{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F33bb2c8d-33bb2c8d","width":444,"version":"1.0","type":"rich","title":"Episode 26: Brooklyn Bilt & Brooklyn Slate","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/bb9c9dd3-7b99-4fd8-96f7-e8f8d62f8a24/1450201125artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/bb9c9dd3-7b99-4fd8-96f7-e8f8d62f8a24\" height=\"200\" width=\"100%\" title=\"Episode 26: Brooklyn Bilt &amp; Brooklyn Slate\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on the Food Seen Michael speaks to Sean Tice, Andy Ring, and Kristy Hadeka, for a discussion about Brooklyn Bilt and Brooklyn Slate. Learn the possibilities of Richlite as a material, what woodworkers talk about online, and why the French love fancy cutlery more than we do, plus the possibilities of re-imagining what we use in the kitchen (and why). This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.\n\n"}