{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"课代表立正","title":"E116. Is farm-to-table a marketing gimmick or something real？ ｜ Ensue Chef Miles 1⧸3","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/17fafa38\"></iframe>","width":"100%","height":180,"duration":1132,"description":"Part 1/3 of my interview with Chef Miles at Ensue.\n\nWe talked about his philosophy behind his food, especially how he viewed the whole trend of \"farm to table.\"\n\nBut sticking with local ingredients can bring challenges as well, especially in China, where lots of customers still associate fine dining with costly imported ingredients, so we talked about this challenge as well.","thumbnail_url":"https://img.transistorcdn.com/6qJNndCuNNsETn3J2B9p3Z9vVJEgAowQiCfGrI1qgng/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9jYzZl/YWYzMjA5NzJiMDY4/MjIxOGE0ZjYwMzY0/ODQ1ZC5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}