{"version":"1.0","provider_name":"Harvard Gazette","provider_url":"https:\/\/dev.news.harvard.edu\/gazette","author_name":"harvardgazette","author_url":"https:\/\/dev.news.harvard.edu\/gazette\/story\/author\/harvardgazette\/","title":"Alice Waters special guest at \u2018smart food\u2019 panel &#8212; Harvard Gazette","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"G9fSJ55wPB\"><a href=\"https:\/\/dev.news.harvard.edu\/gazette\/story\/2008\/10\/alice-waters-special-guest-at-smart-food-panel\/\">Alice Waters special guest at \u2018smart food\u2019 panel<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/dev.news.harvard.edu\/gazette\/story\/2008\/10\/alice-waters-special-guest-at-smart-food-panel\/embed\/#?secret=G9fSJ55wPB\" width=\"600\" height=\"338\" title=\"&#8220;Alice Waters special guest at \u2018smart food\u2019 panel&#8221; &#8212; Harvard Gazette\" data-secret=\"G9fSJ55wPB\" 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:\/\/dev.news.harvard.edu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"In anticipation of Harvard\u2019s upcoming sustainability celebration, a panel discussion on sustainable food took place Tuesday (Oct. 14) in the Faculty Room at University Hall. It began with a reception at which chefs doled out demitasse cups filled with a chowder of Cape Cod Bay scallops and Berkshires bacon, and wait-staff circulated trays of heavenly appetizers made with locally grown and harvested ingredients. Local cheeses and apple cider rounded out the menu and helped prime the crowd for the roundtable that lay ahead."}