{"id":43,"date":"2024-05-26T14:05:17","date_gmt":"2024-05-26T19:05:17","guid":{"rendered":"https:\/\/dvstfood.com\/?page_id=43"},"modified":"2024-08-05T18:51:36","modified_gmt":"2024-08-05T23:51:36","slug":"bio","status":"publish","type":"page","link":"https:\/\/dvstfood.com\/?page_id=43","title":{"rendered":"Bio"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Bobby (Robert&nbsp;Brown, Ph.D.), has worked in the semiconductor industry for six years and writes about food from an engineering perspective. His expertise is in how equipment and chemical processes transform material on an atomic level.<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"708\" height=\"1024\" src=\"https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/SeleneBobby-Previews-25-1-708x1024.jpg\" alt=\"\" class=\"wp-image-99\" style=\"width:215px;height:auto\" srcset=\"https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/SeleneBobby-Previews-25-1-708x1024.jpg 708w, https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/SeleneBobby-Previews-25-1-207x300.jpg 207w, https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/SeleneBobby-Previews-25-1-768x1111.jpg 768w, https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/SeleneBobby-Previews-25-1-1062x1536.jpg 1062w, https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/SeleneBobby-Previews-25-1-1416x2048.jpg 1416w, https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/SeleneBobby-Previews-25-1-scaled.jpg 1770w\" sizes=\"auto, (max-width: 708px) 100vw, 708px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Links:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/nymag.com\/strategist\/article\/airfry-convection.html\" data-type=\"link\" data-id=\"https:\/\/nymag.com\/strategist\/article\/airfry-convection.html\">What is the Difference Between and Air Fryer and a Convection Oven<\/a>, <em>The Strategist<\/em>, May 2024<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Bobby (Robert&nbsp;Brown, Ph.D.), has worked in the semiconductor industry for six years and writes about food from an engineering perspective. His expertise is in how equipment and chemical processes transform material on an atomic level. Links:<\/p>\n","protected":false},"author":1,"featured_media":98,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-43","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/pages\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43"}],"version-history":[{"count":5,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/pages\/43\/revisions"}],"predecessor-version":[{"id":100,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/pages\/43\/revisions\/100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/media\/98"}],"wp:attachment":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}