{"id":56487,"date":"2020-09-28T13:15:59","date_gmt":"2020-09-28T19:15:59","guid":{"rendered":"http:\/\/saitjournalism.ca\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141.jpg"},"modified":"2020-09-28T13:15:59","modified_gmt":"2020-09-28T19:15:59","slug":"s1-covid-in-the-food-industry-sm10141","status":"inherit","type":"attachment","link":"https:\/\/saitjournalism.ca\/thepress\/s1-covid-in-the-food-industry-sm10141\/","title":{"rendered":"S1 COVID In the food industry SM10141"},"author":670,"featured_media":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"class_list":["post-56487","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-SM10141-scaled.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"201\" height=\"300\" src=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-201x300.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-201x300.jpg 201w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-688x1024.jpg 688w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-768x1143.jpg 768w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-1032x1536.jpg 1032w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-1376x2048.jpg 1376w, https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-scaled.jpg 1719w\" sizes=\"auto, (max-width: 201px) 100vw, 201px\" \/><\/a><\/p>\n"},"caption":{"rendered":"<div class=\"mh-excerpt\"><p>Server Lydia Danchuk sanitizes a table after guests have been served in Downtown Calgary on Monday, Sept. 21, 2020. Sanitizing procedures like this one are in place in order to keep COVID-19 from spreading now that dinning in is allowed at so many places. (Photo by Sara M. Hurtado\/The Press) <a class=\"mh-excerpt-more\" href=\"https:\/\/saitjournalism.ca\/thepress\/s1-covid-in-the-food-industry-sm10141\/\" title=\"S1 COVID In the food industry SM10141\">[ READ MORE ]<\/a><\/p>\n<\/div>"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":1719,"height":2560,"file":"2020\/09\/S1-COVID-In-the-food-industry-SM10141-scaled.jpg","sizes":{"medium":{"file":"S1-COVID-In-the-food-industry-SM10141-201x300.jpg","width":201,"height":300,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-201x300.jpg"},"large":{"file":"S1-COVID-In-the-food-industry-SM10141-688x1024.jpg","width":688,"height":1024,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-688x1024.jpg"},"thumbnail":{"file":"S1-COVID-In-the-food-industry-SM10141-150x150.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-SM10141-150x150.jpg"},"medium_large":{"file":"S1-COVID-In-the-food-industry-SM10141-768x1143.jpg","width":768,"height":1143,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-768x1143.jpg"},"1536x1536":{"file":"S1-COVID-In-the-food-industry-SM10141-1032x1536.jpg","width":1032,"height":1536,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-1032x1536.jpg"},"2048x2048":{"file":"S1-COVID-In-the-food-industry-SM10141-1376x2048.jpg","width":1376,"height":2048,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-1376x2048.jpg"},"mh-magazine-slider":{"file":"S1-COVID-In-the-food-industry-SM10141-1030x438.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-SM10141-1030x438.jpg"},"mh-magazine-content":{"file":"S1-COVID-In-the-food-industry-SM10141-678x381.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-SM10141-678x381.jpg"},"mh-magazine-large":{"file":"S1-COVID-In-the-food-industry-SM10141-678x509.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-SM10141-678x509.jpg"},"mh-magazine-medium":{"file":"S1-COVID-In-the-food-industry-SM10141-326x245.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-SM10141-326x245.jpg"},"mh-magazine-small":{"file":"S1-COVID-In-the-food-industry-SM10141-80x60.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-SM10141-80x60.jpg"},"full":{"file":"S1-COVID-In-the-food-industry-SM10141-scaled.jpg","width":1719,"height":2560,"mime_type":"image\/jpeg","source_url":"https:\/\/saitjournalism.ca\/thepress\/wp-content\/uploads\/2020\/09\/S1-COVID-In-the-food-industry-SM10141-scaled.jpg"}},"image_meta":{"aperture":"5.6","credit":"Sara M. Hurtado","camera":"NIKON D5300","caption":"Server Lydia Danchuk sanitizes a table after guests have been served in Downtown Calgary on Monday, Sept. 21, 2020. Sanitizing procedures like this one are in place in order to keep COVID-19 from spreading now that dinning in is allowed at so many places. (Photo by Sara M. Hurtado\/The Press)","created_timestamp":"1600689792","copyright":"\u00a92020 Sara M. 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