{"id":15776,"date":"2014-10-13T01:50:39","date_gmt":"2014-10-13T07:50:39","guid":{"rendered":"http:\/\/saitjournalism.ca\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038.jpg"},"modified":"2014-10-13T01:54:02","modified_gmt":"2014-10-13T07:54:02","slug":"20141009-s2-meat-counter-rm-rm-0038","status":"inherit","type":"attachment","link":"https:\/\/saitjournalism.ca\/thepress\/20141009-s2-meat-counter-rm-rm-0038\/","title":{"rendered":"S2 Meat Counter RM"},"author":206,"featured_media":0,"comment_status":"open","ping_status":"open","template":"","meta":[],"class_list":["post-15776","attachment","type-attachment","status-inherit"],"description":{"rendered":"<p class=\"attachment\"><a href='https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-300x200.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-300x200.jpg 300w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-622x415.jpg 622w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-150x100.jpg 150w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038.jpg 962w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Lets Meet at the Meat Counter<\/strong>: Butchery and Charcuterie Management student Jon Cummings working in the SAIT butcher shop. Cummings is preparing a turducken for an assignment. He is one of the students who will be working at the meat counter. (Photo by Ryan MacLean\/The Press)<\/p>\n"},"caption":{"rendered":"<div class=\"mh-excerpt\"><p><strong>Lets Meet at the Meat Counter<\/strong>: Butchery and Charcuterie Management student Jon Cummings working in the SAIT butcher shop. Cummings is preparing a turducken for an assignment. He is one of the students who will be working at the meat counter. (Photo by Ryan MacLean\/The Press) <a class=\"mh-excerpt-more\" href=\"https:\/\/saitjournalism.ca\/thepress\/20141009-s2-meat-counter-rm-rm-0038\/\" title=\"S2 Meat Counter RM\">[ READ MORE ]<\/a><\/p>\n<\/div>"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":962,"height":642,"file":"2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038.jpg","sizes":{"thumbnail":{"file":"20141009-S2-Meat-Counter-RM-RM-0038-150x150.jpg","width":150,"height":150,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-150x150.jpg"},"medium":{"file":"20141009-S2-Meat-Counter-RM-RM-0038-300x200.jpg","width":300,"height":200,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-300x200.jpg"},"size-format":{"file":"20141009-S2-Meat-Counter-RM-RM-0038-622x415.jpg","width":622,"height":415,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-622x415.jpg"},"size-featured":{"file":"20141009-S2-Meat-Counter-RM-RM-0038-622x415.jpg","width":622,"height":415,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-622x415.jpg"},"size-thumbnail":{"file":"20141009-S2-Meat-Counter-RM-RM-0038-150x100.jpg","width":150,"height":100,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038-150x100.jpg"},"full":{"file":"20141009-S2-Meat-Counter-RM-RM-0038.jpg","width":962,"height":642,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038.jpg"}},"image_meta":{"aperture":5.6,"credit":"Ryan MacLean","camera":"Canon EOS 70D","caption":"Butchery and Charcuterie Management student Jon Cummings working in the SAIT butcher shop in Calgary on Thursday, Oct. 9, 2014. Cummings is preparing a turducken for an assignment. (Photo by Ryan MacLean\/The Press)","created_timestamp":1412870824,"copyright":"\u00a92014 Ryan MacLean\/The Press","focal_length":"43","iso":"800","shutter_speed":"0.016666666666667","title":"","orientation":1}},"post":null,"source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0038.jpg","_links":{"self":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media\/15776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media"}],"about":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/types\/attachment"}],"author":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/users\/206"}],"replies":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/comments?post=15776"}]}}