{"version":"1.0","provider_name":"Bonnier","provider_url":"https:\/\/www.bonnier.com\/en\/","author_name":"admin","author_url":"https:\/\/www.bonnier.com\/en\/author\/admin\/","title":"Bonnier - Influencing Food","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"S0IsBrP3WV\"><a href=\"https:\/\/www.bonnier.com\/en\/news\/influencing-food\/\">Influencing Food<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.bonnier.com\/en\/news\/influencing-food\/embed\/#?secret=S0IsBrP3WV\" width=\"600\" height=\"338\" title=\"&#8220;Influencing Food&#8221; &#8212; Bonnier\" data-secret=\"S0IsBrP3WV\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.bonnier.com\/wp-content\/uploads\/2021\/05\/httpswww.bonnier.comglobalassetsnews201211-novemberall_om_mat_paul_svensson_s-1.jpg","thumbnail_width":310,"thumbnail_height":310,"description":"Paul Svensson, chef at Stockholm\u2019s Fotografiska museum and G\u00f6teborg\u2019s Wake Caf\u00e9 as well as on TV, has won Allt om Mat\u2019s stora matpris, the annual award from Swedish food magazine Allt om Mat. For nearly 30 years, Allt om Mat has been giving out the prize to those who have had a significant impact on [&hellip;]"}