{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F5fa707d4-5fa707d4","width":444,"version":"1.0","type":"rich","title":"Episode 281: MicroDairy Designs","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/db0c91be-cd44-4259-abe0-a45f3c25cd4b/1477951157artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/db0c91be-cd44-4259-abe0-a45f3c25cd4b\" height=\"200\" width=\"100%\" title=\"Episode 281: MicroDairy Designs\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"MicroDairy Designs, LLC began by accident – with a dream of starting a small creamery and a lack of available equipment for the limited scale. Frank Kipe joins host Greg Blais on the line to talk about his business and why he believes very small-scale dairying is economically sustainable in the US and abroad."}