{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmeat-and-three.simplecast.com%2Fepisodes%2Fhard-core-a-cider-podcast-episode-2-d4epw3A6","width":444,"version":"1.0","type":"rich","title":"Hard Core: A Cider Podcast, Episode 2","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/df525d81-1496-4c53-9525-28d43423675b/6b9f7f17-666d-423a-a999-522fe376332c/bonus-hard-core-2.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/bc15d858-217f-4424-a770-2215418dc65b\" height=\"200\" width=\"100%\" title=\"Hard Core: A Cider Podcast, Episode 2\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week, we bring you another episode of our new podcast, Hard Core. Tune in to find yourself transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage."}