{"id":2072,"date":"2013-04-20T21:13:15","date_gmt":"2013-04-20T19:13:15","guid":{"rendered":"podlove-2013-04-20t18:46:51+00:00-4d1e0e64aa76339"},"modified":"2013-04-20T21:24:31","modified_gmt":"2013-04-20T19:24:31","slug":"kr357-ameisen","status":"publish","type":"podcast","link":"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr357-ameisen\/","title":{"rendered":"KR357 Ameisen"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR357_04.jpg\" alt=\"Antsore\" \/><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR357_08.jpg\" alt=\"Antsore\" \/><\/p>\n<p>DocPhil besucht den <a href=\"http:\/\/antstore.de\">Antstore<\/a>, nach eigenen Angaben Europa gr\u00f6\u00dfter H\u00e4ndler f\u00fcr Ameisen und Ameisen-Bedarf.\u00a0<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR357_06.jpg\" alt=\"Antsore\" \/><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR357_02.jpg\" alt=\"Antsore\" \/><\/p>\n<p>Gr\u00fcnder und Gesch\u00e4ftsf\u00fchrer Martin Sebesta f\u00fchrt DocPhil durch Laden und Lager, erl\u00e4utert das Ameisen-Starter-Set und erkl\u00e4rt, warum Blattschneider-Ameisen eher etwas f\u00fcr Fortgeschrittene Ameisen-Nerds sind. Herr Sebesta sagt, wie er zu den Ameisen gekommen ist und wie daraus ein Gesch\u00e4ft wurde. \u00dcberhaupt ist Herr Sebesta sehr auskunftsfreudig &#8211; nur bei einem Thema wird er einsilbig.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR357_01.jpg\" alt=\"Antsore\" \/><\/p>\n<p><em>Dank an <a href=\"https:\/\/twitter.com\/sickone\">@sickone<\/a> f\u00fcr den Tipp.<\/em><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/kuechenstud.io\/podcasts\/kuechenradio\/KR357_03.jpg\" alt=\"Antsore\" \/><\/p>\n","protected":false},"author":1,"featured_media":2079,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-2072","podcast","type-podcast","status-publish","has-post-thumbnail","hentry","post"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2072","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/comments?post=2072"}],"version-history":[{"count":7,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2072\/revisions"}],"predecessor-version":[{"id":2080,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/2072\/revisions\/2080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media\/2079"}],"wp:attachment":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media?parent=2072"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/tags?post=2072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}