{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2Fabc24522-abc24522","width":444,"version":"1.0","type":"rich","title":"Episode 27: The Canal House","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/89fe5637-a77d-4c89-b777-4ecf82f7e67c/1450201151artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/89fe5637-a77d-4c89-b777-4ecf82f7e67c\" height=\"200\" width=\"100%\" title=\"Episode 27: The Canal House\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Cooking Issues Michael sits down with Christopher Hirsheimer and Melissa Hamilton, founders of The Canal House. They gang speaks about creating Canal House Cooking, a cooking magazine the times describes as both old-fashioned and totally new. Hamilton and Hirsheimer describe their process for collaborating on photo shoots, creating and re-working recipes, and what its like to have a quiet place away from the city. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.\n\n"}