window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_17841": {
"type": "attachments",
"id": "checkplease_17841",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "17841",
"found": true
},
"parent": 159,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5.jpg",
"width": 160,
"height": 120
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-150x120.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 120
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-128x120.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 120
}
},
"publishDate": 1477080188,
"modified": 1477080188,
"caption": null,
"description": null,
"title": "suppenkuche5",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"pagesReducer": {
"checkplease_category_episodes": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"score": 14.402946
},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"title": "episodes",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 27
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=episodes",
"seeMore": false,
"paginated": true,
"page": 27
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_201": {
"type": "posts",
"id": "checkplease_201",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "201",
"score": null,
"sort": [
1164919358000
]
},
"guestAuthors": [],
"slug": "the-kindest-cut",
"title": "The Kindest Cut",
"publishDate": 1164919358,
"format": "aside",
"headTitle": "The Kindest Cut | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Editing a show is no easy task, as I quickly learned the other day. Of course, in my TV-naïve eyes, nothing about making television is an easy task, but editing a show is particularly dicey.\u003c/p>\n\u003cp>Before we sat down with series editor Aaron Drury and his wall of high-tech editing machinery, Tina Salter (series producer, who irons guests’ shirts for kicks) explained to me that the better the show, the tougher the edit. Why? Because you have to cut down an hour episode to fit into a half-hour time slot, and when you have a good episode, you are loath to get rid of anything.\u003c/p>\n\u003cp>Tina starts off the process by doing a “paper cut” on her own. Quite literally, after reviewing the entire tape of the show, Tina writes down time codes that mark the areas she thinks can be cut. When she sits down with Aaron, he finds the corresponding times on the tape and the segment is reviewed. On the spot, Tina mulls it over and tells Aaron what she thinks can be cut.\u003c/p>\n\u003cp>The day I got to be a fly on the wall, we went through Tina’s entire paper cut and found that we still need to get rid of ten minutes. Ten minutes! It doesn’t seem like much, but in TV time? It’s a buttload. You can’t cut a whole hank of time out of just anywhere; the cuts have to make sense. The transitions have to be smooth. Speaking of which, I learned the coolest thing about difficult transitions. Sometimes the beginning and end of a sentence is kept and the middle is lifted out and discarded. However, then you are probably left with a weird continuity issue. For instance, at the beginning of a guests’ sentence, the wine glass might be on the table, untouched. However, when the guest finishes his or her thought, the wine glass is suddenly up to their lips. That’s a continuity issue and also a perfect time for the Aaron to smoothly splice in some nice B-roll (shots of the restaurant filmed on location) or some “noddies.”\u003c/p>\n\u003cp>Noddies are hysterical and are done after the full episode is taped. During a noddy, two guests will talk while the other two are asked to just sit there and react without speaking. Then the balance of babble will shift, and the two who were just talking will be silent and reactionary while the other two carry on an animated conversation. At this point, they aren’t talking about restaurants, just about whatever enters their head. See, the audio is not the important part, it’s the visual that is potentially needed for later. Sometimes the guests get so into their noddies conversation that they forget they’re supposed to be silent and jump right in with a comment or two. They always feel really bad afterwards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other thing Tina has to consider is what story she needs to tell. She will never change the opinion of the guests by cutting out their all their negatives or all their positives, but if she needs to whittle the episode down, she might take the fact that the guest listed everything they ate and how much they loved or hated it and cut it down to one instance of love or hate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I was proud that I made one or two minor suggestions that resulted in a successful cut. However, I am 100% certain they would have gotten along just fine without me.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Before we sat down with series editor Aaron Drury and his wall of high-tech editing machinery, Tina Salter (series producer, who irons guests' shirts for kicks) explained to me that the better the show, the tougher the edit.",
"status": "publish",
"parent": 0,
"modified": 1725668520,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 609
},
"headData": {
"title": "The Kindest Cut | KQED",
"description": "Before we sat down with series editor Aaron Drury and his wall of high-tech editing machinery, Tina Salter (series producer, who irons guests' shirts for kicks) explained to me that the better the show, the tougher the edit.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Kindest Cut",
"datePublished": "2006-11-30T12:42:38-08:00",
"dateModified": "2024-09-06T17:22:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/201/the-kindest-cut",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Editing a show is no easy task, as I quickly learned the other day. Of course, in my TV-naïve eyes, nothing about making television is an easy task, but editing a show is particularly dicey.\u003c/p>\n\u003cp>Before we sat down with series editor Aaron Drury and his wall of high-tech editing machinery, Tina Salter (series producer, who irons guests’ shirts for kicks) explained to me that the better the show, the tougher the edit. Why? Because you have to cut down an hour episode to fit into a half-hour time slot, and when you have a good episode, you are loath to get rid of anything.\u003c/p>\n\u003cp>Tina starts off the process by doing a “paper cut” on her own. Quite literally, after reviewing the entire tape of the show, Tina writes down time codes that mark the areas she thinks can be cut. When she sits down with Aaron, he finds the corresponding times on the tape and the segment is reviewed. On the spot, Tina mulls it over and tells Aaron what she thinks can be cut.\u003c/p>\n\u003cp>The day I got to be a fly on the wall, we went through Tina’s entire paper cut and found that we still need to get rid of ten minutes. Ten minutes! It doesn’t seem like much, but in TV time? It’s a buttload. You can’t cut a whole hank of time out of just anywhere; the cuts have to make sense. The transitions have to be smooth. Speaking of which, I learned the coolest thing about difficult transitions. Sometimes the beginning and end of a sentence is kept and the middle is lifted out and discarded. However, then you are probably left with a weird continuity issue. For instance, at the beginning of a guests’ sentence, the wine glass might be on the table, untouched. However, when the guest finishes his or her thought, the wine glass is suddenly up to their lips. That’s a continuity issue and also a perfect time for the Aaron to smoothly splice in some nice B-roll (shots of the restaurant filmed on location) or some “noddies.”\u003c/p>\n\u003cp>Noddies are hysterical and are done after the full episode is taped. During a noddy, two guests will talk while the other two are asked to just sit there and react without speaking. Then the balance of babble will shift, and the two who were just talking will be silent and reactionary while the other two carry on an animated conversation. At this point, they aren’t talking about restaurants, just about whatever enters their head. See, the audio is not the important part, it’s the visual that is potentially needed for later. Sometimes the guests get so into their noddies conversation that they forget they’re supposed to be silent and jump right in with a comment or two. They always feel really bad afterwards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other thing Tina has to consider is what story she needs to tell. She will never change the opinion of the guests by cutting out their all their negatives or all their positives, but if she needs to whittle the episode down, she might take the fact that the guest listed everything they ate and how much they loved or hated it and cut it down to one instance of love or hate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I was proud that I made one or two minor suggestions that resulted in a successful cut. However, I am 100% certain they would have gotten along just fine without me.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/201/the-kindest-cut",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_196": {
"type": "posts",
"id": "checkplease_196",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "196",
"score": null,
"sort": [
1163734272000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-8-208",
"title": "Check, Please! Bay Area: Season 2: Episode 8 (208)",
"publishDate": 1163734272,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 2: Episode 8 (208) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s second season episode 8 (208) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Little Star Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=198\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=195\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Vignette\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=199\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=194\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Zatar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=197\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=193\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/X5HCpTOES0E&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp208iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Marilyn Merlot, Napa Valley, California $26\u003c/strong>\u003cbr>\nEach of the twenty vintages of Marilyn Merlot are adorned with a unique photo of film star Marilyn Monroe. This is definitely a collector wine, but one that won’t set you back a star’s salary. Not only is the packaging attractive, the wine also lives up to its reputation. The blend of ninety percent Merlot and ten percent Cabernet Sauvignon is plush, soft, and sultry.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Vignette\u003c/strong>\u003c/p>\n\u003cp>Tucked away in the Orchard Hotel off Union Square, this chic spot is definitely a place to focus on wine. The fairly-priced list includes plenty of selections but isn’t an overwhelming tome.\u003c/p>\n\u003cp>Start off with the tuna tartare cones, their signature appetizer, paired with a bottle of Laurent-Perrier Champagne ($45). This crisp, complex sparkling wine comes from one of my favorite bubbly producers. It’s an ideal foil for the spicy, fresh fish appetizer. You could stop right there and be perfectly happy, but I suggest ordering one of their meat dishes or day boat scallops. The wine to serve with both is Domaine Bruno Clair “Les Champs Perdrix” from Vosne-Romanee in Burgundy. This elegant, supple Pinot Noir is priced at $120. It’s a splurge, but one that’s worth every cent.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you’re looking for a glamorous spot to host a party, Vignette has a beautiful, glassed-in wine room that can hold twenty-four people.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Little Star Pizza\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=198\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=195\">reviews\u003c/a> |\r\n\r\n2) \u003cstrong>Vignette\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=199\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=194\">reviews\u003c/a> | [CLOSED]\r\n\r\n3) \u003cstrong>Zatar\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=197\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=193\">reviews\u003c/a> | [CLOSED]\r\n\r\n",
"status": "publish",
"parent": 0,
"modified": 1725668522,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 16,
"wordCount": 401
},
"headData": {
"title": "Check, Please! Bay Area: Season 2: Episode 8 (208) | KQED",
"description": "Bay Area restaurants profiled and reviewed:\r\n1) Little Star Pizza: | restaurant information | reviews |\r\n\r\n2) Vignette: | restaurant information | reviews | \r\n\r\n3) Zatar: | restaurant information | reviews | \r\n\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 8 (208)",
"datePublished": "2006-11-16T19:31:12-08:00",
"dateModified": "2024-09-06T17:22:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/196/check-please-bay-area-season-2-episode-8-208",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp208iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 8 (208) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Little Star Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=198\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=195\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Vignette\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=199\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=194\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Zatar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=197\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=193\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/X5HCpTOES0E&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp208iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Marilyn Merlot, Napa Valley, California $26\u003c/strong>\u003cbr>\nEach of the twenty vintages of Marilyn Merlot are adorned with a unique photo of film star Marilyn Monroe. This is definitely a collector wine, but one that won’t set you back a star’s salary. Not only is the packaging attractive, the wine also lives up to its reputation. The blend of ninety percent Merlot and ten percent Cabernet Sauvignon is plush, soft, and sultry.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Vignette\u003c/strong>\u003c/p>\n\u003cp>Tucked away in the Orchard Hotel off Union Square, this chic spot is definitely a place to focus on wine. The fairly-priced list includes plenty of selections but isn’t an overwhelming tome.\u003c/p>\n\u003cp>Start off with the tuna tartare cones, their signature appetizer, paired with a bottle of Laurent-Perrier Champagne ($45). This crisp, complex sparkling wine comes from one of my favorite bubbly producers. It’s an ideal foil for the spicy, fresh fish appetizer. You could stop right there and be perfectly happy, but I suggest ordering one of their meat dishes or day boat scallops. The wine to serve with both is Domaine Bruno Clair “Les Champs Perdrix” from Vosne-Romanee in Burgundy. This elegant, supple Pinot Noir is priced at $120. It’s a splurge, but one that’s worth every cent.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you’re looking for a glamorous spot to host a party, Vignette has a beautiful, glassed-in wine room that can hold twenty-four people.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/196/check-please-bay-area-season-2-episode-8-208",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_191": {
"type": "posts",
"id": "checkplease_191",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "191",
"score": null,
"sort": [
1163454246000
]
},
"guestAuthors": [],
"slug": "dont-rock-the-boat",
"title": "Don’t Rock the Boat",
"publishDate": 1163454246,
"format": "aside",
"headTitle": "Don’t Rock the Boat | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina-irons400.jpg\" alt=\"Tina Salter, Series Producer ironing in the Green Room\" hspace=\"4\">\u003c/p>\n\u003cp>Taping two shows a day is exhausting. I mean, I’m just sitting in the control booth, shivering and observing (why DO they keep it so damn cold in there?), and I can barely keep myself from falling asleep on the commute home. The poor peeps who are actually working have it much worse. You all only see a half hour show, but getting that half hour can actually take about three.\u003c/p>\n\u003cp>It’s interesting to note the difference between taping the morning show — where the guests have a call time of about 10:30 — and the afternoon show, which starts taping around 2:30. It shook out fairly often that the morning show had a completely different — almost opposite — vibe from the afternoon show. While that discovery is not a big surprise, since we \u003ci>are\u003c/i> talking about two distinct sets of people, what surprised me most was that the morning show often ended up being the hyper ones.\u003c/p>\n\u003cp>I guess you could put down the afternoon crew’s subdued mood to post-prandial food comas, and, for that matter, maybe a jittery cocktail of nerves and morning caffeine is what sets morning tongues a-chattering. On the other hand, due to technical difficulties, there were times when we didn’t actually traipse into the studio until noon, so that chattiness may have stemmed from the “breakfast wine” the guests were offered to calm their nerves. Anyway, this week’s show was definitely a morning taping.\u003c/p>\n\u003cp>Stephen is clearly a professional charmer. He showed up in the greenroom bearing flowers for Leslie and the other two guests. I’m sure he would have brought flowers to yours truly if he knew I was going to be lurking around, taking down and analyzing his every word. Right? Not only did Stephen say it with flowers, he said it with wine. My first thought when he pulled out the slender bottle of \u003ca href=\"http://www.inniskillin.com\" target=\"_blank\" rel=\"noopener\">Inniskillin Ice Wine\u003c/a> was, “Oh, the boy has certainly done his homework!” I have down in my notes the following, hardly legible, comment: “Knowing that Leslie is a wine writer, he brought along a bottle that he knew was sure to impress.” (There’s a scribble of something after that, but I think it’s my grocery list.) Somehow Stephen also managed to rope Tina, our intrepid series producer, into ironing his shirt! As Wendy captured this priceless moment on film, Tina said dryly, “I don’t do this for all the guests.” See? Professional charmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had another chance to sample the fruits from this famous and fabulous winery at a chocolate tasting put on and hosted by a few of my \u003ca href=\"http://eggbeater.typepad.com/shuna/\" target=\"_blank\" rel=\"noopener\">fellow\u003c/a> food bloggers. On that occasion, the Inniskillin I tried — generously supplied by yet another of \u003ca href=\"http://becksposhnosh.blogspot.com/2006/11/pink-ice-wine-chocolate.html#links\" target=\"_blank\" rel=\"noopener\">my favorite food bloggers\u003c/a> — was made from the Cabernet Franc grape. It was pink, cold, and perfect with chocolate.\u003c/p>\n\u003cp>Speaking of food bloggers, I was interested to discover on taping day that Kristin was one as well. Her blog, \u003ca href=\"http://givemesomefood.typepad.com/give_me_some_food/\">Give Me Some Food\u003c/a>, is sown with honest commentary and seeded with delicious photographs. She may be a teacher in her professional life, but she’s a food lover in her personal.\u003c/p>\n\u003cp>So now I’m going give you some tidbits about the taping that never made it to the air.\u003c/p>\n\u003cp>When Stephen mentioned the bottle of wine he brought along to South Park Cafe, you all must’ve caught that he said the wine had a screwtop — hey, a lot of the best wines do these days, you know? — but what you didn’t see or hear was Leslie’s comment, “I always say: it’s hip to be screwed.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now before everyone gets all upset at me for putting those words back in Leslie’s mouth and starts bombarding the suffering KQED inboxes with irate emails, hear me out. I think it’s really endearing to hear Leslie joke like that. In the first place, it relaxes and jollies up the guests. And when the guests are relaxed, life in the control room is much more relaxed. And when life in the control room is relaxed, you get a better show! Secondly, it’s simply flat-out endearing to know that Leslie is not a wine snob. Her real personality is warm and boisterous, not pinched and pearl-clutchy.\u003c/p>\n\n",
"blocks": [],
"excerpt": "To this day I still don't know if Margaret was referring to sex or bubble baths.",
"status": "publish",
"parent": 0,
"modified": 1725668533,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 12,
"wordCount": 757
},
"headData": {
"title": "Don’t Rock the Boat | KQED",
"description": "To this day I still don't know if Margaret was referring to sex or bubble baths.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Don’t Rock the Boat",
"datePublished": "2006-11-13T13:44:06-08:00",
"dateModified": "2024-09-06T17:22:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/191/dont-rock-the-boat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina-irons400.jpg\" alt=\"Tina Salter, Series Producer ironing in the Green Room\" hspace=\"4\">\u003c/p>\n\u003cp>Taping two shows a day is exhausting. I mean, I’m just sitting in the control booth, shivering and observing (why DO they keep it so damn cold in there?), and I can barely keep myself from falling asleep on the commute home. The poor peeps who are actually working have it much worse. You all only see a half hour show, but getting that half hour can actually take about three.\u003c/p>\n\u003cp>It’s interesting to note the difference between taping the morning show — where the guests have a call time of about 10:30 — and the afternoon show, which starts taping around 2:30. It shook out fairly often that the morning show had a completely different — almost opposite — vibe from the afternoon show. While that discovery is not a big surprise, since we \u003ci>are\u003c/i> talking about two distinct sets of people, what surprised me most was that the morning show often ended up being the hyper ones.\u003c/p>\n\u003cp>I guess you could put down the afternoon crew’s subdued mood to post-prandial food comas, and, for that matter, maybe a jittery cocktail of nerves and morning caffeine is what sets morning tongues a-chattering. On the other hand, due to technical difficulties, there were times when we didn’t actually traipse into the studio until noon, so that chattiness may have stemmed from the “breakfast wine” the guests were offered to calm their nerves. Anyway, this week’s show was definitely a morning taping.\u003c/p>\n\u003cp>Stephen is clearly a professional charmer. He showed up in the greenroom bearing flowers for Leslie and the other two guests. I’m sure he would have brought flowers to yours truly if he knew I was going to be lurking around, taking down and analyzing his every word. Right? Not only did Stephen say it with flowers, he said it with wine. My first thought when he pulled out the slender bottle of \u003ca href=\"http://www.inniskillin.com\" target=\"_blank\" rel=\"noopener\">Inniskillin Ice Wine\u003c/a> was, “Oh, the boy has certainly done his homework!” I have down in my notes the following, hardly legible, comment: “Knowing that Leslie is a wine writer, he brought along a bottle that he knew was sure to impress.” (There’s a scribble of something after that, but I think it’s my grocery list.) Somehow Stephen also managed to rope Tina, our intrepid series producer, into ironing his shirt! As Wendy captured this priceless moment on film, Tina said dryly, “I don’t do this for all the guests.” See? Professional charmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had another chance to sample the fruits from this famous and fabulous winery at a chocolate tasting put on and hosted by a few of my \u003ca href=\"http://eggbeater.typepad.com/shuna/\" target=\"_blank\" rel=\"noopener\">fellow\u003c/a> food bloggers. On that occasion, the Inniskillin I tried — generously supplied by yet another of \u003ca href=\"http://becksposhnosh.blogspot.com/2006/11/pink-ice-wine-chocolate.html#links\" target=\"_blank\" rel=\"noopener\">my favorite food bloggers\u003c/a> — was made from the Cabernet Franc grape. It was pink, cold, and perfect with chocolate.\u003c/p>\n\u003cp>Speaking of food bloggers, I was interested to discover on taping day that Kristin was one as well. Her blog, \u003ca href=\"http://givemesomefood.typepad.com/give_me_some_food/\">Give Me Some Food\u003c/a>, is sown with honest commentary and seeded with delicious photographs. She may be a teacher in her professional life, but she’s a food lover in her personal.\u003c/p>\n\u003cp>So now I’m going give you some tidbits about the taping that never made it to the air.\u003c/p>\n\u003cp>When Stephen mentioned the bottle of wine he brought along to South Park Cafe, you all must’ve caught that he said the wine had a screwtop — hey, a lot of the best wines do these days, you know? — but what you didn’t see or hear was Leslie’s comment, “I always say: it’s hip to be screwed.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now before everyone gets all upset at me for putting those words back in Leslie’s mouth and starts bombarding the suffering KQED inboxes with irate emails, hear me out. I think it’s really endearing to hear Leslie joke like that. In the first place, it relaxes and jollies up the guests. And when the guests are relaxed, life in the control room is much more relaxed. And when life in the control room is relaxed, you get a better show! Secondly, it’s simply flat-out endearing to know that Leslie is not a wine snob. Her real personality is warm and boisterous, not pinched and pearl-clutchy.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/191/dont-rock-the-boat",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_182": {
"type": "posts",
"id": "checkplease_182",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "182",
"score": null,
"sort": [
1163128701000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-7-207",
"title": "Check, Please! Bay Area: Season 2: Episode 7 (207)",
"publishDate": 1163128701,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 2: Episode 7 (207) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s second season episode 7 (207) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Shalizaar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>South Park Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Forbes Island\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/W9eaAaxogIc&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Capcanes, “Mas Donis Barrica,” Montsant, Spain $12\u003c/strong>\u003cbr>\nIf earthy, smooth reds are to your taste, seek out the winning wines from Capcanes. A unique cooperative winery located the mountainous Montsant region of northeastern Spain, this Garnacha-based red — loaded with mineral aromas and mouthfilling fruit — is one of my favorite value wines.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Forbes Island\u003c/strong>\u003c/p>\n\u003cp>If you’re heading to Forbes Island for a unique San Francisco treat, you’ll be treated to a small but reasonably priced and well-chosen list of wines. Look for imports such as:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jean Grivot, Nuits St.-Georges “Les Chamois,” Burgundy, France $64\u003c/strong>\u003cbr>\nWith the wild mushroom ragout appetizer and roasted pork chop with sweet potatoes, order this Pinot Noir from France. It’s tough to find red Burgundy priced less than $75 in most restaurants, so this elegant, silky red stands out.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Shalizaar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> |\r\n\r\n2) \u003cstrong>South Park Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a>\r\n\r\n3) \u003cstrong>Forbes Island\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> |\r\n\r\n",
"status": "publish",
"parent": 0,
"modified": 1725668535,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 306
},
"headData": {
"title": "Check, Please! Bay Area: Season 2: Episode 7 (207) | KQED",
"description": "Bay Area restaurants profiled and reviewed:\r\n1) Shalizaar: | restaurant information | reviews | recipe |\r\n\r\n2) South Park Cafe: | restaurant information | reviews\r\n\r\n3) Forbes Island: | restaurant information | reviews | recipe |\r\n\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 7 (207)",
"datePublished": "2006-11-09T19:18:21-08:00",
"dateModified": "2024-09-06T17:22:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/182/check-please-bay-area-season-2-episode-7-207",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 7 (207) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Shalizaar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>South Park Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Forbes Island\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/W9eaAaxogIc&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Capcanes, “Mas Donis Barrica,” Montsant, Spain $12\u003c/strong>\u003cbr>\nIf earthy, smooth reds are to your taste, seek out the winning wines from Capcanes. A unique cooperative winery located the mountainous Montsant region of northeastern Spain, this Garnacha-based red — loaded with mineral aromas and mouthfilling fruit — is one of my favorite value wines.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Forbes Island\u003c/strong>\u003c/p>\n\u003cp>If you’re heading to Forbes Island for a unique San Francisco treat, you’ll be treated to a small but reasonably priced and well-chosen list of wines. Look for imports such as:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jean Grivot, Nuits St.-Georges “Les Chamois,” Burgundy, France $64\u003c/strong>\u003cbr>\nWith the wild mushroom ragout appetizer and roasted pork chop with sweet potatoes, order this Pinot Noir from France. It’s tough to find red Burgundy priced less than $75 in most restaurants, so this elegant, silky red stands out.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/182/check-please-bay-area-season-2-episode-7-207",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_192": {
"type": "posts",
"id": "checkplease_192",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "192",
"score": null,
"sort": [
1162843422000
]
},
"guestAuthors": [],
"slug": "dont-talk-about-the-restaurants",
"title": "Don’t Talk About the Restaurants",
"publishDate": 1162843422,
"format": "aside",
"headTitle": "Don’t Talk About the Restaurants | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>It is a cardinal sin to talk about your restaurants in the greenroom. The idea being, of course, that all restaurant discussion and reactions there of should remain fresh and relatively spontaneous.\u003c/p>\n\u003cp>It was hardest for me to abide by this rule last week because Suppenküche is seriously one of my favoritest restaurants in the city and it was nearly impossible for me to keep quiet. I kept shoving cheese, bread, and fruit (greenroom catering courtesy of Whole Foods) in my mouth to keep from yelling, “Did you have the Cheese Späztle with onion butter? It’s TOTALLY German mac and cheese!” or “How about the green salad that has a garlicky dressing that’s to die for?” or “My husband craves the pickled herring, which, yes, does seem like a creepy thing to crave but did any of you order it?” or “Two words: Jäger. Schntizel.”\u003c/p>\n\u003cp>So, when you can’t talk about the giant elephant steak in the room, you tend to talk about everything else.\u003c/p>\n\u003cp>With Jeffrey, I talked about cats, beer, and the difference between a pentagram and a pentacle.\u003c/p>\n\u003cp>In the first case, he told me this heartbreakingly bittersweet story about how his cat died that I can’t bear to repeat because I will just start bawling and I don’t think tears and snot are especially good for my keyboard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yeah, so, after that, we quickly segued to a beer discussion where we bonded over our mutual love for Belgian beers, particularly Chimay. We also agreed that the order of preference is \u003ca href=\"http://www.chimay.com/en/chimay_triple_219.php\">Chimay White\u003c/a>, \u003ca>Chimay Blue\u003c/a>, \u003ca href=\"http://www.chimay.com/en/chimay_red_218.php\">Chimay Red\u003c/a>. They are all good but they are not created equal.\u003c/p>\n\u003cp>Jeffrey and I also had a very in-depth discussion about the difference between a pentagram and a pentacle which spawned from the fact that Jeffrey was wearing a pentagram around his neck. Or maybe it was a pentacle. Shoot, now I can’t remember.\u003c/p>\n\u003cp>Jeremy and I bonded over our mutual coffee obsessions and love for \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>. I described how my husband researched and bought me an \u003ca href=\"http://www.illyusa.com/AB1666000store/heritage_red.cfm?P=100.00\">awesome coffee grinder\u003c/a> — one which Jeremy gave me the thumbs-up on — and he told me I needed to check out \u003ca href=\"http://ritualroasters.com/main.html\">Ritual Roasters\u003c/a> on Valencia.\u003c/p>\n\u003cp>I’m looking through my notes and I see: “Annabelle: pnk wl skt LOVE.” Which, of course translates to me coveting Annabelle’s pink wool skirt that had this awesomely vintage 30s cut to it.\u003c/p>\n\u003cp>It was really sweet, actually, because Annabelle brought her husband along and he got to watch the entire taping. First he hung out in the control room and then, about halfway through the show, he got to watch on set.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Halfway through the taping, Jeffrey plucked some (very real) grapes off the centerpiece and ate them. Margaret, one of the floor managers, teased him that we were going to have to reshoot because he screwed up the continuity. Jeffrey quipped, “You know, if they notice that, they just aren’t drinking enough,” which got a big laugh from the control room.\u003c/p>\n\n",
"blocks": [],
"excerpt": "So, when you can't talk about the giant elephant steak in the room, you tend to talk about everything else.",
"status": "publish",
"parent": 0,
"modified": 1725668549,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 536
},
"headData": {
"title": "Don’t Talk About the Restaurants | KQED",
"description": "So, when you can't talk about the giant elephant steak in the room, you tend to talk about everything else.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Don’t Talk About the Restaurants",
"datePublished": "2006-11-06T12:03:42-08:00",
"dateModified": "2024-09-06T17:22:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/192/dont-talk-about-the-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is a cardinal sin to talk about your restaurants in the greenroom. The idea being, of course, that all restaurant discussion and reactions there of should remain fresh and relatively spontaneous.\u003c/p>\n\u003cp>It was hardest for me to abide by this rule last week because Suppenküche is seriously one of my favoritest restaurants in the city and it was nearly impossible for me to keep quiet. I kept shoving cheese, bread, and fruit (greenroom catering courtesy of Whole Foods) in my mouth to keep from yelling, “Did you have the Cheese Späztle with onion butter? It’s TOTALLY German mac and cheese!” or “How about the green salad that has a garlicky dressing that’s to die for?” or “My husband craves the pickled herring, which, yes, does seem like a creepy thing to crave but did any of you order it?” or “Two words: Jäger. Schntizel.”\u003c/p>\n\u003cp>So, when you can’t talk about the giant elephant steak in the room, you tend to talk about everything else.\u003c/p>\n\u003cp>With Jeffrey, I talked about cats, beer, and the difference between a pentagram and a pentacle.\u003c/p>\n\u003cp>In the first case, he told me this heartbreakingly bittersweet story about how his cat died that I can’t bear to repeat because I will just start bawling and I don’t think tears and snot are especially good for my keyboard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yeah, so, after that, we quickly segued to a beer discussion where we bonded over our mutual love for Belgian beers, particularly Chimay. We also agreed that the order of preference is \u003ca href=\"http://www.chimay.com/en/chimay_triple_219.php\">Chimay White\u003c/a>, \u003ca>Chimay Blue\u003c/a>, \u003ca href=\"http://www.chimay.com/en/chimay_red_218.php\">Chimay Red\u003c/a>. They are all good but they are not created equal.\u003c/p>\n\u003cp>Jeffrey and I also had a very in-depth discussion about the difference between a pentagram and a pentacle which spawned from the fact that Jeffrey was wearing a pentagram around his neck. Or maybe it was a pentacle. Shoot, now I can’t remember.\u003c/p>\n\u003cp>Jeremy and I bonded over our mutual coffee obsessions and love for \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>. I described how my husband researched and bought me an \u003ca href=\"http://www.illyusa.com/AB1666000store/heritage_red.cfm?P=100.00\">awesome coffee grinder\u003c/a> — one which Jeremy gave me the thumbs-up on — and he told me I needed to check out \u003ca href=\"http://ritualroasters.com/main.html\">Ritual Roasters\u003c/a> on Valencia.\u003c/p>\n\u003cp>I’m looking through my notes and I see: “Annabelle: pnk wl skt LOVE.” Which, of course translates to me coveting Annabelle’s pink wool skirt that had this awesomely vintage 30s cut to it.\u003c/p>\n\u003cp>It was really sweet, actually, because Annabelle brought her husband along and he got to watch the entire taping. First he hung out in the control room and then, about halfway through the show, he got to watch on set.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Halfway through the taping, Jeffrey plucked some (very real) grapes off the centerpiece and ate them. Margaret, one of the floor managers, teased him that we were going to have to reshoot because he screwed up the continuity. Jeffrey quipped, “You know, if they notice that, they just aren’t drinking enough,” which got a big laugh from the control room.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/192/dont-talk-about-the-restaurants",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_178": {
"type": "posts",
"id": "checkplease_178",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "178",
"score": null,
"sort": [
1162515154000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-6-206",
"title": "Check, Please! Bay Area: Season 2: Episode 6 (206)",
"publishDate": 1162515154,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 2: Episode 6 (206) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s second season episode 6 (206) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pacific Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kdi205ZtJF4&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Beauzeaux, Red Wine, California $10\u003c/strong>\u003cbr>\nPronounced just like the clown — BOZO — this eclectic blend of Zinfandel, Syrah, Charbono, Petite Sirah, Grenache, and Lagrein is made by Napa’s Beaulieu Vineyard. Soft, juicy, and sippable (reminds me of Kool-aid for adults), it’s a top choice for affordable Turkey Day wine. I like it even more because it’s bottled with the tin roof of progress — a screwcap.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Chez Nous\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Small plates are the hallmark of this bustling, French-inspired spot. Whether you’re nibbling on the lamb “lollipops” (small chops that are so good they’re like candy) with a side of pommes frites, or indulging in gnocchi, pick a silky and hearty red wine from the well-chosen wine list. My suggestion is the deliciously elegant Joseph Drouhin “Vero” Pinot Noir from Burgundy, France priced at $48 a bottle or $12 per glass. Earthy aromas underscore the food’s complexity, and the wine goes with dishes from fish to meat.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Pacific Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\r\n\r\n2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\r\n\r\n3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED]\r\n",
"status": "publish",
"parent": 0,
"modified": 1725668552,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 14,
"wordCount": 334
},
"headData": {
"title": "Check, Please! Bay Area: Season 2: Episode 6 (206) | KQED",
"description": "Bay Area restaurants profiled and reviewed:\r\n1) Pacific Cafe: | restaurant information | reviews | recipe |\r\n\r\n2) China Village: | restaurant information | reviews | recipe |\r\n\r\n3) Chez Nous: | restaurant information | reviews | \r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 6 (206)",
"datePublished": "2006-11-02T16:52:34-08:00",
"dateModified": "2024-09-06T17:22:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/178/check-please-bay-area-season-2-episode-6-206",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 6 (206) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pacific Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kdi205ZtJF4&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Beauzeaux, Red Wine, California $10\u003c/strong>\u003cbr>\nPronounced just like the clown — BOZO — this eclectic blend of Zinfandel, Syrah, Charbono, Petite Sirah, Grenache, and Lagrein is made by Napa’s Beaulieu Vineyard. Soft, juicy, and sippable (reminds me of Kool-aid for adults), it’s a top choice for affordable Turkey Day wine. I like it even more because it’s bottled with the tin roof of progress — a screwcap.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Chez Nous\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Small plates are the hallmark of this bustling, French-inspired spot. Whether you’re nibbling on the lamb “lollipops” (small chops that are so good they’re like candy) with a side of pommes frites, or indulging in gnocchi, pick a silky and hearty red wine from the well-chosen wine list. My suggestion is the deliciously elegant Joseph Drouhin “Vero” Pinot Noir from Burgundy, France priced at $48 a bottle or $12 per glass. Earthy aromas underscore the food’s complexity, and the wine goes with dishes from fish to meat.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/178/check-please-bay-area-season-2-episode-6-206",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_171": {
"type": "posts",
"id": "checkplease_171",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "171",
"score": null,
"sort": [
1162230123000
]
},
"guestAuthors": [],
"slug": "whats-your-beef",
"title": "What’s Your Beef?",
"publishDate": 1162230123,
"format": "aside",
"headTitle": "What’s Your Beef? | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace400.jpg\" alt=\"Carol Doda burger\">\u003c/p>\n\u003cp>In the grand scheme of things, I’m a very new resident to San Francisco. Having moved here just three years ago, I am not familiar with the historic icons that are represented on Bill’s Place menu, so it’s a-Googleing I will go!\u003c/p>\n\u003cp>In David’s review, he mentions the “Carol Doda” burger, which has two olive-topped patties, and the English muffined “Jack Hansen” burger. Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the \u003cstrong>\u003ca href=\"http://www.condorsf.com/\" target=\"_blank\" rel=\"noopener\">Condor Club\u003c/a>\u003c/strong> in the sixties, was also a breast implant pioneer. A siliconeer, if you will. Once a modest 34B, Doda implanted herself in such a way that increased her assets to a hearty 44D. Dancing on top of a white baby grand piano while dressed (or undressed) in a topless bathing suit, Carol Doda started a topless trend not yet seen in most strip bars. In fact, there’s a very \u003cstrong>\u003ca href=\"http://mistersf.com/notorious/index.html?notcondor03.htm\" target=\"_blank\" rel=\"noopener\">respectable California grizzly bear-topped plaque\u003c/a>\u003c/strong> commemorating this momentous event in strip bar history, which announces:\u003c/p>\n\u003cp align=\"center\">The Condor\u003cbr>\nWhere It All Began\u003cbr>\nThe Birthplace of the World’s First Topless & Bottomless Entertainment\u003cbr>\nTopless – June 19, 1964\u003cbr>\nBottomless – September 3, 1969\u003cbr>\nStarring Ms. Carol Doda\u003c/p>\n\u003cp>Miss Doda turned in her pole in the the eighties and opened a lingerie store in Cow Hollow called Carol Doda’s Champagne & Lace Lingerie Boutique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These “celebrity” burgers at Bill’s Place remind me of a little, odoriferous burger shack in Harvard Square called Mr. and Mrs. Bartley’s Burger Cottage. Not only can you get the best sweet potato fries I’ve ever had occasion to gauvage down my gullet, but they have hysterically christened burgers that change frequently. For instance, there’s the “John Kerry (he voted this the best burger before he voted against it) a swiss cheese burger with mushrooms, tomato, lettuce, and fries,” the “George Bush Jr (not bad for a C student) a double cheddar texas BBQ burger with sweet potato fries,” the “Dick Cheney (a heart beat away) a bacon cheese burger with lettuce, tomato, and baked beans,” and the “Arnold Schwarzenegger (this is no girly burger) a double swiss burger with french fries.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, other than some campus in-jokes, like the Larry Summers (recently ousted president of Harvard) and the Professor Skip Gates, they’re not so much local burgers as they are political burgers. But hey, when the \u003ci>New York Times\u003c/i> famously dubbed 02138 “the most opinionated zip code,” you can’t help but be political.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the \u003cstrong>\u003ca href=\"http://www.condorsf.com/\" target=\"_blank\" rel=\"noopener\"> Condor Club\u003c/a>\u003c/strong> in the sixties, was also a breast implant pioneer. A siliconeer, if you will",
"status": "publish",
"parent": 0,
"modified": 1725668567,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 8,
"wordCount": 458
},
"headData": {
"title": "What’s Your Beef? | KQED",
"description": "Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the Condor Club in the sixties, was also a breast implant pioneer. A siliconeer, if you will",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What’s Your Beef?",
"datePublished": "2006-10-30T09:42:03-08:00",
"dateModified": "2024-09-06T17:22:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/171/whats-your-beef",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace400.jpg\" alt=\"Carol Doda burger\">\u003c/p>\n\u003cp>In the grand scheme of things, I’m a very new resident to San Francisco. Having moved here just three years ago, I am not familiar with the historic icons that are represented on Bill’s Place menu, so it’s a-Googleing I will go!\u003c/p>\n\u003cp>In David’s review, he mentions the “Carol Doda” burger, which has two olive-topped patties, and the English muffined “Jack Hansen” burger. Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the \u003cstrong>\u003ca href=\"http://www.condorsf.com/\" target=\"_blank\" rel=\"noopener\">Condor Club\u003c/a>\u003c/strong> in the sixties, was also a breast implant pioneer. A siliconeer, if you will. Once a modest 34B, Doda implanted herself in such a way that increased her assets to a hearty 44D. Dancing on top of a white baby grand piano while dressed (or undressed) in a topless bathing suit, Carol Doda started a topless trend not yet seen in most strip bars. In fact, there’s a very \u003cstrong>\u003ca href=\"http://mistersf.com/notorious/index.html?notcondor03.htm\" target=\"_blank\" rel=\"noopener\">respectable California grizzly bear-topped plaque\u003c/a>\u003c/strong> commemorating this momentous event in strip bar history, which announces:\u003c/p>\n\u003cp align=\"center\">The Condor\u003cbr>\nWhere It All Began\u003cbr>\nThe Birthplace of the World’s First Topless & Bottomless Entertainment\u003cbr>\nTopless – June 19, 1964\u003cbr>\nBottomless – September 3, 1969\u003cbr>\nStarring Ms. Carol Doda\u003c/p>\n\u003cp>Miss Doda turned in her pole in the the eighties and opened a lingerie store in Cow Hollow called Carol Doda’s Champagne & Lace Lingerie Boutique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These “celebrity” burgers at Bill’s Place remind me of a little, odoriferous burger shack in Harvard Square called Mr. and Mrs. Bartley’s Burger Cottage. Not only can you get the best sweet potato fries I’ve ever had occasion to gauvage down my gullet, but they have hysterically christened burgers that change frequently. For instance, there’s the “John Kerry (he voted this the best burger before he voted against it) a swiss cheese burger with mushrooms, tomato, lettuce, and fries,” the “George Bush Jr (not bad for a C student) a double cheddar texas BBQ burger with sweet potato fries,” the “Dick Cheney (a heart beat away) a bacon cheese burger with lettuce, tomato, and baked beans,” and the “Arnold Schwarzenegger (this is no girly burger) a double swiss burger with french fries.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, other than some campus in-jokes, like the Larry Summers (recently ousted president of Harvard) and the Professor Skip Gates, they’re not so much local burgers as they are political burgers. But hey, when the \u003ci>New York Times\u003c/i> famously dubbed 02138 “the most opinionated zip code,” you can’t help but be political.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/171/whats-your-beef",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_170": {
"type": "posts",
"id": "checkplease_170",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "170",
"score": null,
"sort": [
1161915200000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-5-205",
"title": "Check, Please! Bay Area: Season 2: Episode 5 (205)",
"publishDate": 1161915200,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 2: Episode 5 (205) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s second season episode 5 (205) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bill’s Place\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong> Café Rouge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Le Colonial Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kVg4J7sGNqc&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Archetype Vineyards, Old Vine Shiraz, Barossa Valley Australia $35\u003c/strong>\u003cbr>\nLike donning a pair of fabulous fake eyelashes, this wine has the “WOW” factor. Big, bold, jammy, and rich, you can’t help but fall in love. You’ll find yourself gazing at your date across the dinner table after a glass of this sexy sipper.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bill’s Place\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually I write about wine or cocktails but after having one of the best milkshakes in my life, I needed to give Bill’s some ink. I’m a vanilla fan (though my 12 year-old daughter is a chocaholic) and their shakes are hand-scooped, real ice cream blended, and served in a stainless steel cup so you can pour your own.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Bill's Place\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> |\r\n\r\n2) \u003cstrong> Cafe Rouge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> |\r\n\r\n3) \u003cstrong>Le Colonial Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> |\r\n",
"status": "publish",
"parent": 0,
"modified": 1725668569,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 14,
"wordCount": 289
},
"headData": {
"title": "Check, Please! Bay Area: Season 2: Episode 5 (205) | KQED",
"description": "Bay Area restaurants profiled and reviewed:\r\n1) Bill's Place: | restaurant information | reviews |\r\n\r\n2) Cafe Rouge: | restaurant information | reviews |\r\n\r\n3) Le Colonial Restaurant: | restaurant information | reviews | recipe |\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 5 (205)",
"datePublished": "2006-10-26T19:13:20-07:00",
"dateModified": "2024-09-06T17:22:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/170/check-please-bay-area-season-2-episode-5-205",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 5 (205) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bill’s Place\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong> Café Rouge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Le Colonial Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kVg4J7sGNqc&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Archetype Vineyards, Old Vine Shiraz, Barossa Valley Australia $35\u003c/strong>\u003cbr>\nLike donning a pair of fabulous fake eyelashes, this wine has the “WOW” factor. Big, bold, jammy, and rich, you can’t help but fall in love. You’ll find yourself gazing at your date across the dinner table after a glass of this sexy sipper.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bill’s Place\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually I write about wine or cocktails but after having one of the best milkshakes in my life, I needed to give Bill’s some ink. I’m a vanilla fan (though my 12 year-old daughter is a chocaholic) and their shakes are hand-scooped, real ice cream blended, and served in a stainless steel cup so you can pour your own.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/170/check-please-bay-area-season-2-episode-5-205",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_162": {
"type": "posts",
"id": "checkplease_162",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "162",
"score": null,
"sort": [
1161802965000
]
},
"guestAuthors": [],
"slug": "its-not-easy-being-green",
"title": "It’s Not Easy Being Green",
"publishDate": 1161802965,
"format": "aside",
"headTitle": "It’s Not Easy Being Green | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>For this episode, called “Show D” on our schedules, I hung out in the greenroom with the guests for the first time. In doing this, I got the vibe of the show and could sometimes tell how the taping was going to go.\u003c/p>\n\u003cp>While sitting with the guests and participating in their chatter, I heard the same question over and over again: “Why is this called the greenroom? It’s not even green.” This was something I — an English major, writer, and voracious reader — could not answer, but I love word-origin research, so I called my friend — a true-blue Hollywood insider — to pick her brain.\u003c/p>\n\u003cp>Throughout her tenure on \u003ca href=\"http://www.televisionwithoutpity.com/show/star-trek/\" target=\"_blank\" rel=\"noopener\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>, Trek Throat gave me inside information on the show, answered my dumbest “how does television work?” questions, and with filled me up with lots of industry gossip. This time, however, I had her completely flummoxed. She wrote me, “Sorry I can’t really help. I’ve just never heard an explanation for it, which is strange because all those things have explanations.”That path cold but spurred on by the intoxicating pursuit of knowledge, I did what most of us in this Internet age do, I Googled it.\u003c/p>\n\u003cp>As most of us know, the greenroom — sometimes incorrectly spelled as “green room” — is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set. The word first appeared in 1701 in a publication written by Colley Cibber, a Drury Lane dramatist and actor. The original reference reads, “I do know London pretty well, and the Side-box, Sir, and behind the Scenes; ay, and the Green-Room, and all the Girls and Women~Actresses there” and is found in Cibber’s comedy, \u003ci>Love Makes a Man\u003c/i>.\u003c/p>\n\u003cp>I recalled references to green baize in Jane Austen’s 1814 novel, \u003ci>Mansfield Park\u003c/i>. The misbehaving cousins of perfectly angelic and perfectly boring Fanny Price were getting up a play in their uncle’s absence. Back in the day when “play acting” was considered a shameful and degrading profession, the writing was already on the wall for the Bertram family. More to the point, Fanny’s cousins and friends are building a stage and particularly want green baize (a felt-like fabric used to cover billiard tables) for the green curtains. Why they couldn’t make curtains from any old fabric of whatever color is a mystery but must mean something. They also discuss having a greenroom: \u003c/p>\n\u003cblockquote>\u003cp>“…it is the very room for a theatre, precisely the shape and length for it; and the doors at the farther end, communicating with each other, as they may be made to do in five minutes, by merely moving the bookcase in my father’s room, is the very thing we could have desired, if we had sat down to wish for it; and my father’s room will be an excellent greenroom. It seems to join the billiard-room on purpose.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.word-detective.com/091400.html\" target=\"_blank\" rel=\"noopener\"> Word Detective\u003c/a> states that there is a belief that the room was painted green to soothe the the performers eyes after spending so much time looking into the bright, harsh lights on stage. Word Detective also offers, “A related (but not quite as likely) theory proposes that since limelight is itself slightly greenish, it made sense for actors to apply their makeup in a room with green walls,” and finally concludes with: \u003c/p>\n\u003cblockquote>\u003cp>There are other theories about “green room,” such as the suggestion that artificial grass was originally stored there (unlikely, as props usually have their own storage area), but until someone comes up with something better (and some documentation would be nice), I’ll stick with the “easy on your eyes” explanation of “green room.”\u003c/p>\u003c/blockquote>\n\u003cp>Merriam-Webster’s site offers a transcription from the WAMC public radio show, \u003ca href=\"http://www.m-w.com/cgi-bin/wftwarch.pl?030906\" target=\"_blank\" rel=\"noopener\">“Word for the Wise”\u003c/a>, which explains theories but gives no solid answer: \u003c/p>\n\u003cblockquote>\u003cp>Although there are plenty of colorful theories purporting to explain the origin of the term (the room was painted green in order to ease the strain of bright stage lighting; acting companies in Shakespeare’s day were said to have worn green livery; stage shrubbery was once stored there), in fact, the origin of the term remains uncertain.\u003c/p>\u003c/blockquote>\n\u003cp>Well, great. There’s nothing like getting hot on the trail of something only to find that there doesn’t seem to be any definitive answer. As a side-note, this research made me look up the origin of “limelight,” which I will save for another week. Can you stand the suspense?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"blocks": [],
"excerpt": "As most of us know, the greenroom -- sometimes incorrectly spelled as \"green room\" -- is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set.",
"status": "publish",
"parent": 0,
"modified": 1725668615,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 810
},
"headData": {
"title": "It’s Not Easy Being Green | KQED",
"description": "As most of us know, the greenroom -- sometimes incorrectly spelled as "green room" -- is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "It’s Not Easy Being Green",
"datePublished": "2006-10-25T12:02:45-07:00",
"dateModified": "2024-09-06T17:23:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/162/its-not-easy-being-green",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For this episode, called “Show D” on our schedules, I hung out in the greenroom with the guests for the first time. In doing this, I got the vibe of the show and could sometimes tell how the taping was going to go.\u003c/p>\n\u003cp>While sitting with the guests and participating in their chatter, I heard the same question over and over again: “Why is this called the greenroom? It’s not even green.” This was something I — an English major, writer, and voracious reader — could not answer, but I love word-origin research, so I called my friend — a true-blue Hollywood insider — to pick her brain.\u003c/p>\n\u003cp>Throughout her tenure on \u003ca href=\"http://www.televisionwithoutpity.com/show/star-trek/\" target=\"_blank\" rel=\"noopener\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>, Trek Throat gave me inside information on the show, answered my dumbest “how does television work?” questions, and with filled me up with lots of industry gossip. This time, however, I had her completely flummoxed. She wrote me, “Sorry I can’t really help. I’ve just never heard an explanation for it, which is strange because all those things have explanations.”That path cold but spurred on by the intoxicating pursuit of knowledge, I did what most of us in this Internet age do, I Googled it.\u003c/p>\n\u003cp>As most of us know, the greenroom — sometimes incorrectly spelled as “green room” — is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set. The word first appeared in 1701 in a publication written by Colley Cibber, a Drury Lane dramatist and actor. The original reference reads, “I do know London pretty well, and the Side-box, Sir, and behind the Scenes; ay, and the Green-Room, and all the Girls and Women~Actresses there” and is found in Cibber’s comedy, \u003ci>Love Makes a Man\u003c/i>.\u003c/p>\n\u003cp>I recalled references to green baize in Jane Austen’s 1814 novel, \u003ci>Mansfield Park\u003c/i>. The misbehaving cousins of perfectly angelic and perfectly boring Fanny Price were getting up a play in their uncle’s absence. Back in the day when “play acting” was considered a shameful and degrading profession, the writing was already on the wall for the Bertram family. More to the point, Fanny’s cousins and friends are building a stage and particularly want green baize (a felt-like fabric used to cover billiard tables) for the green curtains. Why they couldn’t make curtains from any old fabric of whatever color is a mystery but must mean something. They also discuss having a greenroom: \u003c/p>\n\u003cblockquote>\u003cp>“…it is the very room for a theatre, precisely the shape and length for it; and the doors at the farther end, communicating with each other, as they may be made to do in five minutes, by merely moving the bookcase in my father’s room, is the very thing we could have desired, if we had sat down to wish for it; and my father’s room will be an excellent greenroom. It seems to join the billiard-room on purpose.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.word-detective.com/091400.html\" target=\"_blank\" rel=\"noopener\"> Word Detective\u003c/a> states that there is a belief that the room was painted green to soothe the the performers eyes after spending so much time looking into the bright, harsh lights on stage. Word Detective also offers, “A related (but not quite as likely) theory proposes that since limelight is itself slightly greenish, it made sense for actors to apply their makeup in a room with green walls,” and finally concludes with: \u003c/p>\n\u003cblockquote>\u003cp>There are other theories about “green room,” such as the suggestion that artificial grass was originally stored there (unlikely, as props usually have their own storage area), but until someone comes up with something better (and some documentation would be nice), I’ll stick with the “easy on your eyes” explanation of “green room.”\u003c/p>\u003c/blockquote>\n\u003cp>Merriam-Webster’s site offers a transcription from the WAMC public radio show, \u003ca href=\"http://www.m-w.com/cgi-bin/wftwarch.pl?030906\" target=\"_blank\" rel=\"noopener\">“Word for the Wise”\u003c/a>, which explains theories but gives no solid answer: \u003c/p>\n\u003cblockquote>\u003cp>Although there are plenty of colorful theories purporting to explain the origin of the term (the room was painted green in order to ease the strain of bright stage lighting; acting companies in Shakespeare’s day were said to have worn green livery; stage shrubbery was once stored there), in fact, the origin of the term remains uncertain.\u003c/p>\u003c/blockquote>\n\u003cp>Well, great. There’s nothing like getting hot on the trail of something only to find that there doesn’t seem to be any definitive answer. As a side-note, this research made me look up the origin of “limelight,” which I will save for another week. Can you stand the suspense?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/162/its-not-easy-being-green",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_159": {
"type": "posts",
"id": "checkplease_159",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "159",
"score": null,
"sort": [
1161305263000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-4-204",
"title": "Check, Please! Bay Area: Season 2: Episode 4 (204)",
"publishDate": 1161305263,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 2: Episode 4 (204) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s second season episode 4 (204) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/hBGOeh7RHlg&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2c.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Whitehaven, Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003cbr>\nThink sunshine in a bottle. This wine is a classic style of Sauvignon from New Zealand, sporting herbal notes combined with pink grapefruit and passionfruit flavors. It’s ideal with shellfish, chicken in a mustard sauce, or just for sipping while soaking in a bubble bath.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Pasta Moon\u003c/strong>\u003c/p>\n\u003cp>It’s worth the drive to Half Moon Bay simply to explore Pasta Moon’s all-Italian wine list. Not a huge tome that takes half the meal to navigate, it’s a manageable and well-chosen list that hovers around 150 bottles. Kudos to owner, Kim Levin, too who has a strong selection of half bottles. I’m a fan of these 375 ml sizes, which serve 2-3 glasses. Pick a white and red half bottle with your meal and make everyone at the table happy.\u003c/p>\n\u003cp>\u003cstrong>Sparina, Gavi di Gavi, Italy $17\u003c/strong> (half bottle)\u003cbr>\nA creamy but vibrant white made from the Cortese grape in northern Italy, it’s a great pick for Pasta Moon’s signature house made sausage pizza with forest mushrooms and gooey Fontina fondue topping. Magnifico!\u003c/p>\n\u003cp>\u003cstrong>Villa Antinori, Toscana, Italy $25\u003c/strong> (half bottle)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Antinori is a famous producer in central Italy and their Sangiovese-based red is juicy and spicy and a dream date with the restaurant’s Nilda’s Lasagna.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\r\n\r\n2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\r\n\r\n3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\r\n",
"status": "publish",
"parent": 0,
"modified": 1725668642,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 17,
"wordCount": 388
},
"headData": {
"title": "Check, Please! Bay Area: Season 2: Episode 4 (204) | KQED",
"description": "Bay Area restaurants profiled and reviewed:\r\n1) Pasta Moon: | restaurant information | reviews | recipe |\r\n\r\n2) Town Hall Restaurant: | restaurant information | reviews | recipe |\r\n\r\n3) Suppenkuche: | restaurant information | reviews |\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 4 (204)",
"datePublished": "2006-10-19T17:47:43-07:00",
"dateModified": "2024-09-06T17:24:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/159/check-please-bay-area-season-2-episode-4-204",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 4 (204) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/hBGOeh7RHlg&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2c.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Whitehaven, Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003cbr>\nThink sunshine in a bottle. This wine is a classic style of Sauvignon from New Zealand, sporting herbal notes combined with pink grapefruit and passionfruit flavors. It’s ideal with shellfish, chicken in a mustard sauce, or just for sipping while soaking in a bubble bath.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Pasta Moon\u003c/strong>\u003c/p>\n\u003cp>It’s worth the drive to Half Moon Bay simply to explore Pasta Moon’s all-Italian wine list. Not a huge tome that takes half the meal to navigate, it’s a manageable and well-chosen list that hovers around 150 bottles. Kudos to owner, Kim Levin, too who has a strong selection of half bottles. I’m a fan of these 375 ml sizes, which serve 2-3 glasses. Pick a white and red half bottle with your meal and make everyone at the table happy.\u003c/p>\n\u003cp>\u003cstrong>Sparina, Gavi di Gavi, Italy $17\u003c/strong> (half bottle)\u003cbr>\nA creamy but vibrant white made from the Cortese grape in northern Italy, it’s a great pick for Pasta Moon’s signature house made sausage pizza with forest mushrooms and gooey Fontina fondue topping. Magnifico!\u003c/p>\n\u003cp>\u003cstrong>Villa Antinori, Toscana, Italy $25\u003c/strong> (half bottle)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Antinori is a famous producer in central Italy and their Sangiovese-based red is juicy and spicy and a dream date with the restaurant’s Nilda’s Lasagna.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/159/check-please-bay-area-season-2-episode-4-204",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"tags": [
"checkplease_8411"
],
"featImg": "checkplease_17841",
"label": "checkplease_9339"
},
"checkplease_152": {
"type": "posts",
"id": "checkplease_152",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "152",
"score": null,
"sort": [
1160686896000
]
},
"guestAuthors": [],
"slug": "remote-possibilities",
"title": "Remote Possibilities",
"publishDate": 1160686896,
"format": "aside",
"headTitle": "Remote Possibilities | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millers-remote1.jpg\" alt=\"Millers Deli Remote\" hspace=\"4\">\u003c/p>\n\u003cp>So, you know how the guests talk about delicious food and then we cut away to shots of that delicious food, all in the hopes of making you drool, faint, or die of hunger? Well, in order to get that reaction, we have to go on a series of “remotes” to the featured restaurants. Let me tell you, it’s a hard, delicious job talking to chefs, watching them cook, photographing the food, and then getting to eat that food, but hey, it’s all in the great name of public television.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=149\" target=\"_blank\" rel=\"noopener\">Miller’s East Coast West Delicatessen\u003c/a>\u003c/b> on Polk was my first remote. At first I stayed out of the way as the camera and sound guys were maneuvering around the tight quarters of the fully-stocked and glistening food case and sizzling, odoriferous kitchen. However, during that down time, I picked up one of the greatest phrases. Randy, our stage manager, was sitting in on the remote, and we started talking about San Diego’s relative dearth of San Francisco-ish restaurants.\u003c/p>\n\u003cp>Sometimes you can come across some really great food in the strip malls that define certain neighborhoods — heck, Edo Sushi in UTC is worth getting on or off the 805 for — but more likely than not, you come across what Randy calls, “cheese sauce restaurants.” You know the kind, right? Not to name names, but they’re the types that think everything tastes better drenched in melted “cheese,” be it overcooked steak, fried chicken, shrimp, salmon, or doughnuts. I’m all for cheese, but not when it’s simply used to cover poorly prepared food.\u003c/p>\n\u003cp>ANYWAY, while “that’s definitely a cheese sauce restaurant” has now entered my foodie lexicon, it’s not necessarily on topic of the Miller’s remote.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I really loved this remote. Robby Morgenstein and all his staff were really great to work with and they kept me laughing and scribbling in my notebook all day. They also kept us fed, after a few shoots one of the cooks offered me and Wendy plates of cheesecake and stacks of sandwiches, commenting, “You’ve been working hard and not eating.” Sweet, huh? Also? Tasty. No need to worry about dinner after that remote.\u003c/p>\n\u003cp>The walls at Miller’s are liberally sprinkled with rotating artwork from regular customers, and there are also these dummied-up magazine covers, all of which feature local dogs — pets of customers and staff. The combo hoagies on the menu are all named for these neighborhood pooches with Robby’s own Jackson topping the list.\u003c/p>\n\u003cp>As the camera followed one of the cook-servers bringing a tray heavy with matzoh ball soup, thick sandwiches, and potato salad, the cook-server feigned nervousness and joked, “There’s water all over the floor right?” Another cook reminded him, “This is your money shot.” “I should’ve worn my black leather jacket,” the cook-server sighed regretfully.\u003c/p>\n\u003cp>As the time drew close for Robby’s interview, he fretted, “I quit smoking twenty-eight days ago and I’ve never wanted a cigarette more.” Some of the workers whipped out camera phones to take pictures of Robby’s nervousness. “I still have to decide who’s coming with me to Denver,” Robby warns, referring to an upcoming appearance on \u003ca href=\"http://www.foodnetwork.com/food/show_cc/text/0,2495,FOOD_20077_40801,00.html\" target=\"_blank\" rel=\"noopener\">Food Network Challenge\u003c/a>. That shut ’em up real quick.\u003c/p>\n\u003cp>For one of our final shots, an \u003ca href=\"http://en.wikipedia.org/wiki/Egg_cream\" target=\"_blank\" rel=\"noopener\">egg cream\u003c/a> was masterfully produced. At least, this ignoramus thought it was masterful, but when I listened to the ribbing the egg cream maker took, I realized that it might not be so.\u003c/p>\n\u003cp>“He’s all bitter because his egg cream only had two layers.”\u003c/p>\n\u003cp>“He should be embarrassed, it should be THREE layers!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note to self: when making egg creams, layering, like with hair styles, is all good.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Note to self: when making egg creams, layering, like with hair styles, is all good.",
"status": "publish",
"parent": 0,
"modified": 1725668669,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 680
},
"headData": {
"title": "Remote Possibilities | KQED",
"description": "Note to self: when making egg creams, layering, like with hair styles, is all good.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Remote Possibilities",
"datePublished": "2006-10-12T14:01:36-07:00",
"dateModified": "2024-09-06T17:24:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/152/remote-possibilities",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millers-remote1.jpg\" alt=\"Millers Deli Remote\" hspace=\"4\">\u003c/p>\n\u003cp>So, you know how the guests talk about delicious food and then we cut away to shots of that delicious food, all in the hopes of making you drool, faint, or die of hunger? Well, in order to get that reaction, we have to go on a series of “remotes” to the featured restaurants. Let me tell you, it’s a hard, delicious job talking to chefs, watching them cook, photographing the food, and then getting to eat that food, but hey, it’s all in the great name of public television.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=149\" target=\"_blank\" rel=\"noopener\">Miller’s East Coast West Delicatessen\u003c/a>\u003c/b> on Polk was my first remote. At first I stayed out of the way as the camera and sound guys were maneuvering around the tight quarters of the fully-stocked and glistening food case and sizzling, odoriferous kitchen. However, during that down time, I picked up one of the greatest phrases. Randy, our stage manager, was sitting in on the remote, and we started talking about San Diego’s relative dearth of San Francisco-ish restaurants.\u003c/p>\n\u003cp>Sometimes you can come across some really great food in the strip malls that define certain neighborhoods — heck, Edo Sushi in UTC is worth getting on or off the 805 for — but more likely than not, you come across what Randy calls, “cheese sauce restaurants.” You know the kind, right? Not to name names, but they’re the types that think everything tastes better drenched in melted “cheese,” be it overcooked steak, fried chicken, shrimp, salmon, or doughnuts. I’m all for cheese, but not when it’s simply used to cover poorly prepared food.\u003c/p>\n\u003cp>ANYWAY, while “that’s definitely a cheese sauce restaurant” has now entered my foodie lexicon, it’s not necessarily on topic of the Miller’s remote.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I really loved this remote. Robby Morgenstein and all his staff were really great to work with and they kept me laughing and scribbling in my notebook all day. They also kept us fed, after a few shoots one of the cooks offered me and Wendy plates of cheesecake and stacks of sandwiches, commenting, “You’ve been working hard and not eating.” Sweet, huh? Also? Tasty. No need to worry about dinner after that remote.\u003c/p>\n\u003cp>The walls at Miller’s are liberally sprinkled with rotating artwork from regular customers, and there are also these dummied-up magazine covers, all of which feature local dogs — pets of customers and staff. The combo hoagies on the menu are all named for these neighborhood pooches with Robby’s own Jackson topping the list.\u003c/p>\n\u003cp>As the camera followed one of the cook-servers bringing a tray heavy with matzoh ball soup, thick sandwiches, and potato salad, the cook-server feigned nervousness and joked, “There’s water all over the floor right?” Another cook reminded him, “This is your money shot.” “I should’ve worn my black leather jacket,” the cook-server sighed regretfully.\u003c/p>\n\u003cp>As the time drew close for Robby’s interview, he fretted, “I quit smoking twenty-eight days ago and I’ve never wanted a cigarette more.” Some of the workers whipped out camera phones to take pictures of Robby’s nervousness. “I still have to decide who’s coming with me to Denver,” Robby warns, referring to an upcoming appearance on \u003ca href=\"http://www.foodnetwork.com/food/show_cc/text/0,2495,FOOD_20077_40801,00.html\" target=\"_blank\" rel=\"noopener\">Food Network Challenge\u003c/a>. That shut ’em up real quick.\u003c/p>\n\u003cp>For one of our final shots, an \u003ca href=\"http://en.wikipedia.org/wiki/Egg_cream\" target=\"_blank\" rel=\"noopener\">egg cream\u003c/a> was masterfully produced. At least, this ignoramus thought it was masterful, but when I listened to the ribbing the egg cream maker took, I realized that it might not be so.\u003c/p>\n\u003cp>“He’s all bitter because his egg cream only had two layers.”\u003c/p>\n\u003cp>“He should be embarrassed, it should be THREE layers!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note to self: when making egg creams, layering, like with hair styles, is all good.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/152/remote-possibilities",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_151": {
"type": "posts",
"id": "checkplease_151",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "151",
"score": null,
"sort": [
1160511129000
]
},
"guestAuthors": [],
"slug": "i-love-it-when-a-show-comes-together",
"title": "I Love it When a Show Comes Together",
"publishDate": 1160511129,
"format": "aside",
"headTitle": "I Love it When a Show Comes Together | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Ah, the \u003ci>The A-Team\u003c/i>.\u003c/p>\n\u003cp>After the bulk of taping is over and done with, Katherine, the director, will turn ask Tina, the series producer, if they need to do any “pickups.” A pickup is a piece of dialogue or moment they want to recapture because the camera wasn’t on the guest in question. They edit the piece in later.\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ohshucks.jpg\" alt=\"Oh! Shucks!\" hspace=\"4\">\u003c/p>\n\u003cp>It’s pretty funny to watch the guests get into an acting groove and really ham it up. Kristine had to repeat, “Oh, shucks” several times without knowing what she had “oh shucksed” during the show. However, she gamely and energetically presented the director and producers with quite a few renditions:\u003c/p>\n\u003cp>“Oh. Shucks.”\u003cbr>\n“Oh! Shucks!”\u003cbr>\n“OH, shucks.”\u003cbr>\n“Oh, SHUCKS!”\u003cbr>\n“OH! SHUCKS!”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She finally remembered that her original “oh, shucks,” came about as her reaction to Brian telling her she couldn’t get Miller’s East West Delicatessen bread and then she nailed it.\u003c/p>\n\u003cp>Later, when referring to Flora Gaspar of Da Flora, one of the guests had to repeat:\u003c/p>\n\u003cp>“She speaks German, too.”\u003cbr>\n“Also? She speaks German!”\u003cbr>\n“She speaks GERMAAN, too!”\u003c/p>\n\u003cp>In the end, I don’t think any of that made it into the actual show but it was certainly fun to watch. By the end of the pickups, the entire control room was greeting each other with, “OH, SHUCKS!” complete with energetic arm motions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It had been a long day.\u003c/p>\n\n",
"blocks": [],
"excerpt": "It's pretty funny to watch the guests get into an acting groove and really ham it up.",
"status": "publish",
"parent": 0,
"modified": 1725668671,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 12,
"wordCount": 266
},
"headData": {
"title": "I Love it When a Show Comes Together | KQED",
"description": "It's pretty funny to watch the guests get into an acting groove and really ham it up.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "I Love it When a Show Comes Together",
"datePublished": "2006-10-10T13:12:09-07:00",
"dateModified": "2024-09-06T17:24:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/151/i-love-it-when-a-show-comes-together",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, the \u003ci>The A-Team\u003c/i>.\u003c/p>\n\u003cp>After the bulk of taping is over and done with, Katherine, the director, will turn ask Tina, the series producer, if they need to do any “pickups.” A pickup is a piece of dialogue or moment they want to recapture because the camera wasn’t on the guest in question. They edit the piece in later.\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ohshucks.jpg\" alt=\"Oh! Shucks!\" hspace=\"4\">\u003c/p>\n\u003cp>It’s pretty funny to watch the guests get into an acting groove and really ham it up. Kristine had to repeat, “Oh, shucks” several times without knowing what she had “oh shucksed” during the show. However, she gamely and energetically presented the director and producers with quite a few renditions:\u003c/p>\n\u003cp>“Oh. Shucks.”\u003cbr>\n“Oh! Shucks!”\u003cbr>\n“OH, shucks.”\u003cbr>\n“Oh, SHUCKS!”\u003cbr>\n“OH! SHUCKS!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She finally remembered that her original “oh, shucks,” came about as her reaction to Brian telling her she couldn’t get Miller’s East West Delicatessen bread and then she nailed it.\u003c/p>\n\u003cp>Later, when referring to Flora Gaspar of Da Flora, one of the guests had to repeat:\u003c/p>\n\u003cp>“She speaks German, too.”\u003cbr>\n“Also? She speaks German!”\u003cbr>\n“She speaks GERMAAN, too!”\u003c/p>\n\u003cp>In the end, I don’t think any of that made it into the actual show but it was certainly fun to watch. By the end of the pickups, the entire control room was greeting each other with, “OH, SHUCKS!” complete with energetic arm motions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It had been a long day.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/151/i-love-it-when-a-show-comes-together",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"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/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"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": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"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",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"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": {
"site": "news",
"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": {
"site": "radio",
"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"
}
},
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=episodes": {
"isFetching": false,
"latestQuery": {
"from": 312,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 344,
"relation": "eq"
},
"items": [
"checkplease_201",
"checkplease_196",
"checkplease_191",
"checkplease_182",
"checkplease_192",
"checkplease_178",
"checkplease_171",
"checkplease_170",
"checkplease_162",
"checkplease_159",
"checkplease_152",
"checkplease_151"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_category_episodes": {
"isLoading": true
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3733": {
"type": "terms",
"id": "checkplease_3733",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3733",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 2",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 2 Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 151,
"slug": "season-2",
"isLoading": false,
"link": "/checkplease/category/season-2"
},
"checkplease_8411": {
"type": "terms",
"id": "checkplease_8411",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8411",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oktoberfest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oktoberfest Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 780,
"slug": "oktoberfest",
"isLoading": false,
"link": "/checkplease/tag/oktoberfest"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
