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"caption": "NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. But almond milk is also a common choice, in part because it's so popular with consumers.",
"description": "NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. But almond milk is also a common choice, in part because it's so popular with consumers.",
"title": "NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. But almond milk is also a common choice, in part because it's so popular with consumers.",
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"disqusTitle": "How To Give Vegan 'Ice Cream' That Creamy Taste, Minus The Milk",
"title": "How To Give Vegan 'Ice Cream' That Creamy Taste, Minus The Milk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It was 2 a.m. on a Sunday night in January 2016. Ben and Jerry's flavor guru, Kirsten Schimoler, had been at the ice cream plant in St. Albans, Vt., all weekend. Now she stood mesmerized in the wee hours as 180 cups of non-dairy almond \"ice cream\" whizzed past her every single minute.\u003c/p>\n\u003cp>At last, after nine months straight of testing and tinkering at the company's technical development center in the U.K., she had succeeded: The famous ice-cream maker was ready to launch its new line of vegan almond frozen desserts, with flavors like caramel almond brittle or chocolate fudge brownie, among others.\u003c/p>\n\u003cp>\"It isn't easy to make a premium vegan 'ice cream',\" says Schimoler of the company's frozen desserts. (Legally, they can't call it ice cream.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Vegan \"ice cream\" recipes have been around since at least 1899, when a recipe for a peanut-based ice cream appeared in a Seventh-Day Adventist cookbook. But it wasn't until the 1980s that alternative \"ice creams\" came of age. Soy versions such as Ice Bean and Tofutti were all the rage, with Tofutti hitting sales of $17 million in 1985, spurring dozens of competitor brands.\u003c/p>\n\u003cp>The 2000s saw the rise of coconut, cashew and other vegan varieties. These days, vegan \"ice creams\" are easy to find in the freezer aisle, with everything from almond to \u003ca href=\"http://cadoicecream.com/\">avocado\u003c/a> subbing in for dairy milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How do they do it? Mimicking the creaminess of milk without actual dairy is a big challenge. Milk may look surprisingly simple in its smooth, silky whiteness, but it's actually a complex choreography of water, protein, fat and sugar. When it's made into ice cream, each of those components plays a role.\u003c/p>\n\u003cp>Ben & Jerry's chose almond milk as its base because it gave the \"best, most neutral canvas to let the flavors shine,\" says Schimoler. But none of the commercial almond milks contained enough almond to make a great frozen dessert.\u003c/p>\n\u003cp>Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing.\u003c/p>\n\u003cfigure id=\"attachment_117384\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85.jpg\" alt=\"NadaMoo!'s Gotta Do Chocolate coconut milk frozen dessert. Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing.\" width=\"300\" height=\"399\" class=\"size-full wp-image-117384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85-240x319.jpg 240w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">NadaMoo!'s Gotta Do Chocolate coconut milk frozen dessert. Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing. \u003ccite>(Courtesy of NadaMoo!)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The high water content in many vegan milks is the enemy of the creamy mouthfeel,\" says Afton Cyrus, test cook at America's Test Kitchen in Brookline, Mass., and a contributor to the new cookbook \u003ca href=\"https://smile.amazon.com/Vegan-Everybody-Foolproof-Plant-Based-Between/dp/194035286X/ref=sr_1_1?ie=UTF8&qid=1493038694&sr=8-1&keywords=vegan+for+everybody\" target=\"_blank\">Vegan for Everybody.\u003c/a> This is because, says Cyrus, \"non-dairy milks generally have high water content and low fat content, which creates hard, icy crystals when frozen.\"\u003c/p>\n\u003cp>The more water that is present as ice, the faster the product will melt, and those changes in melting affect the \"creamy\" perception.\u003c/p>\n\u003cp>\"We make our own almond milk,\" says Schimoler. \"We use coconut oil to mimic milk fat, and pea protein to mimic milk proteins.\"\u003c/p>\n\u003cp>Though the exact mix is proprietary, the goal is a homogeneous frozen dessert.\u003c/p>\n\u003cp>Both protein and fat are natural thickeners. And there's a big difference in the protein and fat content of dairy compared to soy, cashew, coconut, hemp and other vegan milks.\u003c/p>\n\u003cp>For instance, soy and pea-protein milks contain at least 8 grams of protein per cup — similar to dairy — while almond milk has only 1 gram. Meanwhile, dairy milk has 2.4 grams of fat, almond milk 3.5 grams and unprocessed coconut milk 57 grams of fat per cup.\u003c/p>\n\u003cp>For naturally low-fat almond milk, adding coconut oil, as Schimoler did, works well. Coconut oil is similar to butterfat and has been used for centuries to replace butter. Even so, coconut oil is a more saturated fat than that in dairy cream and freezes differently. If you see coconut oil at room temperature, it can be solid, so under freezing conditions it makes for a very firm product.\u003c/p>\n\u003cfigure id=\"attachment_117387\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85.jpg\" alt=\"Today, Ben & Jerry's has seven flavors of almond-milk-based vegan frozen desserts.\" width=\"700\" height=\"440\" class=\"size-full wp-image-117387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-520x327.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Today, Ben & Jerry's has seven flavors of almond-milk-based vegan frozen desserts. \u003ccite>(Courtesy of Ben & Jerry's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Nondairy milk freezes really, really quickly!\" says Schimoler. \"I had set the ice cream-making machine to the usual freeze time and my first batch simply wouldn't budge.\"\u003c/p>\n\u003cp>Making vegan 'ice cream' \"was so different than dairy that we had to throw out conventional approaches,\" she says.\u003c/p>\n\u003cp>Freezing temperatures can be altered by the specific types of sugars that are added: For instance, fructose will lower the freezing point of water nearly twice as much as sucrose. This may be one reason why you see both corn syrup and sugar in many vegan frozen desserts.\u003c/p>\n\u003cp>The goal for any ice cream is to evenly distribute tiny crystals of ice as well as air bubbles. \"If you look at ice cream under a microscope, which I have done,\" says Schimoler, \"you'll see thin slivers of ice embedded in a structure that is sort of like a kitchen sponge. The fats and proteins are working together with the air bubbles to create this fluffy, creamy food.\"\u003c/p>\n\u003cp>Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of.\u003c/p>\n\u003cp>\"The fat influences how ice cream forms a film on the inside of your mouth and how fast it wants to slip down your throat, which influences the delivery of the flavor. You want your ice cream to linger a little,\" explains Donna Klockeman, a food scientist at \u003ca href=\"http://www.ticgums.com/\">TIC Gums\u003c/a>, which manufactures ingredients that improve the texture and stability of foods for the food and beverage industry.\u003c/p>\n\u003cp>Cashew milk, like coconut, is a good base because of its higher fat content. But almond milk is still the No. 1 vegan milk choice among consumers, which makes it a popular choice for frozen desserts as well.\u003c/p>\n\u003cp>Today, Ben & Jerry's has seven almond milk frozen dessert flavors. Schimoler says she kept tweaking the ingredients until the end of the development process. \"I was really fine-tuning it,\" she says. \"I was working with the team to make sure we had really gotten to our signature, super-indulgent flavor and mouthfeel one would expect from Ben & Jerry's.\"\u003c/p>\n\u003cp>According to their fans, they have. As one fan \u003ca href=\"https://twitter.com/rebeccarouda/status/846583543455109121\">tweeted\u003c/a> on March 27: \"ben & jerry's almond milk caramel almond brittle ice cream literally changed my life.\" \u003c/p>\n\u003cp> It changed Schimoler's life, too: While testing the product at Ben & Jerry's U.K. facilities, she met her fiance. She left the company last month to relocate to the U.K. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "From avocado to almonds, vegan frozen desserts abound today. But replicating the complex choreography of water, protein, fat and sugar that milk usually takes care of is a challenge.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was 2 a.m. on a Sunday night in January 2016. Ben and Jerry's flavor guru, Kirsten Schimoler, had been at the ice cream plant in St. Albans, Vt., all weekend. Now she stood mesmerized in the wee hours as 180 cups of non-dairy almond \"ice cream\" whizzed past her every single minute.\u003c/p>\n\u003cp>At last, after nine months straight of testing and tinkering at the company's technical development center in the U.K., she had succeeded: The famous ice-cream maker was ready to launch its new line of vegan almond frozen desserts, with flavors like caramel almond brittle or chocolate fudge brownie, among others.\u003c/p>\n\u003cp>\"It isn't easy to make a premium vegan 'ice cream',\" says Schimoler of the company's frozen desserts. (Legally, they can't call it ice cream.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Vegan \"ice cream\" recipes have been around since at least 1899, when a recipe for a peanut-based ice cream appeared in a Seventh-Day Adventist cookbook. But it wasn't until the 1980s that alternative \"ice creams\" came of age. Soy versions such as Ice Bean and Tofutti were all the rage, with Tofutti hitting sales of $17 million in 1985, spurring dozens of competitor brands.\u003c/p>\n\u003cp>The 2000s saw the rise of coconut, cashew and other vegan varieties. These days, vegan \"ice creams\" are easy to find in the freezer aisle, with everything from almond to \u003ca href=\"http://cadoicecream.com/\">avocado\u003c/a> subbing in for dairy milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How do they do it? Mimicking the creaminess of milk without actual dairy is a big challenge. Milk may look surprisingly simple in its smooth, silky whiteness, but it's actually a complex choreography of water, protein, fat and sugar. When it's made into ice cream, each of those components plays a role.\u003c/p>\n\u003cp>Ben & Jerry's chose almond milk as its base because it gave the \"best, most neutral canvas to let the flavors shine,\" says Schimoler. But none of the commercial almond milks contained enough almond to make a great frozen dessert.\u003c/p>\n\u003cp>Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing.\u003c/p>\n\u003cfigure id=\"attachment_117384\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85.jpg\" alt=\"NadaMoo!'s Gotta Do Chocolate coconut milk frozen dessert. Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing.\" width=\"300\" height=\"399\" class=\"size-full wp-image-117384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/nadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85-240x319.jpg 240w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">NadaMoo!'s Gotta Do Chocolate coconut milk frozen dessert. Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing. \u003ccite>(Courtesy of NadaMoo!)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The high water content in many vegan milks is the enemy of the creamy mouthfeel,\" says Afton Cyrus, test cook at America's Test Kitchen in Brookline, Mass., and a contributor to the new cookbook \u003ca href=\"https://smile.amazon.com/Vegan-Everybody-Foolproof-Plant-Based-Between/dp/194035286X/ref=sr_1_1?ie=UTF8&qid=1493038694&sr=8-1&keywords=vegan+for+everybody\" target=\"_blank\">Vegan for Everybody.\u003c/a> This is because, says Cyrus, \"non-dairy milks generally have high water content and low fat content, which creates hard, icy crystals when frozen.\"\u003c/p>\n\u003cp>The more water that is present as ice, the faster the product will melt, and those changes in melting affect the \"creamy\" perception.\u003c/p>\n\u003cp>\"We make our own almond milk,\" says Schimoler. \"We use coconut oil to mimic milk fat, and pea protein to mimic milk proteins.\"\u003c/p>\n\u003cp>Though the exact mix is proprietary, the goal is a homogeneous frozen dessert.\u003c/p>\n\u003cp>Both protein and fat are natural thickeners. And there's a big difference in the protein and fat content of dairy compared to soy, cashew, coconut, hemp and other vegan milks.\u003c/p>\n\u003cp>For instance, soy and pea-protein milks contain at least 8 grams of protein per cup — similar to dairy — while almond milk has only 1 gram. Meanwhile, dairy milk has 2.4 grams of fat, almond milk 3.5 grams and unprocessed coconut milk 57 grams of fat per cup.\u003c/p>\n\u003cp>For naturally low-fat almond milk, adding coconut oil, as Schimoler did, works well. Coconut oil is similar to butterfat and has been used for centuries to replace butter. Even so, coconut oil is a more saturated fat than that in dairy cream and freezes differently. If you see coconut oil at room temperature, it can be solid, so under freezing conditions it makes for a very firm product.\u003c/p>\n\u003cfigure id=\"attachment_117387\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85.jpg\" alt=\"Today, Ben & Jerry's has seven flavors of almond-milk-based vegan frozen desserts.\" width=\"700\" height=\"440\" class=\"size-full wp-image-117387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85-520x327.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Today, Ben & Jerry's has seven flavors of almond-milk-based vegan frozen desserts. \u003ccite>(Courtesy of Ben & Jerry's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Nondairy milk freezes really, really quickly!\" says Schimoler. \"I had set the ice cream-making machine to the usual freeze time and my first batch simply wouldn't budge.\"\u003c/p>\n\u003cp>Making vegan 'ice cream' \"was so different than dairy that we had to throw out conventional approaches,\" she says.\u003c/p>\n\u003cp>Freezing temperatures can be altered by the specific types of sugars that are added: For instance, fructose will lower the freezing point of water nearly twice as much as sucrose. This may be one reason why you see both corn syrup and sugar in many vegan frozen desserts.\u003c/p>\n\u003cp>The goal for any ice cream is to evenly distribute tiny crystals of ice as well as air bubbles. \"If you look at ice cream under a microscope, which I have done,\" says Schimoler, \"you'll see thin slivers of ice embedded in a structure that is sort of like a kitchen sponge. The fats and proteins are working together with the air bubbles to create this fluffy, creamy food.\"\u003c/p>\n\u003cp>Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of.\u003c/p>\n\u003cp>\"The fat influences how ice cream forms a film on the inside of your mouth and how fast it wants to slip down your throat, which influences the delivery of the flavor. You want your ice cream to linger a little,\" explains Donna Klockeman, a food scientist at \u003ca href=\"http://www.ticgums.com/\">TIC Gums\u003c/a>, which manufactures ingredients that improve the texture and stability of foods for the food and beverage industry.\u003c/p>\n\u003cp>Cashew milk, like coconut, is a good base because of its higher fat content. But almond milk is still the No. 1 vegan milk choice among consumers, which makes it a popular choice for frozen desserts as well.\u003c/p>\n\u003cp>Today, Ben & Jerry's has seven almond milk frozen dessert flavors. Schimoler says she kept tweaking the ingredients until the end of the development process. \"I was really fine-tuning it,\" she says. \"I was working with the team to make sure we had really gotten to our signature, super-indulgent flavor and mouthfeel one would expect from Ben & Jerry's.\"\u003c/p>\n\u003cp>According to their fans, they have. As one fan \u003ca href=\"https://twitter.com/rebeccarouda/status/846583543455109121\">tweeted\u003c/a> on March 27: \"ben & jerry's almond milk caramel almond brittle ice cream literally changed my life.\" \u003c/p>\n\u003cp> It changed Schimoler's life, too: While testing the product at Ben & Jerry's U.K. facilities, she met her fiance. She left the company last month to relocate to the U.K. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"title": "The California Report Magazine",
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"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.",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
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},
"closealltabs": {
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"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.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
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