{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fclimatebreak.simplecast.com%2Fepisodes%2Fchaos-wheat-with-robin-morgan-qha2tcxf-jVaVX7KG","width":444,"version":"1.0","type":"rich","title":"Rerun: Chaos Wheat, with Robin Morgan","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/0b2354f6-fa23-4b99-a77a-7193e0e6c8e8/743e7813-51f3-4a3b-838c-24e14d3a64b0/cb-square-400x400.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/412532e9-b017-4704-bcea-c5b9a7e972a9\" height=\"200\" width=\"100%\" title=\"Rerun: Chaos Wheat, with Robin Morgan\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Chaos wheat, “climate blend,” is a new type of flour composed of a variety of extreme weather resistant varieties of wheat to be more resilient to climate change. Despite its deviation from traditional wheat, it is shown to uphold the same baking quality (in regards to taste, texture, and rise). It was developed because climate change has been endangering wheat crops and this is not only affecting the supply and demand of wheat, but also creating intense price fluctuations. We spoke to Robin Morgan, a researcher at Washington State University’s Breadlab, about why these climate resilient crops may be the future of bread. For a transcript, please visit: https://climatebreak.org/chaos-wheat-with-robin-morgan/"}