\u003ca href=\"http://www.newbelgium.com/vibe_tourdefat_sf_07.php\">live music\u003c/a>\u003c/b>, beer, food, and all manner of \u003cb>\u003ca href=\"http://www.sfbike.org/?fat\">bike events\u003c/a>\u003c/b> at this annual \"bike rodeo.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All proceeds from the beer sales go to benefit the \u003cb>\u003ca href=\"http://www.sfbike.org/\">San Francisco Bike Coalition\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.ridgetrail.org/\">Bay Area Ridge Trails Council\u003c/a>\u003c/b>. Now doesn't that make your \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/fat-tire-bodice-ripper-with-cheese.jsp\">Fat Tire\u003c/a>\u003c/b> taste even better?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the comments at Restaurant Whore, \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Sam\u003c/a>\u003c/b> pointed out that the same official information has been \u003cb>\u003ca href=\"http://www.sfdph.org/eh/Violations/Loc_Search.asp\">available online\u003c/a>\u003c/b> for awhile now. She's right, but it's a fairly clugey site and, well, with that clean *ding!* mark on the spoon, and the hip design, CleanScores makes health code violations so darn pretty!\u003c/p>\n\u003cp>\u003cb>BREAKING BEER AND BIKE NEWS\u003c/b>\u003c/p>\n\u003cp>This Saturday, July 21st, is the 2007 \u003cb>\u003ca href=\"http://www.newbelgium.com/\">New Belgium Brewing Company\u003c/a>\u003c/b>'s San Francisco Tour de Fat. Bring your bike and bring your beer thirst to Speedway Meadow in Golden Gate Park and enjoy free admission, \u003cb>\u003ca href=\"http://www.newbelgium.com/vibe_tourdefat_sf_07.php\">live music\u003c/a>\u003c/b>, beer, food, and all manner of \u003cb>\u003ca href=\"http://www.sfbike.org/?fat\">bike events\u003c/a>\u003c/b> at this annual \"bike rodeo.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All proceeds from the beer sales go to benefit the \u003cb>\u003ca href=\"http://www.sfbike.org/\">San Francisco Bike Coalition\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.ridgetrail.org/\">Bay Area Ridge Trails Council\u003c/a>\u003c/b>. Now doesn't that make your \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/fat-tire-bodice-ripper-with-cheese.jsp\">Fat Tire\u003c/a>\u003c/b> taste even better?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740682.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740680.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Strike one more vegetable off my, \"I really, really, REALLY need to learn how to like this repellent green thing\" list. Okra, oh delicious, mysterious, oddly viscous, okra -- so long have you been out of my reach, beyond my culinary ken. I've had you fried, steamed, and gumbo'd, but still, you did not convince me of your deliciousness.\u003c/p>\n\u003cp>\u003ca href=\"http://foodmusings.typepad.com/food_musings/\">\u003cb>Catherine\u003c/b>\u003c/a> did.\u003c/p>\n\u003cp>Even more amazing than my about-face on this \u003cb>\u003ca href=\"http://www.kqed.org/topics/home/cooking/whats-in-season.jsp\">newly in season\u003c/a>\u003c/b> veggie is how simple her \u003ca href=\"http://foodmusings.typepad.com/food_musings/2005/03/ode_to_a_vegeta.html\">\u003cb>recipe\u003c/b>\u003c/a> is; just slice the fuzzy hexagons and saute. Nothing fancy. When I saw Catherine pull her okra out of the fridge -- already sliced -- I interrogated her. \"Is that necessary? A sort of resting in the fridge to dry out the slime before cooking? It makes it crispier?\" She looked at me. \"No, it was just easier to have them sliced before you came over.\" Oh. \u003c/p>\n\u003cp>Just tonight, I tried to replicate Catherine's easier than easy recipe. Sensing the sizzle-pop was over and delicious okra was soon to follow, my husband wandered into the kitchen and found me staring at my pile of okra. \"I don't think I did it right. It looks overcooked.\" I reached out and sadly plucked a slice out of the green mound and sampled it. It definitely wasn't as crispy as Catherine's. My husband plucked out a slice of his own. \"It's great!\" he assured me. The perfectionist in me didn't believe him. But I plucked out another slice. And another. And another. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Without any utensils or even sitting down, the two of us consumed the entire mass of salty okra in about two minutes. I will not stop in my quest to get my okra Catherine-perfect, but it does appear that even the less than perfect stuff is furiously addicting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm not worried. I have all summer to figure it out.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740682.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740680.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Strike one more vegetable off my, \"I really, really, REALLY need to learn how to like this repellent green thing\" list. Okra, oh delicious, mysterious, oddly viscous, okra -- so long have you been out of my reach, beyond my culinary ken. I've had you fried, steamed, and gumbo'd, but still, you did not convince me of your deliciousness.\u003c/p>\n\u003cp>\u003ca href=\"http://foodmusings.typepad.com/food_musings/\">\u003cb>Catherine\u003c/b>\u003c/a> did.\u003c/p>\n\u003cp>Even more amazing than my about-face on this \u003cb>\u003ca href=\"http://www.kqed.org/topics/home/cooking/whats-in-season.jsp\">newly in season\u003c/a>\u003c/b> veggie is how simple her \u003ca href=\"http://foodmusings.typepad.com/food_musings/2005/03/ode_to_a_vegeta.html\">\u003cb>recipe\u003c/b>\u003c/a> is; just slice the fuzzy hexagons and saute. Nothing fancy. When I saw Catherine pull her okra out of the fridge -- already sliced -- I interrogated her. \"Is that necessary? A sort of resting in the fridge to dry out the slime before cooking? It makes it crispier?\" She looked at me. \"No, it was just easier to have them sliced before you came over.\" Oh. \u003c/p>\n\u003cp>Just tonight, I tried to replicate Catherine's easier than easy recipe. Sensing the sizzle-pop was over and delicious okra was soon to follow, my husband wandered into the kitchen and found me staring at my pile of okra. \"I don't think I did it right. It looks overcooked.\" I reached out and sadly plucked a slice out of the green mound and sampled it. It definitely wasn't as crispy as Catherine's. My husband plucked out a slice of his own. \"It's great!\" he assured me. The perfectionist in me didn't believe him. But I plucked out another slice. And another. And another. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Without any utensils or even sitting down, the two of us consumed the entire mass of salty okra in about two minutes. I will not stop in my quest to get my okra Catherine-perfect, but it does appear that even the less than perfect stuff is furiously addicting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm not worried. I have all summer to figure it out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer Lovin': Wailua Wheat Beer",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/akaka2-719355.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/akaka2-719353.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>Akaka Falls, Big Island, Hawaii\u003c/i>\u003c/p>\n\u003cp>I don't think I've disguised my deep and abiding love for all things \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/fat-tire-bodice-ripper-with-cheese.jsp\">New\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/my-favorite-cheese-for-now.jsp\">Belgium\u003c/a>\u003c/b> when it comes to beer. I recently fell all over a coriander and bitter orange peel laced summer quaff called Mothership Wit Beer (New Belgium's first organic beer) and I do highly recommend that one as well, but I've got a bead on a fascinating new hot weather beer. \u003cb>\u003ca href=\"http://www.konabrewingco.com/\">Kona Brewing Company\u003c/a>\u003c/b> -- the self-same outfit that introduced my confused system to the awesomeness of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/beer-floats.jsp\">coffee and beer\u003c/a>\u003c/b> -- has a new summer sipper out. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.konabrewingco.com/beers/wailua\">Wailua Wheat\u003c/a>\u003c/b>, coolly saronged by a bright, tropical label, is named for Wailua Falls on Maui's famed Hana Highway and brewed with tropical passion fruit. Or, if you're from the islands \"lilikoi.\" Now, I'm not a fruit beer lover. I freely admit that I did the raspberry-blueberry-cherry beer thing in college, and they're probably the reason why the mere idea of fruit beers chokes my throat and offends my tongue. However, this is not what I would call a fruit beer. At least, not in the Boston definition of fruit beers. \u003c/p>\n\u003cp>The tart passion fruit in Wailua Wheat is neither sweet nor cloying, and its twangy edge matches as well with the crisp and hoppy wheat beer as a wedge of lemon in a cloudy pull of Hefeweizen. It's the heat and throb of the tropics crashing up against the centuries-old tradition of brewing and when the tide ebbs out, you're left with this icy bottle of exotic sunshine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the brewers themselves:\u003c/p>\n\u003cblockquote>\u003cp>Wailua Wheat is an excellent beer to enjoy after a day on the water or at the beach (or even after mowing the lawn or playing softball in your \"pau hana\" summer league!). It typically pairs well with lighter fare like grilled fish and shrimp, roasted chicken, salads and Asian foods. Perhaps even a dish of vanilla ice cream.\u003c/p>\u003c/blockquote>\n\u003cp>I think I'll leave the vanilla ice cream for my Pipeline Porter, but I'm on board with the grilled shrimp idea. In fact, marinate the shrimp in this beer before grilling and see what happens.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find Wailua Wheat at \u003cb>\u003ca href=\"http://www.bevmo.com/productinfo.asp?sku=00000079160&Dn=166+168&Nr=Store%3A99&Ntt=wailua+wheat&N=168+0&Ne=171+3+5+270+269+11+12+7+8+167+271+10+29+64+6+44+25+9+255+256+67+272+24+26+273+275+277+279+281+283+285+287+289+291+293+295+297+299+301+303&Nty=1&D=wailua+wheat&Ntx=mode+matchallpartial&Ntk=All&nocontinue=s&cntShpng1Rec=1\">BevMo\u003c/a>\u003c/b>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/akaka2-719355.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/akaka2-719353.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>Akaka Falls, Big Island, Hawaii\u003c/i>\u003c/p>\n\u003cp>I don't think I've disguised my deep and abiding love for all things \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/fat-tire-bodice-ripper-with-cheese.jsp\">New\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/my-favorite-cheese-for-now.jsp\">Belgium\u003c/a>\u003c/b> when it comes to beer. I recently fell all over a coriander and bitter orange peel laced summer quaff called Mothership Wit Beer (New Belgium's first organic beer) and I do highly recommend that one as well, but I've got a bead on a fascinating new hot weather beer. \u003cb>\u003ca href=\"http://www.konabrewingco.com/\">Kona Brewing Company\u003c/a>\u003c/b> -- the self-same outfit that introduced my confused system to the awesomeness of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/beer-floats.jsp\">coffee and beer\u003c/a>\u003c/b> -- has a new summer sipper out. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.konabrewingco.com/beers/wailua\">Wailua Wheat\u003c/a>\u003c/b>, coolly saronged by a bright, tropical label, is named for Wailua Falls on Maui's famed Hana Highway and brewed with tropical passion fruit. Or, if you're from the islands \"lilikoi.\" Now, I'm not a fruit beer lover. I freely admit that I did the raspberry-blueberry-cherry beer thing in college, and they're probably the reason why the mere idea of fruit beers chokes my throat and offends my tongue. However, this is not what I would call a fruit beer. At least, not in the Boston definition of fruit beers. \u003c/p>\n\u003cp>The tart passion fruit in Wailua Wheat is neither sweet nor cloying, and its twangy edge matches as well with the crisp and hoppy wheat beer as a wedge of lemon in a cloudy pull of Hefeweizen. It's the heat and throb of the tropics crashing up against the centuries-old tradition of brewing and when the tide ebbs out, you're left with this icy bottle of exotic sunshine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the brewers themselves:\u003c/p>\n\u003cblockquote>\u003cp>Wailua Wheat is an excellent beer to enjoy after a day on the water or at the beach (or even after mowing the lawn or playing softball in your \"pau hana\" summer league!). It typically pairs well with lighter fare like grilled fish and shrimp, roasted chicken, salads and Asian foods. Perhaps even a dish of vanilla ice cream.\u003c/p>\u003c/blockquote>\n\u003cp>I think I'll leave the vanilla ice cream for my Pipeline Porter, but I'm on board with the grilled shrimp idea. In fact, marinate the shrimp in this beer before grilling and see what happens.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find Wailua Wheat at \u003cb>\u003ca href=\"http://www.bevmo.com/productinfo.asp?sku=00000079160&Dn=166+168&Nr=Store%3A99&Ntt=wailua+wheat&N=168+0&Ne=171+3+5+270+269+11+12+7+8+167+271+10+29+64+6+44+25+9+255+256+67+272+24+26+273+275+277+279+281+283+285+287+289+291+293+295+297+299+301+303&Nty=1&D=wailua+wheat&Ntx=mode+matchallpartial&Ntk=All&nocontinue=s&cntShpng1Rec=1\">BevMo\u003c/a>\u003c/b>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mttammerlot-722594.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Barely over my ecstasy from that first \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/think-pink-mount-tamalpais-vin-gris.jsp\">amaranth-hued glass\u003c/a>\u003c/b>, I decided to sample another grape-smeared offering from Marin Wines, their \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Mount Tamalpais Merlot\u003c/a>\u003c/b>. My god. My GOD!\u003c/p>\n\u003cp>Now, yes, Merlot \u003ci>has\u003c/i> been battered about by the Hollywood likes of \u003ci>Sideways\u003c/i> and bad examples of the glass. And, because it had been at least five years since I traded in my last glass of Merlot for Zinfandels, Francs, Barbarescos, and anything found in the Rhone, I also laughed knowingly along with the rest of the Northern California audience as Paul Giamatti's character, Miles, slagged off on the once-popular wine.\u003c/p>\n\u003cp>It wasn't even that I agreed with what his character, Miles, said about Merlot, it's that I had long left what I considered a cloyingly sweet and flat red for rougher cut pastures and vines. Certain Merlots were shuddering reminders of my White Zinfandel-tinted youth, and I knew that my palette had grown up and was guiding me to richer and more complex climes.\u003c/p>\n\u003cp>However, last year I went to a traveling seminar sponsored by Swanson Vineyards called \u003cb>\u003ca href=\"http://merlotfightsback.com/reviews.htm\">\"Merlot Fights Back.\"\u003c/a>\u003c/b> Not only did I get reintroduced to Merlot and reminded just how good that beleaguered grape can be, but I learned that the special bottle of '61 Cheval Blanc Miles had been saving was a 50/50 blend of Cabernet Franc and Merlot. That's right, fifty percent \"fucking Merlot.\" However, I still wasn't buying it by the bottle or even ordering it in restaurants. Until now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mount Tamalpais Merlot is remarkably robust and much more like the Bordeaux of old than the fruity, jammy, Smucker's Merlots I had given up. Rich and musty with shifting prisms of loamy complexity, this Merlot massaged my soul with long, intense strokes. After one sip, I felt myself sinking bodily into my garnet glass.\u003c/p>\n\u003cp>As with any new and exciting bottle, this wine deserved a special dinner, so I paired it with a \u003cb>\u003ca href=\"http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=FLAGB01&Category_Code=DHAHB4\">flagelot bean\u003c/a>\u003c/b> gratin, rare rosemary-flecked sirloin lamb chops, and a peppery watercress, fennel, and French Breakfast radish salad. Limbs entangled endlessly, the creamy beans, the gamey lamb, and the crunch-spice salad wallowed happily with the velvet-tongued wine.\u003c/p>\n\u003cp>You can buy Mount Tamalpais Merlot at \u003cb>\u003ca href=\"http://www.plumpjack.com/wine1.html\">PlumpJack Wines\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in San Francisco, at Tomales Bay Foods in Point Reyes, and from the \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Marin Wine website\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Mount Tamalpais Merlot, 2004, $25.00\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mttammerlot-722594.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Barely over my ecstasy from that first \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/think-pink-mount-tamalpais-vin-gris.jsp\">amaranth-hued glass\u003c/a>\u003c/b>, I decided to sample another grape-smeared offering from Marin Wines, their \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Mount Tamalpais Merlot\u003c/a>\u003c/b>. My god. My GOD!\u003c/p>\n\u003cp>Now, yes, Merlot \u003ci>has\u003c/i> been battered about by the Hollywood likes of \u003ci>Sideways\u003c/i> and bad examples of the glass. And, because it had been at least five years since I traded in my last glass of Merlot for Zinfandels, Francs, Barbarescos, and anything found in the Rhone, I also laughed knowingly along with the rest of the Northern California audience as Paul Giamatti's character, Miles, slagged off on the once-popular wine.\u003c/p>\n\u003cp>It wasn't even that I agreed with what his character, Miles, said about Merlot, it's that I had long left what I considered a cloyingly sweet and flat red for rougher cut pastures and vines. Certain Merlots were shuddering reminders of my White Zinfandel-tinted youth, and I knew that my palette had grown up and was guiding me to richer and more complex climes.\u003c/p>\n\u003cp>However, last year I went to a traveling seminar sponsored by Swanson Vineyards called \u003cb>\u003ca href=\"http://merlotfightsback.com/reviews.htm\">\"Merlot Fights Back.\"\u003c/a>\u003c/b> Not only did I get reintroduced to Merlot and reminded just how good that beleaguered grape can be, but I learned that the special bottle of '61 Cheval Blanc Miles had been saving was a 50/50 blend of Cabernet Franc and Merlot. That's right, fifty percent \"fucking Merlot.\" However, I still wasn't buying it by the bottle or even ordering it in restaurants. Until now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mount Tamalpais Merlot is remarkably robust and much more like the Bordeaux of old than the fruity, jammy, Smucker's Merlots I had given up. Rich and musty with shifting prisms of loamy complexity, this Merlot massaged my soul with long, intense strokes. After one sip, I felt myself sinking bodily into my garnet glass.\u003c/p>\n\u003cp>As with any new and exciting bottle, this wine deserved a special dinner, so I paired it with a \u003cb>\u003ca href=\"http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=FLAGB01&Category_Code=DHAHB4\">flagelot bean\u003c/a>\u003c/b> gratin, rare rosemary-flecked sirloin lamb chops, and a peppery watercress, fennel, and French Breakfast radish salad. Limbs entangled endlessly, the creamy beans, the gamey lamb, and the crunch-spice salad wallowed happily with the velvet-tongued wine.\u003c/p>\n\u003cp>You can buy Mount Tamalpais Merlot at \u003cb>\u003ca href=\"http://www.plumpjack.com/wine1.html\">PlumpJack Wines\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in San Francisco, at Tomales Bay Foods in Point Reyes, and from the \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Marin Wine website\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Mount Tamalpais Merlot, 2004, $25.00\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>During the warmer months, we ate in the room attached to the kitchen. It was flanked on two sides by double screens that went as high as the ceiling, and it was therefore called The Sun Room. Anyway, the sun room had two wall shelves full of my mother's cookbooks. These cookbooks were rarely used, because my mom kept her recipe box -- pretty much the only thing she used except on very rare occasions -- next to the stove. I think it was on a night we had hamburgers for dinner that my sister got her brilliant idea of the new place to get rid of Undesirables. Don't get me wrong -- we liked my mom's hamburgers, it's just that they were so damn thick that it was often difficult to finish them.\u003c/p>\n\u003cp>Of course, there were the times that my mom tried to get creative on us and mushed chopped onions and green peppers into the ground beef. And in that case, we actually didn't like the hamburgers. Whatever kind of hamburgers they were that night, at the earliest possible moment, my sister peeled off her bun, grabbed what was left of her patty, got on her chair, and stuffed it behind a book in on the top-most shelf. Sunday nights, we set up the card table and ate in the den so we could watch Sixty Minutes and Murder, She Wrote. To this day, the sound of the ticking stopwatch relentlessly conjures up visions of slightly tepid Campbell's chicken noodle soup in brown earthenware mugs and B.L.T.s.\u003c/p>\n\u003cp>Of course, we didn't always like the B.L.T.s. Did I mention that the den has floor-to-ceiling bookshelves on three walls?\u003c/p>\n\u003cp>Christmastime and colder weather brought us back into the dining room, which didn't have bookshelves, but it also brought elaborate faux holly centerpieces. Cooked spinach was then, and in fact still is, the bane of my existence. My mother knew this, yet still she served it to us. Luckily, my sister's shrewd sense of color had noted that the putrid black-green of the wet spinach was exactly the same color as the centerpiece. What remains a mystery is what the hell happened to all that spinach after it went into the middle of the centerpiece. We never smelled it moldering. Years later, we even checked the interior, but found no sign of it. My mother never even knew about it until we confessed a bunch of youthful peccadilloes to her over a few glasses of wine (when we were too old to be grounded), so it's not like she ever went and cleaned the centerpiece out.\u003c/p>\n\u003cp>To this day, my mother is still finding fossilized pieces of sandwiches, hamburgers, and other less identifiable remnants when she pulls out Martin Chuzzlewit or The Joy of Cooking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the warmer months, we ate in the room attached to the kitchen. It was flanked on two sides by double screens that went as high as the ceiling, and it was therefore called The Sun Room. Anyway, the sun room had two wall shelves full of my mother's cookbooks. These cookbooks were rarely used, because my mom kept her recipe box -- pretty much the only thing she used except on very rare occasions -- next to the stove. I think it was on a night we had hamburgers for dinner that my sister got her brilliant idea of the new place to get rid of Undesirables. Don't get me wrong -- we liked my mom's hamburgers, it's just that they were so damn thick that it was often difficult to finish them.\u003c/p>\n\u003cp>Of course, there were the times that my mom tried to get creative on us and mushed chopped onions and green peppers into the ground beef. And in that case, we actually didn't like the hamburgers. Whatever kind of hamburgers they were that night, at the earliest possible moment, my sister peeled off her bun, grabbed what was left of her patty, got on her chair, and stuffed it behind a book in on the top-most shelf. Sunday nights, we set up the card table and ate in the den so we could watch Sixty Minutes and Murder, She Wrote. To this day, the sound of the ticking stopwatch relentlessly conjures up visions of slightly tepid Campbell's chicken noodle soup in brown earthenware mugs and B.L.T.s.\u003c/p>\n\u003cp>Of course, we didn't always like the B.L.T.s. Did I mention that the den has floor-to-ceiling bookshelves on three walls?\u003c/p>\n\u003cp>Christmastime and colder weather brought us back into the dining room, which didn't have bookshelves, but it also brought elaborate faux holly centerpieces. Cooked spinach was then, and in fact still is, the bane of my existence. My mother knew this, yet still she served it to us. Luckily, my sister's shrewd sense of color had noted that the putrid black-green of the wet spinach was exactly the same color as the centerpiece. What remains a mystery is what the hell happened to all that spinach after it went into the middle of the centerpiece. We never smelled it moldering. Years later, we even checked the interior, but found no sign of it. My mother never even knew about it until we confessed a bunch of youthful peccadilloes to her over a few glasses of wine (when we were too old to be grounded), so it's not like she ever went and cleaned the centerpiece out.\u003c/p>\n\u003cp>To this day, my mother is still finding fossilized pieces of sandwiches, hamburgers, and other less identifiable remnants when she pulls out Martin Chuzzlewit or The Joy of Cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Now, where did I leave off? Ah, yes, \u003ca href=\"http://www.kqed.org/weblog/food/2005/02/picky-years.jsp\">ensuring the family cats ate better than we did.\u003c/a>\u003c/p>\n\u003cp>Our second line of defense was the paper napkins that had to be disposed of once the plate was cleared away. Over the course of the meal, Undesirables would slowly and quietly make their way into our laps, and when enough had been \"eaten,\" we'd announce, \"Finished! Can I be excused?\" Then having carefully balled up the loaded napkin in our hand to make it look as innocuous as possible, we'd ditch it in the kitchen garbage on our way to grab a Ding Dong.\u003c/p>\n\u003cp>However, since there was always the chance my mother decided to use cloth napkins, we had to have a contingency plan. If baked potatoes were served that night, Undesirables could be surreptitiously sneaked into the cleaned-out skins. My parents gave up insisting we eat the skin of the potato long before they instituted the Three More Bites rule. The cleaned-out skins were then carefully crushed to make them look more empty than they were. There was one flaw in this plan: my dad, the human garbage disposal. If Dad was on K.P. that night, he often liked to stand over the sink, clearing the remnants on our plates into his own stomach. Therefore, our hidden Undesirables ran the risk of being discovered before disappearing into his great maw. However, if one of us was in charge of clearing up -- a duty we often volunteered for in order to have control of the Undesirables, Baked Potato Skin Plan in effect or not -- we were golden. \u003c/p>\n\u003cp>Unfortunately, my parents soon got wise to the paper napkin disposal tactic and insisted on checking them before we left the table; this meant we had to go back to the, ah, cutting board. We didn't really appreciate the value of clean clothes back in the day, so stuffing Undesirables in our pockets seemed like a good idea. We'd spirit the Undesirables off to the nearest bathroom where we'd cram them into those bathroom-sized Dixie cups and toss them into the bathroom trash bins.\u003c/p>\n\u003cp>Now, this would have worked had we not trained our cats so well. On one particularly memorable occasion, I was up in my room reading \u003ci>Dragonsinger\u003c/i> when my mom called me back downstairs. On the maroon shag carpet in the hallway, leading back into the bathroom, was a trail of peas, carrots, corn and lima beans. At the end of this partially masticated parade was a shredded Dixie cup and a tipped-over waste paper bin. Thinking he was doing his job, Feisty had sniffed out the butter-coated Undesirables and gone to town. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there was the Great Outdoors. This worked admirably. But only after we learned not to deposit the Undesirables so close to home. Young and inexperienced, I threw large chunks of cooked carrots out of the bathroom window and down into a deep window well. The problem? The window well was also right outside the back door, and the bright orange carrots against the dark backdrop of old wet leaves were just a touch obvious. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>From that moment on, we got more elaborate in our schemes for hiding food inside. After all, it was a bit suspicious to run outside into a Minnesota winter night for no apparent reason. It wasn't so suspicious when it was my older sister (age fifteen) running outside to scream at the top of her lungs. This usually occurred in the middle of an argument with my parents about her buying too many Benetton sweaters or cutting up my father's pajamas to make skirts. Somewhere along the road of their relationship, my mother had suggested that practice of letting off steam, and my sister used it to its fullest advantage. But that's another can of kidney beans.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now, where did I leave off? Ah, yes, \u003ca href=\"http://www.kqed.org/weblog/food/2005/02/picky-years.jsp\">ensuring the family cats ate better than we did.\u003c/a>\u003c/p>\n\u003cp>Our second line of defense was the paper napkins that had to be disposed of once the plate was cleared away. Over the course of the meal, Undesirables would slowly and quietly make their way into our laps, and when enough had been \"eaten,\" we'd announce, \"Finished! Can I be excused?\" Then having carefully balled up the loaded napkin in our hand to make it look as innocuous as possible, we'd ditch it in the kitchen garbage on our way to grab a Ding Dong.\u003c/p>\n\u003cp>However, since there was always the chance my mother decided to use cloth napkins, we had to have a contingency plan. If baked potatoes were served that night, Undesirables could be surreptitiously sneaked into the cleaned-out skins. My parents gave up insisting we eat the skin of the potato long before they instituted the Three More Bites rule. The cleaned-out skins were then carefully crushed to make them look more empty than they were. There was one flaw in this plan: my dad, the human garbage disposal. If Dad was on K.P. that night, he often liked to stand over the sink, clearing the remnants on our plates into his own stomach. Therefore, our hidden Undesirables ran the risk of being discovered before disappearing into his great maw. However, if one of us was in charge of clearing up -- a duty we often volunteered for in order to have control of the Undesirables, Baked Potato Skin Plan in effect or not -- we were golden. \u003c/p>\n\u003cp>Unfortunately, my parents soon got wise to the paper napkin disposal tactic and insisted on checking them before we left the table; this meant we had to go back to the, ah, cutting board. We didn't really appreciate the value of clean clothes back in the day, so stuffing Undesirables in our pockets seemed like a good idea. We'd spirit the Undesirables off to the nearest bathroom where we'd cram them into those bathroom-sized Dixie cups and toss them into the bathroom trash bins.\u003c/p>\n\u003cp>Now, this would have worked had we not trained our cats so well. On one particularly memorable occasion, I was up in my room reading \u003ci>Dragonsinger\u003c/i> when my mom called me back downstairs. On the maroon shag carpet in the hallway, leading back into the bathroom, was a trail of peas, carrots, corn and lima beans. At the end of this partially masticated parade was a shredded Dixie cup and a tipped-over waste paper bin. Thinking he was doing his job, Feisty had sniffed out the butter-coated Undesirables and gone to town. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there was the Great Outdoors. This worked admirably. But only after we learned not to deposit the Undesirables so close to home. Young and inexperienced, I threw large chunks of cooked carrots out of the bathroom window and down into a deep window well. The problem? The window well was also right outside the back door, and the bright orange carrots against the dark backdrop of old wet leaves were just a touch obvious. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>From that moment on, we got more elaborate in our schemes for hiding food inside. After all, it was a bit suspicious to run outside into a Minnesota winter night for no apparent reason. It wasn't so suspicious when it was my older sister (age fifteen) running outside to scream at the top of her lungs. This usually occurred in the middle of an argument with my parents about her buying too many Benetton sweaters or cutting up my father's pajamas to make skirts. Somewhere along the road of their relationship, my mother had suggested that practice of letting off steam, and my sister used it to its fullest advantage. But that's another can of kidney beans.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>You wouldn't know it now, but as a kid, I was SUCH a picky eater. I hated almost everything except grilled cheese sandwiches. In fact, by age eight, I OD'd on grilled cheese sandwiches with what I considered disastrous consequences. I won't go into detail, so I'll just say that I learned the hard way what happens when you have too much cheese and not enough fruit, and I was so traumatized by this that I avoided grilled cheese (or any other kind of cheese) for a very long time.\u003c/p>\n\u003cp>Anyway, my mother had a tough time feeding me, because I retched loudly at the sight of most cooked vegetables, grains, and casseroles. There were even a few meats I didn't get along with. It wasn't just me, either -- my older sister was just as picky. My parents finally had to institute a \"Three more bites and you're done\" rule. Basically, after sitting at the dinner table long after my parents had finished eating and cleared everything else away, they would get tired of trying to get us to finish what was on our plates and tell us, \"Okay, just eat three more bites and you can be excused.\" They knew that we kids had the stamina to outlast their patience. We would have sat at that table until we left for college rather than finish our dinner. The Three More Bites rule was often accompanied by dramatic gagging and face-making as we used our water to treat the three bites like medication that had to be washed down. That way we didn't have to chew anything, and if we didn't have to chew anything, it meant we didn't have to taste anything. My dad used to lecture us that sloshing down our food that way meant that we weren't going to get the nutrition from the food.\u003c/p>\n\u003cp>Okay, number one, kids don't care about nutrition, so using that as an argument isn't going to get you very far. And number two, it's false. As I've come to learn in my adulthood, as long as the food hits your stomach, it's going to get dissolved into your bloodstream -- chewed up or not. How else do you explain oysters? However, there were times when even the Three More Bites rule was too much for us. We concocted some elaborate and spectacularly faulty schemes for getting rid of our food without ever actually putting it in our mouths.\u003c/p>\n\u003cp>First, there were our three cats who always hung around under the table at meal time, rubbing up against our legs suggestively. Their overly-friendly behavior might have had something to do with the fact that my sister and I would carefully slide bits of food off our plates and oh-so-casually drop our hand down to release it to the cats. We had this one cat, Feisty, who would eat everything -- peas, meat, succotash, whatever. Another cat, Pooter, was a little too predatory in his methods of dealing with table scraps and nearly gave us away a few times. Pooter was an incredibly sweet and docile cat who had the unfortunate habit of growling whenever he chewed. My sister and I would bang our feet, clatter our silverware, or start talking at the tops of our voices to cover up what was going on under the table. Once, my mother got really suspicious and looked under the table to see Pooter wrestling with a particularly large piece of Shake 'n' Baked pork.\u003c/p>\n\u003cp>That was another mistake we learned not to repeat. You couldn't give the cats more food than they could handle in one bite, or you ran the risk of discovery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stay tuned to find out how books, Dixie cups, and plastic centerpieces all conspired to make sure we didn't eat our victuals.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You wouldn't know it now, but as a kid, I was SUCH a picky eater. I hated almost everything except grilled cheese sandwiches. In fact, by age eight, I OD'd on grilled cheese sandwiches with what I considered disastrous consequences. I won't go into detail, so I'll just say that I learned the hard way what happens when you have too much cheese and not enough fruit, and I was so traumatized by this that I avoided grilled cheese (or any other kind of cheese) for a very long time.\u003c/p>\n\u003cp>Anyway, my mother had a tough time feeding me, because I retched loudly at the sight of most cooked vegetables, grains, and casseroles. There were even a few meats I didn't get along with. It wasn't just me, either -- my older sister was just as picky. My parents finally had to institute a \"Three more bites and you're done\" rule. Basically, after sitting at the dinner table long after my parents had finished eating and cleared everything else away, they would get tired of trying to get us to finish what was on our plates and tell us, \"Okay, just eat three more bites and you can be excused.\" They knew that we kids had the stamina to outlast their patience. We would have sat at that table until we left for college rather than finish our dinner. The Three More Bites rule was often accompanied by dramatic gagging and face-making as we used our water to treat the three bites like medication that had to be washed down. That way we didn't have to chew anything, and if we didn't have to chew anything, it meant we didn't have to taste anything. My dad used to lecture us that sloshing down our food that way meant that we weren't going to get the nutrition from the food.\u003c/p>\n\u003cp>Okay, number one, kids don't care about nutrition, so using that as an argument isn't going to get you very far. And number two, it's false. As I've come to learn in my adulthood, as long as the food hits your stomach, it's going to get dissolved into your bloodstream -- chewed up or not. How else do you explain oysters? However, there were times when even the Three More Bites rule was too much for us. We concocted some elaborate and spectacularly faulty schemes for getting rid of our food without ever actually putting it in our mouths.\u003c/p>\n\u003cp>First, there were our three cats who always hung around under the table at meal time, rubbing up against our legs suggestively. Their overly-friendly behavior might have had something to do with the fact that my sister and I would carefully slide bits of food off our plates and oh-so-casually drop our hand down to release it to the cats. We had this one cat, Feisty, who would eat everything -- peas, meat, succotash, whatever. Another cat, Pooter, was a little too predatory in his methods of dealing with table scraps and nearly gave us away a few times. Pooter was an incredibly sweet and docile cat who had the unfortunate habit of growling whenever he chewed. My sister and I would bang our feet, clatter our silverware, or start talking at the tops of our voices to cover up what was going on under the table. Once, my mother got really suspicious and looked under the table to see Pooter wrestling with a particularly large piece of Shake 'n' Baked pork.\u003c/p>\n\u003cp>That was another mistake we learned not to repeat. You couldn't give the cats more food than they could handle in one bite, or you ran the risk of discovery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"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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"meta": {
"site": "radio",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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