{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F75a713ba-75a713ba","width":444,"version":"1.0","type":"rich","title":"Episode 86: Dirt Candy","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/c251497a-4f20-41d0-a0ac-1aff41144d99/1450202088artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/c251497a-4f20-41d0-a0ac-1aff41144d99\" height=\"200\" width=\"100%\" title=\"Episode 86: Dirt Candy\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On todays THE FOOD SEEN, Chef Amanda Cohen of Dirt Candy, treats vegetables like meat. From faux-gras to finding the fat in flora, shes redefining vegetarian cuisine from the root up. Amanda believes, any can cook a hamburger, but leave the vegetables to the professionals. The salad days are over! This episode was sponsored by Hearst Ranch. When I was 15, I became a vegetarian to rebel against my family. I wanted to find some taste sensation [with foie gras] that vegans and vegetarians could experience. If you dont do something great with a carrot, then theres no point! --Amanda Cohen on The Food Seen\n\n"}