Cooking With Brontez brings viewers into the home kitchen as we truly know it: lively, chaotic, and full of good humor. Join Oakland author and performer Brontez Purnell as he drops in on a host of Bay Area chefs and friends to break bread and share a spicy culinary adventure.
Brontez Purnell and Juanita More make a Thanksgiving turkey club sandwich.
Making Fried Chicken for the First Time with Brontez Purnell
Miss Ollie's Salt Fish and Ackee Might Cure Your Hangover
Can Smoked Watermelon Taste Like Ham?
Late Night Snacking at Eli's Mile High Club
Bachelorette Thanksgiving with Miss Juanita More
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"content": "\u003cp>Can a watermelon really taste like ham? That’s what host Brontez Purnell and his chef pal Deontre Martin are determined to find out as they embark on a 3-day vegan odyssey of seasoning, brining, and smoking a watermelon in order to make a plant-based smoked watermelon ham.\u003c/p>\n\u003cp>Will our devoutly omnivore host be convinced? Will you?\u003c/p>\n\u003cp>Side dishes include a Thai-inspired watermelon carpaccio served with coconut rice with peas and plenty of laughs along the way.\u003c/p>\n\u003cp>Directed by Brontez Purnell.\u003c/p>\n\u003cp>\u003cstrong>Smoked Watermelon Ham Recipe\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For brined watermelon:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium seedless watermelon (10 to 12 pounds)\u003c/li>\n\u003cli>¾ cup kosher salt\u003c/li>\n\u003cli>¼ cup dried oregano leaves\u003c/li>\n\u003cli>2 tablespoons cracked black peppercorns\u003c/li>\n\u003cli>4 juniper berries, lightly crushed with the side of a cleaver or knife to release the flavor\u003c/li>\n\u003cli>3 whole cloves\u003c/li>\n\u003cli>2 fresh or dried bay leaves\u003c/li>\n\u003cli>3 tablespoons coconut sugar\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>1 tablespoon chili powder\u003c/li>\n\u003cli>1 tablespoon smoked paprika\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>½ teaspoon ground cloves\u003c/li>\n\u003cli>3 thyme sprigs\u003c/li>\n\u003c/ul>\n\u003cp>In a large container or oversized pot with lid, add skinless watermelon and all of the seasonings. Add enough water to cover. Cover container and let sit to brine for three days.\u003c/p>\n\u003cp>\u003cstrong>To dry/dehydrate:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup of food grade oak wood ash\u003c/li>\n\u003c/ul>\n\u003cp>Place brined watermelon on a baking sheet with a rack to allow for 360 degree air flow. Rub oak wood ash evenly around watermelon surface. Place in a 200 degree oven with the door slightly ajar for 1.5 hours.\u003c/p>\n\u003cp>\u003cstrong>To smoke:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup hickory chips (soaked in water for up to 2 hours)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For marinade:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ medium onion \u003cem>coarsely chopped\u003c/em>\u003c/li>\n\u003cli>4 medium scallions green onions chopped\u003c/li>\n\u003cli>2-3 Tablespoons Fresh Thyme\u003c/li>\n\u003cli>1½ tablespoons fresh ginger chopped\u003c/li>\n\u003cli>8 Garlic cloves chopped\u003c/li>\n\u003cli>1 Tablespoon cinnamon powder\u003c/li>\n\u003cli>1 Tablespoon Allspice coarsely ground\u003c/li>\n\u003cli>1 tablespoon coarsely white pepper\u003c/li>\n\u003cli>½ Tablespoon freshly grated nutmeg\u003c/li>\n\u003cli>2 tablespoons dark brown sugar\u003c/li>\n\u003cli>2 Tablespoons Honey\u003c/li>\n\u003cli>2 Tablespoons Maggi Sauce or Soy sauce\u003c/li>\n\u003cli>1 Tablespoon veggie bouillon powder\u003c/li>\n\u003c/ul>\n\u003cp>Place soaked chips onto a large sheet of heavy duty aluminum foil. Fold the chips inside the foil to create a water-tight packet. Pierce the packet several times to allow the smoke to vent. Place this packet under the grill grates on your gas grill so it comes in direct contact with the heating element. Turn the grill on high and close the lid until you start to see smoke.\u003c/p>\n\u003cp>Remove watermelon from the low oven and wipe the ash from the surface. Score the surface in a 1-inch crosshatch pattern. Turn grill to low. Place watermelon on grill grate directly above the aluminum packet and close the lid. Allow it to smoke for 1.5 to 2 hours, occasionally basting with the marinade.\u003c/p>\n\u003cp>\u003cstrong>To crisp surface:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup neutral oil (canola, vegetable, or grapeseed are great choices)\u003c/li>\n\u003cli>¼ cup coconut sugar\u003c/li>\n\u003c/ul>\n\u003cp>Place oven on broil. Remove from the grill and using dry the surface thoroughly using paper towels. Lubricate the surface with enough oil to cover completely and then sprinkle with coconut sugar. Place in broiler and watch carefully to see the surface of the watermelon begin to char.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Cooking with Brontez:\u003c/strong> KQED Food's new series \u003cem>Cooking With Brontez\u003c/em> brings viewers into the home kitchen as we truly know it: lively, chaotic, and full of good humor. Every Monday beginning November 2021, visit the KQED Food channel on YouTube for hilarious and charming home-cooking tutorials hosted by celebrated Oakland author and performer Brontez Purnell. Join Brontez as he drops in on a host of local chefs and friends to share a spicy culinary adventure in this public media cooking show for a new era.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For brined watermelon:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium seedless watermelon (10 to 12 pounds)\u003c/li>\n\u003cli>¾ cup kosher salt\u003c/li>\n\u003cli>¼ cup dried oregano leaves\u003c/li>\n\u003cli>2 tablespoons cracked black peppercorns\u003c/li>\n\u003cli>4 juniper berries, lightly crushed with the side of a cleaver or knife to release the flavor\u003c/li>\n\u003cli>3 whole cloves\u003c/li>\n\u003cli>2 fresh or dried bay leaves\u003c/li>\n\u003cli>3 tablespoons coconut sugar\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>1 tablespoon chili powder\u003c/li>\n\u003cli>1 tablespoon smoked paprika\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>½ teaspoon ground cloves\u003c/li>\n\u003cli>3 thyme sprigs\u003c/li>\n\u003c/ul>\n\u003cp>In a large container or oversized pot with lid, add skinless watermelon and all of the seasonings. Add enough water to cover. Cover container and let sit to brine for three days.\u003c/p>\n\u003cp>\u003cstrong>To dry/dehydrate:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup of food grade oak wood ash\u003c/li>\n\u003c/ul>\n\u003cp>Place brined watermelon on a baking sheet with a rack to allow for 360 degree air flow. Rub oak wood ash evenly around watermelon surface. Place in a 200 degree oven with the door slightly ajar for 1.5 hours.\u003c/p>\n\u003cp>\u003cstrong>To smoke:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup hickory chips (soaked in water for up to 2 hours)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For marinade:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ medium onion \u003cem>coarsely chopped\u003c/em>\u003c/li>\n\u003cli>4 medium scallions green onions chopped\u003c/li>\n\u003cli>2-3 Tablespoons Fresh Thyme\u003c/li>\n\u003cli>1½ tablespoons fresh ginger chopped\u003c/li>\n\u003cli>8 Garlic cloves chopped\u003c/li>\n\u003cli>1 Tablespoon cinnamon powder\u003c/li>\n\u003cli>1 Tablespoon Allspice coarsely ground\u003c/li>\n\u003cli>1 tablespoon coarsely white pepper\u003c/li>\n\u003cli>½ Tablespoon freshly grated nutmeg\u003c/li>\n\u003cli>2 tablespoons dark brown sugar\u003c/li>\n\u003cli>2 Tablespoons Honey\u003c/li>\n\u003cli>2 Tablespoons Maggi Sauce or Soy sauce\u003c/li>\n\u003cli>1 Tablespoon veggie bouillon powder\u003c/li>\n\u003c/ul>\n\u003cp>Place soaked chips onto a large sheet of heavy duty aluminum foil. Fold the chips inside the foil to create a water-tight packet. Pierce the packet several times to allow the smoke to vent. Place this packet under the grill grates on your gas grill so it comes in direct contact with the heating element. Turn the grill on high and close the lid until you start to see smoke.\u003c/p>\n\u003cp>Remove watermelon from the low oven and wipe the ash from the surface. Score the surface in a 1-inch crosshatch pattern. Turn grill to low. Place watermelon on grill grate directly above the aluminum packet and close the lid. Allow it to smoke for 1.5 to 2 hours, occasionally basting with the marinade.\u003c/p>\n\u003cp>\u003cstrong>To crisp surface:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup neutral oil (canola, vegetable, or grapeseed are great choices)\u003c/li>\n\u003cli>¼ cup coconut sugar\u003c/li>\n\u003c/ul>\n\u003cp>Place oven on broil. Remove from the grill and using dry the surface thoroughly using paper towels. Lubricate the surface with enough oil to cover completely and then sprinkle with coconut sugar. Place in broiler and watch carefully to see the surface of the watermelon begin to char.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Cooking with Brontez:\u003c/strong> KQED Food's new series \u003cem>Cooking With Brontez\u003c/em> brings viewers into the home kitchen as we truly know it: lively, chaotic, and full of good humor. Every Monday beginning November 2021, visit the KQED Food channel on YouTube for hilarious and charming home-cooking tutorials hosted by celebrated Oakland author and performer Brontez Purnell. Join Brontez as he drops in on a host of local chefs and friends to share a spicy culinary adventure in this public media cooking show for a new era.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Does missing certain fast food menu items keep you up at night? Join host Brontez Purnell on a behind-the-scenes tour of the Eli's Mile High Club kitchen where chef Nate Price shares the secrets behind some of their most popular dishes, including vegan corn dogs, a healthy rice and kale bowl, and adaptations of discontinued late night snack favorites like Mexican pizza and crunch wraps.\u003c/p>\n\u003cp>Eli's Mile High Club has been an Oakland institution since it first opened as a Blues bar in the 1970s, hosting both touring and local acts (including Brontez's great-uncle JJ Malone!). Eli’s continues to feature live music and DJs today, as well as a friendly back patio area where locals gather to have a beer or a cocktail and enjoy Eli’s uniquely satisfying menu.\u003c/p>\n\u003cp>Directed by Brontez Purnell.\u003c/p>\n\u003cp>Premieres Monday, November 29, 2021 on KQED Food\u003c/p>\n\u003cp>\u003cstrong>How To Make Eli’s Soyrizo Crust Wrap\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large flour tortilla\u003c/li>\n\u003cli>1 small corn tortilla\u003c/li>\n\u003cli>1 package of Soyrizo\u003c/li>\n\u003cli>1 cup of melted cheese\u003c/li>\n\u003cli>2 tbsp sour cream\u003c/li>\n\u003cli>Pico de Gallo\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli>Lay out your flour tortilla.\u003c/li>\n\u003cli>Cover corn tortilla in melted cheese and place in the center of the flour tortilla, facedown.\u003c/li>\n\u003cli>Cover backside of corn tortilla with about a cup of soyrizo. Pat it flat.\u003c/li>\n\u003cli>Top with Pico de Gallo or other salsa and sour cream\u003c/li>\n\u003cli>Seal 'er up: Fold flour tortilla around the corn tortilla\u003c/li>\n\u003cli>Brown on grill\u003c/li>\n\u003cli>Roast it, Toast It, Spank it & Post it on social (#cookingwithbrontez)\u003c/li>\n\u003cli>Serve with a side of salsa\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Cooking with Brontez:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>KQED Food's new series Cooking With Brontez brings viewers into the home kitchen as we truly know it: lively, chaotic, and full of good humor. Every Monday beginning November 2021, visit the KQED Food channel on YouTube for hilarious and charming home-cooking tutorials hosted by celebrated Oakland author and performer Brontez Purnell. Join Brontez as he drops in on a host of local chefs and friends to share a spicy culinary adventure in this public media cooking show for a new era.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Does missing certain fast food menu items keep you up at night? Join host Brontez Purnell on a behind-the-scenes tour of the Eli's Mile High Club kitchen where chef Nate Price shares the secrets behind some of their most popular dishes, including vegan corn dogs, a healthy rice and kale bowl, and adaptations of discontinued late night snack favorites like Mexican pizza and crunch wraps.\u003c/p>\n\u003cp>Eli's Mile High Club has been an Oakland institution since it first opened as a Blues bar in the 1970s, hosting both touring and local acts (including Brontez's great-uncle JJ Malone!). Eli’s continues to feature live music and DJs today, as well as a friendly back patio area where locals gather to have a beer or a cocktail and enjoy Eli’s uniquely satisfying menu.\u003c/p>\n\u003cp>Directed by Brontez Purnell.\u003c/p>\n\u003cp>Premieres Monday, November 29, 2021 on KQED Food\u003c/p>\n\u003cp>\u003cstrong>How To Make Eli’s Soyrizo Crust Wrap\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large flour tortilla\u003c/li>\n\u003cli>1 small corn tortilla\u003c/li>\n\u003cli>1 package of Soyrizo\u003c/li>\n\u003cli>1 cup of melted cheese\u003c/li>\n\u003cli>2 tbsp sour cream\u003c/li>\n\u003cli>Pico de Gallo\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli>Lay out your flour tortilla.\u003c/li>\n\u003cli>Cover corn tortilla in melted cheese and place in the center of the flour tortilla, facedown.\u003c/li>\n\u003cli>Cover backside of corn tortilla with about a cup of soyrizo. Pat it flat.\u003c/li>\n\u003cli>Top with Pico de Gallo or other salsa and sour cream\u003c/li>\n\u003cli>Seal 'er up: Fold flour tortilla around the corn tortilla\u003c/li>\n\u003cli>Brown on grill\u003c/li>\n\u003cli>Roast it, Toast It, Spank it & Post it on social (#cookingwithbrontez)\u003c/li>\n\u003cli>Serve with a side of salsa\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Cooking with Brontez:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Cooking Thanksgiving for just one or two this year? We have you covered. In this special holiday episode of \u003cem>Cooking with Brontez\u003c/em>, Brontez Purnell joins San Francisco drag legend Juanita More in her remarkably cozy Tenderloin kitchen where the two friends share recipes for a unique and tasty bachelorette Thanksgiving spread. They kick off the meal by whetting their appetites with a refreshing Paloma cocktail - a virgin version for Brontez and a fully-loaded classic for Juanita. Then they pull out all of the stops to create an impressively towering Thanksgiving leftover turkey club sandwich, using ground turkey, bacon, cranberry mayo, arugula, and a brick of stuffing. They end the holiday on a sweet note with a no-fuss pumpkin dump cake.\u003c/span>\u003c/p>\n\u003cp>Premieres Monday, November 22nd on KQED Food.\u003c/p>\n\u003cp>\u003cstrong>Juanita More's Thanksgiving Leftover Turkey Club Sandwich Recipe\u003c/strong>\u003c/p>\n\u003cp>What you’ll need:\u003c/p>\n\u003cul>\n\u003cli>1 box of stuffing mix\u003c/li>\n\u003cli>1 can of cranberry\u003c/li>\n\u003cli>1/2 cup mayo\u003c/li>\n\u003cli>1 lb. bacon\u003c/li>\n\u003cli>1 lb. ground turkey\u003c/li>\n\u003cli>Four slices of white bread\u003c/li>\n\u003cli>1 tomato\u003c/li>\n\u003cli>Arugula\u003c/li>\n\u003cli>Oil\u003c/li>\n\u003cli>Salt and Pepper\u003c/li>\n\u003c/ul>\n\u003cp>Instructions:\u003c/p>\n\u003col>\n\u003cli>Prepare the stuffing mix according to box directions. Pack into loaf pan and set aside to cool.\u003c/li>\n\u003cli>Mix ½ cup mayo with ½ cup of cranberry sauce.\u003c/li>\n\u003cli>Grill or pan fry 2 – 6 slices of bacon on medium-high heat to desired crispiness\u003c/li>\n\u003cli>Remove cooled stuffing from pan and mold into a rectangle. Grill on medium heat until brown on both sides.\u003c/li>\n\u003cli>Season ground turkey with salt and pepper, mold into patties, and cook or grill on medium high heat until brown on both sides.\u003c/li>\n\u003cli>Slice tomato.\u003c/li>\n\u003cli>Spread cranberry mayo mixture onto toasted bread. Add turkey burger, bacon, tomato slice, and top with a handful of arugula.\u003c/li>\n\u003cli>Eat with vigor. Serves Two.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About Cooking with Brontez:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED Food's new series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Cooking With Brontez\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> brings viewers into the home kitchen as we truly know it: lively, chaotic, and full of good humor. Every Monday beginning November 2021, visit the KQED Food channel on YouTube for hilarious and charming home-cooking tutorials hosted by celebrated Oakland author and performer Brontez Purnell. Join Brontez as he drops in on a host of local chefs and friends to share a spicy culinary adventure in this public media cooking show for a new era.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Cooking Thanksgiving for just one or two this year? We have you covered. In this special holiday episode of \u003cem>Cooking with Brontez\u003c/em>, Brontez Purnell joins San Francisco drag legend Juanita More in her remarkably cozy Tenderloin kitchen where the two friends share recipes for a unique and tasty bachelorette Thanksgiving spread. They kick off the meal by whetting their appetites with a refreshing Paloma cocktail - a virgin version for Brontez and a fully-loaded classic for Juanita. Then they pull out all of the stops to create an impressively towering Thanksgiving leftover turkey club sandwich, using ground turkey, bacon, cranberry mayo, arugula, and a brick of stuffing. They end the holiday on a sweet note with a no-fuss pumpkin dump cake.\u003c/span>\u003c/p>\n\u003cp>Premieres Monday, November 22nd on KQED Food.\u003c/p>\n\u003cp>\u003cstrong>Juanita More's Thanksgiving Leftover Turkey Club Sandwich Recipe\u003c/strong>\u003c/p>\n\u003cp>What you’ll need:\u003c/p>\n\u003cul>\n\u003cli>1 box of stuffing mix\u003c/li>\n\u003cli>1 can of cranberry\u003c/li>\n\u003cli>1/2 cup mayo\u003c/li>\n\u003cli>1 lb. bacon\u003c/li>\n\u003cli>1 lb. ground turkey\u003c/li>\n\u003cli>Four slices of white bread\u003c/li>\n\u003cli>1 tomato\u003c/li>\n\u003cli>Arugula\u003c/li>\n\u003cli>Oil\u003c/li>\n\u003cli>Salt and Pepper\u003c/li>\n\u003c/ul>\n\u003cp>Instructions:\u003c/p>\n\u003col>\n\u003cli>Prepare the stuffing mix according to box directions. Pack into loaf pan and set aside to cool.\u003c/li>\n\u003cli>Mix ½ cup mayo with ½ cup of cranberry sauce.\u003c/li>\n\u003cli>Grill or pan fry 2 – 6 slices of bacon on medium-high heat to desired crispiness\u003c/li>\n\u003cli>Remove cooled stuffing from pan and mold into a rectangle. Grill on medium heat until brown on both sides.\u003c/li>\n\u003cli>Season ground turkey with salt and pepper, mold into patties, and cook or grill on medium high heat until brown on both sides.\u003c/li>\n\u003cli>Slice tomato.\u003c/li>\n\u003cli>Spread cranberry mayo mixture onto toasted bread. Add turkey burger, bacon, tomato slice, and top with a handful of arugula.\u003c/li>\n\u003cli>Eat with vigor. Serves Two.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About Cooking with Brontez:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"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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"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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"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",
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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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"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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"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": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"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.",
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"science-friday": {
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