{"id":149146,"date":"2025-04-24T19:29:07","date_gmt":"2025-04-24T19:29:07","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=podcasts&#038;p=149146"},"modified":"2025-08-20T13:02:56","modified_gmt":"2025-08-20T13:02:56","slug":"255-midnights-son-james-beard-award-nominee-beau-schooler","status":"publish","type":"podcasts","link":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/","title":{"rendered":"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler"},"content":{"rendered":"<h2>Listen to Chef <span data-contrast=\"auto\">Beau Schooler on The Hot Slice Podcast with Pizza Today<\/span><\/h2>\n<p><span data-contrast=\"auto\">Alaska native Beau Schooler has been on the James Beard Foundation\u2019s radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he\u2019s cooking at the James Beard Award after party on June 16 in Chicago.<\/span><span data-ccp-props=\"{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">When he\u2019s not rubbing elbows with a who\u2019s who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine \u201cthrough the lens of an Italian restaurant.\u201d The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine.\u00a0<\/span><span data-ccp-props=\"{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">You won\u2019t want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.<\/span><span data-ccp-props=\"{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Learn more about In Bocca Al Lupo at <\/span><a href=\"https:\/\/www.inboccaallupoak.com\/\" target=\"_blank\" rel=\"noopener\"><span data-contrast=\"none\">https:\/\/www.inboccaallupoak.com\/<\/span><\/a><span data-contrast=\"auto\"> and on Instagram at <\/span><a href=\"https:\/\/www.instagram.com\/juneaulupo\" target=\"_blank\" rel=\"noopener\"><span data-contrast=\"none\">https:\/\/www.instagram.com\/juneaulupo<\/span><\/a><span data-contrast=\"auto\">.<\/span><span data-ccp-props=\"{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\n<h3 style=\"text-align: center;\"><b><i>Thank you to our sponsors<\/i><\/b><\/h3>\n<p>&nbsp;<\/p>\n<div class=\"lgc-column lgc-grid-parent lgc-grid-30 lgc-tablet-grid-50 lgc-mobile-grid-100 lgc-equal-heights lgc-first\">\n<div class=\"inside-grid-column\"><a href=\"http:\/\/performancefoodservice.com\/\" target=\"_blank\" rel=\"noopener\" data-feathr-click-track=\"true\" data-feathr-link-aids=\"[&quot;563b839d161d7292b01e2bd6&quot;],563b839d161d7292b01e2bd6\"><img loading=\"lazy\" decoding=\"async\" class=\"ls-is-cached lazyloaded aligncenter wp-image-60089\" src=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2020\/05\/ROMA_Performance-Foodservice.jpg\" sizes=\"(max-width: 272px) 100vw, 272px\" srcset=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2020\/05\/ROMA_Performance-Foodservice.jpg 400w, https:\/\/pizzatoday.com\/wp-content\/uploads\/2020\/05\/ROMA_Performance-Foodservice-300x40.jpg 300w\" alt=\"Performance Foodservice logo\" width=\"272\" height=\"36\" data-srcset=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2020\/05\/ROMA_Performance-Foodservice.jpg 400w, https:\/\/pizzatoday.com\/wp-content\/uploads\/2020\/05\/ROMA_Performance-Foodservice-300x40.jpg 300w\" data-src=\"\/wp-content\/uploads\/2020\/05\/ROMA_Performance-Foodservice.jpg\" data-sizes=\"(max-width: 272px) 100vw, 272px\" \/><\/a><\/div>\n<\/div>\n<div><\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div><\/div>\n<div class=\"lgc-column lgc-grid-parent lgc-grid-30 lgc-tablet-grid-50 lgc-mobile-grid-100 lgc-equal-heights lgc-first\"><a href=\"http:\/\/lloydpans.com\/\" target=\"_blank\" rel=\"noopener\" data-feathr-click-track=\"true\" data-feathr-link-aids=\"563b839d161d7292b01e2bd6\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-148652 ls-is-cached lazyloaded\" src=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/02\/LloydPanspodcastlogo.png\" alt=\"\" width=\"225\" height=\"120\" data-src=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/02\/LloydPanspodcastlogo.png\" \/><\/a><\/div>\n","protected":false},"featured_media":149147,"template":"","categories":[3276],"podcast_categories":[],"topic":[],"class_list":["post-149146","podcasts","type-podcasts","status-publish","has-post-thumbnail","hentry","category-podcast"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler - Pizza Today<\/title>\n<meta name=\"description\" content=\"James Beard nominated Chef Beau Schooler from Alaska-based In Bocca Al Lupo talks blending the cuisines of Alaska, Calabria and the Philippines on Pizza Today&#039;s podcast.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler\" \/>\n<meta property=\"og:description\" content=\"James Beard nominated Chef Beau Schooler from Alaska-based In Bocca Al Lupo talks blending the cuisines of Alaska, Calabria and the Philippines on Pizza Today&#039;s podcast.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-20T13:02:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/\",\"url\":\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/\",\"name\":\"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler - Pizza Today\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png\",\"datePublished\":\"2025-04-24T19:29:07+00:00\",\"dateModified\":\"2025-08-20T13:02:56+00:00\",\"description\":\"James Beard nominated Chef Beau Schooler from Alaska-based In Bocca Al Lupo talks blending the cuisines of Alaska, Calabria and the Philippines on Pizza Today's podcast.\",\"breadcrumb\":{\"@id\":\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#primaryimage\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png\",\"width\":1280,\"height\":720,\"caption\":\"Chef Beau Schooler on The Hot Slice Podcast with Pizza Today\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/pizzatoday.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/pizzatoday.com\/#website\",\"url\":\"https:\/\/pizzatoday.com\/\",\"name\":\"Pizza Today\",\"description\":\"30 Years of Providing Business Solutions &amp; Opportunities for Today&#039;s Pizzeria Operators\",\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/pizzatoday.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/pizzatoday.com\/#organization\",\"name\":\"Pizza Today\",\"url\":\"https:\/\/pizzatoday.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"width\":1024,\"height\":1024,\"caption\":\"Pizza Today\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/PizzaToday\",\"https:\/\/x.com\/PizzaToday\",\"https:\/\/www.instagram.com\/pizzatoday\/\",\"https:\/\/www.linkedin.com\/company\/pizzatoday\/\",\"https:\/\/www.youtube.com\/user\/PizzaTodayMagazine\"]}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler - Pizza Today","description":"James Beard nominated Chef Beau Schooler from Alaska-based In Bocca Al Lupo talks blending the cuisines of Alaska, Calabria and the Philippines on Pizza Today's podcast.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/","og_locale":"en_US","og_type":"article","og_title":"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler","og_description":"James Beard nominated Chef Beau Schooler from Alaska-based In Bocca Al Lupo talks blending the cuisines of Alaska, Calabria and the Philippines on Pizza Today's podcast.","og_url":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/","og_site_name":"Pizza Today","article_publisher":"https:\/\/www.facebook.com\/PizzaToday","article_modified_time":"2025-08-20T13:02:56+00:00","og_image":[{"width":1280,"height":720,"url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png","type":"image\/png"}],"twitter_card":"summary_large_image","twitter_site":"@PizzaToday","twitter_misc":{"Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/","url":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/","name":"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler - Pizza Today","isPartOf":{"@id":"https:\/\/pizzatoday.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#primaryimage"},"image":{"@id":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png","datePublished":"2025-04-24T19:29:07+00:00","dateModified":"2025-08-20T13:02:56+00:00","description":"James Beard nominated Chef Beau Schooler from Alaska-based In Bocca Al Lupo talks blending the cuisines of Alaska, Calabria and the Philippines on Pizza Today's podcast.","breadcrumb":{"@id":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#primaryimage","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png","width":1280,"height":720,"caption":"Chef Beau Schooler on The Hot Slice Podcast with Pizza Today"},{"@type":"BreadcrumbList","@id":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/pizzatoday.com\/"},{"@type":"ListItem","position":2,"name":"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler"}]},{"@type":"WebSite","@id":"https:\/\/pizzatoday.com\/#website","url":"https:\/\/pizzatoday.com\/","name":"Pizza Today","description":"30 Years of Providing Business Solutions &amp; Opportunities for Today&#039;s Pizzeria Operators","publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/pizzatoday.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/pizzatoday.com\/#organization","name":"Pizza Today","url":"https:\/\/pizzatoday.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","width":1024,"height":1024,"caption":"Pizza Today"},"image":{"@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/PizzaToday","https:\/\/x.com\/PizzaToday","https:\/\/www.instagram.com\/pizzatoday\/","https:\/\/www.linkedin.com\/company\/pizzatoday\/","https:\/\/www.youtube.com\/user\/PizzaTodayMagazine"]}]}},"parsely":{"version":"1.1.0","canonical_url":"https:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"255. Midnight\u2019s Son: James Beard Award Nominee Beau Schooler","url":"http:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/pizzatoday.com\/podcasts\/255-midnights-son-james-beard-award-nominee-beau-schooler\/149146\/"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3-150x150.png","image":{"@type":"ImageObject","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/04\/Pod-Thumbnails-1-Youtube-3.png"},"articleSection":"Podcasts","author":[{"@type":"Person","name":"Denise Greer"}],"creator":["Denise Greer"],"publisher":{"@type":"Organization","name":"Pizza Today","logo":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2021\/10\/20x20_PT_icon.png"},"keywords":["podcasts"],"dateCreated":"2025-04-24T19:29:07Z","datePublished":"2025-04-24T19:29:07Z","dateModified":"2025-08-20T13:02:56Z"},"rendered":"<script type=\"application\/ld+json\" class=\"wp-parsely-metadata\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"NewsArticle\",\"headline\":\"255. Midnight\\u2019s Son: James Beard Award Nominee Beau Schooler\",\"url\":\"http:\\\/\\\/pizzatoday.com\\\/podcasts\\\/255-midnights-son-james-beard-award-nominee-beau-schooler\\\/149146\\\/\",\"mainEntityOfPage\":{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/pizzatoday.com\\\/podcasts\\\/255-midnights-son-james-beard-award-nominee-beau-schooler\\\/149146\\\/\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2025\\\/04\\\/Pod-Thumbnails-1-Youtube-3-150x150.png\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2025\\\/04\\\/Pod-Thumbnails-1-Youtube-3.png\"},\"articleSection\":\"Podcasts\",\"author\":[{\"@type\":\"Person\",\"name\":\"Denise Greer\"}],\"creator\":[\"Denise Greer\"],\"publisher\":{\"@type\":\"Organization\",\"name\":\"Pizza Today\",\"logo\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/20x20_PT_icon.png\"},\"keywords\":[\"podcasts\"],\"dateCreated\":\"2025-04-24T19:29:07Z\",\"datePublished\":\"2025-04-24T19:29:07Z\",\"dateModified\":\"2025-08-20T13:02:56Z\"}<\/script>","tracker_url":"https:\/\/cdn.parsely.com\/keys\/pizzatoday.com\/p.js"},"_links":{"self":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/podcasts\/149146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/podcasts"}],"about":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/types\/podcasts"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media\/149147"}],"wp:attachment":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media?parent=149146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/categories?post=149146"},{"taxonomy":"podcast_categories","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/podcast_categories?post=149146"},{"taxonomy":"topic","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/topic?post=149146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}