{"id":13503,"date":"2017-08-15T07:00:03","date_gmt":"2017-08-15T14:00:03","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13503"},"modified":"2017-08-15T07:00:03","modified_gmt":"2017-08-15T14:00:03","slug":"across-the-board-making-snacks-and-antipasti-work-for-you-2","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/across-the-board-making-snacks-and-antipasti-work-for-you-2\/","title":{"rendered":"Across the board: making snacks and antipasti work for you"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">There are no better appetizers than a healthy cut of aged ham that might cost you more than it takes to fill your gas tank. Perhaps one may even consider to replace their dinner meal with a platter of fine cheeses. Stepping outside your usual comforts and trying flavors that introduce new tastes.<br \/>\nThe cost of some appetizers may be met with challenges in the acquisition of them. Foods that are damaged easily or in deficit can drive their prices. Overall appetizers allow chefs and consumers to explore with curiosity.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/mobile.bighospitality.co.uk\/Trends-Reports\/Using-cured-meats-cheese-olives-and-nuts-to-drive-profitability\" rel=\"noopener\">Across the board: making snacks and antipasti work for you<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 38LRF35D5LW3QDFJ8Y5H1UA5JLC3UQ 3CCZ6YKWR7JA7KCDE83L8FHVN4J596 A2IR1U2EBKUI5K)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>There are no better appetizers than a healthy cut of aged ham that might cost you more than it takes to fill your gas tank. Perhaps one may even consider to replace their dinner meal with a platter of fine cheeses. Stepping outside your usual comforts and trying flavors that introduce new tastes. The cost [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8141,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13503"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=13503"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13503\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8141"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}