{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Conversations from the Precision Nutrition Kitchen","title":"Episode 2: Dr. Bruno Xavier","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/0b752280\"></iframe>","width":"100%","height":180,"duration":2554,"description":"Welcome back to Conversations from the Precision Nutrition Kitchen! On this episode, Dr. Bruno Xavier, Associate Director of the Cornell Food Venture Center, shows us how to safely prepare lacto-fermented vegetables at home. He also talks about his academic and career journey, which began as a curious child, and grew into a career in which he followed new and interesting opportunities. Dr. Xavier also discusses his work at Cornell, including working with people from all over the world to develop food products, and mentoring students on their academic journey.\nTo read the paper we reference about salt and safe fermenting, click here\nTo learn more about Bruno and his work, click here\nFor more information about The Joan Klein Jacobs Center for Precision Nutrition and Health, click here\nFollow the Joan Klein Jacobs Center on LinkedIn- click here\nJoin our mailing list- click here","thumbnail_url":"https://img.transistorcdn.com/IS8m4BwQyFYGIEicHkHj2EMPtg5desPMWAaKPPzuxPE/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS81YjFh/YmE2MmJkMzIxNzRh/NzVhYzE4ZWJjMWUy/YmNjMC5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}