{"id":8979,"date":"2014-06-26T03:31:27","date_gmt":"2014-06-26T03:31:27","guid":{"rendered":"https:\/\/harissa.com\/news-wp\/?p=8979"},"modified":"2014-06-26T03:31:27","modified_gmt":"2014-06-26T03:31:27","slug":"soyons-conscients-de-ce-que-lon-mange-aujourdhui-voir","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/soyons-conscients-de-ce-que-lon-mange-aujourdhui-voir\/","title":{"rendered":"Soyons conscients de ce que l&rsquo;on mange aujourd&rsquo;hui : a voir"},"content":{"rendered":"<p>\n\tSoyons conscients de ce que l&#39;on mange aujourd&#39;hui : a voir<\/p>\n<p>\n\t&nbsp;<\/p>\n<p>\n\t&nbsp;<\/p>\n<p>\n\tCeci est un passage du film Samsara qui montre d&#39;ou vient votre nourriture la plus simple.&nbsp;Ce clip sur la production alimentaire a re&ccedil;u beaucoup d&#39;attention!&nbsp;Samsara est un film am&eacute;ricain documentaire r&eacute;alis&eacute; par Ron Fricke dans plus de 15 pays diff&eacute;rents. Il est produit par Mark Magidson, qui avait d&eacute;j&agrave; collabor&eacute; avec Ron Fricke sur Baraka.<\/p>\n<p>\n\t&nbsp;<\/p>\n<p>\n\t<iframe loading=\"lazy\" allowfullscreen=\"\" frameborder=\"0\" height=\"390\" mozallowfullscreen=\"\" src=\"\/\/player.vimeo.com\/video\/73234721?title=0&amp;byline=0&amp;portrait=0&amp;color=ffffff\" webkitallowfullscreen=\"\" width=\"640\"><\/iframe><\/p>\n<p>\n\t<a href=\"http:\/\/vimeo.com\/73234721\">SAMSARA food sequence<\/a> from <a href=\"http:\/\/vimeo.com\/barakasamsara\">Baraka &amp; Samsara<\/a> on <a href=\"https:\/\/vimeo.com\">Vimeo<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soyons conscients de ce que l&#39;on mange aujourd&#39;hui : a voir &nbsp; &nbsp; Ceci est un passage du film Samsara qui montre d&#39;ou vient votre nourriture la plus simple.&nbsp;Ce clip sur la production alimentaire a re&ccedil;u beaucoup d&#39;attention!&nbsp;Samsara est un film am&eacute;ricain documentaire r&eacute;alis&eacute; par Ron Fricke dans plus de 15 pays diff&eacute;rents. Il est&hellip;&nbsp;<\/p>\n","protected":false},"author":2,"featured_media":19027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[25,253,1],"tags":[],"class_list":["post-8979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-soyons","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts\/8979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/comments?post=8979"}],"version-history":[{"count":0,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts\/8979\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/media\/19027"}],"wp:attachment":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/media?parent=8979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/categories?post=8979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/tags?post=8979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}