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"content": "\u003cfigure id=\"attachment_24548\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/fat-kid.jpg\">\u003cimg class=\"size-thumbnail wp-image-24548\" title=\"Mr America\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/fat-kid-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of {link url=\"http://www.flickr.com/photos/robadob/88894048/in/photostream/\"}robad0b{/link}\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professor of journalism and hero of the \u003ca href=\"http://www.nybooks.com/articles/archives/2010/jun/10/food-movement-rising/\">\"food movement\"\u003c/a>, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, says rising health care costs may be our biggest ally in getting positive change to the agriculture industry in Washington.\u003c/p>\n\u003cp>In his latest article titled, \"\u003ca href=\"http://www.thenation.com/article/163399/how-change-going-come-food-system\">How Change Is Going to Come in the Food System\u003c/a>\", published in \u003cem>The Nation\u003c/em>, Pollan argues that while a cultural revolution has taken place in American’s perception of what and why we eat, little real change has taken place at the level of policy.\u003c/p>\n\u003cp>“The food movement has discovered that persuading the media, and even the president, that you are right on the merits does not necessarily translate into change, not when the forces arrayed against change are so strong,” says Pollan.\u003c/p>\n\u003cp>However, the food movement can take a page from the fight against tobacco in recruiting a powerful ally: the insurance industry. With the passing of Obama’s \u003ca href=\"http://en.wikipedia.org/wiki/Patient_Protection_and_Affordable_Care_Act\">Patient Protection Act and Affordable Care Act\u003c/a>, insurance and government agencies can no longer neglect individuals with preventable, diet-related chronic diseases.\u003c/p>\n\u003cp>“No longer allowed to cherry-pick the patients they’re willing to cover, or to toss overboard people with chronic diseases, the insurance industry will soon find itself on the hook for the cost of the American diet too,” writes Pollan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Until now local, grassroots movements to improve food economies haven’t been able to compete with the lobbying efforts of the largest industry in America. But “as soon as the healthcare industry begins to focus on the fact that the government is subsidizing precisely the sort of meal for which the industry (and the government) will have to pick up the long-term tab, eloquent advocates of food system reform will suddenly appear in the unlikeliest places—like the agriculture committees of Congress,\" writes Pollan.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wouldn’t that be a welcome change in season.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_24548\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/fat-kid.jpg\">\u003cimg class=\"size-thumbnail wp-image-24548\" title=\"Mr America\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/fat-kid-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of {link url=\"http://www.flickr.com/photos/robadob/88894048/in/photostream/\"}robad0b{/link}\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professor of journalism and hero of the \u003ca href=\"http://www.nybooks.com/articles/archives/2010/jun/10/food-movement-rising/\">\"food movement\"\u003c/a>, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, says rising health care costs may be our biggest ally in getting positive change to the agriculture industry in Washington.\u003c/p>\n\u003cp>In his latest article titled, \"\u003ca href=\"http://www.thenation.com/article/163399/how-change-going-come-food-system\">How Change Is Going to Come in the Food System\u003c/a>\", published in \u003cem>The Nation\u003c/em>, Pollan argues that while a cultural revolution has taken place in American’s perception of what and why we eat, little real change has taken place at the level of policy.\u003c/p>\n\u003cp>“The food movement has discovered that persuading the media, and even the president, that you are right on the merits does not necessarily translate into change, not when the forces arrayed against change are so strong,” says Pollan.\u003c/p>\n\u003cp>However, the food movement can take a page from the fight against tobacco in recruiting a powerful ally: the insurance industry. With the passing of Obama’s \u003ca href=\"http://en.wikipedia.org/wiki/Patient_Protection_and_Affordable_Care_Act\">Patient Protection Act and Affordable Care Act\u003c/a>, insurance and government agencies can no longer neglect individuals with preventable, diet-related chronic diseases.\u003c/p>\n\u003cp>“No longer allowed to cherry-pick the patients they’re willing to cover, or to toss overboard people with chronic diseases, the insurance industry will soon find itself on the hook for the cost of the American diet too,” writes Pollan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Until now local, grassroots movements to improve food economies haven’t been able to compete with the lobbying efforts of the largest industry in America. But “as soon as the healthcare industry begins to focus on the fact that the government is subsidizing precisely the sort of meal for which the industry (and the government) will have to pick up the long-term tab, eloquent advocates of food system reform will suddenly appear in the unlikeliest places—like the agriculture committees of Congress,\" writes Pollan.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wouldn’t that be a welcome change in season.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Every day, San Francisco’s compostables – all 600 tons of them – are hauled away from the city. I found myself asking, “Where does it all go?”\u003c/p>\n\u003cp>While looking for the answers, I found agronomist Bob Shaffer. Shaffer started out as a farmer, but soon realized that he was more interested in the soil than in what grew out of it. That led to a career in making and applying compost. He now works with \u003ca href=\"http://www.recology.com/index.htm\">Recology\u003c/a>, the company that composts San Francisco's green waste, at their \u003ca href=\"http://www.jepsonprairieorganics.com/\">composting facility in Vacaville\u003c/a> and with farmers who want to improve their crops.\u003c/p>\n\u003cp>One of Shaffer’s clients is \u003ca href=\"http://www.buckzin.com/index.html\">Old Hill Ranch\u003c/a> in Glen Ellen. As the name suggests, the vineyard is one of the earliest in Sonoma County and has many 100-year-old vines.\u003c/p>\n\u003cp>When Old Hill was first established, it was planted in the traditional way – a lot of different grape varietals were planted, producing a blended wine. The vineyard has a colorful map that identifies the patchwork of varietals on the property.\u003c/p>\n\u003cp>The vines are dry farmed, with no irrigation system running between the vine rows. This makes adding compost really important, as it helps with water retention in the soil. Old Hill’s owner, Will Bucklin, is also experimenting with compost tea, in which a small amount of compost is “brewed” into a dark tea to develop beneficial microbes. The tea can be added to a water supply or sprayed onto the leaves directly. It’s another way of making nutrients and protective microbes available to the plant.\u003c/p>\n\u003cfigure id=\"attachment_23733\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640.jpg\">\u003cimg class=\"size-thumbnail wp-image-23733\" title=\"Compost_grapes_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tiny young grapes on a vine at Old Hill Ranch, in Glen Ellen. Photo: Kate Szrom.\u003c/figcaption>\u003c/figure>\n\u003cp>When QUEST visited Old Hill Ranch, it was a hot, sunny June day. There had just been a full moon and the blooms on the vines had set into tiny green grapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As he does in the summer season, Shaffer checked to see if the vines were getting water and nutrients by observing the leaves and tendrils on the vines. He pointed out some of the cover crops he has planted to prevent soil erosion. Through their roots, cover crops like grasses and legumes can also carry carbon deeper into the soil than compost alone would.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the fall, compost will be applied at Old Hill and on other vineyards like it. Over the winter, rains will help spread the nutrients and beneficial microbes in the compost through the ground to be made available for next year’s growing season.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every day, San Francisco’s compostables – all 600 tons of them – are hauled away from the city. I found myself asking, “Where does it all go?”\u003c/p>\n\u003cp>While looking for the answers, I found agronomist Bob Shaffer. Shaffer started out as a farmer, but soon realized that he was more interested in the soil than in what grew out of it. That led to a career in making and applying compost. He now works with \u003ca href=\"http://www.recology.com/index.htm\">Recology\u003c/a>, the company that composts San Francisco's green waste, at their \u003ca href=\"http://www.jepsonprairieorganics.com/\">composting facility in Vacaville\u003c/a> and with farmers who want to improve their crops.\u003c/p>\n\u003cp>One of Shaffer’s clients is \u003ca href=\"http://www.buckzin.com/index.html\">Old Hill Ranch\u003c/a> in Glen Ellen. As the name suggests, the vineyard is one of the earliest in Sonoma County and has many 100-year-old vines.\u003c/p>\n\u003cp>When Old Hill was first established, it was planted in the traditional way – a lot of different grape varietals were planted, producing a blended wine. The vineyard has a colorful map that identifies the patchwork of varietals on the property.\u003c/p>\n\u003cp>The vines are dry farmed, with no irrigation system running between the vine rows. This makes adding compost really important, as it helps with water retention in the soil. Old Hill’s owner, Will Bucklin, is also experimenting with compost tea, in which a small amount of compost is “brewed” into a dark tea to develop beneficial microbes. The tea can be added to a water supply or sprayed onto the leaves directly. It’s another way of making nutrients and protective microbes available to the plant.\u003c/p>\n\u003cfigure id=\"attachment_23733\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640.jpg\">\u003cimg class=\"size-thumbnail wp-image-23733\" title=\"Compost_grapes_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tiny young grapes on a vine at Old Hill Ranch, in Glen Ellen. Photo: Kate Szrom.\u003c/figcaption>\u003c/figure>\n\u003cp>When QUEST visited Old Hill Ranch, it was a hot, sunny June day. There had just been a full moon and the blooms on the vines had set into tiny green grapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As he does in the summer season, Shaffer checked to see if the vines were getting water and nutrients by observing the leaves and tendrils on the vines. He pointed out some of the cover crops he has planted to prevent soil erosion. Through their roots, cover crops like grasses and legumes can also carry carbon deeper into the soil than compost alone would.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the fall, compost will be applied at Old Hill and on other vineyards like it. Over the winter, rains will help spread the nutrients and beneficial microbes in the compost through the ground to be made available for next year’s growing season.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carlo Petrini, Slow Food Founder, Kicks Off New UCB Food Politics Class",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\">\u003cimg class=\"alignnone size-full wp-image-32629\" title=\"Slow Food Founder Carlo Petrini\" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\">\u003cimg class=\"alignnone size-full wp-image-32633\" title=\"Students checking in for Edible Education \" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" width=\"500\" height=\"366\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the webcast on YouTube. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies.\u003c/p>\n\u003cp>I'm used to seeing these \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement\u003c/a> is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThe goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement. Originally published on \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/09/01/slow-food-founder-kicks-off-ucb-food-politics-class/\">Bay Area Bites\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\">\u003cimg class=\"alignnone size-full wp-image-32629\" title=\"Slow Food Founder Carlo Petrini\" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\">\u003cimg class=\"alignnone size-full wp-image-32633\" title=\"Students checking in for Edible Education \" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" width=\"500\" height=\"366\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the webcast on YouTube. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies.\u003c/p>\n\u003cp>I'm used to seeing these \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement\u003c/a> is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThe goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement. Originally published on \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/09/01/slow-food-founder-kicks-off-ucb-food-politics-class/\">Bay Area Bites\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Exploring Bothe-Napa Valley State Park",
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"content": "\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Join the \u003ca href=\"http://flickr.com/groups/477027@N22\">Bothe-Napa Valley State Park photo group on Flickr\u003c/a> to share your photos of this amazing place.\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/california/napaCA1978/napaCA1978.pdf\">Soil Survey of Napa County, California\u003c/a>\u003c/li>\n\u003cli>\u003ca>The Sparkling Science of Champagne\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/food/\">Check Please! Bay Area - KQED\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bothe-Napa Valley State Park stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. However, the soils and microclimates that have drawn grape growers for over 100 years remain. The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Join the \u003ca href=\"http://flickr.com/groups/477027@N22\">Bothe-Napa Valley State Park photo group on Flickr\u003c/a> to share your photos of this amazing place.\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/california/napaCA1978/napaCA1978.pdf\">Soil Survey of Napa County, California\u003c/a>\u003c/li>\n\u003cli>\u003ca>The Sparkling Science of Champagne\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/food/\">Check Please! Bay Area - KQED\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
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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.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"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.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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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.",
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"source": "Commonwealth Club of California"
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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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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"hidden-brain": {
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"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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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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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. ",
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},
"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. ",
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"order": 18
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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/",
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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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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"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"
},
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"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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}
},
"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",
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