{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fagave-road-trip.simplecast.com%2Fepisodes%2Fargument-for-pairing-chocolate-with-mezcal-jD89lBYp","width":444,"version":"1.0","type":"rich","title":"The argument for pairing chocolate with Mezcal","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/e1bb1f6f-d149-4290-adda-e3493ded0da1/39231788-35d0-483b-b6f1-9fba60b5eb64/4-65-argument-for-pairing-chocolate-with-mezcal.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/eb45dc0c-a22f-4122-99aa-a3380fa2f0ab\" height=\"200\" width=\"100%\" title=\"The argument for pairing chocolate with Mezcal\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Pickled eggs and pigs feet have disappeared from bars across the USA. You can sometimes find corn nuts and some places offer free popcorn. But I think it’s time for a bar snack revolution! We started with tinned fish a few weeks ago and now we’re back with an argument in support of chocolate. Joining me for this leg of the bar-snack campaign is James Beard Award-winning journalist Rowan Jacobsen, whose book Wild Chocolate is out now!\n\nAgave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Rowan Jacobsen."}