{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fheritage-radio-network-on-tour.simplecast.com%2Fepisodes%2F2872afb5-2872afb5","width":444,"version":"1.0","type":"rich","title":"Autumn Olive Farms Tour and Lunch at Fire, Flour & Fork","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/752c8f/752c8f27-0eb0-4ab4-8f75-2c11ae4fcf1b/8c616626-08de-4955-b904-8a029092b329/1541281980artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/8c616626-08de-4955-b904-8a029092b329\" height=\"200\" width=\"100%\" title=\"Autumn Olive Farms Tour and Lunch at Fire, Flour &amp; Fork\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Kat Johnson kicks off Fire, Flour & Fork with a trip to Autumn Olive Farms in the Shenandoah Valley for a “Pig Safari” and picturesque lunch. Clay and Linda Trainum raise heritage breed pigs on their family farm. After starting with Ossabaw pigs, Clay realized he could cross-breed them with Berkshires to create a chef’s ideal pork. They dubbed this new breed the ‘Berkabaw,’ and guests on the outing got to see some of these animals up-close-and-personal.\r\n\r\nLunch on the farm was prepared by a team of chefs, with each dish incorporating AOF pork, and wines pairings were provided by Ox-Eye Vineyards.\r\n\r\nKat quickly caught up with Clay Trainum, Chef Ian Boden, and Vintner John Kiers about this special afternoon."}