{"id":1360,"date":"2012-09-18T20:46:34","date_gmt":"2012-09-18T18:46:34","guid":{"rendered":"http:\/\/www.kuechenradio.org\/wp\/?p=1360"},"modified":"2013-02-26T16:05:54","modified_gmt":"2013-02-26T15:05:54","slug":"kr336-eisenbahnen","status":"publish","type":"podcast","link":"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr336-eisenbahnen\/","title":{"rendered":"KR336 Eisenbahnen"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/kuechenradio\/files\/innotrans01.jpeg\" alt=\"InnoTrans 2012\" width=\"620\" \/><br \/>\n<img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/kuechenradio\/files\/innotrans07.jpeg\" alt=\"InnoTrans 2012\" width=\"620\" \/><\/p>\n<p>DocPhil und Onkel Andi besuchen die <a href=\"http:\/\/www.innotrans.de\/\">InnoTrans<\/a> 2012 auf dem Berliner Messegel\u00e4nde und treffen einen finnischen S-Bahn-Berater, einen schweizer Elektro-Lok-Restaurator, zwei Damen aus der Gleis-Planung der Deutschen Bahn und zwei chinesische Industrie-Spione. Dazwischen nat\u00fcrlich die \u00fcblichen Eisenbahn-Nerds, die Loks fotografieren und sagen: &#8220;Wenn ich Leute fotografieren will, geh\u00b4 ich zur Demo.&#8221;<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/kuechenradio\/files\/innotrans02.jpeg\" alt=\"InnoTrans 2012\" width=\"620\" \/><\/p>\n<p>Ach ja &#8211; das ist die Taxi-Schlange:<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/kuechenradio\/files\/innotrans05.jpeg\" alt=\"InnoTrans 2012\" width=\"620\" \/><\/p>\n","protected":false},"author":1406,"featured_media":1676,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-1360","podcast","type-podcast","status-publish","has-post-thumbnail","hentry","post"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/1360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes"}],"about":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/types\/podcast"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/users\/1406"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/comments?post=1360"}],"version-history":[{"count":16,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/1360\/revisions"}],"predecessor-version":[{"id":1412,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/1360\/revisions\/1412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media\/1676"}],"wp:attachment":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media?parent=1360"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/tags?post=1360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}