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"content": "\u003cp>Soup joumou isn’t just food — it’s history. During French colonial rule, enslaved Haitians were forbidden from eating the rich squash or pumpkin-based soup whose ingredients they were forced to harvest. After Haiti won its independence in 1804, it became a symbol of freedom and is traditionally served on January 1st. And if you time it right, you’ll find it at T’Chaka, Oakland’s first and only Haitian restaurant.\u003c/p>\n\u003cp>Taking over the beloved Miss Ollie’s space in Uptown, T’Chaka is serving up dishes that tell a story — and No Crumbs host Josh Decolongon can’t help but visit several times. Griot? Crispy, citrus-marinated pork that might be Haiti’s greatest culinary flex. Oxtails? So tender they barely hold together. And let’s not forget plantains, a Caribbean staple.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s vertical video series No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Soup joumou isn’t just food — it’s history. During French colonial rule, enslaved Haitians were forbidden from eating the rich squash or pumpkin-based soup whose ingredients they were forced to harvest. After Haiti won its independence in 1804, it became a symbol of freedom and is traditionally served on January 1st. And if you time it right, you’ll find it at T’Chaka, Oakland’s first and only Haitian restaurant.\u003c/p>\n\u003cp>Taking over the beloved Miss Ollie’s space in Uptown, T’Chaka is serving up dishes that tell a story — and No Crumbs host Josh Decolongon can’t help but visit several times. Griot? Crispy, citrus-marinated pork that might be Haiti’s greatest culinary flex. Oxtails? So tender they barely hold together. And let’s not forget plantains, a Caribbean staple.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s vertical video series No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">How do you define “authenticity” in food? \u003ca href=\"https://www.tacososcar.com/\">Tacos Oscar\u003c/a> in Oakland isn’t serving your abuela’s tacos — but they’ve got the soul, the rhythm, and the layers of flavor that might just make you rethink what “authentic” means. From charred broccoli tacos to pork chile verde tacos, No Crumbs host Josh Decolongon tried one of everything on the menu to find out for himself. \u003c/span>\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s vertical video series No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"possible": {
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"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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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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