Kirk Bowman
Business Systems and Analytics ManagerAs the business systems and analytics manager, Kirk provides leadership to and management of fundraising operations in KPBS’ membership department. His responsibilities include both technical, analytic, and collaborative work with other teams throughout the station to support the organization’s business objectives. Kirk also oversees audience services, the vehicle donation program, vendor management, and data quality.
Kirk began work for KPBS as a contract business analyst where he assisted the membership department in migrating data to a new customer resource and engagement management system. Kirk's passion for the KPBS mission and his desire to bring a higher level of data skills to the organization motivated him to join the KPBS team after the project was successfully completed.
Prior to KPBS, Kirk has worked in technology sales as a software developer, internationally as a project lead analyst for British Petroleum, and for 12 years as a technology manager. Kirk lives in Escondido and has a passion for gardening, travel, and figuring out how things work.
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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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The therapeutic food is designed to bring malnourished kids back from the brink. A new order from the U.S. after months of mixed signals is good news for the Rhode Island factory that makes it.
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