{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fcf97ec27-cf97ec27","width":444,"version":"1.0","type":"rich","title":"Episode 338: Book Review: Chèvre, Short Stack Editions, Vol. 33","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/d8926510-4c7e-4128-b8b9-6d5c7990b85e/1526933672artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/d8926510-4c7e-4128-b8b9-6d5c7990b85e\" height=\"200\" width=\"100%\" title=\"Episode 338: Book Review: Chèvre, Short Stack Editions, Vol. 33\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's show Diane interviews Tia Keenan, New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018)."}