{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F3109aa75-3109aa75","width":444,"version":"1.0","type":"rich","title":"Episode 249: Cheese Archaeology","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/6bbd7891-62f1-49c3-9b7e-3cd9f36683c3/1458855159artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/6bbd7891-62f1-49c3-9b7e-3cd9f36683c3\" height=\"200\" width=\"100%\" title=\"Episode 249: Cheese Archaeology\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"What can archaeology tell us about cheese? Tune in to hear Kelila Jaffe - Food program coordinator and PhD candidate at NYUs Food Studies program - discuss the origins of domesticating ruminant animals and how our ancestors discovered cheese making.\n\n"}