{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F19e76734-19e76734","width":444,"version":"1.0","type":"rich","title":"Episode 332: Jim Lahey, Sullivan Street Bakery","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/7e4df52b-3573-4637-9d0a-4865d51aa607/1508875216artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/7e4df52b-3573-4637-9d0a-4865d51aa607\" height=\"200\" width=\"100%\" title=\"Episode 332: Jim Lahey, Sullivan Street Bakery\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode of THE FOOD SEEN, during a visit Rome as an art student and sculptor, Jim Lahey, now known for his breads at Sullivan Street Bakery and the revolutionary no-knead method, found epiphany in pizza bianca all romana. From those origins, comes a cookbook, with stories of Lahey's bread beginnings, and sourdough starter."}