{"id":140,"date":"2017-12-11T08:05:55","date_gmt":"2017-12-11T08:05:55","guid":{"rendered":"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/?p=140"},"modified":"2017-12-12T13:34:00","modified_gmt":"2017-12-12T13:34:00","slug":"smaker-og-stjernediagram","status":"publish","type":"post","link":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/uncategorized\/smaker-og-stjernediagram\/","title":{"rendered":"Smaker og stjernediagram"},"content":{"rendered":"<figure id=\"attachment_141\" aria-describedby=\"caption-attachment-141\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0941.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-141\" src=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0941-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0941-300x199.jpg 300w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0941-768x511.jpg 768w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0941-1024x681.jpg 1024w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0941-580x386.jpg 580w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-141\" class=\"wp-caption-text\">Trond og Heidi jobber\u00a0med smaksbeskrivelser for ost og honning.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_143\" aria-describedby=\"caption-attachment-143\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1010.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-143\" src=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1010-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1010-300x199.jpg 300w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1010-768x511.jpg 768w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1010-1024x681.jpg 1024w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1010-580x386.jpg 580w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-143\" class=\"wp-caption-text\">Pauline og Angus beskriver smakene ved hjelp av\u00a0stjernediagram.<\/figcaption><\/figure>\n<figure id=\"attachment_144\" aria-describedby=\"caption-attachment-144\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1006.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-144\" src=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1006-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1006-300x199.jpg 300w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1006-768x511.jpg 768w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1006-1024x681.jpg 1024w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1006-580x386.jpg 580w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-144\" class=\"wp-caption-text\">Per, Ole Morten, Anne Line, Paul Sverre og Sara jobber med ostene fra Eggensetra.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_155\" aria-describedby=\"caption-attachment-155\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1004-1.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-155\" src=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1004-1-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1004-1-300x199.jpg 300w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1004-1-768x511.jpg 768w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1004-1-1024x681.jpg 1024w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_1004-1-580x386.jpg 580w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-155\" class=\"wp-caption-text\">Her jobbes det med hjemmebakt flatbr\u00f8d. Fra venstre Kari, Eli, Jan K\u00e5re, Paulina, Paul og Trond. Vi var s\u00e5 heldige \u00e5 f\u00e5 hjelp av Jan K\u00e5re Johnsen som er kokk ved Matnavet M\u00e6re.<\/figcaption><\/figure>\n<figure id=\"attachment_148\" aria-describedby=\"caption-attachment-148\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0940-1.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-148\" src=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0940-1-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0940-1-300x199.jpg 300w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0940-1-768x511.jpg 768w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0940-1-1024x681.jpg 1024w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0940-1-580x386.jpg 580w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-148\" class=\"wp-caption-text\">Siv Beate og Ole Morten tester smaker i ost.<\/figcaption><\/figure>\n<figure id=\"attachment_149\" aria-describedby=\"caption-attachment-149\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0946.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-149\" src=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0946-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0946-300x199.jpg 300w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0946-768x511.jpg 768w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0946-1024x681.jpg 1024w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0946-580x386.jpg 580w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-149\" class=\"wp-caption-text\">Her gis det stemmer til de \u00e5tte smaksordene som ble valgt for en av ostene.<\/figcaption><\/figure>\n<figure id=\"attachment_150\" aria-describedby=\"caption-attachment-150\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0971.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-150\" src=\"http:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0971-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0971-300x199.jpg 300w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0971-768x511.jpg 768w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0971-1024x681.jpg 1024w, https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-content\/uploads\/2017\/12\/DSC_0971-580x386.jpg 580w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-150\" class=\"wp-caption-text\">Paulina s\u00f8rger for at alt g\u00e5r riktig for seg.<\/figcaption><\/figure>\n<p>Alle foto: Bolette Bele\/NIBIO.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; Alle foto: Bolette Bele\/NIBIO.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/posts\/140"}],"collection":[{"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/comments?post=140"}],"version-history":[{"count":4,"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":176,"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/posts\/140\/revisions\/176"}],"wp:attachment":[{"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/media?parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/categories?post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogg.sh.se\/biologiskt_kulturarv\/wp-json\/wp\/v2\/tags?post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}