{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmeant-to-be-eaten.simplecast.com%2Fepisodes%2Fcc51d10c-cc51d10c","width":444,"version":"1.0","type":"rich","title":"Francesca Vaghi and Brandi Miller on defining \"good\" food","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/d581a2/d581a295-cc07-4054-9148-5718c6c0cda5/9eb8a928-6eb0-4abc-9cc5-32468a0eac6e/1564941359artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/9eb8a928-6eb0-4abc-9cc5-32468a0eac6e\" height=\"200\" width=\"100%\" title=\"Francesca Vaghi and Brandi Miller on defining &quot;good&quot; food\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"What makes good food, good? PhD students at SOAS University of London Francesca Vaghi and Brandi Miller join Coral to discuss why \"\"good\"\" food is often contigent on nutritional, economic, political, or moral conditions, and why the distinction changes across cultures and scale.\r\n"}