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"disqusTitle": "DIY Gin: Yes, You Can Make It Without a Still",
"title": "DIY Gin: Yes, You Can Make It Without a Still",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
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"description": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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},
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
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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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"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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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"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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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"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",
"imageAlt": "KQED Hyphenación",
"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": {
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"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",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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": {
"site": "news",
"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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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"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/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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