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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>\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>\u003c/p>\u003c/div>",
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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": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"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?",
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"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",
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},
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"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.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"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",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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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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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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