{"id":8403,"date":"2016-11-12T01:43:25","date_gmt":"2016-11-12T06:43:25","guid":{"rendered":"http:\/\/www.foodmedcenter.org\/?p=8403"},"modified":"2021-09-29T14:07:12","modified_gmt":"2021-09-29T18:07:12","slug":"farm-table-restaurants-around-us-part-1","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/zh_cn\/farm-table-restaurants-around-us-part-1\/","title":{"rendered":"Farm-to-Table Restaurants Around The US (Part 1)"},"content":{"rendered":"<p>Here are a few restaurants around the United States focused on farm-to-table foods. What is farm-to-table? Well it can be confusing, but the simplest definition is restaurants that buy foods directly from a farm\/farmer.<\/p>\n<p><b>\u00a0The Greenhouse Tavern<\/b><\/p>\n<ul>\n<li><b>Location: <\/b>2038 East 4th Street Cleveland, OH 44115<\/li>\n<li><b>Date opened: <\/b>2009<\/li>\n<li><b>Type of food served: <\/b>French-inspired<b> <\/b>local, organic, GMO-free, seasonal, sustainable<\/li>\n<li><b>Best known dishes:<\/b> Fois Gras Steamed Clams, Crispy Chicken Wings Confit, Double Decker Rice &amp; Bean Veggie Burger<\/li>\n<li><b>Own farm: <\/b>Rooftop herb garden<\/li>\n<li><b>Percentage of locally sourced food: <\/b>About 70 percent of seasonal produce sourced locally. All land-based proteins are from within 200 miles<\/li>\n<li><b>Opinion of the Good Food Movement: <\/b>Owner Jonathon Sawyer is an active supporter of local agriculture and sustainable businesses in Northeastern Ohio and across the country.<\/li>\n<li><b>Interesting fact about how the restaurant contributes to environmental health, sustainability, and the food system: <\/b>Dedicated to replenishing the \u201crust belt\u201d in addition to serving delicious food, The Greenhouse Tavern supports small-scale and local food producers.<\/li>\n<li><b>Contact e-mail: <\/b><a href=\"mailto:contact@thegreenhousetavern.com\" target=\"_blank\" rel=\"noopener noreferrer\"><u>contact<\/u><\/a> <a href=\"mailto:contact@thegreenhousetavern.com\" target=\"_blank\" rel=\"noopener noreferrer\">@thegreenhousetavern.com<\/a><\/li>\n<\/ul>\n<p><b>Farm &amp; Table<\/b><\/p>\n<ul>\n<li><b>Location: <\/b>8917 Fourth Street NW Albuquerque, NM 87114<\/li>\n<li><b>Date opened: <\/b>February, 2012<\/li>\n<li><b>Type of food served: <\/b>Local, seasonal<\/li>\n<li><b>Best known dishes: <\/b>New Mexico Ribeye, Seasonal Veggie Harvest, Rustic Quinoa Salad, Pan-Seared Rainbow Trout, Weekly House-made Ice Creams and Sorbets<\/li>\n<li><b>Own farm: <u>Sol Harvest Farm<\/u><\/b><\/li>\n<li><a href=\"http:\/\/farmandtablenm.com\/press\/item\/180-local-flavor-albuquerque-top-ten-dishes-december-2014\" target=\"_blank\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=en&amp;q=http:\/\/farmandtablenm.com\/press\/item\/180-local-flavor-albuquerque-top-ten-dishes-december-2014&amp;source=gmail&amp;ust=1479000082218000&amp;usg=AFQjCNGjBLN1QPSNtPzUqQzhrhIM7eZWcQ\" rel=\"noopener noreferrer\"><b>Percentage<\/b><\/a> <a href=\"http:\/\/farmandtablenm.com\/press\/item\/180-local-flavor-albuquerque-top-ten-dishes-december-2014\" target=\"_blank\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=en&amp;q=http:\/\/farmandtablenm.com\/press\/item\/180-local-flavor-albuquerque-top-ten-dishes-december-2014&amp;source=gmail&amp;ust=1479000082218000&amp;usg=AFQjCNGjBLN1QPSNtPzUqQzhrhIM7eZWcQ\" rel=\"noopener noreferrer\">of locally sourced food<\/a>: More than 80 percent<\/li>\n<li><b>Opinion of the Good Food Movement: <\/b>Owner Cherie Montoya believes the best food is fresh, locally sourced, sustainably produced, and grown without herbicides or pesticides.<\/li>\n<li><b>Interesting fact about how the restaurant contributes to environmental health, sustainability, and the food system: <\/b>Farm &amp; Table operates their own farm in addition to maintaining a network of more than sixty local food producers. This not only provides local and chemical-free food for customers but also promotes the local economy and community growth.<\/li>\n<li><b>Contact e-mail:<\/b> <a href=\"mailto:contact@farmandtablenm.com\" target=\"_blank\" rel=\"noopener noreferrer\">contact<\/a> <a href=\"mailto:contact@farmandtablenm.com\" target=\"_blank\" rel=\"noopener noreferrer\">@farmandtablenm.com<\/a><\/li>\n<\/ul>\n<p><b>Farmhouse<\/b><\/p>\n<ul>\n<li><b>Location: <\/b>228 W. Chicago Avenue, Chicago, IL 60654<\/li>\n<li><b>Date opened: <\/b>September 6, 2011<\/li>\n<li><b>Type of food served: <\/b>Midwestern, seasonal, local<\/li>\n<li><b>Best known dishes: <\/b>Craft beer, burgers<\/li>\n<li><b>Own farm: <\/b>Brown Dog Farm<\/li>\n<li><b>Percentage of locally sourced food: <\/b>Farmhouse Chicago is currently hitting a solid 80 percent locally sourced produce and protein level while maintaining a respectable cost of goods through waste mitigation and proper portioning. The restaurant is proving that the model works, and that it can be done while remaining financially viable.<\/li>\n<li><b>Opinion of the Good Food Movement: <\/b>According to partner and executive chef Eric Mansavage,\u201cThe good food movement is critical on many levels for the health and well-being of the local food community, and, at the end of the day, everyone should have access to good food. That should be the ultimate goal, and I believe that if we keep the conversation around good food paramount, along with increased education of why this movement is important, we can get to a point where the food system changes to meet the reasonable demand of the people. Know the source. Eat well.\u201d<\/li>\n<li><b>Interesting fact about how the restaurant contributes to environmental health, sustainability, and the food system: <\/b>Farmhouse is one of many restaurants that have implemented the farm-to-table model. Their farm provides Farmhouse with a variety of seasonal vegetables and fruits. Brown Dog Farm also nurtures the environment, setting aside forty acres as plain grassland in order to restore the native prairie and protect the local wildlife.<\/li>\n<li><b>Contact e-mail: <\/b><a href=\"mailto:info@farmhousechicago.com\" target=\"_blank\" rel=\"noopener noreferrer\">info<\/a> <a href=\"mailto:info@farmhousechicago.com\" target=\"_blank\" rel=\"noopener noreferrer\">@farmhousechicago.com<\/a><\/li>\n<\/ul>\n<p><b>Primo<\/b><\/p>\n<ul>\n<li><b>Location: <\/b>2 Main St, Rockland, ME 04841<\/li>\n<li><b>Date opened: <\/b>2000<\/li>\n<li><b>Type of food served: <\/b>Mediterranean, Italian, sustainable, local, seasonal<\/li>\n<li><b>Best known dishes<\/b>: N\/A<\/li>\n<li><b>Own farm: <\/b>Primo runs its own 4-acre sustainable farm in addition to working with other local farms.<\/li>\n<li><b>Percentage of locally sourced food: <\/b>At peak season, up to 80 percent of produce is sourced from Primo\u2019s own sustainable farm. The rest is sourced from other farms in the area.<\/li>\n<li><b>Opinion of the Good Food Movement: <\/b>Primo\u2019s unique dining experience rests on the belief that the best food is fresh and seasonal. Thus, all produce is harvested without artificial chemicals.<\/li>\n<li><b>Interesting fact about how the restaurant contributes to environmental health, sustainability, and the food system: <\/b>Primo works to foster a healthy community through sustainable and ethical methods of food production. All produce is locally sourced and grown without chemicals or pesticides, which creates top-quality dishes in addition to supporting the local economy and the environment.<\/li>\n<li><b>Contact e-mail: <\/b><a href=\"mailto:info@primorestaurant.com\" target=\"_blank\" rel=\"noopener noreferrer\">info<\/a> <a href=\"mailto:info@primorestaurant.com\" target=\"_blank\" rel=\"noopener noreferrer\">@primorestaurant.com<\/a><\/li>\n<\/ul>\n<p><b>Trellis<\/b><\/p>\n<ul>\n<li><b>Location: <\/b>220 Kirkland Avenue, Kirkland, WA 98033<\/li>\n<li><b>Date opened: <\/b>October 2007<\/li>\n<li><b>Type of food served:<\/b> Sustainable, seasonal, local<\/li>\n<li><b>Best known dishes: <\/b>Two-hour Salad for which produce is picked only two hours before serving.<\/li>\n<li><b>Own farm: <\/b>Executive Chef Brian Scheehser owns an 18-acre farm, which grows fruits and vegetables for Trellis.<\/li>\n<li><b><a href=\"https:\/\/www.heathmankirkland.com\/resourcefiles\/pdf\/food-sustainability-facts-at-trellis-restaurant-kirkland.pdf\" target=\"_blank\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=en&amp;q=https:\/\/www.heathmankirkland.com\/resourcefiles\/pdf\/food-sustainability-facts-at-trellis-restaurant-kirkland.pdf&amp;source=gmail&amp;ust=1479000082218000&amp;usg=AFQjCNHZDS20YcDMVyZrh-txrbM3Y7O0tA\" rel=\"noopener noreferrer\">Percentage<\/a>\u00a0<\/b><strong><a href=\"https:\/\/www.heathmankirkland.com\/resourcefiles\/pdf\/food-sustainability-facts-at-trellis-restaurant-kirkland.pdf\" target=\"_blank\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=en&amp;q=https:\/\/www.heathmankirkland.com\/resourcefiles\/pdf\/food-sustainability-facts-at-trellis-restaurant-kirkland.pdf&amp;source=gmail&amp;ust=1479000082218000&amp;usg=AFQjCNHZDS20YcDMVyZrh-txrbM3Y7O0tA\" rel=\"noopener noreferrer\">of locally sourced food<\/a><\/strong>: Ninety-five percent of produce used at Trellis is grown locally.<\/li>\n<li><b>Opinion of the Good Food Movement: <\/b>Trellis is dedicated to serving fresh, seasonal, and sustainably produced dishes. This supports the local economy and the environment in addition to allowing the natural flavor of the produce to shine. Executive Chef Brian Scheehser is also a member of the Slow Food movement.<\/li>\n<li><b>Interesting fact about how the restaurant contributes to environmental health, sustainability, and the food system: <\/b>Trellis supports sustainable and small scale farmers: at least 95 percent of items on the menu are locally grown, while the rest is supplied by nearby farms.<\/li>\n<li><b>Contact e-mail: <\/b><a href=\"mailto:dining@heathmankirkland.com\" target=\"_blank\" rel=\"noopener noreferrer\">dining<\/a> <a href=\"mailto:dining@heathmankirkland.com\" target=\"_blank\" rel=\"noopener noreferrer\">@heathmankirkland.com<\/a><\/li>\n<\/ul>\n<p><strong>Research and Compiled by Alexina Cather<\/strong><\/p>\n<div id=\":338\" class=\"ii gt adP adO\">\n<div id=\":339\" class=\"a3s aXjCH m156d7b85d9fb1ba3\">\n<div dir=\"ltr\">\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Photo credit: John Linesch, Farmhouse\u00a0<\/span><\/p>\n<div class=\"yj6qo\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div id=\":4gd\" class=\"hq gt\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Here are a few restaurants around the United States focused on farm-to-table foods. What is farm-to-table? Well it can be confusing, but the simplest definition is restaurants that buy foods&hellip;<\/p>","protected":false},"author":32,"featured_media":8404,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[174],"tags":[],"class_list":["post-8403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-eating"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Farm-to-Table Restaurants Around The US (Part 1) &#8212;<\/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:\/\/foodmedcenter.org\/zh_cn\/farm-table-restaurants-around-us-part-1\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Farm-to-Table Restaurants Around The US (Part 1)\" \/>\n<meta property=\"og:description\" content=\"Here are a few restaurants around the United States focused on farm-to-table foods. 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The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon &amp; Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City &amp; State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. 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What is farm-to-table? 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MPH","image":{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","caption":"Charles Platkin, PhD, JD, MPH"},"description":"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine &amp; Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon &amp; Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City &amp; State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/zh_cn\/author\/charles-platkin\/"}]}},"modified_by":null,"_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/8403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/comments?post=8403"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/8403\/revisions"}],"predecessor-version":[{"id":16307,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/8403\/revisions\/16307"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/media\/8404"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/media?parent=8403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/categories?post=8403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/tags?post=8403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}