{"id":42434,"date":"2018-01-29T11:10:24","date_gmt":"2018-01-29T18:10:24","guid":{"rendered":"http:\/\/saitjournalism.ca\/wp-content\/uploads\/2018\/01\/20170216-Day-in-the-Life-0015.jpg"},"modified":"2018-01-29T11:10:24","modified_gmt":"2018-01-29T18:10:24","slug":"dsc_6758-nef","status":"inherit","type":"attachment","link":"https:\/\/saitjournalism.ca\/thepress\/dsc_6758-nef\/","title":{"rendered":"DSC_6758.NEF"},"author":143,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":[],"class_list":["post-42434","attachment","type-attachment","status-inherit"],"description":{"rendered":"<p class=\"attachment\"><a href='https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2018\/01\/20170216-Day-in-the-Life-0015.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2018\/01\/20170216-Day-in-the-Life-0015.jpg\" class=\"attachment-medium size-medium\" alt=\"\" \/><\/a><\/p>\n"},"caption":{"rendered":"<div class=\"mh-excerpt\"><p><strong>The Final Touch: <\/strong>A baking and pastry arts student places the final blueberry on a chocolate mousse during a second-year baking and pasty arts class in SAIT&#8217;s John Ware Building on Thursday, Feb. 16, 2017. The students were learning how to make a dessert buffet as part of their dessert unit. (Photo by Ashley Orzel\/The Press) <a class=\"mh-excerpt-more\" href=\"https:\/\/saitjournalism.ca\/thepress\/dsc_6758-nef\/\" title=\"DSC_6758.NEF\">[ READ MORE ]<\/a><\/p>\n<\/div>"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":952,"height":634,"file":"2018\/01\/20170216-Day-in-the-Life-0015.jpg","image_meta":{"aperture":"0","credit":"Ashley Orzel","camera":"","caption":"<strong>The Final Touch: <\/strong>A baking and pastry arts student places the final blueberry on a chocolate mousse during a second-year baking and pasty arts class in SAIT's John Ware Building on Thursday, Feb. 16, 2017. The students were learning how to make a dessert buffet as part of their dessert unit. (Photo by Ashley Orzel\/The Press)","created_timestamp":"1487254266","copyright":"\u00a92017 Ashley Orzel\/The Press","focal_length":"0","iso":"0","shutter_speed":"0","title":"DSC_6758.NEF","orientation":"0","keywords":[]},"sizes":{}},"post":null,"source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2018\/01\/20170216-Day-in-the-Life-0015.jpg","filename":"20170216-Day-in-the-Life-0015.jpg","filesize":483708,"_links":{"self":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media\/42434","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\/143"}],"replies":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/comments?post=42434"}]}}