{"id":49148,"date":"2022-09-21T15:44:54","date_gmt":"2022-09-21T13:44:54","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=49148"},"modified":"2022-09-23T08:15:08","modified_gmt":"2022-09-23T06:15:08","slug":"paysanne-professionnelle-et-boulangere","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/","title":{"rendered":"Paysanne professionnelle et boulang\u00e8re"},"content":{"rendered":"\n<p><strong>Enfant, j\u2019allais chercher le pain chez notre boulanger, Marcel Chaubert \u00e0 Denens (VD), celui-ci vient de f\u00eater ses 101 ans\u2009! Il y a encore un peu plus d\u2019un demi-si\u00e8cle, les paysans lui fournissaient la farine et il confectionnait le pain pour la famille de ces agriculteurs, dont la mienne. Merci M. Chaubert de m\u2019avoir transmis la passion pour le pain, \u00e0 moi paysanne professionnelle qui, \u00e0 mon tour me suis mise devant mes fours \u00e0 bois, d\u2019o\u00f9 je sortais plus de 800\u202fkg de pain par mois\u2026<\/strong><\/p>\n\n\n\n<p>Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil. Il faut ensuite le r\u00e9colter, le trier, le moudre, tamiser la farine obtenue avant de pouvoir confectionner une p\u00e2te. Ensuite, il faut laisser le temps \u00e0 la p\u00e2te de lever, laisser le temps au four de chauffer. Allumer les fagots de bois, ajouter les b\u00fbches\u2026 voir la couleur du four changer avant de sortir les cendres pour y glisser les pains ou alors, aujourd\u2019hui, tourner un bouton pour que le four arrive \u00e0 la temp\u00e9rature inscrite sur celui-ci.<\/p>\n\n\n\n<p>\u00c9tait-ce mieux avant\u2009? Je pense que chaque \u00e9poque \u00e0 ses difficult\u00e9s et son bon temps, il nous faut juste savoir les appr\u00e9cier.<\/p>\n\n\n\n<p>Savoir appr\u00e9cier les boulang\u00e8res et boulangers qui se l\u00e8vent aux aurores, et m\u00eame avant, pour que le pain fra\u00eechement sorti des fours vienne se poser sur les tables pour accompagner les petits d\u00e9jeuner et les repas de la journ\u00e9e. Savoir appr\u00e9cier les gens de la terre qui se donnent sans compter \u00e0 la culture et \u00e0 l\u2019\u00e9levage du b\u00e9tail. Sans paysans pas de farine, sans boulanger pas de pains, ni de p\u00e2tisseries, ni de confiseries\u2026<\/p>\n\n\n\n<p>Nous sommes un tout, ne l\u2019oublions jamais et soutenons-nous\u2009!<\/p>\n\n\n\n<p>Laurence Cretegny<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Paysanne professionnelle,<strong> Laurence Cretegny<\/strong> est membre PLR du Grand Conseil vaudois. Elle l\u2019a d\u2019ailleurs pr\u00e9sid\u00e9 en 2021. Au sein de son entreprise agrotouristique, elle avait notamment ouvert un march\u00e9 \u00e0 la ferme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil.<\/p>\n","protected":false},"author":5,"featured_media":49144,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-49148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Paysanne professionnelle et boulang\u00e8re | SBC<\/title>\n<meta name=\"description\" content=\"Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paysanne professionnelle et boulang\u00e8re\" \/>\n<meta property=\"og:description\" content=\"Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2022-09-21T13:44:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-23T06:15:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Simon Nussbaum\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/\"},\"author\":{\"name\":\"Simon Nussbaum\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\"},\"headline\":\"Paysanne professionnelle et boulang\u00e8re\",\"datePublished\":\"2022-09-21T13:44:54+00:00\",\"dateModified\":\"2022-09-23T06:15:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/\"},\"wordCount\":361,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg\",\"articleSection\":[\"swissbaker-blog\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/\",\"name\":\"Paysanne professionnelle et boulang\u00e8re | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg\",\"datePublished\":\"2022-09-21T13:44:54+00:00\",\"dateModified\":\"2022-09-23T06:15:08+00:00\",\"description\":\"Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil.\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg\",\"width\":1200,\"height\":712},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"swissbaker-blog\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/swissbaker-blog-fr\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Paysanne professionnelle et boulang\u00e8re\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"name\":\"SBC\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\",\"name\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"width\":512,\"height\":512,\"caption\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/swissbaker.ch\",\"https:\/\/x.com\/ch_swissbaker\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\",\"name\":\"Simon Nussbaum\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"caption\":\"Simon Nussbaum\"},\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Paysanne professionnelle et boulang\u00e8re | SBC","description":"Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/","og_locale":"fr_FR","og_type":"article","og_title":"Paysanne professionnelle et boulang\u00e8re","og_description":"Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil.","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2022-09-21T13:44:54+00:00","article_modified_time":"2022-09-23T06:15:08+00:00","og_image":[{"width":1200,"height":712,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg","type":"image\/jpeg"}],"author":"Simon Nussbaum","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"Simon Nussbaum","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/"},"author":{"name":"Simon Nussbaum","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2"},"headline":"Paysanne professionnelle et boulang\u00e8re","datePublished":"2022-09-21T13:44:54+00:00","dateModified":"2022-09-23T06:15:08+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/"},"wordCount":361,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg","articleSection":["swissbaker-blog"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/","name":"Paysanne professionnelle et boulang\u00e8re | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg","datePublished":"2022-09-21T13:44:54+00:00","dateModified":"2022-09-23T06:15:08+00:00","description":"Pour faire un pain, beaucoup de personnes y mettent de leur temps, de leur travail. Il faut travailler la terre, dorloter le bl\u00e9 qui pousse en silence et qui m\u00fbrit sous le chaud soleil.","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/09\/17_2_blog_laurence_cretegny.jpg","width":1200,"height":712},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/paysanne-professionnelle-et-boulangere\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"swissbaker-blog","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/swissbaker-blog-fr\/"},{"@type":"ListItem","position":3,"name":"Paysanne professionnelle et boulang\u00e8re"}]},{"@type":"WebSite","@id":"https:\/\/swissbaker.ch\/fr\/#website","url":"https:\/\/swissbaker.ch\/fr\/","name":"SBC","description":"","publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/swissbaker.ch\/fr\/#organization","name":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband","url":"https:\/\/swissbaker.ch\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","width":512,"height":512,"caption":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/swissbaker.ch","https:\/\/x.com\/ch_swissbaker"]},{"@type":"Person","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2","name":"Simon Nussbaum","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","caption":"Simon Nussbaum"},"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/49148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=49148"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/49148\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/49144"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=49148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=49148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=49148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}