{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ffuhmentaboudit.simplecast.com%2Fepisodes%2Fc3e6a7a7-c3e6a7a7","width":444,"version":"1.0","type":"rich","title":"Episode 240: Natto in Brooklyn? Fuhmentaboudit! with Ann Yonetani","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/1aa754/1aa7542f-659a-4a64-b121-476f32dba536/a58ec96a-91f9-4def-abd6-bd67e83b72c3/1541981136artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/a58ec96a-91f9-4def-abd6-bd67e83b72c3\" height=\"200\" width=\"100%\" title=\"Episode 240: Natto in Brooklyn? Fuhmentaboudit! with Ann Yonetani\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Chris, Mary, and Rachel are joined by Ann Yonetani of Nyture, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it! "}