{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fab3f3809-ab3f3809","width":444,"version":"1.0","type":"rich","title":"Episode 327: Yogurt the Right Whey","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/0fc51e03-6413-4e3d-8c8e-ea2d78289ad4/1519080547artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/0fc51e03-6413-4e3d-8c8e-ea2d78289ad4\" height=\"200\" width=\"100%\" title=\"Episode 327: Yogurt the Right Whey\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"What’s the deal with whey? Homa Dashtaki, founder of White Moustache Yogurt, joins host Greg Blais to discuss the often forgotten byproduct of cheese and yogurt production."}