{"id":944,"date":"2015-05-19T21:07:56","date_gmt":"2015-05-19T21:07:56","guid":{"rendered":"http:\/\/nordicfoodlab.org\/hunting\/"},"modified":"2022-02-17T17:06:40","modified_gmt":"2022-02-17T17:06:40","slug":"hunting","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2015\/05\/hunting\/","title":{"rendered":"Two white flies"},"content":{"rendered":"\n<p><em>by Meradith Hoddinott<\/em><\/p>\n\n\n\n<p>Roberto Flore\u00a0and David Pedersen talk about their experiences with and views on hunting. The\u00a0chef and hunter discuss the popular perception\u00a0of hunting in contemporary society, their vision of hunting as a way of connecting with\u00a0one&#8217;s environment\u00a0and its potential for sensitive ecological management.\u00a0They also\u00a0describe\u00a0how\u00a0they have been influenced by each other&#8217;s work\u00a0in the kitchen and\u00a0the forest.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Meradith Hoddinott Roberto Flore\u00a0and David Pedersen talk about their experiences with and views on hunting. The\u00a0chef and hunter discuss the popular perception\u00a0of hunting in contemporary society, their vision of hunting as a way of connecting with\u00a0one&#8217;s environment\u00a0and its potential for sensitive ecological management.\u00a0They also\u00a0describe\u00a0how\u00a0they have been influenced by each other&#8217;s work\u00a0in the kitchen and\u00a0the forest.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>by Meradith Hoddinott Roberto Flore\u00a0and David Pedersen talk about their experiences with and views on hunting. The\u00a0chef and hunter discuss the popular perception\u00a0of hunting in contemporary society, their vision of hunting as a way of connecting with\u00a0one&#8217;s environment\u00a0and its potential for sensitive ecological management.\u00a0They also\u00a0describe\u00a0how\u00a0they have been influenced by each other&#8217;s work\u00a0in the kitchen and\u00a0the forest.<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/944"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=944"}],"version-history":[{"count":1,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/944\/revisions"}],"predecessor-version":[{"id":1940,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/944\/revisions\/1940"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}