{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Feat-your-words.simplecast.com%2Fepisodes%2F5465da2f-5465da2f","width":444,"version":"1.0","type":"rich","title":"Episode 356: Cooking With Scraps","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/58058d/58058db7-ce96-4cd6-b287-e9ecacecd9e9/a796c4d5-b85a-4c55-872c-4f0f4c38eb1d/1540748655artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/a796c4d5-b85a-4c55-872c-4f0f4c38eb1d\" height=\"200\" width=\"100%\" title=\"Episode 356: Cooking With Scraps\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week, Cathy chats with Lindsay-Jean Hard, author of Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals. Lindsay-Jean shares how she began writing a column on the same topic for Food52, and how, before that, she was inspired to use all parts of vegetables after joining a CSA while living in Japan. Lindsay-Jean shares some incredible cooking advice for everyday scraps like banana peels, broccoli stems, cheese rinds, and much more."}