{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fedibleactivist.simplecast.com%2Fepisodes%2F048-fishscale-mmhQTWxl","width":444,"version":"1.0","type":"rich","title":"#048: FishScale","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/0947c289-5c18-4571-9ce0-ece3c1f1a2a4/7d03d994-c442-4ecc-a078-b2a6c059a9eb/youtube-20cover-20-1.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/0d76586b-e159-4430-90db-155abca69ff7\" height=\"200\" width=\"100%\" title=\"#048: FishScale\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"FishScale restaurant owner, Chef Brandon Williams, wants future generations to enjoy the \"fruits of the sea.\" Oceans plagued by environmental waste and overfishing cause harm to our eco-system that many consumers don't feel the affects of. In this episode, Chef Brandon breaks down wild caught vs. farm-raised fish, how his mom influenced his mouth-watering fish burger concept, and the stereotypes he faces as a black restaurant owner who is source-conscious. Powered and distributed by Simplecast."}