{"version":"1.0","provider_name":"South Georgia Magazine","provider_url":"https:\/\/sgamag.com","author_name":"Thressea Boyd","author_url":"https:\/\/sgamag.com\/index.php\/author\/editor\/","title":"Grady Grown: A Farm-to-Table Experience\u00a0 - South Georgia Magazine","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jZCUd2rBJ7\"><a href=\"https:\/\/sgamag.com\/index.php\/2019\/10\/29\/grady-grown-a-farm-to-table-experience\/\">Grady Grown: A Farm-to-Table Experience\u00a0<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/sgamag.com\/index.php\/2019\/10\/29\/grady-grown-a-farm-to-table-experience\/embed\/#?secret=jZCUd2rBJ7\" width=\"600\" height=\"338\" title=\"&#8220;Grady Grown: A Farm-to-Table Experience\u00a0&#8221; &#8212; South Georgia Magazine\" data-secret=\"jZCUd2rBJ7\" 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\/\/# sourceURL=https:\/\/sgamag.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/sgamag.com\/wp-content\/uploads\/2019\/10\/beef-1024x683.jpg","thumbnail_width":1024,"thumbnail_height":683,"description":"The second annual Grady Grown dinner was a southern feast. The four-course meal was planned, prepared, and served by culinary arts students from Cairo High School (CHS). Using local ingredients harvested and produced in Grady County, guests started the evening with an assortment of hors d\u2019oeuvres, including fried okra with hot sauce, corn muffins topped [&hellip;]"}