{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ftable-talk-with-rosanna-caira.simplecast.com%2Fepisodes%2Fe28-food-for-thought-bekSsyh3","width":444,"version":"1.0","type":"rich","title":"E28. Food for Thought","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/9a424e3d-3b8a-48d0-b56a-dca6e35ec10b/574dc2ed-48fb-491f-9b44-a38f94e452ac/cropped_1789396316672.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/4ce2ab81-1b9e-49cc-b321-f13e80821248\" height=\"200\" width=\"100%\" title=\"E28. Food for Thought\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Christine Couvelier, president of Culinary Concierge about food trends, and how COVID-19 is changing our relationship with food both as consumers and as restaurant goers.         "}