{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fed7c15c5-ed7c15c5","width":444,"version":"1.0","type":"rich","title":"Episode 284: Climate Change, Crystals and Cheese","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/9e03513d-e78a-43c1-b45a-e78338dd3515/1479769673artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/9e03513d-e78a-43c1-b45a-e78338dd3515\" height=\"200\" width=\"100%\" title=\"Episode 284: Climate Change, Crystals and Cheese\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on cheese history has converged with his laboratory-based research on cheese crystallography through the topic of climate change."}