{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"Prolongation c\u00e9r\u00e9ali\u00e8re et boulang\u00e8re","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ZXskzRUxt7\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/prolongation-cerealiere-et-boulangere\/\">Prolongation c\u00e9r\u00e9ali\u00e8re et boulang\u00e8re<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/prolongation-cerealiere-et-boulangere\/embed\/#?secret=ZXskzRUxt7\" width=\"600\" height=\"338\" title=\"&#8220;Prolongation c\u00e9r\u00e9ali\u00e8re et boulang\u00e8re&#8221; &#8212; SBC\" data-secret=\"ZXskzRUxt7\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/hofmann.jpg","thumbnail_width":600,"thumbnail_height":600,"description":"A Bienne, du petit \u00e9peautre et du seigle poussent sur un terrain de football. Dans une dizaine de mois, les c\u00e9r\u00e9ales r\u00e9colt\u00e9es entreront dans la fabrication d\u2019un pain biennois. Le projet est \u00e0 l\u2019initiative du boulanger Olivier Hofmann et de l\u2019agriculteur Elie Grosjean. Depuis un peu plus d\u2019un mois, des c\u00e9r\u00e9ales panifiables recouvrent le sol de l\u2019ancien stade de foot [&hellip;]"}