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"content": "\u003cp>\u003cstrong>Hard Knox Cafe: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=23\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food1.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food2.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food3.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cbr>\nOxtails with Red Beans and Rice and Yams, Fried Chicken with Mixed Vegetables, Barbecued Spare Ribs with French Fries, Macaroni and Cheese, and Corn Muffins\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp>As an Asian-American growing up in Oakland, I did not taste soul food cooking until I went to Boot Camp in Texas in the 60s, but I surely do remember my first bite of barbecued beef, sliced from the brisket, served on butcher paper, and eaten with sides of corn and macaroni and cheese. Yet Texas and Louisiana cooking is what many Bay Area residents may have grown up on before they came to California during the 40s and 50s. Yet, except for a few small cafes around African-American neighborhoods, like Emmitt Powell’s or Lois the Pie Queen’s, there weren’t many where you could sit down and have a great entree, like ox tail, pork chops, or gumbo, with two sides, like greens and red beans and rice, accompanied by cornbread and a PBR. And you would never find one where the ambience is authentic and the chef is Vietnamese-American!\u003c/p>\n\u003cp>That’s Hard Knox Cafe — a wonderfully down-to-earth Texas cafe, transported to China Basin, where the owner is a Vietnamese guy, who learned to cook soul food from the best Texas chefs. The night we were there, the counter patrons were a mixture of blacks and whites just off work, having a beer and an order of crisp, flavorful, and notably ungreasy fried chicken; eating at the worn counter; and watching baseball on a plasma screen over the bar. People drop in to pick up their take-out orders. The walls are cleverly decorated with corrugated steel sheeting, a recycled gym floor, a large Coke logo, and a signed Giants jersey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Every entree — and they all come with a choice of two sides — is under $11, and unlike many soul food kitchens, they come quickly. My three huge chunks of braised oxtail, slathered with gravy, came with creamy mac and cheese and sweet and chunky yams. My dining partners had: turkey wings, barbecued ribs (baked and then grilled), and smothered pork chops. My fried chicken needed a little salt, but it had the required hot, light, ungreasy, crispy crust and juicy interior (even the breast) that you can’t get from the Colonel. The cornbread is so good, you don’t need butter and honey. You drink the lemonade out of a Mason jar, and PBR out of the bottle. Probably the best dinner deal in town is the five-dollar veggie plate, which is any three sides. If you choose the mac and cheese, the red beans and rice, and any veggie, you absolutely will leave satisfied! And ask about the gumbo: the chef only makes it when he has time, because, he says, it takes two days to prepare.\u003c/p>\n\u003cp>My wife and I have been married for thirty years, and I would say that Hard Knox is the kind of place that’s great for a date — either a first one, when you don’t want to spend too much money and you want to have a lot to talk about or to look at if there’s nothing to say; or a married one, where you don’t need to impress anyone, yet you know her well enough to know what counts over the long haul: honesty, creativity, quality, and fun.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp>Today was one of those perfect days to wander into the Hard Knox Cafe. Indian summer is in full swing and the Blue Angels are practicing above. My best friend since I was a tot, also a native San Franciscan, joined me for our review. Half the treat was breaking up the day in super-casual attire to go to a part of town we both knew well, but hadn’t visited in a while. 3rd Street is ripped up in the final stages of laying down trolley tracks, but heading toward its big, new era. Lucky for Hard Knox, it will be a quick jump on the streetcar to the park, as it sure beats their food and prices.\u003c/p>\n\u003cp>It pains me to say this, but I could not help but compare Hard Knox to my favorite Southern food restaurant in Houston, \u003ca href=\"http://www.treebeards.com\" target=\"_blank\" rel=\"noopener\">Treebeards\u003c/a>. Hard Knox is good, don’t get me wrong, but the food wasn’t fantastic. As a package, the atmosphere, the lazy “I am Jimmy Buffet today” feeling, was awesome. (I was kind of put off by the Asian staff serving soul food — kind of like, “What the heck do y’all know about soul food? Is this going to be authentic?” I also noticed that the clientele was a mix of races, but mainly white. Hmmm.) The blues music and killer flat-screen TV made this a place you didn’t want to leave. I really, really wanted to be unemployed and twenty-one again, bad.\u003c/p>\n\u003cp>I would return for the flavorful ribs and because I want to try more of the twelve different side dishes. There are tons of appetizing choices on the menu, and I know that I would find a handful of favorites that would have me come a’ cravin’ sooner or later. So, the food didn’t blow my mind as a whole because of the sides we picked. Again, I was heavily comparing this to my many visits to Treebeards (whenever I had to go to Houston for work, I would insist that we lunch there. We had to get down to the tunnel location by 11:15am as the lunch line starts to form before they open. So, my reference point is a really great place by many standards — long line before opening: dead give away it’s good.)\u003c/p>\n\u003cp>The collard greens were slow-cooked, but there was not a lot to them. I make mine with bits of potato, carrot, and bacon. These were onion and greens, and I’m not sure what they used to slow-cook them, but they weren’t inspiring. Needed more salt or something to perk them up. The yams were deadly. They were a shocking sugar concoction with a packet of pumpkin pie spice dumped in. The texture was fine, but the sweet spices were overpowering. After a couple of bites, I was done. The macaroni and cheese was out of a box. Yes, like Kraft mac and cheese for kids, except the pasta size was larger. If you’ve ever had homemade macaroni and cheese, you want to see and taste some cheese and have bits of breadcrumb topping browned and crunchy on top. Sorry, not here. Finally, the red beans and rice were nice. They were on the watery side, but I’d rather have watery than dry any day. The beans were firm, but there wasn’t much going on in terms of flavor with this dish, much like the collard greens. We tried the Cajun meatloaf, and that was interesting. Spicy and hearty.\u003c/p>\n\u003cp>My friend adored the place. And she liked the food just fine. She was less forgiving of the meatloaf. She felt that meatloaf and Cajun had no business together after all. I was disappointed by the side dishes.\u003c/p>\n\u003cp>The best thing about Hard Knox Cafe is the package: huge menu selection of inexpensive favorites, great easygoing atmosphere, and super-nice and efficient staff. If the food isn’t just right, who cares — it’s cheap and good enough. But if you know better, it might really bug you that they didn’t pull it off with flying colors. I’m going back but expecting good, not great.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Sunday, October 2, 2005\u003c/p>\n\u003cp>What is a quaint Southern cookin’ roadside joint doing in the middle of the Dogpatch? Who cares — it belongs. And, in fact, it probably helps define that scrappy stretch of town. My bet is that once that 3rd Street line finally goes live (who the heck knows when that will be), they will have steady stream of UCSF Mission Bayers filling up the tables at lunchtime.\u003c/p>\n\u003cp>The place has an engaging layout, décor, and vibe about it. It feels like a cross between \u003cb>Driving Miss Daisy\u003c/b> and \u003cb>Fried Green Tomatoes\u003c/b> inside — providing that you do not look at the nice flat-screen TV showing the latest ballgame.\u003c/p>\n\u003cp>The protein in the center of your plate is solid — good flavor, temperature, texture, execution. The side dishes, which are all carbs, hold great premise and promise but are a real weak link in the meal — no zip. For example, the mac and cheese: once it cooled off a bit, it could be used to fill some of those potholes on 3rd street.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When we asked for dessert, they were out of their one offering, bummer, so the meal then ended on a shortened note. I would take some of my adventurous Southern friends out there and get their read.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hard Knox Cafe: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=23\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food1.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food2.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food3.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cbr>\nOxtails with Red Beans and Rice and Yams, Fried Chicken with Mixed Vegetables, Barbecued Spare Ribs with French Fries, Macaroni and Cheese, and Corn Muffins\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp>As an Asian-American growing up in Oakland, I did not taste soul food cooking until I went to Boot Camp in Texas in the 60s, but I surely do remember my first bite of barbecued beef, sliced from the brisket, served on butcher paper, and eaten with sides of corn and macaroni and cheese. Yet Texas and Louisiana cooking is what many Bay Area residents may have grown up on before they came to California during the 40s and 50s. Yet, except for a few small cafes around African-American neighborhoods, like Emmitt Powell’s or Lois the Pie Queen’s, there weren’t many where you could sit down and have a great entree, like ox tail, pork chops, or gumbo, with two sides, like greens and red beans and rice, accompanied by cornbread and a PBR. And you would never find one where the ambience is authentic and the chef is Vietnamese-American!\u003c/p>\n\u003cp>That’s Hard Knox Cafe — a wonderfully down-to-earth Texas cafe, transported to China Basin, where the owner is a Vietnamese guy, who learned to cook soul food from the best Texas chefs. The night we were there, the counter patrons were a mixture of blacks and whites just off work, having a beer and an order of crisp, flavorful, and notably ungreasy fried chicken; eating at the worn counter; and watching baseball on a plasma screen over the bar. People drop in to pick up their take-out orders. The walls are cleverly decorated with corrugated steel sheeting, a recycled gym floor, a large Coke logo, and a signed Giants jersey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every entree — and they all come with a choice of two sides — is under $11, and unlike many soul food kitchens, they come quickly. My three huge chunks of braised oxtail, slathered with gravy, came with creamy mac and cheese and sweet and chunky yams. My dining partners had: turkey wings, barbecued ribs (baked and then grilled), and smothered pork chops. My fried chicken needed a little salt, but it had the required hot, light, ungreasy, crispy crust and juicy interior (even the breast) that you can’t get from the Colonel. The cornbread is so good, you don’t need butter and honey. You drink the lemonade out of a Mason jar, and PBR out of the bottle. Probably the best dinner deal in town is the five-dollar veggie plate, which is any three sides. If you choose the mac and cheese, the red beans and rice, and any veggie, you absolutely will leave satisfied! And ask about the gumbo: the chef only makes it when he has time, because, he says, it takes two days to prepare.\u003c/p>\n\u003cp>My wife and I have been married for thirty years, and I would say that Hard Knox is the kind of place that’s great for a date — either a first one, when you don’t want to spend too much money and you want to have a lot to talk about or to look at if there’s nothing to say; or a married one, where you don’t need to impress anyone, yet you know her well enough to know what counts over the long haul: honesty, creativity, quality, and fun.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp>Today was one of those perfect days to wander into the Hard Knox Cafe. Indian summer is in full swing and the Blue Angels are practicing above. My best friend since I was a tot, also a native San Franciscan, joined me for our review. Half the treat was breaking up the day in super-casual attire to go to a part of town we both knew well, but hadn’t visited in a while. 3rd Street is ripped up in the final stages of laying down trolley tracks, but heading toward its big, new era. Lucky for Hard Knox, it will be a quick jump on the streetcar to the park, as it sure beats their food and prices.\u003c/p>\n\u003cp>It pains me to say this, but I could not help but compare Hard Knox to my favorite Southern food restaurant in Houston, \u003ca href=\"http://www.treebeards.com\" target=\"_blank\" rel=\"noopener\">Treebeards\u003c/a>. Hard Knox is good, don’t get me wrong, but the food wasn’t fantastic. As a package, the atmosphere, the lazy “I am Jimmy Buffet today” feeling, was awesome. (I was kind of put off by the Asian staff serving soul food — kind of like, “What the heck do y’all know about soul food? Is this going to be authentic?” I also noticed that the clientele was a mix of races, but mainly white. Hmmm.) The blues music and killer flat-screen TV made this a place you didn’t want to leave. I really, really wanted to be unemployed and twenty-one again, bad.\u003c/p>\n\u003cp>I would return for the flavorful ribs and because I want to try more of the twelve different side dishes. There are tons of appetizing choices on the menu, and I know that I would find a handful of favorites that would have me come a’ cravin’ sooner or later. So, the food didn’t blow my mind as a whole because of the sides we picked. Again, I was heavily comparing this to my many visits to Treebeards (whenever I had to go to Houston for work, I would insist that we lunch there. We had to get down to the tunnel location by 11:15am as the lunch line starts to form before they open. So, my reference point is a really great place by many standards — long line before opening: dead give away it’s good.)\u003c/p>\n\u003cp>The collard greens were slow-cooked, but there was not a lot to them. I make mine with bits of potato, carrot, and bacon. These were onion and greens, and I’m not sure what they used to slow-cook them, but they weren’t inspiring. Needed more salt or something to perk them up. The yams were deadly. They were a shocking sugar concoction with a packet of pumpkin pie spice dumped in. The texture was fine, but the sweet spices were overpowering. After a couple of bites, I was done. The macaroni and cheese was out of a box. Yes, like Kraft mac and cheese for kids, except the pasta size was larger. If you’ve ever had homemade macaroni and cheese, you want to see and taste some cheese and have bits of breadcrumb topping browned and crunchy on top. Sorry, not here. Finally, the red beans and rice were nice. They were on the watery side, but I’d rather have watery than dry any day. The beans were firm, but there wasn’t much going on in terms of flavor with this dish, much like the collard greens. We tried the Cajun meatloaf, and that was interesting. Spicy and hearty.\u003c/p>\n\u003cp>My friend adored the place. And she liked the food just fine. She was less forgiving of the meatloaf. She felt that meatloaf and Cajun had no business together after all. I was disappointed by the side dishes.\u003c/p>\n\u003cp>The best thing about Hard Knox Cafe is the package: huge menu selection of inexpensive favorites, great easygoing atmosphere, and super-nice and efficient staff. If the food isn’t just right, who cares — it’s cheap and good enough. But if you know better, it might really bug you that they didn’t pull it off with flying colors. I’m going back but expecting good, not great.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Sunday, October 2, 2005\u003c/p>\n\u003cp>What is a quaint Southern cookin’ roadside joint doing in the middle of the Dogpatch? Who cares — it belongs. And, in fact, it probably helps define that scrappy stretch of town. My bet is that once that 3rd Street line finally goes live (who the heck knows when that will be), they will have steady stream of UCSF Mission Bayers filling up the tables at lunchtime.\u003c/p>\n\u003cp>The place has an engaging layout, décor, and vibe about it. It feels like a cross between \u003cb>Driving Miss Daisy\u003c/b> and \u003cb>Fried Green Tomatoes\u003c/b> inside — providing that you do not look at the nice flat-screen TV showing the latest ballgame.\u003c/p>\n\u003cp>The protein in the center of your plate is solid — good flavor, temperature, texture, execution. The side dishes, which are all carbs, hold great premise and promise but are a real weak link in the meal — no zip. For example, the mac and cheese: once it cooled off a bit, it could be used to fill some of those potholes on 3rd street.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we asked for dessert, they were out of their one offering, bummer, so the meal then ended on a shortened note. I would take some of my adventurous Southern friends out there and get their read.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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