{"id":11083,"date":"2022-06-08T11:29:00","date_gmt":"2022-06-08T11:29:00","guid":{"rendered":"https:\/\/www.foodfriends.com\/blog\/?post_type=at_biz_dir&#038;p=11083"},"modified":"2022-06-08T11:29:00","modified_gmt":"2022-06-08T11:29:00","slug":"gudruns","status":"publish","type":"at_biz_dir","link":"https:\/\/old.foodfriends.com\/blog\/directory\/gudruns\/","title":{"rendered":"Gudruns"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">V\u00e5r verksamhet b\u00e4r anor och namn fr\u00e5n Gudrun Folmer-Hansen som startade tillverkning av charkuteri i Stockholm 1925. <\/span><span style=\"font-weight: 400;\">Gudrun ville ha sina p\u00f8lser och sm\u00f8rrebr\u00f6d p\u00e5 ett alldeles speciellt s\u00e4tt och n\u00e4r det inte gick att hitta startade hon Gudruns Chark- &amp; Sm\u00f6rrebr\u00f6dsbutik med tillverkning och f\u00f6rs\u00e4ljning av korv, skinkor och pastejer som Gudrun ville att de skulle smaka.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bara det b\u00e4sta produkterna och smakerna var gott nog f\u00f6r Gudrun. Hennes fokus p\u00e5 h\u00f6g kvalitet, smak och service f\u00f6rblev h\u00f6rnstenarna i verksamheten n\u00e4r Tommy \u00d6gren tog \u00f6ver. Och \u00e4r s\u00e5 \u00e4n idag.<\/span><\/p>\n","protected":false},"author":8,"comment_status":"closed","ping_status":"closed","template":"","at_biz_dir-location":[],"at_biz_dir-category":[100],"at_biz_dir-tags":[155],"atbdp_listing_types":[80],"class_list":["post-11083","at_biz_dir","type-at_biz_dir","status-publish","has-post-thumbnail","hentry","at_biz_dir-category-mat-och-dryck","at_biz_dir-tags-kott","atbdp_listing_types-general"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/at_biz_dir"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=11083"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11083\/revisions"}],"predecessor-version":[{"id":11086,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11083\/revisions\/11086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/11084"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=11083"}],"wp:term":[{"taxonomy":"at_biz_dir-location","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-location?post=11083"},{"taxonomy":"at_biz_dir-category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-category?post=11083"},{"taxonomy":"at_biz_dir-tags","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-tags?post=11083"},{"taxonomy":"atbdp_listing_types","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/atbdp_listing_types?post=11083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}