{"id":2586,"date":"2019-01-03T13:29:17","date_gmt":"2019-01-03T13:29:17","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2586"},"modified":"2019-01-03T13:29:17","modified_gmt":"2019-01-03T13:29:17","slug":"malmo-sushi-och-djupa-kanslor-i-ny-pod","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/malmo-sushi-och-djupa-kanslor-i-ny-pod\/","title":{"rendered":"MALM\u00d6 – Sushi och djupa k\u00e4nslor i ny pod"},"content":{"rendered":"

Ni har v\u00e4l inte missat den h\u00e4rliga matpodden @sushionsdag. En Podcast d\u00e4r programledarna tr\u00e4ffas varje onsdag och k\u00e4kar sushi och pratar om intressanta saker.<\/p>\n

Bakom podden st\u00e5r malm\u00f6killarna Chadie Hotiat och Hamza Ftouni.<\/p>\n

Podden kommer allts\u00e5 varje onsdag och den s\u00e4nds live, detta g\u00f6r att man som lyssnare kan h\u00f6ra av sig direkt med meddelanden eller \u00e5sikter. Detta ger en exklusiv k\u00e4nsla s\u00e4ger Hamza i ett reportage av Sydsvenskan. Han forts\u00e4tter och ber\u00e4ttar -n\u00e4r en person \u00e4r inne i lives\u00e4ndningen \u00e4r denne inte bara publik utan en del av gemenskapen.<\/p>\n

 <\/p>\n

L\u00e4s hela reportaget via l\u00e4nken.<\/p>\n

Sushi och samtal i nya malm\u00f6podd<\/a>
\nSydsvenskan.se<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Ni har v\u00e4l inte missat den h\u00e4rliga matpodden @sushionsdag. En Podcast d\u00e4r programledarna tr\u00e4ffas varje onsdag och k\u00e4kar sushi och pratar om intressanta saker. Bakom podden st\u00e5r malm\u00f6killarna Chadie Hotiat och Hamza Ftouni. Podden kommer allts\u00e5 varje onsdag och den s\u00e4nds live, detta g\u00f6r att man som lyssnare kan h\u00f6ra av sig direkt med meddelanden […]<\/p>\n","protected":false},"author":1,"featured_media":2587,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=2586"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2586\/revisions"}],"predecessor-version":[{"id":2588,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2586\/revisions\/2588"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2587"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}