{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fhrn-happy-hour.simplecast.com%2Fepisodes%2Fsampling-conservas-with-ben-to-table-uquhVvBj","width":444,"version":"1.0","type":"rich","title":"Sampling Conservas with Ben to Table","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/72222ab4-cae8-474f-bfa4-f5d7c502905d/image0-7.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/c71a7aef-f575-4bf3-8bff-f132e125ea76\" height=\"200\" width=\"100%\" title=\"Sampling Conservas with Ben to Table\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"The HRN Happy Hour crew sits down with Ben Simon of Ben to Table, a monthly food subscription service delivering a hand-selected rotation of heirloom pantry staples and unique delicacies. They talk about everything from increasing bio-diversity to the process of tracking down speciality ingredients like Mexican mole and Spanish conservas. Plus the HRN team chats about their plans for Charleston Wine + Food Festival and plays some bean-themed trivia."}