{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ffuhmentaboudit.simplecast.com%2Fepisodes%2F03453da9-03453da9","width":444,"version":"1.0","type":"rich","title":"Episode 193: The Time is BAO for Fermentation","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/1aa754/1aa7542f-659a-4a64-b121-476f32dba536/1143aa31-dc94-4b59-a628-5558343ec54b/1487033808artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/1143aa31-dc94-4b59-a628-5558343ec54b\" height=\"200\" width=\"100%\" title=\"Episode 193: The Time is BAO for Fermentation\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Mary, Chris and Rachel are joined by Michael Schwartz, founder and owner of BAO and Organic Food Incubator. Listen in to learn how Mike teaches a Cub Scout pack how to pickle, makes kombucha without a SCOBY and creates fermented ketchups and barbecue sauces utilizing traditional sauerkraut techniques."}