{"id":346,"date":"2008-12-09T17:50:17","date_gmt":"2008-12-09T15:50:17","guid":{"rendered":"http:\/\/www.kuechenradio.org\/wp\/?p=346"},"modified":"2009-01-16T00:53:33","modified_gmt":"2009-01-15T22:53:33","slug":"kr190-pyonen","status":"publish","type":"podcast","link":"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr190-pyonen\/","title":{"rendered":"KR190 Pyonen"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/kuechenradio\/files\/Pyonen01.JPG\" width=\"500\" alt=\"Markus und Andre, Pyonen\" \/><\/p>\n<p><a href=\"http:\/\/www.pyonen.de\/home.html\">Die Pyonen<\/a>, Markus Ossevorth (l.) und Marc-Andr\u00e9 Janizewski (r.), veranstalten seit fast 20 Jahren Partys in Berlin. Sie erz\u00e4hlen von der <a href=\"http:\/\/www.pyonen.de\/nation-of-gondwana.html\">Nation of Gondwana<\/a>, <a href=\"http:\/\/www.lingen.de\/\">Chemiedreiecken im nieders\u00e4chsichen Flachland<\/a> und warnen unmissverst\u00e4ndlich vor <a href=\"http:\/\/de.wikipedia.org\/wiki\/4-Hydroxybutans%C3%A4ure\">GHB<\/a>.<br \/>\n<em><br \/>\nHatten das live im Netz, wer n\u00e4chstes Mal dabei sein will -> <a href=\"http:\/\/www.Twitter.com\/kuechenradio\">http:\/\/www.Twitter.com\/kuechenradio<\/a><\/em><\/p>\n","protected":false},"author":1,"featured_media":1475,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-346","podcast","type-podcast","status-publish","has-post-thumbnail","hentry","post"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/346","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=346"}],"version-history":[{"count":1,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/346\/revisions"}],"predecessor-version":[{"id":347,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/346\/revisions\/347"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media\/1475"}],"wp:attachment":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media?parent=346"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/tags?post=346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}