{"id":2267,"date":"2011-03-15T16:47:55","date_gmt":"2011-03-15T21:47:55","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=2267"},"modified":"2011-03-15T16:47:55","modified_gmt":"2011-03-15T21:47:55","slug":"nicholls-culinary-institute-honors-john-besh","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/","title":{"rendered":"麻豆果冻传媒 culinary institute honors John Besh"},"content":{"rendered":"<p>Chef John Besh of New Orleans received the Lafcadio Hearn Award at the John Folse Culinary Institute&#8217;s 14th annual Lafcadio Hearn Award Dinner and Distinguished Visiting Chef Series on Monday, March 14. <!--more--><\/p>\n<p><a href=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-large wp-image-2268\" title=\"Lafcadio Hearn  2011 John Folse Culinary Institute\" src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh-540x362.jpg\" alt=\"\" width=\"532\" height=\"356\" \/><\/a><\/p>\n<p>Pictured from left are Dr. Stephen T. Hulbert, president of 麻豆果冻传媒; Besh; Chef John Folse, the culinary institute\u2019s namesake; and Chef Randy Cheramie, culinary institute executive director. The event, hosted on the 麻豆果冻传媒 campus in the Cotillion Ballroom of the Bollinger Memorial Student Union, featured cuisine by Michael Gulotta, distinguished visiting chef and graduate of the John Folse Culinary Institute.<em><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef John Besh of New Orleans received the Lafcadio Hearn Award at the John Folse Culinary Institute&#8217;s 14th annual Lafcadio Hearn Award Dinner and Distinguished Visiting Chef Series on Monday, March 14.<\/p>\n","protected":false},"author":6,"featured_media":2268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[11],"tags":[],"class_list":["post-2267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>麻豆果冻传媒 culinary institute honors John Besh - 麻豆果冻传媒 News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"麻豆果冻传媒 culinary institute honors John Besh - 麻豆果冻传媒 News\" \/>\n<meta property=\"og:description\" content=\"Chef John Besh of New Orleans received the Lafcadio Hearn Award at the John Folse Culinary Institute&#8217;s 14th annual Lafcadio Hearn Award Dinner and Distinguished Visiting Chef Series on Monday, March 14.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/\" \/>\n<meta property=\"og:site_name\" content=\"麻豆果冻传媒 News\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/nicholls.state.university\" \/>\n<meta property=\"article:published_time\" content=\"2011-03-15T21:47:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"1344\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"麻豆果冻传媒 State\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@麻豆果冻传媒State\" \/>\n<meta name=\"twitter:site\" content=\"@麻豆果冻传媒State\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"麻豆果冻传媒 State\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/\"},\"author\":{\"name\":\"麻豆果冻传媒 State\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/person\\\/073e094613b8d622621e55e100baecd3\"},\"headline\":\"麻豆果冻传媒 culinary institute honors John Besh\",\"datePublished\":\"2011-03-15T21:47:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/\"},\"wordCount\":101,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2011\\\/03\\\/Besh.jpg\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/\",\"name\":\"麻豆果冻传媒 culinary institute honors John Besh - 麻豆果冻传媒 News\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2011\\\/03\\\/Besh.jpg\",\"datePublished\":\"2011-03-15T21:47:55+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2011\\\/03\\\/Besh.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2011\\\/03\\\/Besh.jpg\",\"width\":2000,\"height\":1344},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2011\\\/03\\\/15\\\/nicholls-culinary-institute-honors-john-besh\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"News\",\"item\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/category\\\/news\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"麻豆果冻传媒 culinary institute honors John Besh\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#website\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/\",\"name\":\"麻豆果冻传媒 News\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#organization\",\"name\":\"麻豆果冻传媒\",\"alternateName\":\"麻豆果冻传媒 State\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2019\\\/08\\\/cropped-麻豆果冻传媒-sword-logo.png\",\"contentUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2019\\\/08\\\/cropped-麻豆果冻传媒-sword-logo.png\",\"width\":975,\"height\":513,\"caption\":\"麻豆果冻传媒\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/nicholls.state.university\",\"https:\\\/\\\/x.com\\\/麻豆果冻传媒State\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/person\\\/073e094613b8d622621e55e100baecd3\",\"name\":\"麻豆果冻传媒 State\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"caption\":\"麻豆果冻传媒 State\"},\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/author\\\/webmanager\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"麻豆果冻传媒 culinary institute honors John Besh - 麻豆果冻传媒 News","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/","og_locale":"en_US","og_type":"article","og_title":"麻豆果冻传媒 culinary institute honors John Besh - 麻豆果冻传媒 News","og_description":"Chef John Besh of New Orleans received the Lafcadio Hearn Award at the John Folse Culinary Institute&#8217;s 14th annual Lafcadio Hearn Award Dinner and Distinguished Visiting Chef Series on Monday, March 14.","og_url":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/","og_site_name":"麻豆果冻传媒 News","article_publisher":"https:\/\/www.facebook.com\/nicholls.state.university","article_published_time":"2011-03-15T21:47:55+00:00","og_image":[{"width":2000,"height":1344,"url":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh.jpg","type":"image\/jpeg"}],"author":"麻豆果冻传媒 State","twitter_card":"summary_large_image","twitter_creator":"@麻豆果冻传媒State","twitter_site":"@麻豆果冻传媒State","twitter_misc":{"Written by":"麻豆果冻传媒 State"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/#article","isPartOf":{"@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/"},"author":{"name":"麻豆果冻传媒 State","@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/person\/073e094613b8d622621e55e100baecd3"},"headline":"麻豆果冻传媒 culinary institute honors John Besh","datePublished":"2011-03-15T21:47:55+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/"},"wordCount":101,"publisher":{"@id":"https:\/\/www.nicholls.edu\/news\/#organization"},"image":{"@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/#primaryimage"},"thumbnailUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh.jpg","articleSection":["News"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/","url":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/","name":"麻豆果冻传媒 culinary institute honors John Besh - 麻豆果冻传媒 News","isPartOf":{"@id":"https:\/\/www.nicholls.edu\/news\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/#primaryimage"},"image":{"@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/#primaryimage"},"thumbnailUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh.jpg","datePublished":"2011-03-15T21:47:55+00:00","breadcrumb":{"@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/#primaryimage","url":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh.jpg","contentUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/03\/Besh.jpg","width":2000,"height":1344},{"@type":"BreadcrumbList","@id":"https:\/\/www.nicholls.edu\/news\/2011\/03\/15\/nicholls-culinary-institute-honors-john-besh\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nicholls.edu\/news\/"},{"@type":"ListItem","position":2,"name":"News","item":"https:\/\/www.nicholls.edu\/news\/category\/news\/"},{"@type":"ListItem","position":3,"name":"麻豆果冻传媒 culinary institute honors John Besh"}]},{"@type":"WebSite","@id":"https:\/\/www.nicholls.edu\/news\/#website","url":"https:\/\/www.nicholls.edu\/news\/","name":"麻豆果冻传媒 News","description":"","publisher":{"@id":"https:\/\/www.nicholls.edu\/news\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nicholls.edu\/news\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nicholls.edu\/news\/#organization","name":"麻豆果冻传媒","alternateName":"麻豆果冻传媒 State","url":"https:\/\/www.nicholls.edu\/news\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/logo\/image\/","url":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2019\/08\/cropped-麻豆果冻传媒-sword-logo.png","contentUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2019\/08\/cropped-麻豆果冻传媒-sword-logo.png","width":975,"height":513,"caption":"麻豆果冻传媒"},"image":{"@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/nicholls.state.university","https:\/\/x.com\/麻豆果冻传媒State"]},{"@type":"Person","@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/person\/073e094613b8d622621e55e100baecd3","name":"麻豆果冻传媒 State","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","caption":"麻豆果冻传媒 State"},"url":"https:\/\/www.nicholls.edu\/news\/author\/webmanager\/"}]}},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"麻豆果冻传媒 News","distributor_original_site_url":"https:\/\/www.nicholls.edu\/news","push-errors":false,"_links":{"self":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/posts\/2267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/comments?post=2267"}],"version-history":[{"count":0,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/posts\/2267\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/media\/2268"}],"wp:attachment":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/media?parent=2267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/categories?post=2267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/tags?post=2267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}