{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Flets-talk-about-food.simplecast.com%2Fepisodes%2Fnever-make-a-chefs-blood-boil-4EvxpZqb","width":444,"version":"1.0","type":"rich","title":"Never Make a Chef's Blood Boil","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/8460478e-5696-4517-bfb2-47e79ad89293/unknown-louisa-kasdon.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/98a873a6-ddd5-4a83-8b09-e039c82aaf5e\" height=\"200\" width=\"100%\" title=\"Never Make a Chef&apos;s Blood Boil\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"“It was as though somebody had poked a hole in the hull of a ship and we were sinking.”\n\nChef Jody Adams is one of a very few chefs in town whose first name alone makes her instantly recognizable. Like Cher. Or Barack. Jody is a rock-star chef-owner with more than 30 years of success. She’s earned every national accolade including numerous James Beards, Food & Wine, Top Chef). Jody Adams is a formidable leader — a major force in the food world­­––championing female chefs, feeding  the hungry, and taking a leadership role in getting the embattled restaurant industry government help during the COVID crisis. I asked Jody Adams, how a young woman from a gentle New England background, became a nationally acclaimed chef."}