{"id":1123,"date":"2013-10-30T18:34:47","date_gmt":"2013-10-30T18:34:47","guid":{"rendered":"https:\/\/igcat.org\/?p=1123"},"modified":"2013-10-30T18:34:47","modified_gmt":"2013-10-30T18:34:47","slug":"think-eat-love","status":"publish","type":"post","link":"https:\/\/igcat.org\/fr\/think-eat-love\/","title":{"rendered":"Think, eat, love"},"content":{"rendered":"<p><em>Andrea Nagel, Times Live<\/em><br \/>\nA blue egg and unflavoured creme fraise are served with squid ink, chilli salt, goji berries and fresh herbs, and dished up on a once-off Mervyn Gers ceramic plate.This is breakfast at the start of the Spier Secret Food Festival on Friday, a day of talks about the conceptual nature of food. It&#8217;s unusual &#8211; and delicious &#8211; and the right start to a day of thinking about food in a different way \u2026 <a href=\"http:\/\/www.timeslive.co.za\/thetimes\/2013\/10\/30\/think-eat-love\" target=\"_blank\">READ MORE<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Andrea Nagel, Times Live A blue egg and unflavoured creme fraise are served with squid ink, chilli salt, goji berries and fresh herbs, and dished up on a once-off Mervyn Gers ceramic plate.This is breakfast at the start of the Spier Secret Food Festival on Friday, a day of talks about the conceptual nature of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1124,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,6],"tags":[45],"class_list":["post-1123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-publications","category-world-news","tag-artist"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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