{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmeant-to-be-eaten.simplecast.com%2Fepisodes%2Ff1d005cf-f1d005cf","width":444,"version":"1.0","type":"rich","title":"Jack Tchen on the history of Chinatown and yellow peril","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/d581a2/d581a295-cc07-4054-9148-5718c6c0cda5/83c15ffa-068b-4508-aacc-7e907994e294/1560718225artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/83c15ffa-068b-4508-aacc-7e907994e294\" height=\"200\" width=\"100%\" title=\"Jack Tchen on the history of Chinatown and yellow peril\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Jack (John Kuo Wei) Tchen is a facilitator, teacher, historian, curator, re-organizer, and dumpster diver. He co-founded the Museum of Chinese in America in 1979-80 where he continues to serve as senior historian. He’s researched and written widely on Chinatowns and anti-Asian fears, on everyday intermingling and improvisations; and is currently grappling with issues like dispossession, climate change, and why it’s especially important for those in/around food to lead change…so, a little bit of everything this episode."}