{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/67f912336e56bbcda3c8e628/681a2595f30c20bff795ffdf?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"WHERE IT'S AT … with Daniel Humm","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/67f912336e56bbcda3c8e628/1746543806684-55f34ab7-9b2d-4862-b3ae-d08765dae680.jpeg?height=200","description":"<p>This week on Where It’s At, Jefferson Hack talks to three-star Michelin chef Daniel Humm, zig-zagging from his start in competitive cycling (having left home at 14) to his first star and the mushroom trip that inspired his pivot to plant-based cooking at his award-winning restaurant, Eleven Madison Park. Humm’s relentless innovation propels this conversation, touching on what inspired him to found the extraordinary non-profit educational organisation Rethink Food and his experience of synesthesia, which allows him to ‘taste’ dishes simply by painting them.</p><p><br></p><p><strong>Thanks to…</strong></p><p>Executive Producer: Faye Young</p><p>Assistant Producer: Jaime Burford&nbsp;</p><p>Sound Recordist and Editor: Chris Smith&nbsp;</p><p>Title music: Jack Peñate</p><p>Graphic identity: Sam Hall</p><p>Additional graphics and motion design: Calum Glenday and Aleksandra Talacha</p><p>Editors for anothermag.com: Sophie Bew and Violet Conroy&nbsp;</p><p>Special thanks to Harry Slater, Sophie McElligott, Susanne Waddell, and 180 Studios for the loan of their studio space.</p>","author_name":"Jefferson Hack"}