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"caption": "Breads baked at the Elmore Mountain Bread use freshly stone milled flour.",
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"disqusTitle": "Bread Grains: The Last Frontier In The Locavore Movement",
"title": "Bread Grains: The Last Frontier In The Locavore Movement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Nestled among rolling hills and grazing cows, Elmore Mountain Bread in central Vermont is quintessentially pastoral. The setting is apropos, given the owners' recent decision to start grinding their own flour by stone — a veritable step back in time.\u003c/p>\n\u003cp>Blair Marvin, who co-owns the bakery and mill with her husband, Andrew Heyn, says the motivation to build the mill came from a fellow baker in North Carolina, who sent them a surprise shipment of his own freshly milled flour about four years ago. Typically, flour has an almost dusty odor, but this flour smelled earthy, Marvin recalls. \"We were like, 'whoa, whoa, whoa!'\"\u003c/p>\n\u003cp>The couple had been thinking a lot about what they were putting into their bread. They'd recently had a baby — Phineas — whose foray into solids involved a diet heavy in baguettes. The flour they were using was organic but industrially produced. That shipment made them realize, says Marvin, \"that we could control every step of the process\" and create a loaf that tasted as good as the flour they were smelling.\u003c/p>\n\u003cp>In building their own mill, the couple joined a growing movement among bakers, chefs and pasta makers to go back to using grains pulverized the old-fashioned way. Wheat ground through a stone mill not only tastes better, argue these converts, it's also more nutritious than conventionally milled flours. What's more, small-scale millers tend to buy grains from farmers in the area, which supports the locavore movement.\u003c/p>\n\u003cp>\"The milling revolution,\" Marvin says, \"is happening right now.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The stone mill at Elmore Mountain Bread, which is housed in a garage just off the bakery, is as tall as the ceiling and contains a giant funnel. The grain, fed through this funnel, spills onto two 700-pound, circular granite stones, which grind anything atop it into flour.\u003c/p>\n\u003cp>Stone milling this way crushes and combines the wheatberry's exterior bran, starchy endosperm and oily germ — the grain's nutritional powerhouse — to create flour rich in fiber and omega 3s. But the presence of germ also means that the resulting flour will perish within weeks.\u003c/p>\n\u003cfigure id=\"attachment_111677\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg\" alt=\"Elmore Mountain Bread has a custom-built stone mill.\" width=\"1080\" height=\"719\" class=\"size-full wp-image-111677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-960x639.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elmore Mountain Bread has a custom-built stone mill. \u003ccite>(Monica Jane Frisell/Courtesy of Elmore Mountain Bread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humans have milled with stones for millennia. But in the late 1880s, roller mills began to replace that older technology. Those industrial mills contained enormous spinning cylinders that sheared away the bran and germ, leaving only the endosperm — aka white flour.\u003c/p>\n\u003cp>White roller-milled flour was nonperishable, easy to use, and meshed with consumers' growing preference for lily white, \"pure\" foods, says \u003ca href=\"http://thebreadlab.wsu.edu/dr-stephen-s-jones-director/\">Stephen Jones,\u003c/a> director of the Bread Lab at Washington State University. Roller milling gradually centralized and homogenized the flour production process.\u003c/p>\n\u003cp>It also promoted the growth of ever larger wheat farms, which wiped out the smaller guys. But those farmers are staging a slow comeback.\u003c/p>\n\u003cp>Jones has been working with hundreds of farmers from Alaska to southern California to breed and grow different varieties of wheat. \"You can't just use any wheat,\" Jones says. \"You have to find the right variety.\"\u003c/p>\n\u003cp>When a variety succeeds, the wheat is brought into a lab, where professional bakers try working with the product. Some wheat varieties end up being good for pizza dough or tortillas, while others are better suited for bread, Jones says. Other strains never make it past the testing stage.\u003c/p>\n\u003cp>Back in Vermont, Marvin found a local farmer who was growing a variety of wheat known as Redeemer. She bought his entire harvest, or about 12 tons of grain, to get started.\u003c/p>\n\u003cp>But worried that their new approach would alienate loyal customers, Marvin and Heyn decided to attach their mill to a sifter that could extract bran. Bread milled this way still contains the nutrient-rich germ and a bit more bran than white flour, but retains a more familiar taste and texture.\u003c/p>\n\u003cp>But this approach is controversial in the grain world. \"Some of these millers are recreating white flour by a different name,\" argues Jones, who sees a return to whole grain bread and pasta as the logical end product of stone-ground milling.\u003c/p>\n\u003cp>Nutritionally speaking, breads made with whole wheat flour are undoubtedly healthier than those made with white flour. But things get muddy when comparing, say, a loaf made at Elmore Mountain Bread versus a whole wheat loaf made from roller-milled flour that you might buy at the supermarket.\u003c/p>\n\u003cp>That \"whole wheat\" label at the supermarket can be misleading, because roller-milled whole wheat flour is typically made by first separating the endosperm, bran, and germ and then adding them all back together. According to Food and Drug Administration guidelines, flour can be called \"whole grain\" if only 51 percent of all those components are added back in. By contrast, the sifted flour at Elmore contains more than half the bran and all the germ. It's not clear how much bran and germ commercial bread producers are adding back in (it could be 51 percent, 100 percent, or somewhere in between), but it could be less than those components in flour milled at Elmore.\u003c/p>\n\u003cfigure id=\"attachment_111678\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg\" alt=\"Blair Marvin working with the head baker at Elmore Mountain Bread.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Blair Marvin working with the head baker at Elmore Mountain Bread. \u003ccite>(Sujata Gupta for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, the roller mill's separation step destroys many of the vitamins in the wheat layers, which remain better protected in the stone milling process.\u003c/p>\n\u003cp>What's needed is a way to compare the nutritional composition of flours across the spectrum, says Josey Baker, owner of The Mill in San Francisco. \"I want nutritional analyses of bread made with white flour, with sifted flour, with whole grain flour, with fresh whole grain flour.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>No matter how a baker with a mill sources their wheatberries and makes flour, making bread remains the hardest step.\u003c/p>\n\u003cp>Baker says his early attempts at using freshly milled flour weren't very successful. \"We had customers say, 'What happened to your bread?'\"\u003c/p>\n\u003cp>That's because milling in-house means that a baker must decide everything from how finely to grind the flour to how much water to add for the right consistency. Recipes must be tweaked from season to season to accommodate for different varieties of wheat.\u003c/p>\n\u003cp>Through a lot of trial and error, Baker says he finally re-learned how to bake a loaf with great flavor and texture.\u003c/p>\n\u003cp>Ironically, Marvin says she only realized the new setup was working after receiving a call from a disgruntled customer, who claimed the Country French bread was \"too wheaty.\"\u003c/p>\n\u003cp>That the customer was complaining about the bread's central ingredient, Marvin says, \"was a backhanded compliment.\" Sure enough, the gentleman came around to his new, wheatier loaf and remains a loyal customer. Other customers followed suit.\u003c/p>\n\u003cp>So, too, did bakers, who regularly frequent little Elmore to check out the mill for themselves. And then there's Phineas, today a 5-year-old bread connoisseur who can distinguish among all those varieties of bread even if he's still partial to the baguette.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Marvin says the milling experiment gives her hope that kids will grow up knowing that bread can be wholesome and tasty, that it's more than \"something that can be squished into a tiny ball and sit on the counter for months.\"\u003c/p>\n\u003chr>\n\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n",
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"excerpt": "Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.",
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"description": "Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nestled among rolling hills and grazing cows, Elmore Mountain Bread in central Vermont is quintessentially pastoral. The setting is apropos, given the owners' recent decision to start grinding their own flour by stone — a veritable step back in time.\u003c/p>\n\u003cp>Blair Marvin, who co-owns the bakery and mill with her husband, Andrew Heyn, says the motivation to build the mill came from a fellow baker in North Carolina, who sent them a surprise shipment of his own freshly milled flour about four years ago. Typically, flour has an almost dusty odor, but this flour smelled earthy, Marvin recalls. \"We were like, 'whoa, whoa, whoa!'\"\u003c/p>\n\u003cp>The couple had been thinking a lot about what they were putting into their bread. They'd recently had a baby — Phineas — whose foray into solids involved a diet heavy in baguettes. The flour they were using was organic but industrially produced. That shipment made them realize, says Marvin, \"that we could control every step of the process\" and create a loaf that tasted as good as the flour they were smelling.\u003c/p>\n\u003cp>In building their own mill, the couple joined a growing movement among bakers, chefs and pasta makers to go back to using grains pulverized the old-fashioned way. Wheat ground through a stone mill not only tastes better, argue these converts, it's also more nutritious than conventionally milled flours. What's more, small-scale millers tend to buy grains from farmers in the area, which supports the locavore movement.\u003c/p>\n\u003cp>\"The milling revolution,\" Marvin says, \"is happening right now.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The stone mill at Elmore Mountain Bread, which is housed in a garage just off the bakery, is as tall as the ceiling and contains a giant funnel. The grain, fed through this funnel, spills onto two 700-pound, circular granite stones, which grind anything atop it into flour.\u003c/p>\n\u003cp>Stone milling this way crushes and combines the wheatberry's exterior bran, starchy endosperm and oily germ — the grain's nutritional powerhouse — to create flour rich in fiber and omega 3s. But the presence of germ also means that the resulting flour will perish within weeks.\u003c/p>\n\u003cfigure id=\"attachment_111677\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg\" alt=\"Elmore Mountain Bread has a custom-built stone mill.\" width=\"1080\" height=\"719\" class=\"size-full wp-image-111677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-960x639.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elmore Mountain Bread has a custom-built stone mill. \u003ccite>(Monica Jane Frisell/Courtesy of Elmore Mountain Bread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humans have milled with stones for millennia. But in the late 1880s, roller mills began to replace that older technology. Those industrial mills contained enormous spinning cylinders that sheared away the bran and germ, leaving only the endosperm — aka white flour.\u003c/p>\n\u003cp>White roller-milled flour was nonperishable, easy to use, and meshed with consumers' growing preference for lily white, \"pure\" foods, says \u003ca href=\"http://thebreadlab.wsu.edu/dr-stephen-s-jones-director/\">Stephen Jones,\u003c/a> director of the Bread Lab at Washington State University. Roller milling gradually centralized and homogenized the flour production process.\u003c/p>\n\u003cp>It also promoted the growth of ever larger wheat farms, which wiped out the smaller guys. But those farmers are staging a slow comeback.\u003c/p>\n\u003cp>Jones has been working with hundreds of farmers from Alaska to southern California to breed and grow different varieties of wheat. \"You can't just use any wheat,\" Jones says. \"You have to find the right variety.\"\u003c/p>\n\u003cp>When a variety succeeds, the wheat is brought into a lab, where professional bakers try working with the product. Some wheat varieties end up being good for pizza dough or tortillas, while others are better suited for bread, Jones says. Other strains never make it past the testing stage.\u003c/p>\n\u003cp>Back in Vermont, Marvin found a local farmer who was growing a variety of wheat known as Redeemer. She bought his entire harvest, or about 12 tons of grain, to get started.\u003c/p>\n\u003cp>But worried that their new approach would alienate loyal customers, Marvin and Heyn decided to attach their mill to a sifter that could extract bran. Bread milled this way still contains the nutrient-rich germ and a bit more bran than white flour, but retains a more familiar taste and texture.\u003c/p>\n\u003cp>But this approach is controversial in the grain world. \"Some of these millers are recreating white flour by a different name,\" argues Jones, who sees a return to whole grain bread and pasta as the logical end product of stone-ground milling.\u003c/p>\n\u003cp>Nutritionally speaking, breads made with whole wheat flour are undoubtedly healthier than those made with white flour. But things get muddy when comparing, say, a loaf made at Elmore Mountain Bread versus a whole wheat loaf made from roller-milled flour that you might buy at the supermarket.\u003c/p>\n\u003cp>That \"whole wheat\" label at the supermarket can be misleading, because roller-milled whole wheat flour is typically made by first separating the endosperm, bran, and germ and then adding them all back together. According to Food and Drug Administration guidelines, flour can be called \"whole grain\" if only 51 percent of all those components are added back in. By contrast, the sifted flour at Elmore contains more than half the bran and all the germ. It's not clear how much bran and germ commercial bread producers are adding back in (it could be 51 percent, 100 percent, or somewhere in between), but it could be less than those components in flour milled at Elmore.\u003c/p>\n\u003cfigure id=\"attachment_111678\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg\" alt=\"Blair Marvin working with the head baker at Elmore Mountain Bread.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Blair Marvin working with the head baker at Elmore Mountain Bread. \u003ccite>(Sujata Gupta for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, the roller mill's separation step destroys many of the vitamins in the wheat layers, which remain better protected in the stone milling process.\u003c/p>\n\u003cp>What's needed is a way to compare the nutritional composition of flours across the spectrum, says Josey Baker, owner of The Mill in San Francisco. \"I want nutritional analyses of bread made with white flour, with sifted flour, with whole grain flour, with fresh whole grain flour.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>No matter how a baker with a mill sources their wheatberries and makes flour, making bread remains the hardest step.\u003c/p>\n\u003cp>Baker says his early attempts at using freshly milled flour weren't very successful. \"We had customers say, 'What happened to your bread?'\"\u003c/p>\n\u003cp>That's because milling in-house means that a baker must decide everything from how finely to grind the flour to how much water to add for the right consistency. Recipes must be tweaked from season to season to accommodate for different varieties of wheat.\u003c/p>\n\u003cp>Through a lot of trial and error, Baker says he finally re-learned how to bake a loaf with great flavor and texture.\u003c/p>\n\u003cp>Ironically, Marvin says she only realized the new setup was working after receiving a call from a disgruntled customer, who claimed the Country French bread was \"too wheaty.\"\u003c/p>\n\u003cp>That the customer was complaining about the bread's central ingredient, Marvin says, \"was a backhanded compliment.\" Sure enough, the gentleman came around to his new, wheatier loaf and remains a loyal customer. Other customers followed suit.\u003c/p>\n\u003cp>So, too, did bakers, who regularly frequent little Elmore to check out the mill for themselves. And then there's Phineas, today a 5-year-old bread connoisseur who can distinguish among all those varieties of bread even if he's still partial to the baguette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marvin says the milling experiment gives her hope that kids will grow up knowing that bread can be wholesome and tasty, that it's more than \"something that can be squished into a tiny ball and sit on the counter for months.\"\u003c/p>\n\u003chr>\n\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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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"order": 10
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"airtime": "SUN 7:30pm-8pm",
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"info": "Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.",
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},
"latino-usa": {
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"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",
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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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"live-from-here-highlights": {
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"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
"airtime": "SAT 6pm-8pm, SUN 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.livefromhere.org/",
"meta": {
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"link": "/radio/program/live-from-here-highlights",
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"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
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"marketplace": {
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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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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},
"mindshift": {
"id": "mindshift",
"title": "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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"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 13
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"order": 12
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"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",
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"meta": {
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"link": "/radio/program/on-the-media",
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},
"our-body-politic": {
"id": "our-body-politic",
"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/our-body-politic",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
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},
"perspectives": {
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"officialWebsiteLink": "/perspectives/",
"meta": {
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"order": 15
},
"link": "/perspectives",
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"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",
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"politicalbreakdown": {
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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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/politicalbreakdown",
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"order": 6
},
"link": "/podcasts/politicalbreakdown",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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"pri-the-world": {
"id": "pri-the-world",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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