{"version":"1.0","provider_name":"Sopa de ganso","provider_url":"https:\/\/blogs.diariovasco.com\/sopadeganso","author_name":"I\u00f1igo Galatas","author_url":"https:\/\/blogs.diariovasco.com\/sopadeganso\/author\/masgastronomia\/","title":"Programa de Mas Gastronom\u00eda para el s\u00e1bado 22 - Sopa de ganso","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Q8WPP9t9eB\"><a href=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2008\/11\/21\/programa_de_mas_gastronomia_para_el_saba_22\/\">Programa de Mas Gastronom\u00eda para el s\u00e1bado 22<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2008\/11\/21\/programa_de_mas_gastronomia_para_el_saba_22\/embed\/#?secret=Q8WPP9t9eB\" width=\"600\" height=\"338\" title=\"&#8220;Programa de Mas Gastronom\u00eda para el s\u00e1bado 22&#8221; &#8212; Sopa de ganso\" data-secret=\"Q8WPP9t9eB\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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\/\/# sourceURL=https:\/\/blogs.diariovasco.com\/sopadeganso\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"El programa de ma\u00f1ana s\u00e1bado y el del pr\u00f3ximo fin de semana estar\u00e1n dedicados al Congreso de Gastronom\u00eda. Ma\u00f1ana hablar\u00e9 con Rafael Garc\u00eda Santos para saber no s\u00f3lo c\u00f3mo van los preparativos sino tambi\u00e9n c\u00f3mo ve el Congreso este a\u00f1o. Hablo con quienes llevan realmente la log\u00edstica del Congreso, camareros, pinches y cosas parecidas, ayudas [&hellip;]"}