{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Finside-school-food.simplecast.com%2Fepisodes%2Fa9308afd-a9308afd","width":444,"version":"1.0","type":"rich","title":"Episode 35: Good Food Measures Up","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/c423dc/c423dcd3-88a9-46c6-81b6-19365208eddb/7ac4ca86-6e1c-4ead-b040-5208abb2af7f/1458074164artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/7ac4ca86-6e1c-4ead-b040-5208abb2af7f\" height=\"200\" width=\"100%\" title=\"Episode 35: Good Food Measures Up\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Of course students eat better when healthy food is prepared with care and skill. We all knew that. Now we have important new research to back us up, the result of a year-long collaboration between the Harvard School of Public Health and Project Breads Chefs in Schools program. The studys two leaders--the head author and the head chef--describe the complexity involved in making targeted changes in the school kitchen and cafeteria while systematically assessing the impacts. This program was brought to you by Visit Napa Valley.\n\n"}