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"caption": "Alvis Taylor (left) and Derry Brown, both incarcerated at San Quentin, prepare food for the fifth Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019.",
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"content": "\u003cp>It’s a special menu tonight at San Quentin State Prison: beef short ribs with a cauliflower, snap pea, almond and Calabrian chili pepper side, ricotta and vegetables on toast, and shrimp on skewers, seasoned with cayenne pepper, paprika, lemon and fresh fennel foraged from local hills.\u003c/p>\n\u003cp>[pullquote size='small' align='right' citation='Joel McCarter, Quentin Cooks graduate']‘Coming out, it’s kind of hard having to ask people for a second chance, but with San Quentin Cooks, it’s already there for you, so all you gotta do is come out and just reach for it and take it. It’s been a blessing in my life.’[/pullquote]The meal is made by inmates graduating from the Quentin Cooks program, and one of them, Kerry Rudd, is standing behind an industrial kitchen cooktop sizzling with rows of grilling toast. Wearing his Quentin Cooks chef’s jacket for the first time, Rudd is smiling and shouting over the crackling bread and the nervous, excited hum of his classmates taking preparation orders.\u003c/p>\n\u003cp>“We just graduated, so it’s a happy feeling,” Rudd said. “It’s been a bonding experience. It’s even weirder that it’s happening in prison because you think … it’s prison, like really tough and macho. But we’re having a good time here making food and getting close to each other.”\u003c/p>\n\u003cp>Rudd and his classmates are the fifth group to graduate from Quentin Cooks, a culinary program offered at San Quentin since 2016 that serves men in the prison’s H-Unit. The men in H-Unit have sentences of a fixed length, meaning they have a clear idea of when they will be released and looking for a job. The program’s leaders try to select men who will be out within a year or two so that the three-year \u003ca href=\"https://www.servsafe.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ServSafe\u003c/a> Food Handler certificate that they earn in the course will still be valid. The idea is that this credential will give them a leg up in finding employment right out of prison.\u003c/p>\n\u003cp>In lieu of a regular graduation ceremony, the graduates are preparing this feast for supporters, restaurant owners and food industry leaders — some of whom might be potential employers — and Quentin Cooks alumni who have been released. The dinner is the culmination of four months of culinary training under instructors Huw Thornton and Adelaar Rogers, and guest chefs like Cal Peternell, formerly of Chez Panisse.\u003c/p>\n\u003cfigure id=\"attachment_11750623\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750623\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-800x533.jpg\" alt=\"Art Ascheman, a current inmate from the fourth Quentin Cooks class, prepares food on May 22, 2019 ahead of the fifth graduation dinner.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Art Ascheman, a current inmate from the fourth Quentin Cooks class, prepares food on May 22, 2019, ahead of the graduation dinner. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Tape & Elbow Grease \u003c/strong>\u003c/p>\n\u003cp>Quentin Cooks is the brainchild of Helaine “Lainy” Melnitzer and Lisa Dombroski. Melnitzer, who co-owns a wholesale bakery with her husband, has been involved with San Quentin since 2012 via the prison’s TRUST (Teaching Responsibility Utilizing Sociological Training) rehabilitative program. Dombroski is a former chef who used to work for Chef’s Warehouse, a food distributor and one of the program’s main sponsors.\u003c/p>\n\u003cp>[pullquote size='small' align='right' citation='Kerry Rudd, Quentin Cooks graduate']‘We’re having a good time here making food and getting close to each other.’[/pullquote]Before they met in 2015, Melnitzer and Dombroski had been independently pushing for a culinary program at San Quentin. Because of their experience in the food industry, they saw a staffing gap that they thought former inmates could fill.\u003c/p>\n\u003cp>“As important as these groups [like TRUST and others] are … what are we giving them? They haven’t been professionally educated,” Melnitzer said. “And that’s when it struck me: Let’s do a cooking program. I’m in the industry. We need employment. People won’t judge them for their past or their tattoos.”\u003c/p>\n\u003cfigure id=\"attachment_11750635\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11750635 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-800x533.jpg\" alt=\"From left to right: Adelaar Rogers assistant instructor, Helaine Melnitzer, co-founder of Quentin Cooks, Huw Thornton, Chef and Lisa Dombroski, co-founder of Quentin Cooks, all prepare diplomas for the fifth Quentin Cooks graduation at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">From left to right: Adelaar Rogers, assistant instructor, Helaine Melnitzer, co-founder of Quentin Cooks, Huw Thornton, chef, and Lisa Dombroski, co-founder of Quentin Cooks, prepare diplomas for the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It took about two years of planning and clearing red tape to get the program up and running. The project kept having false starts until Melnitzer got hold of San Quentin spokesman, Lt. Sam Robinson, who connected them to Warden Ron Davis.\u003c/p>\n\u003cp>Quentin Cooks was born in 2016. There are two sessions a year, at a cost of $20,000, Dombroski said. Last year, one session was canceled.\u003c/p>\n\u003cp>\u003cstrong>Fresh Aprons, Clean Slates\u003c/strong>\u003c/p>\n\u003cp>Melnitzer, Dombroski and Thornton, the lead instructor of Quentin Cooks, say they do all they can to ensure the guys are walking into the class as equals. They keep the conversations forward-looking and avoid asking about the men’s crimes.\u003c/p>\n\u003cp>“We do ask that the men check their egos at the door,” Dombroski said. “Differences are really put aside to allow for people to … show up as they are.”\u003c/p>\n\u003cp>When the guys are nearing release, Melnitzer starts reaching out to her network in the area where they’re paroling to set up interviews and drum up interest in them.\u003c/p>\n\u003cfigure id=\"attachment_11750634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750634\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"The dinner menu for the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dinner menu for the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of this year’s Quentin Cooks, \u003ca href=\"https://www.marinij.com/2019/05/15/san-quentin-cooking-class-trains-inmates-for-life-outside\" target=\"_blank\" rel=\"noopener noreferrer\">Daniel Martinez\u003c/a>, paroled the weekend before the graduation dinner. At the inmates’ last class, he said he’d previously managed grocery stores and restaurants and he was looking forward to starting over back home in Sacramento. Thanks to Melnitzer and some old friends, Martinez said he has already gotten a lot of leads on jobs.\u003c/p>\n\u003cp>Martinez wasn’t permitted to return to San Quentin for the graduation dinner since he’d just been paroled, but he sent a letter to his classmates. Melnitzer introduced it, explaining how hard Martinez tried to get permission to come back for the dinner — making light of the irony of a former inmate clambering to get back into prison days after his release.\u003c/p>\n\u003cfigure id=\"attachment_11750628\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750628\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"Food being plated for the guests of the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Food being plated for the guests of the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Dear my fellow chefs … I can only imagine how well you guys are going to do on the dinner. Blow their socks off. I made lemon chicken, rice, asparagus and cucumbers topped with pistachio and pine nut dressing for my wife and parents. They loved it! One more thing, we’re all famous on the internet on YouTube right now. I’ve seen pictures and videos of us. We look great!” Martinez wrote.\u003c/p>\n\u003cp>In the kitchen, the guys kid around with each other and the instructors. Inmate Phillip Sims dabs Thornton’s sweaty brow when Thornton struggles to wrangle a pasta maker. Several inmates comment that the class feels more like the outside than many of their other rehabilitative programs.\u003c/p>\n\u003cp>“When they come in here and they put on that apron, it really is supposed to be a three-hour escape for them,” Thornton said.\u003c/p>\n\u003cfigure id=\"attachment_11750633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750633\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg\" alt=\"Ron Simmons puts on his chef's coat before the fifth graduation dinner of Quentin Cooks at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ron Simmons puts on his chef’s coat before the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Asking for a Second Chance\u003c/strong>\u003c/p>\n\u003cp>At the graduation dinner, Melnitzer has tucked an article recently written about the men into their diplomas. As they file through to accept them to rounds of applause, she tells Ron Simmons, a Quentin Cook who is paroling soon, that she has put the contact information for a new lead in with his certificate.\u003c/p>\n\u003cp>Though the program does provide positive socialization and an escape for the men, the goal is for them to find employment — and the surrounding stability that can provide — as soon after release as possible. San Quentin did not confirm whether they keep data on former inmates’ employment rates, but Melnitzer says she keeps track of the men’s progress post-release independently.\u003c/p>\n\u003cfigure id=\"attachment_11750629\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750629\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"Freddie Grigsby from the second Quentin Cooks class comes back to help the current graduating class on their graduation dinner at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freddie Grigsby from the second Quentin Cooks class comes back to help the current graduating class on their graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the \u003ca href=\"https://www.prisonpolicy.org/reports/outofwork.html\" target=\"_blank\" rel=\"noopener noreferrer\">Prison Policy Initiative\u003c/a> last year analyzed national data from 2008 (the most recent numbers available), determining that the unemployment rate for formerly incarcerated people was nearly five times higher than that of the general population.\u003c/p>\n\u003cp>Unemployment rates for former inmates were highest (nearly 32%) during the first two years after release, so providing a more immediate route to employment post-release is pivotal, the group said.\u003c/p>\n\u003cfigure id=\"attachment_11750630\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750630\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg\" alt=\"Inmates at San Quentin State Prison prepare shrimp for the fifth Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inmates prepare shrimp for the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Melnitzer is frank about the struggles she has keeping track of the men after they get out, and she doesn’t blame them when they don’t always stay in touch.\u003c/p>\n\u003cp>“I want them to get in touch with me. I want to empower them, but I get it. Some men, they’re overwhelmed,” she said, noting one man would write her an email — and it would all be in the subject line. “They’re lost, and when you feel so overwhelmed on so many levels, reaching out even becomes another pressure.”\u003c/p>\n\u003cfigure id=\"attachment_11750622\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750622\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"Alvis Taylor shows off his ServSafe Food Handler's Certificate which comes in his diploma for graduation from the Quentin Cooks culinary program at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alvis Taylor shows off his ServSafe Food Handler’s certificate that came in his diploma for graduating from the Quentin Cooks culinary program at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That doesn’t mean there aren’t success stories. Joel McCarter, a graduate of Quentin Cooks who was released in 2017, was at the graduation dinner with his employer, Tina Ferguson-Riffe, who runs Smoke Berkeley, a barbecue joint in the East Bay. McCarter has been working in the food and beverage industry since he was paroled.\u003c/p>\n\u003cp>“Coming out, it’s kind of hard having to ask people for a second chance, but with San Quentin Cooks, it’s already there for you, so all you gotta do is come out and just reach for it and take it,” he said. “It’s been a blessing in my life.”\u003c/p>\n\u003cfigure id=\"attachment_11750621\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750621\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg\" alt=\"Alvis Taylor finally gets to enjoy his dinner after preparing food for 50 people at the fifth graduation of Quentin Cooks at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alvis Taylor finally gets to enjoy his dinner after preparing food for 50 people at the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Unemployment rates for former inmates nationwide were highest in the first two years after release. Programs like San Quentin Cooks are trying to change that.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a special menu tonight at San Quentin State Prison: beef short ribs with a cauliflower, snap pea, almond and Calabrian chili pepper side, ricotta and vegetables on toast, and shrimp on skewers, seasoned with cayenne pepper, paprika, lemon and fresh fennel foraged from local hills.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "‘Coming out, it’s kind of hard having to ask people for a second chance, but with San Quentin Cooks, it’s already there for you, so all you gotta do is come out and just reach for it and take it. It’s been a blessing in my life.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The meal is made by inmates graduating from the Quentin Cooks program, and one of them, Kerry Rudd, is standing behind an industrial kitchen cooktop sizzling with rows of grilling toast. Wearing his Quentin Cooks chef’s jacket for the first time, Rudd is smiling and shouting over the crackling bread and the nervous, excited hum of his classmates taking preparation orders.\u003c/p>\n\u003cp>“We just graduated, so it’s a happy feeling,” Rudd said. “It’s been a bonding experience. It’s even weirder that it’s happening in prison because you think … it’s prison, like really tough and macho. But we’re having a good time here making food and getting close to each other.”\u003c/p>\n\u003cp>Rudd and his classmates are the fifth group to graduate from Quentin Cooks, a culinary program offered at San Quentin since 2016 that serves men in the prison’s H-Unit. The men in H-Unit have sentences of a fixed length, meaning they have a clear idea of when they will be released and looking for a job. The program’s leaders try to select men who will be out within a year or two so that the three-year \u003ca href=\"https://www.servsafe.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ServSafe\u003c/a> Food Handler certificate that they earn in the course will still be valid. The idea is that this credential will give them a leg up in finding employment right out of prison.\u003c/p>\n\u003cp>In lieu of a regular graduation ceremony, the graduates are preparing this feast for supporters, restaurant owners and food industry leaders — some of whom might be potential employers — and Quentin Cooks alumni who have been released. The dinner is the culmination of four months of culinary training under instructors Huw Thornton and Adelaar Rogers, and guest chefs like Cal Peternell, formerly of Chez Panisse.\u003c/p>\n\u003cfigure id=\"attachment_11750623\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750623\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-800x533.jpg\" alt=\"Art Ascheman, a current inmate from the fourth Quentin Cooks class, prepares food on May 22, 2019 ahead of the fifth graduation dinner.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Art-Ascheman-a-current-inmate-from-the-fourth-Quentin-Cooks-class-prepares-food-on-May-22-2019-ahead-of-the-fifth-graduation-dinner.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Art Ascheman, a current inmate from the fourth Quentin Cooks class, prepares food on May 22, 2019, ahead of the graduation dinner. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Tape & Elbow Grease \u003c/strong>\u003c/p>\n\u003cp>Quentin Cooks is the brainchild of Helaine “Lainy” Melnitzer and Lisa Dombroski. Melnitzer, who co-owns a wholesale bakery with her husband, has been involved with San Quentin since 2012 via the prison’s TRUST (Teaching Responsibility Utilizing Sociological Training) rehabilitative program. Dombroski is a former chef who used to work for Chef’s Warehouse, a food distributor and one of the program’s main sponsors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Before they met in 2015, Melnitzer and Dombroski had been independently pushing for a culinary program at San Quentin. Because of their experience in the food industry, they saw a staffing gap that they thought former inmates could fill.\u003c/p>\n\u003cp>“As important as these groups [like TRUST and others] are … what are we giving them? They haven’t been professionally educated,” Melnitzer said. “And that’s when it struck me: Let’s do a cooking program. I’m in the industry. We need employment. People won’t judge them for their past or their tattoos.”\u003c/p>\n\u003cfigure id=\"attachment_11750635\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11750635 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-800x533.jpg\" alt=\"From left to right: Adelaar Rogers assistant instructor, Helaine Melnitzer, co-founder of Quentin Cooks, Huw Thornton, Chef and Lisa Dombroski, co-founder of Quentin Cooks, all prepare diplomas for the fifth Quentin Cooks graduation at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_diplomas-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">From left to right: Adelaar Rogers, assistant instructor, Helaine Melnitzer, co-founder of Quentin Cooks, Huw Thornton, chef, and Lisa Dombroski, co-founder of Quentin Cooks, prepare diplomas for the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It took about two years of planning and clearing red tape to get the program up and running. The project kept having false starts until Melnitzer got hold of San Quentin spokesman, Lt. Sam Robinson, who connected them to Warden Ron Davis.\u003c/p>\n\u003cp>Quentin Cooks was born in 2016. There are two sessions a year, at a cost of $20,000, Dombroski said. Last year, one session was canceled.\u003c/p>\n\u003cp>\u003cstrong>Fresh Aprons, Clean Slates\u003c/strong>\u003c/p>\n\u003cp>Melnitzer, Dombroski and Thornton, the lead instructor of Quentin Cooks, say they do all they can to ensure the guys are walking into the class as equals. They keep the conversations forward-looking and avoid asking about the men’s crimes.\u003c/p>\n\u003cp>“We do ask that the men check their egos at the door,” Dombroski said. “Differences are really put aside to allow for people to … show up as they are.”\u003c/p>\n\u003cp>When the guys are nearing release, Melnitzer starts reaching out to her network in the area where they’re paroling to set up interviews and drum up interest in them.\u003c/p>\n\u003cfigure id=\"attachment_11750634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750634\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"The dinner menu for the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_The-dinner-menu-for-the-fifth-Quentin-Cooks-graduation-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dinner menu for the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of this year’s Quentin Cooks, \u003ca href=\"https://www.marinij.com/2019/05/15/san-quentin-cooking-class-trains-inmates-for-life-outside\" target=\"_blank\" rel=\"noopener noreferrer\">Daniel Martinez\u003c/a>, paroled the weekend before the graduation dinner. At the inmates’ last class, he said he’d previously managed grocery stores and restaurants and he was looking forward to starting over back home in Sacramento. Thanks to Melnitzer and some old friends, Martinez said he has already gotten a lot of leads on jobs.\u003c/p>\n\u003cp>Martinez wasn’t permitted to return to San Quentin for the graduation dinner since he’d just been paroled, but he sent a letter to his classmates. Melnitzer introduced it, explaining how hard Martinez tried to get permission to come back for the dinner — making light of the irony of a former inmate clambering to get back into prison days after his release.\u003c/p>\n\u003cfigure id=\"attachment_11750628\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750628\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"Food being plated for the guests of the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Food-being-plated-for-the-guests-of-the-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Food being plated for the guests of the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Dear my fellow chefs … I can only imagine how well you guys are going to do on the dinner. Blow their socks off. I made lemon chicken, rice, asparagus and cucumbers topped with pistachio and pine nut dressing for my wife and parents. They loved it! One more thing, we’re all famous on the internet on YouTube right now. I’ve seen pictures and videos of us. We look great!” Martinez wrote.\u003c/p>\n\u003cp>In the kitchen, the guys kid around with each other and the instructors. Inmate Phillip Sims dabs Thornton’s sweaty brow when Thornton struggles to wrangle a pasta maker. Several inmates comment that the class feels more like the outside than many of their other rehabilitative programs.\u003c/p>\n\u003cp>“When they come in here and they put on that apron, it really is supposed to be a three-hour escape for them,” Thornton said.\u003c/p>\n\u003cfigure id=\"attachment_11750633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750633\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg\" alt=\"Ron Simmons puts on his chef's coat before the fifth graduation dinner of Quentin Cooks at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Ron-Simmons-puts-on-his-chefs-coat-before-the-fifth-graduation-dinner-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ron Simmons puts on his chef’s coat before the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Asking for a Second Chance\u003c/strong>\u003c/p>\n\u003cp>At the graduation dinner, Melnitzer has tucked an article recently written about the men into their diplomas. As they file through to accept them to rounds of applause, she tells Ron Simmons, a Quentin Cook who is paroling soon, that she has put the contact information for a new lead in with his certificate.\u003c/p>\n\u003cp>Though the program does provide positive socialization and an escape for the men, the goal is for them to find employment — and the surrounding stability that can provide — as soon after release as possible. San Quentin did not confirm whether they keep data on former inmates’ employment rates, but Melnitzer says she keeps track of the men’s progress post-release independently.\u003c/p>\n\u003cfigure id=\"attachment_11750629\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750629\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"Freddie Grigsby from the second Quentin Cooks class comes back to help the current graduating class on their graduation dinner at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Freddie-Grigsby-from-the-second-Quentin-Cooks-class-comes-back-to-help-the-current-graduating-class-on-their-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freddie Grigsby from the second Quentin Cooks class comes back to help the current graduating class on their graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the \u003ca href=\"https://www.prisonpolicy.org/reports/outofwork.html\" target=\"_blank\" rel=\"noopener noreferrer\">Prison Policy Initiative\u003c/a> last year analyzed national data from 2008 (the most recent numbers available), determining that the unemployment rate for formerly incarcerated people was nearly five times higher than that of the general population.\u003c/p>\n\u003cp>Unemployment rates for former inmates were highest (nearly 32%) during the first two years after release, so providing a more immediate route to employment post-release is pivotal, the group said.\u003c/p>\n\u003cfigure id=\"attachment_11750630\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750630\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg\" alt=\"Inmates at San Quentin State Prison prepare shrimp for the fifth Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Inmates-at-San-Quentin-State-Prison-prepare-shrimp-for-the-fifth-Quentin-Cooks-graduation-dinner-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inmates prepare shrimp for the Quentin Cooks graduation dinner at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Melnitzer is frank about the struggles she has keeping track of the men after they get out, and she doesn’t blame them when they don’t always stay in touch.\u003c/p>\n\u003cp>“I want them to get in touch with me. I want to empower them, but I get it. Some men, they’re overwhelmed,” she said, noting one man would write her an email — and it would all be in the subject line. “They’re lost, and when you feel so overwhelmed on so many levels, reaching out even becomes another pressure.”\u003c/p>\n\u003cfigure id=\"attachment_11750622\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750622\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg\" alt=\"Alvis Taylor shows off his ServSafe Food Handler's Certificate which comes in his diploma for graduation from the Quentin Cooks culinary program at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-shows-off-his-ServSafe-Food-Handlers-Certificate-which-comes-in-his-diploma-for-graduation-from-the-Quentin-Cooks-culinary-program-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alvis Taylor shows off his ServSafe Food Handler’s certificate that came in his diploma for graduating from the Quentin Cooks culinary program at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That doesn’t mean there aren’t success stories. Joel McCarter, a graduate of Quentin Cooks who was released in 2017, was at the graduation dinner with his employer, Tina Ferguson-Riffe, who runs Smoke Berkeley, a barbecue joint in the East Bay. McCarter has been working in the food and beverage industry since he was paroled.\u003c/p>\n\u003cp>“Coming out, it’s kind of hard having to ask people for a second chance, but with San Quentin Cooks, it’s already there for you, so all you gotta do is come out and just reach for it and take it,” he said. “It’s been a blessing in my life.”\u003c/p>\n\u003cfigure id=\"attachment_11750621\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11750621\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg\" alt=\"Alvis Taylor finally gets to enjoy his dinner after preparing food for 50 people at the fifth graduation of Quentin Cooks at San Quentin State Prison on May 22, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/05/SQ_Alvis-Taylor-finally-gets-to-enjoy-his-dinner-after-preparing-food-for-50-people-at-the-fifth-graduation-of-Quentin-Cooks-at-San-Quentin-State-Prison-on-May-22-2019.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alvis Taylor finally gets to enjoy his dinner after preparing food for 50 people at the Quentin Cooks graduation at San Quentin State Prison on May 22, 2019. \u003ccite>(Stephanie Lister/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"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",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/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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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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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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}
},
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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.",
"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",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"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": {
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"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.",
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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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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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.",
"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": {
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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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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"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/",
"meta": {
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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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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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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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",
"imageAlt": "On Our Watch from NPR and KQED",
"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"
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},
"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": {
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"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/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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