{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2Fdaaa9daa-daaa9daa","width":444,"version":"1.0","type":"rich","title":"Episode 23: Gabriel Ross","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4b40af/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d/ac0e7acc-660f-45e6-a9ce-00e43593a3a1/1447980060artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/ac0e7acc-660f-45e6-a9ce-00e43593a3a1\" height=\"200\" width=\"100%\" title=\"Episode 23: Gabriel Ross\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Linda speaks to Gabriel Ross, chef and charcoutier at Dicksons Farmstand Meats in Chelsea Market, NYC. Get the skinny on bacon and the history of cured and smoked meats here and abroad!\n\n"}