{"id":2381,"date":"2014-11-18T10:08:28","date_gmt":"2014-11-18T09:08:28","guid":{"rendered":"podlove-2014-11-18t07:28:13+00:00-946a45cea01c119"},"modified":"2014-12-22T10:10:17","modified_gmt":"2014-12-22T09:10:17","slug":"kr381-china","status":"publish","type":"podcast","link":"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr381-china\/","title":{"rendered":"KR381 China"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/podcasts\/kuechenradio\/KR381.jpg\" alt=\"Markus in seinem Hongkonger B\u00fcro, 2009\" \/><br \/>\n<em>Markus in seinem Hongkonger B\u00fcro, 2009<\/em><\/p>\n<p>&#8220;Wo Chinas Einfluss w\u00e4chst, leidet die Freiheit&#8221;, sagt <a href=\"http:\/\/www.weltreporter.net\/mitglieder.php?id=58&#038;l=de\">Markus Rimmele<\/a>, ARD-H\u00f6rfunk-Korrespondent in Shanghai. Er hat \u00fcber die aktuellen Proteste un Hongkong berichtet, wo er mehrere Jahre gelebt hat (dar\u00fcber hat er <a href=\"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr_173-hongkong\/\">in KR173 berichtet<\/a>).<br \/>\nDocPhil spricht mit Markus \u00fcber die aktuellen Proteste, das chinesische Internet, Pekings Zensur, seine Arbeit als Journalist und den wachsenden Machtanspruch Chinas in der Welt.      <\/p>\n<p>Er erw\u00e4hnte <a href=\"https:\/\/github.com\/cshirky\/occupyhongkong\">Artikel von Clay Shirky \u00fcber &#8220;Occupy Hongkong&#8221;.<\/a><\/p>\n<p><em>Wir haben das Gespr\u00e4ch am Freitag, 14.11.2014 aufgenommen, also vor der R\u00e4umung einiger Protestlager in Hongkong, von denen heute, 18.11.2014, berichtet wird<\/em>.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/podcasts\/kuechenradio\/KR381-1.jpg\" alt=\"Einkaufsstra\u00dfe Hongkong, 2009\" \/><\/p>\n","protected":false},"author":1,"featured_media":2387,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-2381","podcast","type-podcast","status-publish","has-post-thumbnail","hentry","post"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes"}],"about":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/types\/podcast"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/comments?post=2381"}],"version-history":[{"count":7,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2381\/revisions"}],"predecessor-version":[{"id":2389,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2381\/revisions\/2389"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media\/2387"}],"wp:attachment":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media?parent=2381"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/tags?post=2381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}