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"disqusTitle": "After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n[aside postID='checkplease_10334' label='More on Smoke Berkeley']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2z3HAHh3Wj/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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