David Streib
KPBS Broadcast DesignerKPBS' Broadcast Designer/Network Analyst David Streib, M.F.A., M.A., has received 16 Emmy nominations including three Emmy Awards for outstanding achievement in the areas of Art Direction, Graphic Design and Editing. Strieb holds a Master of Fine Arts degree in film and video from The School of the Art Institute of Chicago, as well as a Master of Arts degree in Art and Design from Northern Illinois University. In addition to his creative work at KPBS, Streib's technical expertise is key to the development and system administration of the cost effective state-of-the-art High Definition Production Center at KPBS. The KPBS HD graphics laboratory features Academy Award-winning Discreet Flame/Smoke digital compositing and editing systems and Academy Award-winning Alias/Wavefront MAYA visual effects software. Streib's technical know-how stems from his past work experience in high-end Chicago advertising production, large scale Hollywood digital production, and 3D technical visualization for local San Diego high tech companies. Streib creates approximately 150 original motion graphics (Branding IDs, 3D set visualizations, underwriter spots, community outreach designs, fund raising materials, show openers, documentary graphics) each year for KPBS and its clients.
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The 63rd Congress was the last Congress before the 17th Amendment transferred the election of senators from the state legislators to the people — the greatest single change in Congress’ history.
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Completed in 1800, the United States Capitol is perhaps the most recognizable building in America — it is a building in which countless historical decisions have been made.
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The United States Congress, consisting of the Senate and the House of Representatives, is known as “the engine of democracy.”
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Stream Seasons 1 - 6 now with the PBS app. Chef Yia Vang takes us inside chef's kitchens as they serve up stories of cultural heritage through the universal language of food. -
You likely eat it every day, but what do you know about wheat, a grain with roots 10,000 years deep? Discover how it has evolved with breeder James Anderson at the University of Minnesota, learn old-school techniques of stone-grinding and making the perfect sourdough with Patrick Wylie of Baker’s Field Flour and using it in a delicate tart with James Beard-nominated pastry chef Shawn Mackenzie.
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Some recipes are passed down at the kitchen table or in family restaurants, like at Cecil's Deli and Restaurant where they make Jewish-style potato latkes. But for others, like Korean Adoptee Anna Luster, cooking kimchi jjigae (stew) is about keeping food memories alive when far from home—creating new traditions that will last for generations.
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