{"id":56484,"date":"2020-09-28T13:15:23","date_gmt":"2020-09-28T19:15:23","guid":{"rendered":"http:\/\/saitjournalism.ca\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138.jpg"},"modified":"2020-09-28T13:15:23","modified_gmt":"2020-09-28T19:15:23","slug":"s1-covid-in-the-food-industry-sm10138","status":"inherit","type":"attachment","link":"https:\/\/saitjournalism.ca\/thepress\/s1-covid-in-the-food-industry-sm10138\/","title":{"rendered":"S1 COVID In the food industry SM10138"},"author":670,"featured_media":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"class_list":["post-56484","attachment","type-attachment","status-inherit"],"description":{"rendered":"<p class=\"attachment\"><a href='https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-scaled.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"215\" height=\"300\" src=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-215x300.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-215x300.jpg 215w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-735x1024.jpg 735w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-768x1070.jpg 768w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-1102x1536.jpg 1102w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-1469x2048.jpg 1469w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-scaled.jpg 1837w\" sizes=\"auto, (max-width: 215px) 100vw, 215px\" \/><\/a><\/p>\n"},"caption":{"rendered":"<div class=\"mh-excerpt\"><p>Executive chef Errin Massolin stands outside of The Metropolitan Grill in Calgary on Monday, Sept. 21, 2020. Massolin has been a Chef at The Metropolitan for more than nine months, and has been in the food and catering industry since she was 18.(Photo by Sara M. Hurtado\/SAIT) <a class=\"mh-excerpt-more\" href=\"https:\/\/saitjournalism.ca\/thepress\/s1-covid-in-the-food-industry-sm10138\/\" title=\"S1 COVID In the food industry SM10138\">[ READ MORE ]<\/a><\/p>\n<\/div>"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":1837,"height":2560,"file":"2020\/09\/S1-COVID-In-the-food-industry-SM10138-scaled.jpg","sizes":{"medium":{"file":"S1-COVID-In-the-food-industry-SM10138-215x300.jpg","width":215,"height":300,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-215x300.jpg"},"large":{"file":"S1-COVID-In-the-food-industry-SM10138-735x1024.jpg","width":735,"height":1024,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-735x1024.jpg"},"thumbnail":{"file":"S1-COVID-In-the-food-industry-SM10138-150x150.jpg","width":150,"height":150,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-150x150.jpg"},"medium_large":{"file":"S1-COVID-In-the-food-industry-SM10138-768x1070.jpg","width":768,"height":1070,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-768x1070.jpg"},"1536x1536":{"file":"S1-COVID-In-the-food-industry-SM10138-1102x1536.jpg","width":1102,"height":1536,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-1102x1536.jpg"},"2048x2048":{"file":"S1-COVID-In-the-food-industry-SM10138-1469x2048.jpg","width":1469,"height":2048,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-1469x2048.jpg"},"mh-magazine-slider":{"file":"S1-COVID-In-the-food-industry-SM10138-1030x438.jpg","width":1030,"height":438,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-1030x438.jpg"},"mh-magazine-content":{"file":"S1-COVID-In-the-food-industry-SM10138-678x381.jpg","width":678,"height":381,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-678x381.jpg"},"mh-magazine-large":{"file":"S1-COVID-In-the-food-industry-SM10138-678x509.jpg","width":678,"height":509,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-678x509.jpg"},"mh-magazine-medium":{"file":"S1-COVID-In-the-food-industry-SM10138-326x245.jpg","width":326,"height":245,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-326x245.jpg"},"mh-magazine-small":{"file":"S1-COVID-In-the-food-industry-SM10138-80x60.jpg","width":80,"height":60,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-80x60.jpg"},"full":{"file":"S1-COVID-In-the-food-industry-SM10138-scaled.jpg","width":1837,"height":2560,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-scaled.jpg"}},"image_meta":{"aperture":"4.5","credit":"Sara M. Hurtado","camera":"NIKON D5300","caption":"Executive chef Errin Massolin stands outside of The Metropolitan Grill in Calgary on Monday, Sept. 21, 2020. Massolin has been a Chef at The Metropolitan for more than nine months, and has been in the food and catering industry since she was 18.(Photo by Sara M. Hurtado\/SAIT)","created_timestamp":"1600686667","copyright":"\u00a92020 Sara M. Hurtado\/The Press","focal_length":"34","iso":"160","shutter_speed":"0.016666666666667","title":"","orientation":"1","keywords":[]},"original_image":"S1-COVID-In-the-food-industry-SM10138.jpg"},"post":null,"source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10138-scaled.jpg","filename":"S1-COVID-In-the-food-industry-SM10138.jpg","filesize":7647015,"_links":{"self":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media\/56484","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\/670"}],"replies":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/comments?post=56484"}]}}