{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmeat-and-three.simplecast.com%2Fepisodes%2F36e1653a-36e1653a","width":444,"version":"1.0","type":"rich","title":"My Salty Valentine","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/fff553/fff55374-93f7-4ac5-b41c-bd6acd98ead1/69a5f0ba-e497-4634-a4b4-9ffed494a2ff/1550249403artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/69a5f0ba-e497-4634-a4b4-9ffed494a2ff\" height=\"200\" width=\"100%\" title=\"My Salty Valentine\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Whether Valentine’s Day is your favorite winter holiday or you avoid it like the plague, there’s no debating it’s a big day for the world of food and hospitality. This week we’re bringing you the inside scoop on what the holiday means for the industry. We visit a dessert bar trying to avoid the clichés of champagne and chocolate and investigate how the holiday’s hues are affecting rosé sales. We get to the bottom of a rumor about diamonds (but not the ones you're thinking of), and explore the benefits of peanut punch, a Caribbean aphrodisiac."}