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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201011191630/b\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/seeds.jpg\" alt=\"bean seeds\" title=\"bean seeds\" width=\"500\" height=\"317\" class=\"alignnone size-full wp-image-18959\">\u003c/a>\u003cbr>\n \u003cem>UC Davis Professor Paul Gepts shows some of the bean seeds he has collected from Central and South America. Most of the beans we eat today are derived from one or two wild plants. Photo by Lauren Sommer\u003c/em> \u003c/p>\n\u003cp>\"Seed saving\" is a technique that has largely fallen by the wayside in modern agriculture. And that's reduced the genetic diversity of the crops we rely on. But now, a handful of groups in the San Francisco Bay Area are starting their own seed-saving efforts.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong> Lauren Sommer \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630b.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>QUEST:\u003c/strong> \u003ca href=\"http://www.kqed.org/quest/blog/2010/09/17/reporters-notes-backyard-seed-banks/\">Slideshow, Reporters Notes, Resources\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/radio/about/staff/keith.jsp\">\u003cstrong>Tamara Keith\u003c/strong>\u003c/a>, reporter for \u003ca href=\"http://www.californiareport.org/\">\u003cstrong>The California Report\u003c/strong>\u003c/a> and \u003ca href=\"http://www.kqed.org/radio\">\u003cstrong>KQED Public Radio\u003c/strong>\u003c/a>, recently learned how to cook these potato pancakes the right way...from her mother-in-law. Here's her story.\u003c/p>\n\u003cp>This may be the ultimate parable of Jewish cooking tradition. Growing up Methodist in a small, central valley town, my first introduction to latkes was through my college boyfriend, Ira, when I went to visit him at his parent's house in L.A. during Hanukkah. The whole house had this distinctive scent of grease and potatoes --and it was sort of fishy. The potato pancakes Ira's mom and sister made were terrific. They were crispy and warm and dunked in apple sauce for that perfect balance of grease and fruit.\u003c/p>\n\u003cp>So, Ira and I kept dating (for like a decade) and recently got married. Over the years, I've tried making him some traditional Jewish foods -- dishes he remembers from his childhood. But I've basically screwed everything up. I put dill in the matzo ball soup (big mistake), and my matzo balls were fluffy in stark contrast to what his mom makes. And my brisket, while quite tasty, is nothing like his mom's. So several years ago I asked for her latke recipe. She photocopied it from a small paperback cookbook, and I followed the recipe exactly, more than once. But my latkes also were a dud. They were like over crispy little hash browns. I gave up and started using Manischewitz latkes in a box -- which is essentially admitting defeat.\u003c/p>\n\u003cp>A few weeks ago, my friends at \u003cstrong>The California Report\u003c/strong> convinced me that I should do a story about celebrating Hanukkah as a newly converted Jew. For me, Hanukkah is all about latkes, even if I make them using a mix. But with my in-laws coming to town, I decided this \u003ca href=\"http://www.californiareport.org/\">little radio story would be a perfect excuse to actually learn how to make the family recipe\u003c/a>.\u003c/p>\n\u003cp>So there we were in my kitchen, my expert latke-making mother-in-law (Andrea) and sister-in-law (Shannon) and me. I pulled out the recipe and put it on the kitchen counter. I might as well have left it hidden away in my recipe binder, because they hardly used it! Instead, they kept referring to what we were making as \"Poppy's latkes.\" Poppy was the patriarch of the family (my mother-in-law's grandfather) who continued making latkes well into his senior years. The secrets of Poppy's latkes are lots of oil in the frying pan and the perfect mixture of shredded potatoes and mushy potatoes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Clearly, following the printed recipe all those years was setting me up for failure. The real recipe is in the nuances passed from generation to generation. Here's the recipe as close I can recall it. It contains elements from \u003cstrong>Sara Kasdan's \u003c/strong>cookbook \"\u003ca href=\"http://www.amazon.com/Love-Knishes-Irrepressible-Jewish-Cooking/dp/1570900760\">\u003cstrong>Love and Knishes\u003c/strong>\u003c/a>,\" but has been modified over the years by Ira's mother and sister working under heavy influence from Poppy's latke-making tradition.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups grated raw potatoes (measure after draining)\u003cbr>\n2 eggs beaten\u003cbr>\n1 teaspoon salt\u003cbr>\n1 heaping tablespoon of flour or matzo meal\u003cbr>\n1 pinch of baking powder\u003cbr>\n1 small onion grated (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nPut potatoes and onions in a food processor (exact quantity is up for interpretation). Ideally your food processor will have both a grate and a chop blade running at the same time. Otherwise grate, then chop until the latkes reach the appropriate mixture of mush and shred. Add a little lemon juice to the mixture so the potatoes won't change colors. Push the mixture into a strainer removing the excess moisture. Add flour and eggs until it looks right. Don't put in too much salt because people are on low sodium diets these days.\u003c/p>\n\u003cp>Cook the latkes in vegetable oil about a half inch deep in the pan. Really, there's no such thing as too much oil. It is best if the latkes float in the oil just a little but aren't fully submerged. Cook until they are quite crispy. You're aiming for brown, not golden brown.\u003c/p>\n\u003cp>Sara Kasdan adds in her book: \"Note: This recipe should serve 4-6 people, but when some people see potato latkes they act like they haven't eaten for a week. They will want to make from latkes alone a meal. When you have people who enjoy so much, you won't mind grating potatoes all day long.\"\u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kqed.org/radio/about/staff/keith.jsp\">\u003cstrong>Tamara Keith\u003c/strong>\u003c/a>, from \u003ca href=\"http://www.californiareport.org/\">\u003cstrong>The California Report\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.californiareport.org/\">\u003cstrong>listen to Tamara in the kitchen with her mother-in-law at The California Report's website\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/radio/about/staff/keith.jsp\">\u003cstrong>Tamara Keith\u003c/strong>\u003c/a>, reporter for \u003ca href=\"http://www.californiareport.org/\">\u003cstrong>The California Report\u003c/strong>\u003c/a> and \u003ca href=\"http://www.kqed.org/radio\">\u003cstrong>KQED Public Radio\u003c/strong>\u003c/a>, recently learned how to cook these potato pancakes the right way...from her mother-in-law. Here's her story.\u003c/p>\n\u003cp>This may be the ultimate parable of Jewish cooking tradition. Growing up Methodist in a small, central valley town, my first introduction to latkes was through my college boyfriend, Ira, when I went to visit him at his parent's house in L.A. during Hanukkah. The whole house had this distinctive scent of grease and potatoes --and it was sort of fishy. The potato pancakes Ira's mom and sister made were terrific. They were crispy and warm and dunked in apple sauce for that perfect balance of grease and fruit.\u003c/p>\n\u003cp>So, Ira and I kept dating (for like a decade) and recently got married. Over the years, I've tried making him some traditional Jewish foods -- dishes he remembers from his childhood. But I've basically screwed everything up. I put dill in the matzo ball soup (big mistake), and my matzo balls were fluffy in stark contrast to what his mom makes. And my brisket, while quite tasty, is nothing like his mom's. So several years ago I asked for her latke recipe. She photocopied it from a small paperback cookbook, and I followed the recipe exactly, more than once. But my latkes also were a dud. They were like over crispy little hash browns. I gave up and started using Manischewitz latkes in a box -- which is essentially admitting defeat.\u003c/p>\n\u003cp>A few weeks ago, my friends at \u003cstrong>The California Report\u003c/strong> convinced me that I should do a story about celebrating Hanukkah as a newly converted Jew. For me, Hanukkah is all about latkes, even if I make them using a mix. But with my in-laws coming to town, I decided this \u003ca href=\"http://www.californiareport.org/\">little radio story would be a perfect excuse to actually learn how to make the family recipe\u003c/a>.\u003c/p>\n\u003cp>So there we were in my kitchen, my expert latke-making mother-in-law (Andrea) and sister-in-law (Shannon) and me. I pulled out the recipe and put it on the kitchen counter. I might as well have left it hidden away in my recipe binder, because they hardly used it! Instead, they kept referring to what we were making as \"Poppy's latkes.\" Poppy was the patriarch of the family (my mother-in-law's grandfather) who continued making latkes well into his senior years. The secrets of Poppy's latkes are lots of oil in the frying pan and the perfect mixture of shredded potatoes and mushy potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Clearly, following the printed recipe all those years was setting me up for failure. The real recipe is in the nuances passed from generation to generation. Here's the recipe as close I can recall it. It contains elements from \u003cstrong>Sara Kasdan's \u003c/strong>cookbook \"\u003ca href=\"http://www.amazon.com/Love-Knishes-Irrepressible-Jewish-Cooking/dp/1570900760\">\u003cstrong>Love and Knishes\u003c/strong>\u003c/a>,\" but has been modified over the years by Ira's mother and sister working under heavy influence from Poppy's latke-making tradition.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups grated raw potatoes (measure after draining)\u003cbr>\n2 eggs beaten\u003cbr>\n1 teaspoon salt\u003cbr>\n1 heaping tablespoon of flour or matzo meal\u003cbr>\n1 pinch of baking powder\u003cbr>\n1 small onion grated (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nPut potatoes and onions in a food processor (exact quantity is up for interpretation). Ideally your food processor will have both a grate and a chop blade running at the same time. Otherwise grate, then chop until the latkes reach the appropriate mixture of mush and shred. Add a little lemon juice to the mixture so the potatoes won't change colors. Push the mixture into a strainer removing the excess moisture. Add flour and eggs until it looks right. Don't put in too much salt because people are on low sodium diets these days.\u003c/p>\n\u003cp>Cook the latkes in vegetable oil about a half inch deep in the pan. Really, there's no such thing as too much oil. It is best if the latkes float in the oil just a little but aren't fully submerged. Cook until they are quite crispy. You're aiming for brown, not golden brown.\u003c/p>\n\u003cp>Sara Kasdan adds in her book: \"Note: This recipe should serve 4-6 people, but when some people see potato latkes they act like they haven't eaten for a week. They will want to make from latkes alone a meal. When you have people who enjoy so much, you won't mind grating potatoes all day long.\"\u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kqed.org/radio/about/staff/keith.jsp\">\u003cstrong>Tamara Keith\u003c/strong>\u003c/a>, from \u003ca href=\"http://www.californiareport.org/\">\u003cstrong>The California Report\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.californiareport.org/\">\u003cstrong>listen to Tamara in the kitchen with her mother-in-law at The California Report's website\u003c/strong>\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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"marketplace": {
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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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"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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"order": 12
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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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"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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