{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fepisode-409-the-grilled-cheeserie-oXnhQR5P","width":444,"version":"1.0","type":"rich","title":"The Grilled Cheeserie","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/4ab484a5-3172-4aad-ae2b-0ea20d979de6/crystal-joseph-and-luna-elena-santogade.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/3b139f9c-df7f-4df2-98ad-71f2e69dad9f\" height=\"200\" width=\"100%\" title=\"The Grilled Cheeserie\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode, Elena chats with Grilled Cheese Chef Crystal De Luna-Bogan, chef and co-owner of the original food truck and now brick and mortar Nashville based restaurant. How to scale sustainably while also serving delicious grilled cheese? Crystal is figuring it out!"}