{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F7a3e0955-7a3e0955","width":444,"version":"1.0","type":"rich","title":"Episode 379: Pearl Street Caviar with Craig Page","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/364b3406-9d2d-4e67-92d2-a3b9ae18adc5/1549393582artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/364b3406-9d2d-4e67-92d2-a3b9ae18adc5\" height=\"200\" width=\"100%\" title=\"Episode 379: Pearl Street Caviar with Craig Page\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today’s episode of THE FOOD SEEN, from the Hudson River to Caspian Basin, Siberian to Keluga, Craig Page of Pearl Street Caviar tells us a fish story about Triassic-era sturgeon (that’s pre-dinosaur), and it’s exotic eggs we call caviar. A luxury to most, caviar isn’t only for celebrating with extravagance; it’s nutrient dense, full of Omega 3s, memory-boosting choline, better B12 than beef, and more iron than spinach. Pearl Street Caviar hopes to bring back accessible roe to the Hudson River, a waterway that 200 years ago was the largest producer of caviar in the world! Caviar grilled cheese anyone?"}