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Vice President for Government Relations, National Public Radio
PROFILE
Mike Riksen
Guest
FROM Mike Riksen
Special Programming
D-Day for Webcasters Click Here to Listen/Right Click to Download Webcasters are supporting the Internet Radio Equality Act , which has garnered bipartisan support in the House as well as the Senate. In addition, they have filed appeals and a request for a stay with the US District Court in Washington, DC. If none of these tactics succeed, webcasters will be required to send checks to Sound Exchange , the collection agency for the record companies and the artists, on July 15. Rates are retroactive to 2006. KCRW General Manager Ruth Seymour joins Pandora , Live365 , Yahoo , AccuRadio , indie webcaster BAGeL Radio and public radio station WAMU /Washington, DC to describe the effects that the new rates will have on their ability to stream and to serve audiences online. More KCRW Copyright Royalty Board Coverage
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Press Play with Madeleine Brand
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
The Treatment
Kenya Barris: Black-ish Black-ish creator Kenya Barris joins Elvis Mitchell to discuss utilizing his show as a conversation starter.
The Treatment
Lucia Micarelli: An Evening with Lucia Micarelli Violinist and actress Lucia Micarelli visits The Treatment to discuss her emotive performances as she prepares for PBS' An Evening with Lucia Micarelli.
Good Food
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.