{"id":28562,"date":"2021-03-16T14:12:32","date_gmt":"2021-03-16T18:12:32","guid":{"rendered":"https:\/\/patijinich.com\/pati_2020\/?post_type=video&#038;p=28562"},"modified":"2021-07-26T15:59:27","modified_gmt":"2021-07-26T19:59:27","slug":"episode-105-convent-food","status":"publish","type":"video","link":"https:\/\/patijinich.com\/pati_2020\/video\/episode-105-convent-food\/","title":{"rendered":"Episode 105: Convent Food"},"content":{"rendered":"\n<p>Aren&#8217;t convents supposed to be austere, dull places? In Mexico, everything&#8217;s a little more colorful&#8211;including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aren&#8217;t convents supposed to be austere, dull places? In Mexico, everything&#8217;s a little more colorful&#8211;including the food of Catholic nuns. 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