{"version":"1.0","provider_name":"Harvard Gazette","provider_url":"https:\/\/test.news.harvard.edu\/gazette","author_name":"harvardgazette","author_url":"https:\/\/test.news.harvard.edu\/gazette\/story\/author\/harvardgazette\/","title":"When microbes make the food &#8212; Harvard Gazette","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"OJ6E94Ua0K\"><a href=\"https:\/\/test.news.harvard.edu\/gazette\/story\/2012\/07\/when-microbes-make-the-food\/\">When microbes make the food<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/test.news.harvard.edu\/gazette\/story\/2012\/07\/when-microbes-make-the-food\/embed\/#?secret=OJ6E94Ua0K\" width=\"600\" height=\"338\" title=\"&#8220;When microbes make the food&#8221; &#8212; Harvard Gazette\" data-secret=\"OJ6E94Ua0K\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/test.news.harvard.edu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/test.news.harvard.edu\/gazette\/wp-content\/uploads\/2012\/07\/072412_microfood_605main.jpg","thumbnail_width":605,"thumbnail_height":403,"description":"A Harvard Summer School class spurs learning through food, by examining how microbes \u2014 bacteria and fungi \u2014 can help as well as harm when they get into food, doing much of the work preparing cheeses, beer, soy sauce, and even chocolate."}