{"id":21551,"date":"2015-03-09T08:37:01","date_gmt":"2015-03-09T14:37:01","guid":{"rendered":"http:\/\/saitjournalism.ca\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184.jpg"},"modified":"2015-03-09T08:45:16","modified_gmt":"2015-03-09T14:45:16","slug":"20150304-s4-cooking_competition-apc-184","status":"inherit","type":"attachment","link":"https:\/\/saitjournalism.ca\/thepress\/20150304-s4-cooking_competition-apc-184\/","title":{"rendered":"20150304 S4 Cooking_competition APC 184"},"author":180,"featured_media":0,"comment_status":"open","ping_status":"open","template":"","meta":[],"class_list":["post-21551","attachment","type-attachment","status-inherit"],"description":{"rendered":"<p class=\"attachment\"><a href='https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-300x200.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-300x200.jpg 300w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-622x415.jpg 622w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-150x100.jpg 150w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184.jpg 962w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n"},"caption":{"rendered":"<div class=\"mh-excerpt\"><p><strong>Mixin&#8217; it up:<\/strong> Corbin Benoit, a bar tender, pours from his shaker while making his drink during the Earls Dalhousie competition in Calgary on Wednesday, March 4, 2015. Benoit called his drink &#8220;J&#8217;maican me crazy&#8221; which consisted of three layers. (Photo by Alicia Paton-Courtois\/The Press) <a class=\"mh-excerpt-more\" href=\"https:\/\/saitjournalism.ca\/thepress\/20150304-s4-cooking_competition-apc-184\/\" title=\"20150304 S4 Cooking_competition APC 184\">[ READ MORE ]<\/a><\/p>\n<\/div>"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":962,"height":641,"file":"2015\/03\/20150304-S4-Cooking_competition-APC-184.jpg","sizes":{"thumbnail":{"file":"20150304-S4-Cooking_competition-APC-184-150x150.jpg","width":150,"height":150,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-150x150.jpg"},"medium":{"file":"20150304-S4-Cooking_competition-APC-184-300x200.jpg","width":300,"height":200,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-300x200.jpg"},"size-format":{"file":"20150304-S4-Cooking_competition-APC-184-622x414.jpg","width":622,"height":414,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-622x414.jpg"},"size-featured":{"file":"20150304-S4-Cooking_competition-APC-184-622x415.jpg","width":622,"height":415,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-622x415.jpg"},"size-thumbnail":{"file":"20150304-S4-Cooking_competition-APC-184-150x100.jpg","width":150,"height":100,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184-150x100.jpg"},"full":{"file":"20150304-S4-Cooking_competition-APC-184.jpg","width":962,"height":641,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184.jpg"}},"image_meta":{"aperture":1.8,"credit":"Alicia Paton-Courtois","camera":"NIKON D7100","caption":"Corbin Benoit, a bar tender, pours from his shaker while making his drink during the Earls Dalhousie competition in Calgary on Wednesday, March 4, 2015. Benoit called his drink \"J'maican me crazy\" which consisted of three layers. (Photo by Alicia Paton-Courtois\/The Press)","created_timestamp":1425433252,"copyright":"\u00a92015 Alicia Paton-Courtois\/The Press","focal_length":"50","iso":"2500","shutter_speed":"0.02","title":"","orientation":1}},"post":null,"source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2015\/03\/20150304-S4-Cooking_competition-APC-184.jpg","_links":{"self":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media\/21551","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\/180"}],"replies":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/comments?post=21551"}]}}