{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2F760adc31-760adc31","width":444,"version":"1.0","type":"rich","title":"Episode 350: The Saga of Wine Santa","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/7d9ee783-a8a2-4903-b727-9dc043198de9/1544557289artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/7d9ee783-a8a2-4903-b727-9dc043198de9\" height=\"200\" width=\"100%\" title=\"Episode 350: The Saga of Wine Santa\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On this week's Cooking Issues, Dave and Nastassia debrief with HRN's Kat Johnson about the HRN gala and the saga of Wine Santa. They also tackle a bunch of listener questions including: how insects and humans experience poisonous compounds in food, making eggless pecan pie, infrared thermometer mishaps, and Dave tells us how Soylent Green was scientifically, but not ethically, problematic.\r\n\r\n"}