{"href":"http://player.captivate.fm/services/oembed?url=http%3A%2F%2Fplayer.captivate.fm%2Fepisode%2Fa4c1c9d1-a24b-40c0-b107-57897283f3d1","version":"1.0","provider_name":"Captivate.FM","provider_url":"https://www.captivate.fm","width":600,"height":200,"type":"rich","html":"<iframe style=\"width: 100%; height: 200px;\" title=\"Inside the Kitchen: Cuisine Innovations and the Lab Grown Meat Revolution Debate\" frameborder=\"0\" scrolling=\"no\" allow=\"clipboard-write\" seamless src=\"http://player.captivate.fm/episode/a4c1c9d1-a24b-40c0-b107-57897283f3d1\"></iframe>","title":"Inside the Kitchen: Cuisine Innovations and the Lab Grown Meat Revolution Debate","description":"Send us a text Prepare for a culinary adventure as we welcome the remarkable Chef Jeffrey Schlissel. Savor the gastronomical delights as we discuss his inventive dishes using bone-in bison filets and 14-day dry aged Duroc pork chops. Discover how he artfully employes ingredients like fig jam, donut peaches, Florida corn, garlic, Tuscan kale, fresco pepper, and Alina oil to develop mouth-watering meals. We also touch on the American Culinary Federation National Convention, the networking oppor...","thumbnail_width":300,"thumbnail_height":300,"thumbnail_url":"https://artwork.captivate.fm/466847c1-4a22-4298-843a-9a60724d048a/rvhjalw93x8d6st4evuo4llipsi3.jpg"}