{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6824cccda9ce4d3694189554/6a11b0379feea1b67eb23182?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Jell-o","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6824cccda9ce4d3694189554/1779543982883-9d7e8023-ab65-4928-adb7-bf6009a75be3.jpeg?height=200","description":"<p>This week we are diving spoon-first into the history of America's most famous gelatinous dessert. We break down Jell-O's humble beginnings as boiled animal bones, Kraft Heinz’s plan to eliminate artificial dyes, and why Utah consumes twice the national average of green slop.</p><p>Also: Tim recounts his terrifying encounters with vending machines in London and Boston and the nightmare that is the Sloppy Joe sandwich. Plus, we brainstorm a new podcast-branded food line.</p>","author_name":"The Complete Guide to Everything"}