{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2F39af8136-39af8136","width":444,"version":"1.0","type":"rich","title":"Episode 327: Pierre Thiam on FONIO: History and Future of the African Supergrain ","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4b40af/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d/83c567f9-e7aa-427e-8d5d-83ad64314dbc/1557416324artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/83c567f9-e7aa-427e-8d5d-83ad64314dbc\" height=\"200\" width=\"100%\" title=\"Episode 327: Pierre Thiam on FONIO: History and Future of the African Supergrain \" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his restaurants and award-winning cookbooks Yolélé and Senegal. "}