{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ffuhmentaboudit.simplecast.com%2Fepisodes%2F283c853c-283c853c","width":444,"version":"1.0","type":"rich","title":"Episode 192: Hello Tonico! Fermenting Sustainability with Adam Elabd","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/1aa754/1aa7542f-659a-4a64-b121-476f32dba536/57eb7c92-4dea-4955-9935-8f8553fe96ca/1486427291artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/57eb7c92-4dea-4955-9935-8f8553fe96ca\" height=\"200\" width=\"100%\" title=\"Episode 192: Hello Tonico! Fermenting Sustainability with Adam Elabd\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Adam Elabd, author of Fermenting Food Step by Step, joins Mary, Chris & Rachel in the studio to discuss various fermentations, sustainability and his upcoming Tonico cafe and tonic bar in Troy, NY. Adam chats about fermenting while traveling, using/re-using materials in multiple fermentations and international influences. Join us as we dive deeper into tepache, pulque, lahpet and more."}