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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/happy-kid2.jpg\" alt=\"\">\u003cem>Prudent, persistent children ultimately live longer than their happy-go-lucky peers. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/meanestindian/3204293095/\">Meanest Indian\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Happiness is tied to good health later in life, but childhood happiness does not predict longevity—in fact it does the opposite, according to a new report.\u003c/p>\n\u003cp>Howard Friedman and Leslie Martin, researchers from UC Riverside, analyzed and supplemented data collected by the late Stanford University psychologist \u003ca href=\"http://en.wikipedia.org/wiki/Lewis_Terman\">Louis Terman\u003c/a> in a new book titled \u003cem>\u003ca href=\"http://www.publishersweekly.com/978-1-59463-075-0\">The Longevity Project: Surprising Discoveries for Health and Long Life from the Landmark Eight-Decade Study\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>Terman followed 1,500 children from age 10 beginning in 1921, tracking them through their lives and collecting many details and data points including work life, relationships, personality, hobbies, pets, education and professional successes.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Probably our most amazing finding was that personality characteristics and social relations from childhood can predict one's risk of dying decades later,” Friedman said in a \u003ca href=\"http://www.universityofcalifornia.edu/news/article/25118\">press release\u003c/a>.\u003c/p>\n\u003cp>But the findings aren't what most people would expect. The researchers discovered that the most cheerful children ended up taking more risks with their health as they got older.\u003c/p>\n\u003cp>“We found that as a general life orientation, too much of a sense that 'everything will be just fine' can be dangerous because it can lead one to be careless about things that are important to health and long life,” said Friedman. “Prudence and persistence, however, led to a lot of important benefits for many years.”\u003c/p>\n\u003cp>Other of Friedman's findings are counter to conventional wisdom as well, like the idea that less work and stress contributes to a longer life. Those who were the most productive and committed to their jobs lived significantly longer than those who took it easy.\u003c/p>\n\u003cp>“It turns out happiness is not a root cause of good health. Instead happiness and health go together because they have common roots,” according to Friedman.\u003c/p>\n\u003cp>Friedman's work implies that good decisions are more important than disposition for health and longevity, meaning that any one can learn to make better choices and take steps to lengthen their life.\u003c/p>\n\u003cp>Workaholics rejoice!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 33.9746491 -117.3328175\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/resizedEdomaenigiri.jpg\" alt=\"\">\u003c/span>\u003cem>Unagi\u003c/em>, \u003cem>hamachi\u003c/em>, \u003cem>ebi\u003c/em>, \u003cem>sake\u003c/em>, \u003cem>shiromaguro\u003c/em>, \u003cem>ahi\u003c/em>....What do these names mean? If you are salivating just reading this, you know these popular Japanese sushi terms for eel (fresh water), yellowtail, shrimp, salmon, albacore tuna, and yellowfin tuna, respectively. The American appetite for sushi abounds. But which of these choices are sustainable to consume and which should be avoided? Which restaurants serve sustainable sushi? If you're retrieving your \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood WATCH mobile phone app\u003c/a> (or your pocket guide), kudos to you.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/DragonRollresized.jpg\" alt=\"\">\u003cem>Dragon Roll\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Frequenting a sushi restaurant is an artful and unique dining experience. Ornate sushi boats, deft \u003cem>Itamaes\u003c/em> (sushi chefs), hand-thrown cups of hot green tea and colorful and dazzling plates of sushi delight all senses. Great care is taken in the creation of each dish. Even the names of dishes are artfully crafted, i.e. the \"Dragon,\" the \"Spider,\" the \"Rainbow\" and \"Alaska\" and serve to ontologize their presentation.\u003c/p>\n\u003cp>It comes as no surprise then that a discerning eye for the sustainability of these incredible edibles oftentimes is veiled by a sense of guilty pleasure. And even if you muster the courage to ask your \u003cem>Itamae\u003c/em> for the details of your \u003cem>maguro sashimi\u003c/em>, your \u003cem>Itamae\u003c/em> will often only be able to verify the species, cut, and grade of the fish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/seafoodwatch.jpg\" alt=\"\">\u003cem>Seawatch Logo, Yellowfin Tuna\u003c/em>\u003c/span>\u003cbr>\nWhile a quick glance at the Monterrey Bay Aquarium's Seafood WATCH sushi guide steers consumers clear of \u003cem>unagi\u003c/em> and \u003cem>hamachi\u003c/em> sushi, other items, namely tuna, can be very difficult to ascertain for sustainability. The complexity arises in the way items are listed on the menu. Menu offerings do not always specify type of fish and exclude how the fish was harvested. Notably, the five species of tuna used for sushi, aka \u003cem>maguro\u003c/em>, (yellowfin, bigeye, bluefin, albacore, and skipjack) are each harvested in different parts of the world and vary greatly in the way their stocks are managed. Most threatened of them all is wild bluefin tuna, quintessentially referred to as \u003cem>toro\u003c/em> - the belly of the fish. Bluefin stocks are over 90% depleted from 1950's levels and should be avoided entirely. And unfortunately, only higher-end sushi restaurants offer their customers 'sustainably' (\u003ca href=\"http://www.slashfood.com/2010/04/16/is-kindai-tuna-sustainable/\">controversial\u003c/a>) farmed \u003cem>Kindai maguro\u003c/em>. Albacore (\"white tuna\" or \u003cem>shiromaguro\u003c/em>), if harvested properly, is a good alternative to bluefin. The best option includes albacore harvested from the U.S. or Canadian Pacific via \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx#pole\">troll or pole-and-lines\u003c/a>, though albacore harvested from Hawaii using a \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx#longline\">longline\u003c/a> is a good alternative.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/iphone3.jpg\" alt=\"\">\u003cem>Project FishMap iPhone App\u003c/em>\u003c/span>\u003c/p>\n\u003cp>With all of this complexity, how do you find sushi bars that offer sustainably harvested fish? Enter \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch/web/sfw_fishmap.aspx\">Project FishMap\u003c/a>, the latest addition to the Seafood WATCH iPhone app. Project FishMap, in the words of Humberto Kam is a \"crowdsourced effort to help people find ocean-friendly seafood, no matter where they live.\" People can tag restaurants and markets across the United States when they find ocean-friendly seafood. With Project FishMap, now not only can you search mobilely for sustainable sushi bars near you, you can also easily contribute content to the growing database of sustainable seafood restaurants and markets.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/300pxSalmon_nigiri.jpg\" alt=\"\">\u003cem>Salmon Nigiri\u003c/em>\u003c/span>\u003c/p>\n\u003cp>If no sustainable sushi bars exist in your area, have no fear! Also new to Seafood WATCH sushi guide: recommended alternatives to items on the “Avoid” list, and highlights of “Super Green” seafood that is heart-healthy, low in contaminants, and caught or farmed in ways that are good for the oceans. Also, from their website you can \u003ca href=\"https://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_sushi.aspx\">explore new flavors\u003c/a>, like arctic char (\u003cem>iwana\u003c/em>) and geoduck(\u003cem>mirugai\u003c/em>), from the \"Green List\" that you've never tried before. Before indulging in your next hedonistic sushi delight, consider \u003ca href=\"http://www.sustainablesushi.net/\">informing yourself\u003c/a> about the fish you will inevitably be allured by.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.762611 -122.409719\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/Slide06.jpg\" alt=\"\">\u003cem>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I began my trip last week with a few days visiting my father, two sisters, and a bunch of nieces and nephews living just north of Washington DC in Maryland. Both my sisters have recently been treated for cancer, so it was very good to see them happy and healthy. My older sister lost her job around the time she was diagnosed with non-Hodgkin’s lymphoma. After her COBRA insurance ran out she was able to join the high-risk pull for health insurance provided through the state of Maryland. \u003c/p>\n\u003cp>My father is a former NASA engineer who retired early to take care of my Mom when she was dying of cancer. Dad has a pretty good retirement plan. In his working days, he traded the higher pay he could have received working for a private company with lower pay but solid government benefits. When you see the weather satellite images during the local news weather report, chances are my Dad was somehow responsible for the performance of the satellite.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>From visiting my family I traveled just a few miles south and west for the mid-Winter meeting of the \u003ca href=\"http://www.nascsp.org\">National Association of State and Community Services Providers (NASCSP)\u003c/a>. My Dad dropped me off at the hotel where the conference was held. As we made our way south along Wisconsin Avenue we passed what seemed to me like several blocks of newer buildings that are part of the National Institutes of Health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I came to the same NASCSP meetings in 2009, right around the time that the Obama Administration was pushing the \u003ca href=\"http://www.recovery.gov\">American Recovery and Reinvestment Act (ARRA)\u003c/a> through Congress. ARRA provided $5-billion to the \u003ca href=\"http://www1.eere.energy.gov/wip/wap.html\">DOE Weatherization Assistance Program.\u003c/a> I described the atmosphere at the 2009 NASCSP meetings as like “drinking water from a fire hose.” Many community action agencies were preparing to double and triple their staff; buy equipment; and weatherize two or three times the number of homes they were used to weatherizing in half the time.\u003c/p>\n\u003cp>Their lives in 2010 were tough. Everyone from state attorney’s general and the federal Office of Management and Budget to the Department of Labor and the National Historic Preservation Program were looking over their shoulders demanding a level of accountability that would ruin most other agencies. There was some bad press about wasted funds and corruption and only back page, below the fold coverage of the successes. But the success of the weatherization program is clear. The program created more than 15,000 jobs in the last quarter of 2010. More than 330,000 homes were weatherized through ARRA so far, mostly in 2010. For every dollar spent almost two dollars has been returned to the economy in the form of savings on utility bills and increased economic activity. The health benefits of homes made healthy through weatherization for families and children is hard to calculate. \u003c/p>\n\u003cp>NSCASP and the Opportunity Council in Oregon announced a partnership with the Centers for Disease Control (CDC) on the Healthy Homes Project, which will determine the most cost effective way to make homes healthy as well as energy efficient. The performance metrics for healthy homes are:\u003c/p>\n\u003cp>•\tLess asthma attacks (meaning less visits to the emergency room where many low-income families go for basic health care)\u003cbr>\n•\tLess school days missed\u003cbr>\n•\tLowered stress on caregivers\u003c/p>\n\u003cp>Now if only we can get the NIH involved….\u003c/p>\n\u003cp>Government works when it is directed towards helping its citizens live healthy and productive lives. The current House of Representatives wants to zero out the weatherization program funding and take back the ARRA funds that haven’t been spent, in order to “help balance the budget.” One of the reasons I hope that the weatherization community partners with the NIH to help create healthy homes for families and children is that the NIH does research that benefits wealthy white men—the kind of people who are the decision makers in Washington. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8686 -122.267\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I came to the same NASCSP meetings in 2009, right around the time that the Obama Administration was pushing the \u003ca href=\"http://www.recovery.gov\">American Recovery and Reinvestment Act (ARRA)\u003c/a> through Congress. ARRA provided $5-billion to the \u003ca href=\"http://www1.eere.energy.gov/wip/wap.html\">DOE Weatherization Assistance Program.\u003c/a> I described the atmosphere at the 2009 NASCSP meetings as like “drinking water from a fire hose.” Many community action agencies were preparing to double and triple their staff; buy equipment; and weatherize two or three times the number of homes they were used to weatherizing in half the time.\u003c/p>\n\u003cp>Their lives in 2010 were tough. Everyone from state attorney’s general and the federal Office of Management and Budget to the Department of Labor and the National Historic Preservation Program were looking over their shoulders demanding a level of accountability that would ruin most other agencies. There was some bad press about wasted funds and corruption and only back page, below the fold coverage of the successes. But the success of the weatherization program is clear. The program created more than 15,000 jobs in the last quarter of 2010. More than 330,000 homes were weatherized through ARRA so far, mostly in 2010. For every dollar spent almost two dollars has been returned to the economy in the form of savings on utility bills and increased economic activity. The health benefits of homes made healthy through weatherization for families and children is hard to calculate. \u003c/p>\n\u003cp>NSCASP and the Opportunity Council in Oregon announced a partnership with the Centers for Disease Control (CDC) on the Healthy Homes Project, which will determine the most cost effective way to make homes healthy as well as energy efficient. The performance metrics for healthy homes are:\u003c/p>\n\u003cp>•\tLess asthma attacks (meaning less visits to the emergency room where many low-income families go for basic health care)\u003cbr>\n•\tLess school days missed\u003cbr>\n•\tLowered stress on caregivers\u003c/p>\n\u003cp>Now if only we can get the NIH involved….\u003c/p>\n\u003cp>Government works when it is directed towards helping its citizens live healthy and productive lives. The current House of Representatives wants to zero out the weatherization program funding and take back the ARRA funds that haven’t been spent, in order to “help balance the budget.” One of the reasons I hope that the weatherization community partners with the NIH to help create healthy homes for families and children is that the NIH does research that benefits wealthy white men—the kind of people who are the decision makers in Washington. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8686 -122.267\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Life-Threatening Mushroom Poisoning",
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"content": "\u003cp>Since the beginning of mushroom season in Northern California last September, one person has required a liver transplant and three others have suffered life-threatening injuries after eating poisonous wild mushrooms that pop up in parks and gardens with the first rains.\u003c/p>\n\u003cp>Every year on average, six to eight people in Northern California are severely poisoned by mushrooms they collect, cook and eat. The threat is more serious than many people realize, said Dr. Kent Olson, medical director of the San Francisco Division of the \u003ca href=\"http://www.calpoison.org\">California Poison Control System\u003c/a>.\u003cbr>\n\u003c!--more-->\u003c/p>\n\u003cp>“It’s good news that the numbers are small,” Olson said. “But there’s a very high likelihood of death or liver injury that requires transplantation.”\u003c/p>\n\u003cp>In the Bay Area, mushroom-collecting season runs from September through May. Hundreds of fungus aficionados fan out into open spaces to find highly sought edible mushrooms such as chanterelles and king boletes.\u003c/p>\n\u003cp>Patients who suffer the most severe cases of mushroom poisoning require a liver transplant within a week in order to survive, Olson said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of the four poisoning victims this mushroom season, two were family members. The other two cases were unrelated. \u003ca href=\"http://www.mykoweb.com/CAF/species/Amanita_phalloides.html\">Death cap mushrooms\u003c/a> are suspected in all four cases, he said.\u003c/p>\n\u003cfigure id=\"attachment_12774\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-12774\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/Death-cap-mushroom-for-article32.jpg\" alt=\"Death cap mushrooms, like this one on display at the recent Fungus Fair in Berkeley, are suspected in four poisonings since September\" width=\"300\" height=\"200\">\u003cfigcaption class=\"wp-caption-text\">Death cap mushrooms, like this one on display at the recent \u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-fungus-fair\">Fungus Fair\u003c/a> in Berkeley, are suspected in four poisonings since September \u003ccite>(Gabriela Quirós)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its non-descript appearance, the death cap doesn’t announce itself as a toxic mushroom, but together with its relative, the destroying angel mushroom, it is responsible for all of the life-threatening mushroom poisonings in California.\u003c/p>\n\u003cp>Also known by its scientific name \u003cem>Amanita phalloides\u003c/em>, the death cap is whitish with green undertones and has a rounded cap. Across Northern California, it is often found under oak trees.\u003c/p>\n\u003cp>“In the Bay Area the numbers are exploding,” Olson said. “It has found a welcoming ecosystem to live in.”\u003c/p>\n\u003cp>The death cap’s poisonous relative, the \u003ca href=\"http://www.mykoweb.com/CAF/species/Amanita_ocreata.html\">destroying angel\u003c/a>, or \u003cem>Amanita ocreata\u003c/em>, is found mostly in the Los Angeles and Fresno areas.\u003c/p>\n\u003cp>Symptoms of death cap poisoning begin 8 to 12 hours after the mushrooms have been eaten, which delays treatment. Patients suffer from severe diarrhea, and as the toxins in the mushroom destroy their liver’s cells, their eyes and skin turn yellow and they become nauseous. If left untreated, victims can slip into a coma and die.\u003c/p>\n\u003cp>The death cap can be mistaken for an edible wild mushroom called \u003ca href=\"http://www.mykoweb.com/CAF/species/Amanita_lanei.html\">coccora\u003c/a>, to which it’s related, said J.R. Blair, former president of the \u003ca href=\"http://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, a non-profit group that organizes an educational fungus fair each December in the East Bay, as well as wild mushroom identification workshops.\u003c/p>\n\u003cp>The prized coccora mushroom is usually a golden-brown color, while the death cap is generally greenish. Coccora has furrows on the edge of its cap, as well as a layer of tissue on top of it, which the death cap lacks, Blair said.\u003c/p>\n\u003cp>“No one should be eating wild mushrooms without identification skills or without the affirmation of someone with sufficient knowledge,” said Blair. “There are no shortcuts.”\u003c/p>\n\u003cp>In the case of wild mushrooms, a little knowledge can be dangerous. Olson described the patient who required a liver transplant in November as someone “who frequently collected and ate wild mushrooms.” That has been true of many of the people who have poisoned themselves over the years, he said.\u003c/p>\n\u003cp>“Typically it is someone who has been mushroom picking before, who thinks they can tell the difference between dangerous and not,” he said.\u003c/p>\n\u003cp>Two of the people who were poisoned this season were members of a family who went out mushroom collecting in the Sierra foothills in October.\u003c/p>\n\u003cp>“Grandmother picked them, grandpa cooked them and they brought them home to family,” Olson said. Two family members suffered life-threatening symptoms, but survived without the need of a transplant. Another family member suffered minor symptoms.\u003c/p>\n\u003cp>The fourth victim this season was a homeless person who picked the mushrooms in Golden Gate Park in January, he said.\u003c/p>\n\u003cp>The Mycological Society of San Francisco and the \u003ca href=\"http://www.fungusfed.org/\">Fungus Federation of Santa Cruz \u003c/a>have experts who can help the public with the identification of mushrooms, said Blair.\u003c/p>\n\u003cp>\u003cstrong>Watch fungus expert J.R. Blair compare death cap and coccora mushrooms as part of this QUEST 6-minute video on the Fungus Fair in Berkeley last December.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.youtube.com/embed/8ypvYG9knmo\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since the beginning of mushroom season in Northern California last September, one person has required a liver transplant and three others have suffered life-threatening injuries after eating poisonous wild mushrooms that pop up in parks and gardens with the first rains.\u003c/p>\n\u003cp>Every year on average, six to eight people in Northern California are severely poisoned by mushrooms they collect, cook and eat. The threat is more serious than many people realize, said Dr. Kent Olson, medical director of the San Francisco Division of the \u003ca href=\"http://www.calpoison.org\">California Poison Control System\u003c/a>.\u003cbr>\n\u003c!--more-->\u003c/p>\n\u003cp>“It’s good news that the numbers are small,” Olson said. “But there’s a very high likelihood of death or liver injury that requires transplantation.”\u003c/p>\n\u003cp>In the Bay Area, mushroom-collecting season runs from September through May. Hundreds of fungus aficionados fan out into open spaces to find highly sought edible mushrooms such as chanterelles and king boletes.\u003c/p>\n\u003cp>Patients who suffer the most severe cases of mushroom poisoning require a liver transplant within a week in order to survive, Olson said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the four poisoning victims this mushroom season, two were family members. The other two cases were unrelated. \u003ca href=\"http://www.mykoweb.com/CAF/species/Amanita_phalloides.html\">Death cap mushrooms\u003c/a> are suspected in all four cases, he said.\u003c/p>\n\u003cfigure id=\"attachment_12774\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-12774\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/Death-cap-mushroom-for-article32.jpg\" alt=\"Death cap mushrooms, like this one on display at the recent Fungus Fair in Berkeley, are suspected in four poisonings since September\" width=\"300\" height=\"200\">\u003cfigcaption class=\"wp-caption-text\">Death cap mushrooms, like this one on display at the recent \u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-fungus-fair\">Fungus Fair\u003c/a> in Berkeley, are suspected in four poisonings since September \u003ccite>(Gabriela Quirós)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its non-descript appearance, the death cap doesn’t announce itself as a toxic mushroom, but together with its relative, the destroying angel mushroom, it is responsible for all of the life-threatening mushroom poisonings in California.\u003c/p>\n\u003cp>Also known by its scientific name \u003cem>Amanita phalloides\u003c/em>, the death cap is whitish with green undertones and has a rounded cap. Across Northern California, it is often found under oak trees.\u003c/p>\n\u003cp>“In the Bay Area the numbers are exploding,” Olson said. “It has found a welcoming ecosystem to live in.”\u003c/p>\n\u003cp>The death cap’s poisonous relative, the \u003ca href=\"http://www.mykoweb.com/CAF/species/Amanita_ocreata.html\">destroying angel\u003c/a>, or \u003cem>Amanita ocreata\u003c/em>, is found mostly in the Los Angeles and Fresno areas.\u003c/p>\n\u003cp>Symptoms of death cap poisoning begin 8 to 12 hours after the mushrooms have been eaten, which delays treatment. Patients suffer from severe diarrhea, and as the toxins in the mushroom destroy their liver’s cells, their eyes and skin turn yellow and they become nauseous. If left untreated, victims can slip into a coma and die.\u003c/p>\n\u003cp>The death cap can be mistaken for an edible wild mushroom called \u003ca href=\"http://www.mykoweb.com/CAF/species/Amanita_lanei.html\">coccora\u003c/a>, to which it’s related, said J.R. Blair, former president of the \u003ca href=\"http://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, a non-profit group that organizes an educational fungus fair each December in the East Bay, as well as wild mushroom identification workshops.\u003c/p>\n\u003cp>The prized coccora mushroom is usually a golden-brown color, while the death cap is generally greenish. Coccora has furrows on the edge of its cap, as well as a layer of tissue on top of it, which the death cap lacks, Blair said.\u003c/p>\n\u003cp>“No one should be eating wild mushrooms without identification skills or without the affirmation of someone with sufficient knowledge,” said Blair. “There are no shortcuts.”\u003c/p>\n\u003cp>In the case of wild mushrooms, a little knowledge can be dangerous. Olson described the patient who required a liver transplant in November as someone “who frequently collected and ate wild mushrooms.” That has been true of many of the people who have poisoned themselves over the years, he said.\u003c/p>\n\u003cp>“Typically it is someone who has been mushroom picking before, who thinks they can tell the difference between dangerous and not,” he said.\u003c/p>\n\u003cp>Two of the people who were poisoned this season were members of a family who went out mushroom collecting in the Sierra foothills in October.\u003c/p>\n\u003cp>“Grandmother picked them, grandpa cooked them and they brought them home to family,” Olson said. Two family members suffered life-threatening symptoms, but survived without the need of a transplant. Another family member suffered minor symptoms.\u003c/p>\n\u003cp>The fourth victim this season was a homeless person who picked the mushrooms in Golden Gate Park in January, he said.\u003c/p>\n\u003cp>The Mycological Society of San Francisco and the \u003ca href=\"http://www.fungusfed.org/\">Fungus Federation of Santa Cruz \u003c/a>have experts who can help the public with the identification of mushrooms, said Blair.\u003c/p>\n\u003cp>\u003cstrong>Watch fungus expert J.R. Blair compare death cap and coccora mushrooms as part of this QUEST 6-minute video on the Fungus Fair in Berkeley last December.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.youtube.com/embed/8ypvYG9knmo\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/mouse2.jpg\" alt=\"\">\u003cem>The gene CMAH is needed to induce human-like diabetes in mice. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/alicepopkorn/5254159199/\">AlicePopkorn\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.universityofcalifornia.edu/news/article/25049\">New research\u003c/a> suggests that rodents and other mammals might not be ideal for studying type 2 diabetes because of a gene that was deleted from the human genome millions of years ago.\u003c/p>\n\u003cp>Virtually all mammals produce specific sugar molecules that aid cells in interacting with their environment. That is, all except humans. Around 2 to 3 million years ago humans lost CMAH, a gene that codes for an enzyme that produces the sugar Neu5Gc.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>To test the role of this gene, researches compared two sets of mice. One group had a normal CMAH function and Neu5Gc production, the other group did not—just like humans. Both groups of mice were fed a diet that normally induces obesity and insulin resistance (metabolic syndrome), and both groups experienced these symptoms. However, only the mice missing the CMAH gene had lost the ability to produce insulin in the pancreas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These findings suggest that while normal mice can exhibit some of the symptoms of type 2 diabetes in the lab, they do not mimic the full effects of metabolic syndrome experienced by humans exposed to a similar diet.\u003c/p>\n\u003cp>Future diabetes research may be better served using mice with a genetic background more similar to humans and missing the CMAH gene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 32.8774915 -117.2352765\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/heroic3002.jpg\" alt=\"\">\u003c/a>\u003cem>If there is one thing Stanford Professor Phillip Zimbardo is known for, it's that normal people can be turned into sadists. Can he leave a more optimistic legacy and prove the opposite to be true?\u003c/em>\u003c/span>\u003c/p>\n\u003cp>The man at the heart of this story is Philip Zimbardo. He grew up in the South Bronx and when he was five, he came down with whopping cough and double pneumonia. He spent five months in an infirmary for poor children. He says kids died there, all the time. \u003c/p>\n\u003cp>“You’d wake up and the bed would be empty,\" Zimbardo recalls. \"The nurses would lie and say, [the child] went home in the middle of night.\"\u003c/p>\n\u003cp>To pass the time, the kids shared comic books, like Captain Marvel, Superman, and the Shadow. “It was all heroes and anti-heroes,” says Zimbardo, “all about fighting evil.”\u003c/p>\n\u003cp>Today, if there is one thing Zimbardo is known for, it’s for proving that whole concept of heroes and villains is a lie.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/2011-02-21-quest.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-heroic-imagination-project\">about The Heroic Imagination Project.\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>In 1971, when he was a young psychology professor at Stanford University, Zimbardo came up with an idea for an \u003ca href=\"http://www.prisonexp.org/\">unusual psychology experiment\u003c/a>. \u003c/p>\n\u003cp>Twenty-four students were drafted to spend two weeks living in a fake prison in a basement on the Stanford campus. Half were randomly assigned to be guards, the other half prisoners.\u003c/p>\n\u003cp>By the fifth day, \u003ca href=\"http://www.youtube.com/watch?v=rmwSC5fS40w\">things had gotten out of hand\u003c/a>. The guards had started to develop sadistic behavior, humiliating and abusing the prisoners. The prisoners had become passive; some had emotional breakdowns. And yet no one asked to be removed from the experiment. The power of the situation, says Zimbardo, had taken over. \u003c/p>\n\u003cp>“We’ve all been taught that there’s a physical, permeable line between good and evil,” he said recently in an interview. “We are on the good side, and they, the evil doers, are on the other side. What our study showed was that anybody could be seduced across that line.”\u003c/p>\n\u003cp>The Stanford Prison Experiment \u003ca href=\"http://www.lucifereffect.com/\">has been used to explain\u003c/a> everything from Nazi Germany and the Rwandan Genocide, to Abu Graib -- places where seemingly normal people crossed the line between good and evil.\u003c/p>\n\u003cp>Zimbardo is 77 now. And while he doesn’t say so directly, it seems fair to imagine that he’s looking for a more optimistic legacy. If normal people can be turned into sadists, then couldn’t the opposite be true? Couldn’t normal people be seduced into heroism?\u003c/p>\n\u003cp>Which brings us up to the present day, to a charter high school in Oakland, called \u003ca href=\"http://www.arisehighschool.org/\">ARISE\u003c/a>. It’s a small, hopeful kind of place, where many of the students will be the first in their families to go to college.\u003c/p>\n\u003cp>For the last year, a handful of students here have been taking part in a new program, being developed by Zimbardo and others. It’s called the \u003ca href=\"http://www.heroicimagination.org/\">Heroic Imagination Project\u003c/a>. The student participants call themselves the Jedi Knights. \u003c/p>\n\u003cp>This \u003ca href=\"http://heroicimagination.org/education-redirect/education/program-overview/\">curriculum \u003c/a>is far from a science, but the idea is that over the course of the year, students will watch psychology videos, study history, and try to identify everyday heroes in their own lives. The \u003ca href=\"http://www.youtube.com/watch?v=iRh5qy09nNw\">potential danger of conformity \u003c/a>is a big theme. If students can understand how powerful herd mentality can be, maybe they can also learn to pierce through it.\u003c/p>\n\u003cp>“You want to try and follow the crowd,” said ARISE junior Gavino Segura, during a recent Heroic Imagination Project class, “but, it’s like we’re learning to take steps not to do that, so that we can take our own steps, instead of being like every other person.\u003c/p>\n\u003cp>“We want to democratize the idea of hero,” says Zimbardo. “You don’t have to have any special talents to be a hero. You just have to be able to act, when most people don’t.”\u003c/p>\n\u003cp>In the years since The Prison Experiment, technology has brought vast changes to the field of psychology. Experiments like what Zimbardo did in 1971 are now considered unethical. What’s replaced them, in part, are experiments that look at the brain itself. \u003c/p>\n\u003cp>“We have all these neuro-imaging tools that allow us to get under the skull, so to speak,” says \u003ca href=\"http://caan.stanford.edu/\">Philipe Goldin\u003c/a>, a clinical psychologist and neuroscientist at Stanford. “We can see the brain in action.”\u003c/p>\n\u003cp>In many ways, Goldin’s work echoes what Zimbardo is trying to do now, with high school kids. \u003c/p>\n\u003cp>For example, Goldin’s particularly interested in an area deep in the brain called the salience network, which is responsible for attaching value to specific people, places or objects. The salience network, for example, is part of what determines whether people decide to reach out and help someone, or to just keep walking. \u003c/p>\n\u003cp>Goldin says it’s possible, through the use of \u003ca href=\"http://www.youtube.com/watch?v=sf6Q0G1iHBI\">guided meditation\u003c/a>, to actually expand a person’s salience network – essentially, to make them \u003ca href=\"http://www.wisdom2summit.com/Videos/single_post/mindfulness-and-the-brain-by-philippe-goldin-wisdom-2.0-conference\">care about a broader group of people\u003c/a>, including strangers. He says these changes actually show up in brain scans. \u003c/p>\n\u003cp>“If we can begin to recognize others suffering more acutely, more fully,” says Goldin, “we can actually become more open to the possibility of acting in the moment, when those moments arise.”\u003c/p>\n\u003cp>In other words, acting heroically. \u003c/p>\n\u003cp>During one of my visits to the high school, one of those moments took place. A fight – not students, but kids from outside -- spilled into the hallways.\u003c/p>\n\u003cp>For the heroism students, it was like reality had just crashed the class. Maybe, they wondered, this was exactly one of those opportunities they’d been talking about, a chance to step up. \u003c/p>\n\u003cp>But no one did, said senior Philip Johnson. \u003c/p>\n\u003cp>“Students could have been, like, you know, someone come get this person. It shouldn’t have been a group of people watching. You know?”\u003c/p>\n\u003cp>This is a hard neighborhood to be a hero in, the students say. Gang activity is right out the front door. Getting involved can get you killed. The Jedi knights say they have a lot to learn.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> 37.77567 -122.224682\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/heroic3002.jpg\" alt=\"\">\u003c/a>\u003cem>If there is one thing Stanford Professor Phillip Zimbardo is known for, it's that normal people can be turned into sadists. Can he leave a more optimistic legacy and prove the opposite to be true?\u003c/em>\u003c/span>\u003c/p>\n\u003cp>The man at the heart of this story is Philip Zimbardo. He grew up in the South Bronx and when he was five, he came down with whopping cough and double pneumonia. He spent five months in an infirmary for poor children. He says kids died there, all the time. \u003c/p>\n\u003cp>“You’d wake up and the bed would be empty,\" Zimbardo recalls. \"The nurses would lie and say, [the child] went home in the middle of night.\"\u003c/p>\n\u003cp>To pass the time, the kids shared comic books, like Captain Marvel, Superman, and the Shadow. “It was all heroes and anti-heroes,” says Zimbardo, “all about fighting evil.”\u003c/p>\n\u003cp>Today, if there is one thing Zimbardo is known for, it’s for proving that whole concept of heroes and villains is a lie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/2011-02-21-quest.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-heroic-imagination-project\">about The Heroic Imagination Project.\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>In 1971, when he was a young psychology professor at Stanford University, Zimbardo came up with an idea for an \u003ca href=\"http://www.prisonexp.org/\">unusual psychology experiment\u003c/a>. \u003c/p>\n\u003cp>Twenty-four students were drafted to spend two weeks living in a fake prison in a basement on the Stanford campus. 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What our study showed was that anybody could be seduced across that line.”\u003c/p>\n\u003cp>The Stanford Prison Experiment \u003ca href=\"http://www.lucifereffect.com/\">has been used to explain\u003c/a> everything from Nazi Germany and the Rwandan Genocide, to Abu Graib -- places where seemingly normal people crossed the line between good and evil.\u003c/p>\n\u003cp>Zimbardo is 77 now. And while he doesn’t say so directly, it seems fair to imagine that he’s looking for a more optimistic legacy. If normal people can be turned into sadists, then couldn’t the opposite be true? Couldn’t normal people be seduced into heroism?\u003c/p>\n\u003cp>Which brings us up to the present day, to a charter high school in Oakland, called \u003ca href=\"http://www.arisehighschool.org/\">ARISE\u003c/a>. It’s a small, hopeful kind of place, where many of the students will be the first in their families to go to college.\u003c/p>\n\u003cp>For the last year, a handful of students here have been taking part in a new program, being developed by Zimbardo and others. It’s called the \u003ca href=\"http://www.heroicimagination.org/\">Heroic Imagination Project\u003c/a>. The student participants call themselves the Jedi Knights. \u003c/p>\n\u003cp>This \u003ca href=\"http://heroicimagination.org/education-redirect/education/program-overview/\">curriculum \u003c/a>is far from a science, but the idea is that over the course of the year, students will watch psychology videos, study history, and try to identify everyday heroes in their own lives. The \u003ca href=\"http://www.youtube.com/watch?v=iRh5qy09nNw\">potential danger of conformity \u003c/a>is a big theme. If students can understand how powerful herd mentality can be, maybe they can also learn to pierce through it.\u003c/p>\n\u003cp>“You want to try and follow the crowd,” said ARISE junior Gavino Segura, during a recent Heroic Imagination Project class, “but, it’s like we’re learning to take steps not to do that, so that we can take our own steps, instead of being like every other person.\u003c/p>\n\u003cp>“We want to democratize the idea of hero,” says Zimbardo. “You don’t have to have any special talents to be a hero. You just have to be able to act, when most people don’t.”\u003c/p>\n\u003cp>In the years since The Prison Experiment, technology has brought vast changes to the field of psychology. Experiments like what Zimbardo did in 1971 are now considered unethical. What’s replaced them, in part, are experiments that look at the brain itself. \u003c/p>\n\u003cp>“We have all these neuro-imaging tools that allow us to get under the skull, so to speak,” says \u003ca href=\"http://caan.stanford.edu/\">Philipe Goldin\u003c/a>, a clinical psychologist and neuroscientist at Stanford. “We can see the brain in action.”\u003c/p>\n\u003cp>In many ways, Goldin’s work echoes what Zimbardo is trying to do now, with high school kids. \u003c/p>\n\u003cp>For example, Goldin’s particularly interested in an area deep in the brain called the salience network, which is responsible for attaching value to specific people, places or objects. The salience network, for example, is part of what determines whether people decide to reach out and help someone, or to just keep walking. \u003c/p>\n\u003cp>Goldin says it’s possible, through the use of \u003ca href=\"http://www.youtube.com/watch?v=sf6Q0G1iHBI\">guided meditation\u003c/a>, to actually expand a person’s salience network – essentially, to make them \u003ca href=\"http://www.wisdom2summit.com/Videos/single_post/mindfulness-and-the-brain-by-philippe-goldin-wisdom-2.0-conference\">care about a broader group of people\u003c/a>, including strangers. He says these changes actually show up in brain scans. \u003c/p>\n\u003cp>“If we can begin to recognize others suffering more acutely, more fully,” says Goldin, “we can actually become more open to the possibility of acting in the moment, when those moments arise.”\u003c/p>\n\u003cp>In other words, acting heroically. \u003c/p>\n\u003cp>During one of my visits to the high school, one of those moments took place. A fight – not students, but kids from outside -- spilled into the hallways.\u003c/p>\n\u003cp>For the heroism students, it was like reality had just crashed the class. Maybe, they wondered, this was exactly one of those opportunities they’d been talking about, a chance to step up. \u003c/p>\n\u003cp>But no one did, said senior Philip Johnson. \u003c/p>\n\u003cp>“Students could have been, like, you know, someone come get this person. It shouldn’t have been a group of people watching. You know?”\u003c/p>\n\u003cp>This is a hard neighborhood to be a hero in, the students say. Gang activity is right out the front door. Getting involved can get you killed. The Jedi knights say they have a lot to learn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\" alt=\"\" title=\"cows\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12029\">\u003c/a>\u003c/p>\n\u003cp>To raw-milk cheese lovers, pasteurization is the enemy of locavore cheese. Pasteurization may kill microbes like e.coli, but, they say, it also kills a cheese’s \u003ci>terroir\u003c/i>, the unique taste associated with a particular place. \u003c/p>\n\u003cp>At a recent Fancy Food Show at San Francisco’s Moscone Center, I met Gildas Cochennec, a director of export with Fromi Rungis, a French cheese exporter. \u003c/p>\n\u003cp>In France, Cochennec explained, there are no limits on the kinds of unpasteurized cheeses that can be sold in stores. (Here in the US, raw-milk cheese must be aged 60 days.) That gives the French access to a range of fresh, soft raw-milk cheeses we Americans don’t get. (For instance, “true” camembert, which in France is produced with unpasteurized milk.) \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I asked Cochennec what we’re missing. \u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/French Importer.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to Gildas Cochennec discuss the flavor of raw-milk vs. pasteurized milk cheese.\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>Meanwhile, for our radio story, we paid a visit to \u003ca href=\"http://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Compan\u003c/a>y, which is situated on 700 spectacular acres of farmland overlooking Tomales Bay. \u003c/p>\n\u003cp>Farmstead is best known for its award- winning Original Blue. Jill Giacomini-Basch -- one of four sisters who grew up here and, in 2000, returned to start the company -- says this cheese couldn't be made anywhere else. \u003c/p>\n\u003cp>“The milk here is really reflective of the climate, the grasses, the moderate temperature,” she says.\u003c/p>\n\u003cp>Every step involved in making this 20 dollar-a-pound blue cheese takes place here, in Point Reyes. The dairy's Holstein cows graze these fields, and every afternoon, their milk is pumped uphill to the make-house, where it’s mixed with cultures, blue mold, salt, and enzymes. Then the curds are poured into round plastic forms, salted, wrapped, and aged.\u003c/p>\n\u003cp>At no point is the milk pasteurized, or, heated to kill bacteria. \u003c/p>\n\u003cp>“Besides destroying the potential bad bacteria,” says head cheesemaker Kuba Hemmerling, pasteurization also destroys “the good bacteria. So obviously you take some of the flavors out of your cheese.”\u003c/p>\n\u003cp>The French have a word for this: \u003cem>terroir\u003c/em>. It refers to the flavor of a particular place at a particular time of year. “I would call it more -- in a good way – farmy,” says Hemmerling. “You taste more of the farm, where the cows were, and what was happening.”\u003c/p>\n\u003cp>Selling raw, or unpasteurized, milk \u003ca href=\"http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm\">is illegal in most states\u003c/a>. But, under federal law, raw-milk \u003ci>cheese\u003c/i> is OK, as long as it’s been aged at least 60 days. \u003c/p>\n\u003cp>Here at Farmstead, the cheese is aged for about five months, well over that minimum. The idea is that the aging process both adds to the flavor and kills off harmful bacteria like e. coli O157-H7, which can make its way from an animal’s manure into its milk.\u003c/p>\n\u003cp>But in recent months, two recalls involving e. coli in raw-milk cheese have brought that law into question: in November, \u003ca href=\"http://www.fda.gov/safety/recalls/ucm234691.htm\">at Bravo Farms\u003c/a>, near Fresno, then in December, at \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm237304.htm\">Sally Jackson Cheese\u003c/a>, in Washington State.\u003c/p>\n\u003cp>David Acheson, a former associate commissioner for the U.S. Food and Drug Administration, says laboratory tests have suggested that e.coli O157, and possibly other microbes, as well, can survive the 60-day aging process. \u003c/p>\n\u003cp>“There’s real concern that the 60 days isn’t long enough,” he says.\u003c/p>\n\u003cp>On average, there are about 40 reported cases a year of people getting sick from raw-milk cheese, nationwide, according to the Centers for Disease Control. During a 15-year period between 1993 and 2008, two people died from those illnesses.\u003c/p>\n\u003cp>That's a small fraction of the outbreaks that have been traced back to ground beef, for example, and the number has stayed fairly constant. Still, the FDA says raw-milk cheese is a growing concern. \u003c/p>\n\u003cp>So, the agency is increasing inspections at creameries across the country and, officials there say, revisiting the science behind the 60-day rule. \u003c/p>\n\u003cp>Depending on what it finds out, the FDA could extend its minimum aging period. Or, it could follow the lead of Australia and Korea, and outlaw raw-milk cheese entirely.\u003c/p>\n\u003cp>Christine Hyatt, who heads the \u003ca href=\"http://www.cheesesociety.org/\">American Cheese Society\u003c/a> says this scare over raw-milk cheese gives her a sense of déjà vu, to the early 2000s, when a series of cheese recalls created, she says, “a similar energy, or vibe, shall we say, in the industry.” \u003c/p>\n\u003cp>Those concerns died down, Hyatt says, once Americans realized that as much as a third of the cheese on supermarket shelves comes from raw milk. \u003c/p>\n\u003cp>“Parmigiano-Reggiano, Gruyere, Roquefort,” she lists, “they are all made with raw milk and have been for thousands of years.”\u003c/p>\n\u003cp>Hyatt says rather than outlaw raw-milk cheeses, the FDA \u003ca href=\"http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=304\">should work with producers\u003c/a> to make sure their facilities are as clean as possible. \u003c/p>\n\u003cp>The recalls, she says, have been a wake up call “that cheesemakers need to bump it up a notch. And I think a majority of our cheesemakers already do that, as evidenced by the fact that these issues don’t really surface that often.”\u003c/p>\n\u003cp>Before Jill Giacomini Bacsh and I take off our hairnets and plastic booties, which are required in the make-room, we step through what looks like a stream of bubbles that pulses onto the floor every ten minutes. \u003c/p>\n\u003cp>Giacomini Basch says precautions like these are life or death to her family's operation. The recalls are a reminder of just how easy it would be to lose this land whose flavors her family works so hard to preserve.\u003c/p>\n\u003cp>“You really can’t be too careful,” she says.\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/2011-02-07-quest.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/local-cheese-makers-fear-a-raw-deal\">Local Cheese Makers Fear a Raw Deal\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\" alt=\"\" title=\"vat\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2.jpg 600w, https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.17667141871774 -122.75161743164062\u003c/p>\n\n",
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"excerpt": "Pasteurization may kill microbes like e.coli, but, they say, it also kills a cheese’s \u003ci>terroir\u003c/i>, the unique taste associated with a particular place.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\" alt=\"\" title=\"cows\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12029\">\u003c/a>\u003c/p>\n\u003cp>To raw-milk cheese lovers, pasteurization is the enemy of locavore cheese. Pasteurization may kill microbes like e.coli, but, they say, it also kills a cheese’s \u003ci>terroir\u003c/i>, the unique taste associated with a particular place. \u003c/p>\n\u003cp>At a recent Fancy Food Show at San Francisco’s Moscone Center, I met Gildas Cochennec, a director of export with Fromi Rungis, a French cheese exporter. \u003c/p>\n\u003cp>In France, Cochennec explained, there are no limits on the kinds of unpasteurized cheeses that can be sold in stores. (Here in the US, raw-milk cheese must be aged 60 days.) That gives the French access to a range of fresh, soft raw-milk cheeses we Americans don’t get. (For instance, “true” camembert, which in France is produced with unpasteurized milk.) \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I asked Cochennec what we’re missing. \u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/French Importer.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to Gildas Cochennec discuss the flavor of raw-milk vs. pasteurized milk cheese.\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>Meanwhile, for our radio story, we paid a visit to \u003ca href=\"http://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Compan\u003c/a>y, which is situated on 700 spectacular acres of farmland overlooking Tomales Bay. \u003c/p>\n\u003cp>Farmstead is best known for its award- winning Original Blue. Jill Giacomini-Basch -- one of four sisters who grew up here and, in 2000, returned to start the company -- says this cheese couldn't be made anywhere else. \u003c/p>\n\u003cp>“The milk here is really reflective of the climate, the grasses, the moderate temperature,” she says.\u003c/p>\n\u003cp>Every step involved in making this 20 dollar-a-pound blue cheese takes place here, in Point Reyes. The dairy's Holstein cows graze these fields, and every afternoon, their milk is pumped uphill to the make-house, where it’s mixed with cultures, blue mold, salt, and enzymes. Then the curds are poured into round plastic forms, salted, wrapped, and aged.\u003c/p>\n\u003cp>At no point is the milk pasteurized, or, heated to kill bacteria. \u003c/p>\n\u003cp>“Besides destroying the potential bad bacteria,” says head cheesemaker Kuba Hemmerling, pasteurization also destroys “the good bacteria. So obviously you take some of the flavors out of your cheese.”\u003c/p>\n\u003cp>The French have a word for this: \u003cem>terroir\u003c/em>. It refers to the flavor of a particular place at a particular time of year. “I would call it more -- in a good way – farmy,” says Hemmerling. “You taste more of the farm, where the cows were, and what was happening.”\u003c/p>\n\u003cp>Selling raw, or unpasteurized, milk \u003ca href=\"http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm\">is illegal in most states\u003c/a>. But, under federal law, raw-milk \u003ci>cheese\u003c/i> is OK, as long as it’s been aged at least 60 days. \u003c/p>\n\u003cp>Here at Farmstead, the cheese is aged for about five months, well over that minimum. The idea is that the aging process both adds to the flavor and kills off harmful bacteria like e. coli O157-H7, which can make its way from an animal’s manure into its milk.\u003c/p>\n\u003cp>But in recent months, two recalls involving e. coli in raw-milk cheese have brought that law into question: in November, \u003ca href=\"http://www.fda.gov/safety/recalls/ucm234691.htm\">at Bravo Farms\u003c/a>, near Fresno, then in December, at \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm237304.htm\">Sally Jackson Cheese\u003c/a>, in Washington State.\u003c/p>\n\u003cp>David Acheson, a former associate commissioner for the U.S. Food and Drug Administration, says laboratory tests have suggested that e.coli O157, and possibly other microbes, as well, can survive the 60-day aging process. \u003c/p>\n\u003cp>“There’s real concern that the 60 days isn’t long enough,” he says.\u003c/p>\n\u003cp>On average, there are about 40 reported cases a year of people getting sick from raw-milk cheese, nationwide, according to the Centers for Disease Control. During a 15-year period between 1993 and 2008, two people died from those illnesses.\u003c/p>\n\u003cp>That's a small fraction of the outbreaks that have been traced back to ground beef, for example, and the number has stayed fairly constant. Still, the FDA says raw-milk cheese is a growing concern. \u003c/p>\n\u003cp>So, the agency is increasing inspections at creameries across the country and, officials there say, revisiting the science behind the 60-day rule. \u003c/p>\n\u003cp>Depending on what it finds out, the FDA could extend its minimum aging period. Or, it could follow the lead of Australia and Korea, and outlaw raw-milk cheese entirely.\u003c/p>\n\u003cp>Christine Hyatt, who heads the \u003ca href=\"http://www.cheesesociety.org/\">American Cheese Society\u003c/a> says this scare over raw-milk cheese gives her a sense of déjà vu, to the early 2000s, when a series of cheese recalls created, she says, “a similar energy, or vibe, shall we say, in the industry.” \u003c/p>\n\u003cp>Those concerns died down, Hyatt says, once Americans realized that as much as a third of the cheese on supermarket shelves comes from raw milk. \u003c/p>\n\u003cp>“Parmigiano-Reggiano, Gruyere, Roquefort,” she lists, “they are all made with raw milk and have been for thousands of years.”\u003c/p>\n\u003cp>Hyatt says rather than outlaw raw-milk cheeses, the FDA \u003ca href=\"http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=304\">should work with producers\u003c/a> to make sure their facilities are as clean as possible. \u003c/p>\n\u003cp>The recalls, she says, have been a wake up call “that cheesemakers need to bump it up a notch. 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The recalls are a reminder of just how easy it would be to lose this land whose flavors her family works so hard to preserve.\u003c/p>\n\u003cp>“You really can’t be too careful,” she says.\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/2011-02-07-quest.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/local-cheese-makers-fear-a-raw-deal\">Local Cheese Makers Fear a Raw Deal\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\" alt=\"\" title=\"vat\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2.jpg 600w, https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.17667141871774 -122.75161743164062\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"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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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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",
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"meta": {
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"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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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"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",
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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"
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},
"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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"here-and-now": {
"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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"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": {
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"source": "wnyc"
},
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