{"id":2667,"date":"2019-01-11T08:42:59","date_gmt":"2019-01-11T08:42:59","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2667"},"modified":"2019-01-21T10:23:56","modified_gmt":"2019-01-21T10:23:56","slug":"tak-utokar-nattklubbssatsning","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/tak-utokar-nattklubbssatsning\/","title":{"rendered":"TAK ut\u00f6kar sin nattklubbssatsning"},"content":{"rendered":"<p>TAKs n\u00f6jesutbud forts\u00e4tter vara gratis trots att man nu ut\u00f6kar sin nattklubbssatsning. Man satsar p\u00e5 b\u00e4ttre ljud och ny dekor och m\u00e4ngder av namn fr\u00e5n den internationella musikscenen adderas till fredags- och l\u00f6rdagskv\u00e4llarna. P\u00e5 veckodagarna forts\u00e4tter man med regelbundna konstutst\u00e4llningar och vernissager.<\/p>\n<p>\u2013 I en tid d\u00e4r det ofta kostar flera hundralappar att ta del av ett kvalitativt musikutbud k\u00e4nner jag mig extra stolt \u00f6ver att Taks n\u00f6jesutbud \u00e4ven forts\u00e4ttningsvis kommer att vara gratis och tillg\u00e4ngligt, avslutar Julio Chichelnitzky.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>TAKs n\u00f6jesutbud forts\u00e4tter vara gratis trots att man nu ut\u00f6kar sin nattklubbssatsning. Man satsar p\u00e5 b\u00e4ttre ljud och ny dekor och m\u00e4ngder av namn fr\u00e5n den internationella musikscenen adderas till fredags- och l\u00f6rdagskv\u00e4llarna. P\u00e5 veckodagarna forts\u00e4tter man med regelbundna konstutst\u00e4llningar och vernissager. \u2013 I en tid d\u00e4r det ofta kostar flera hundralappar att ta del [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2668,"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-2667","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\/2667","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=2667"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2667\/revisions"}],"predecessor-version":[{"id":2670,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2667\/revisions\/2670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2668"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}