{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-main-course.simplecast.com%2Fepisodes%2F22329a07-22329a07","width":444,"version":"1.0","type":"rich","title":"Episode 263: Leighton Edmondson","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/aafb57/aafb57d7-0218-472c-afce-1c86d642292c/48166cff-1016-49ca-ad8a-7a964307e883/1458264411artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/48166cff-1016-49ca-ad8a-7a964307e883\" height=\"200\" width=\"100%\" title=\"Episode 263: Leighton Edmondson\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On this weeks episode of The Main Course, Alexes and Phil are joined in the studio by Leighton Edmondson, a locavore chef, micro gardener, forager, and original Brooklyn person. They chat about his involvement with the Bushwick food co-op, his work in film as a lighting director and gaffer, looking your turkey in the eye, and how all whiskey starts as beer. I couldnt be a farmer. I kill everything. [37:00] – Alexes McLaughlin andnbsp;\n\n"}