{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmeat-and-three.simplecast.com%2Fepisodes%2Feb3591e6-eb3591e6","width":444,"version":"1.0","type":"rich","title":"Heritage: Flavor, Florideae, and Family Recipes","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/fff553/fff55374-93f7-4ac5-b41c-bd6acd98ead1/24779540-6a90-4fa6-85d3-7bff65a6f5ae/1562964772artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/24779540-6a90-4fa6-85d3-7bff65a6f5ae\" height=\"200\" width=\"100%\" title=\"Heritage: Flavor, Florideae, and Family Recipes\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Pirate radio founders in Italy, Nonnas in Staten Island, pig farmers in coastal Georgia, and seaweed entrepreneurs in Maine – these are just a few of the characters you'll meet in this week's episode. We look at a word that's central to our mission – HERITAGE – by exploring flavor preservation, family recipes, and both land-based and aquatic farming practices. Our food heritage is something to be celebrated and fiercely protected, and it takes a diverse group of people to give our culinary history the recognition it deserves."}