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"bio": "Amy Gotliffe is Conservation Manager at the Oakland Zoo. She is a Detroit transplant, enjoying the good Bay Area life for 17 years. She has a degree in communications, holds several teaching credentials and has a Masters Degree in Environmental Education. She has worked at various Bay Area educational and environmental institutions, teaching second grade, working on campaigns, planting pollinator gardens, producing earth day events and generally spreading the word about wildlife and green living. She currently works at The Oakland Zoo where she serves as the Conservation Manager. There, she coordinates support for international, national and local conservation efforts, produces a Conservation Speaker Series, produces the zoo's Earth Day event, leads eco-trips, teaches the various educational programs and heads up an on-site Green Team. On her list of other passions are travel, photography, music and the lindy hop. :-)",
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"disqusTitle": "Exploring Bothe-Napa Valley State Park",
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"content": "\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Join the \u003ca href=\"http://flickr.com/groups/477027@N22\">Bothe-Napa Valley State Park photo group on Flickr\u003c/a> to share your photos of this amazing place.\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/california/napaCA1978/napaCA1978.pdf\">Soil Survey of Napa County, California\u003c/a>\u003c/li>\n\u003cli>\u003ca>The Sparkling Science of Champagne\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/food/\">Check Please! Bay Area - KQED\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bothe-Napa Valley State Park stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. However, the soils and microclimates that have drawn grape growers for over 100 years remain. The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/blog_seafood300.jpg\" alt=\"\">\u003c/span>Last summer, while visiting family in Charlevoix, Michigan, I found myself with a crew of relatives at a stylish seafood restaurant on the lake. I was craving fresh seafood, so I pulled out my handy \u003cstrong>Seafood Watch Card\u003c/strong> (\u003ca href=\"http://www.seafoodwatch.org\">www.seafoodwatch.org\u003c/a>) from the Monterey Bay Aquarium and prepared to order.\u003c/p>\n\u003cp>\"What’s \u003cem>that\u003c/em>? What are you doing?\" asked a nervous looking anonymous parent figure.\u003c/p>\n\u003cp>\"People outside of \u003cem>California \u003c/em>don’t know about such things. You will embarrass our poor waiter.\"\u003c/p>\n\u003cp>Instead of backing down, I tried to \u003cem>educate\u003c/em>. I told Anonymous Parent Figure that Seafood Watch Cards are the greatest things since sliced tofu when it comes to choosing sustainable seafood. The guides are pocket sized and fit in your wallet. They have three columns: The \u003cstrong>\u003cspan style=\"color: green\">green\u003c/span>\u003c/strong> column offers \"best choices\", listing fish that are abundant, well managed and caught or farmed in environmentally friendly ways. The \u003cstrong>\u003cspan style=\"color: #e8a317\">yellow \u003c/span>\u003c/strong>column offers \"good alternatives\", fish that may or may not be well farmed or caught. The \u003cstrong>\u003cspan style=\"color: red\">red \u003c/span>\u003c/strong>column states \"avoid\" and lists fish that are currently farmed or caught in ways that are harmful to marine life and the marine environment. Fish with a red asterisk are of concern due to mercury. Fish with a blue asterisk are certified as sustainable to the Marine Stewardship Council standard (\u003ca href=\"http://www.msc.org\">www.msc.org\u003c/a>).\u003c/p>\n\u003cp>I told her that with salmon, you should aim for Alaska wild-caught because wild Pacific salmon are among the most intensely managed species in the world. Salmon fisheries in California, Oregon and Washington are also well managed. Farmed Salmon, however, can escape from their ocean pens and threaten the wild salmon by competing for food and spawning grounds, and spreading parasites and diseases.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hmmmmm,\" said Anonymous Parent Figure.\u003c/p>\n\u003cp>The waiter approached. I asked if the salmon in the evening’s special was farmed or wild- caught. He stared at me, puzzled, and somewhat embarrassed.\u003c/p>\n\u003cp>Score one for Annoynomous Parent Figure.\u003c/p>\n\u003cp>However, he was sweet, open and willing to listen. I told him a bit about the different fishing methods and how some were environmentally friendly and some were not. I explained that \u003cstrong>dredging \u003c/strong>is a rake-like method that damages habitat and results in significant \u003cstrong>bycatch \u003c/strong>(caught, but unwanted marine life). \u003cstrong>Hook and lining\u003c/strong> is the old fashioned rod and line method and is mostly environmentally friendly. \u003cstrong>Purse seining\u003c/strong> is a popular method for catching tuna. This is where a boat releases a wall of netting that encircles a school of fish, herding them into the center. This method is one that often catches dolphin in the process. Public outcry has forced innovations in the method, but dolphin populations have yet to recover, and not all tuna is \"dolphin safe\". I also told him about salmon.\u003c/p>\n\u003cp>The waiter listened intently, nodding then shaking his head. He promised to tell his boss that we were concerned. He promised to ask the chef about the salmon and be more informed next time.\u003c/p>\n\u003cp>Score one for me.\u003c/p>\n\u003cp>Being informed about seafood, as a waiter, chef, restaurant owner or consumer is vital to the future of our waters. Fish populations in our oceans, lakes and rivers are diminishing, due in part to non-sustainable fishing. More than 75% of the world's fisheries are either fully fished or over-fished. With certain fishing practices, habitats suffer immense damage, as well. Consumers drive this industry, and therefore MUST make good decisions.\u003c/p>\n\u003cp>The Seafood Watch program helps make these decisions easier. The cards can be printed off the aquarium website and are varied for different regions. Other tools are available, such as cards you can leave at restaurants to thank them or cards you can leave that request that they become more informed. One hundred partner groups help to distribute the Seafood Watch cards, as well as educate the public about their choices. \u003ca href=\"http://www.oaklandzoo.org\">The Oakland Zoo\u003c/a> is proudly one of them.\u003c/p>\n\u003cp>Recently, Anonymous Parent Figure visited me in Oakland and we found ourselves out to dinner again. As the waitress waited for us to peruse the menu, Anonymous Parent Figure took a deep breath and asked, \"Is this salmon wild-caught or farmed?\"\u003c/p>\n\u003cp>\"Gee, I don’t know.\"\u003c/p>\n\u003cp>\"Hmmm. Well, you should.\"\u003c/p>\n\u003cp>Score one for fish.\u003c/p>\n\u003cp>And if Mom can do it, can’t we all?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Amy Gotliffe\u003c/strong> is Conservation Cooordinator at \u003ca title=\"The Oakland Zoo\" href=\"http://www.oaklandzoo.org\" target=\"_blank\">The Oakland Zoo\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"description": "Last summer, while visiting family in Charlevoix, Michigan, I found myself with a crew of relatives at a stylish seafood restaurant on the lake. I was craving fresh seafood, so I pulled out my handy Seafood Watch Card (www.seafoodwatch.org) from the Monterey Bay Aquarium and prepared to order. "What’s that? What are you doing?" asked",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hmmmmm,\" said Anonymous Parent Figure.\u003c/p>\n\u003cp>The waiter approached. I asked if the salmon in the evening’s special was farmed or wild- caught. He stared at me, puzzled, and somewhat embarrassed.\u003c/p>\n\u003cp>Score one for Annoynomous Parent Figure.\u003c/p>\n\u003cp>However, he was sweet, open and willing to listen. I told him a bit about the different fishing methods and how some were environmentally friendly and some were not. I explained that \u003cstrong>dredging \u003c/strong>is a rake-like method that damages habitat and results in significant \u003cstrong>bycatch \u003c/strong>(caught, but unwanted marine life). \u003cstrong>Hook and lining\u003c/strong> is the old fashioned rod and line method and is mostly environmentally friendly. \u003cstrong>Purse seining\u003c/strong> is a popular method for catching tuna. This is where a boat releases a wall of netting that encircles a school of fish, herding them into the center. This method is one that often catches dolphin in the process. Public outcry has forced innovations in the method, but dolphin populations have yet to recover, and not all tuna is \"dolphin safe\". I also told him about salmon.\u003c/p>\n\u003cp>The waiter listened intently, nodding then shaking his head. He promised to tell his boss that we were concerned. He promised to ask the chef about the salmon and be more informed next time.\u003c/p>\n\u003cp>Score one for me.\u003c/p>\n\u003cp>Being informed about seafood, as a waiter, chef, restaurant owner or consumer is vital to the future of our waters. Fish populations in our oceans, lakes and rivers are diminishing, due in part to non-sustainable fishing. More than 75% of the world's fisheries are either fully fished or over-fished. With certain fishing practices, habitats suffer immense damage, as well. Consumers drive this industry, and therefore MUST make good decisions.\u003c/p>\n\u003cp>The Seafood Watch program helps make these decisions easier. The cards can be printed off the aquarium website and are varied for different regions. Other tools are available, such as cards you can leave at restaurants to thank them or cards you can leave that request that they become more informed. One hundred partner groups help to distribute the Seafood Watch cards, as well as educate the public about their choices. \u003ca href=\"http://www.oaklandzoo.org\">The Oakland Zoo\u003c/a> is proudly one of them.\u003c/p>\n\u003cp>Recently, Anonymous Parent Figure visited me in Oakland and we found ourselves out to dinner again. As the waitress waited for us to peruse the menu, Anonymous Parent Figure took a deep breath and asked, \"Is this salmon wild-caught or farmed?\"\u003c/p>\n\u003cp>\"Gee, I don’t know.\"\u003c/p>\n\u003cp>\"Hmmm. Well, you should.\"\u003c/p>\n\u003cp>Score one for fish.\u003c/p>\n\u003cp>And if Mom can do it, can’t we all?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Amy Gotliffe\u003c/strong> is Conservation Cooordinator at \u003ca title=\"The Oakland Zoo\" href=\"http://www.oaklandzoo.org\" target=\"_blank\">The Oakland Zoo\u003c/a>.\u003c/em>\u003c/p>\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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"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",
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}
},
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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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"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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"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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"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",
"subscribe": {
"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"
}
},
"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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"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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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"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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"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",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"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"
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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",
"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": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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