{"version":"1.0","provider_name":"Basque Culinary World Prize","provider_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/","author_name":"admin","author_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/author\/admin\/","title":"David Hertz - Basque Culinary World Prize","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"IC4DxOuWpO\"><a href=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/david-hertz\/\">David Hertz<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/david-hertz\/embed\/#?secret=IC4DxOuWpO\" width=\"600\" height=\"338\" title=\"&#8220;David Hertz&#8221; &#8212; Basque Culinary World Prize\" data-secret=\"IC4DxOuWpO\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=d.createElement(\"a\"),i=d.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),i=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),s=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.basqueculinaryworldprize.com\/wp-content\/uploads\/2016\/05\/David-Hertz1-1-1-1024x683.jpg","thumbnail_width":1024,"thumbnail_height":683,"description":"Sukaldaritza izan liteke Brasilgo baztertutako biztanleei eragiten dieten delinkuentzia edo langabezia bezalako arazoen alternatiba. Hori pentsatu zuen David Hertzek duela hamaika urte, Gastromotiva sortu zuenean. Xedea eremu txiroetako gazteei prestakuntza ematea zen, geroago beti langile trebeen beharrean dagoen lan-merkatuan txerta zitezen. Egun proiektua Brasilgo hiru hiritara zabaldu da, bai eta Mexikoko batera ere, eta gainera... Read more &raquo;"}