{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmeant-to-be-eaten.simplecast.com%2Fepisodes%2F38ceb9a4-38ceb9a4","width":444,"version":"1.0","type":"rich","title":"Michael Kideckel on \"folk\" and Matthew Mickler's \"White Trash\" cookbook","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/d581a2/d581a295-cc07-4054-9148-5718c6c0cda5/0f55a049-8336-4b14-836c-002eab36c1d0/1554074988artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/0f55a049-8336-4b14-836c-002eab36c1d0\" height=\"200\" width=\"100%\" title=\"Michael Kideckel on &quot;folk&quot; and Matthew Mickler&apos;s &quot;White Trash&quot; cookbook\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"A conversation with Michael Kideckel.\n\nToday we’re talking about capital W capital T white trash. Deemed the “most intriguing book of the 1986 spring cookbook season”, and the ”most beautiful sociological document” by Harper Lee, White Trash Cooking is a collection of Southern recipes and photographs by the late Ernest Matthew Mickler. Michael and I discuss meanings of the words \"\"authenticity\"\" and \"\"folk\"\", why cookbooks are valuable sociological documents, and how to cook a possum."}