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"disqusTitle": "Samin Nosrat Is Making Space At The Table",
"title": "Samin Nosrat Is Making Space At The Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_130841,bayareabites_131646' label='More Samin Nosrat News']\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
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"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",
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"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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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"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": {
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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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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"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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"order": 15
},
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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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"order": 18
},
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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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"source": "npr"
},
"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"
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"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",
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"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",
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"link": "/radio/program/morning-edition"
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"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",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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},
"on-the-media": {
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