{"id":15777,"date":"2014-10-13T01:50:46","date_gmt":"2014-10-13T07:50:46","guid":{"rendered":"http:\/\/saitjournalism.ca\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076.jpg"},"modified":"2014-10-13T01:56:18","modified_gmt":"2014-10-13T07:56:18","slug":"20141009-s2-meat-counter-rm-rm-0076","status":"inherit","type":"attachment","link":"https:\/\/saitjournalism.ca\/thepress\/20141009-s2-meat-counter-rm-rm-0076\/","title":{"rendered":"S2 Meat Counter RM"},"author":206,"featured_media":0,"comment_status":"open","ping_status":"open","template":"","meta":[],"class_list":["post-15777","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-0076.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"199\" height=\"300\" src=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076-199x300.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076-199x300.jpg 199w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076.jpg 615w\" sizes=\"auto, (max-width: 199px) 100vw, 199px\" \/><\/a><\/p>\n<p><strong>Cut to the chas<\/strong>e: Butchery and Charcuterie Management students Jon Sharkey and Mark Maranan make a turducken for an class assignment. They are in the basement of the John Ware building in the SAIT campus where the meat counter will be opening in November. (Photo by Ryan MacLean\/The Press)<\/p>\n"},"caption":{"rendered":"<div class=\"mh-excerpt\"><p><strong>Cut to the chas<\/strong>e: Butchery and Charcuterie Management students Jon Sharkey and Mark Maranan make a turducken for an class assignment. They are in the basement of the John Ware building in the SAIT campus where the meat counter will be opening in November. (Photo by Ryan MacLean\/The Press) <a class=\"mh-excerpt-more\" href=\"https:\/\/saitjournalism.ca\/thepress\/20141009-s2-meat-counter-rm-rm-0076\/\" title=\"S2 Meat Counter RM\">[ READ MORE ]<\/a><\/p>\n<\/div>"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":615,"height":925,"file":"2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076.jpg","sizes":{"thumbnail":{"file":"20141009-S2-Meat-Counter-RM-RM-0076-150x150.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-0076-150x150.jpg"},"medium":{"file":"20141009-S2-Meat-Counter-RM-RM-0076-199x300.jpg","width":199,"height":300,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076-199x300.jpg"},"size-featured":{"file":"20141009-S2-Meat-Counter-RM-RM-0076-615x415.jpg","width":615,"height":415,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076-615x415.jpg"},"size-thumbnail":{"file":"20141009-S2-Meat-Counter-RM-RM-0076-150x100.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-0076-150x100.jpg"},"full":{"file":"20141009-S2-Meat-Counter-RM-RM-0076.jpg","width":615,"height":925,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2014\/10\/20141009-S2-Meat-Counter-RM-RM-0076.jpg"}},"image_meta":{"aperture":5.6,"credit":"Ryan MacLean","camera":"Canon EOS 70D","caption":"Butchery and Charcuterie Management students Jon Sharkey and Mark Maranan on a turducken for an class assignment in Calgary on Thursday, Oct. 9, 2014. They are in the basement of the John Ware building in the SAIT campus. (Photo by Ryan MacLean\/The Press)","created_timestamp":1412870930,"copyright":"\u00a92014 Ryan MacLean\/The Press","focal_length":"18","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-0076.jpg","_links":{"self":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media\/15777","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=15777"}]}}