{"version":"1.0","provider_name":"Lafayette Magazine Fall 2015","provider_url":"https:\/\/magazine.stage.lafayette.edu\/fall2015","author_name":"Matt Blackton","author_url":"https:\/\/magazine.stage.lafayette.edu\/fall2015\/author\/blacktma\/","title":"From the Archives: Table Matters - Lafayette Magazine Fall 2015","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"KWbmalbDbu\"><a href=\"https:\/\/magazine.stage.lafayette.edu\/fall2015\/2015\/11\/15\/table-matters\/\">From the Archives: Table Matters<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/magazine.stage.lafayette.edu\/fall2015\/2015\/11\/15\/table-matters\/embed\/#?secret=KWbmalbDbu\" width=\"600\" height=\"338\" title=\"&#8220;From the Archives: Table Matters&#8221; &#8212; Lafayette Magazine Fall 2015\" data-secret=\"KWbmalbDbu\" 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\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/magazine.lafayette.edu\/fall2015\/wp-content\/uploads\/sites\/18\/2015\/11\/eating_club.jpg","thumbnail_width":640,"thumbnail_height":400,"description":"By Diane Shaw, College Archivist, and Elaine Stomber \u201989, Associate College Archivist The Early Years In 1832, Lafayette opens and operates on the manual labor model. Students haul manure, dig potatoes, and harvest corn, oats, wheat, and rye. The third annual report of the College notes the need for more grazing land for milk cows [&hellip;]"}