{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmilkfed-ce3e05f9.simplecast.com%2Fepisodes%2F4-methane-mitigation-and-meat-lSayBCQJ","width":444,"version":"1.0","type":"rich","title":"Methane, Mitigation, and Meat","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/9a1c7051-1dea-403f-8504-e07d0dd08097/c49cc494-798a-43f9-856d-c5a829e7cbc5/milkfed-20social.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/44f8e86a-b0f2-4a9c-a569-d47cdcdec65a\" height=\"200\" width=\"100%\" title=\"Methane, Mitigation, and Meat\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Agriculture isn’t the world's largest contributor to climate change, but it's close. It’s also one of the most fraught sectors in terms of public debate about what we should—or shouldn’t—be raising, harvesting, and eating. Alexandra breaks down the climate change by the numbers to see exactly where emissions from food production and raising livestock come from—and ruminates on how cheese devotees might introduce a little more flexibility to reduce the carbon footprint of their diets. She also considers how two very different carbon mitigation methods have been implemented in the U.S. dairy industry, their pros and cons, and their wider impacts. Featuring interviews with dairy environmental lawyer Ruthie Lazenby and Shelburne Farms pasture manager Sam Dixon. "}