{"id":3928,"date":"2012-04-20T16:19:17","date_gmt":"2012-04-20T21:19:17","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=3928"},"modified":"2012-04-20T16:19:17","modified_gmt":"2012-04-20T21:19:17","slug":"nicholls-culinary-institute-receives-10000","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/","title":{"rendered":"ÐÓ°É´«Ã½ culinary institute receives $10,000"},"content":{"rendered":"

Mayor-President Kip Holden of Baton Rouge (left) presented a check for $10,000 from the Baton Rouge Epicurean Society<\/a> to Chef Randy Cheramie (center), executive director of the John Folse Culinary Institute, and Dr. David Boudreaux, vice president for institutional advancement at ÐÓ°É´«Ã½, on Wednesday, April 4.\u00a0<\/p>\n

\"\"<\/a><\/p>\n

This is the third consecutive year that the society has awarded a check for this amount. The purpose of the gift is to endow a scholarship in culinary arts for students from the Baton Rouge area who attend the John Folse Culinary Institute at ÐÓ°É´«Ã½.\u00a0For additional information about the institute, go to www.nicholls.edu\/culinary<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mayor-President Kip Holden of Baton Rouge (left) presented a check for $10,000 from the Baton Rouge Epicurean Society to Chef Randy Cheramie (center), executive director of the John Folse Culinary Institute, and Dr. David Boudreaux, vice president for institutional advancement at ÐÓ°É´«Ã½, on Wednesday, April 4.\u00a0<\/p>\n","protected":false},"author":6,"featured_media":3929,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nÐÓ°É´«Ã½ culinary institute receives $10,000 - ÐÓ°É´«Ã½ News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ÐÓ°É´«Ã½ culinary institute receives $10,000 - ÐÓ°É´«Ã½ News\" \/>\n<meta property=\"og:description\" content=\"Mayor-President Kip Holden of Baton Rouge (left) presented a check for $10,000 from the Baton Rouge Epicurean Society to Chef Randy Cheramie (center), executive director of the John Folse Culinary Institute, and Dr. David Boudreaux, vice president for institutional advancement at ÐÓ°É´«Ã½, on Wednesday, April 4.\u00a0\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/\" \/>\n<meta property=\"og:site_name\" content=\"ÐÓ°É´«Ã½ News\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/nicholls.state.university\" \/>\n<meta property=\"article:published_time\" content=\"2012-04-20T21:19:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/04\/JFCI-BR-1024x768.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ÐÓ°É´«Ã½ State\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ÐÓ°É´«Ã½State\" \/>\n<meta name=\"twitter:site\" content=\"@ÐÓ°É´«Ã½State\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ÐÓ°É´«Ã½ State\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/\"},\"author\":{\"name\":\"ÐÓ°É´«Ã½ State\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/person\\\/073e094613b8d622621e55e100baecd3\"},\"headline\":\"ÐÓ°É´«Ã½ culinary institute receives $10,000\",\"datePublished\":\"2012-04-20T21:19:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/\"},\"wordCount\":107,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2012\\\/04\\\/JFCI-BR.jpg\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/\",\"name\":\"ÐÓ°É´«Ã½ culinary institute receives $10,000 - ÐÓ°É´«Ã½ News\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2012\\\/04\\\/JFCI-BR.jpg\",\"datePublished\":\"2012-04-20T21:19:17+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2012\\\/04\\\/JFCI-BR.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2012\\\/04\\\/JFCI-BR.jpg\",\"width\":3264,\"height\":2448},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2012\\\/04\\\/20\\\/nicholls-culinary-institute-receives-10000\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"News\",\"item\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/category\\\/news\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"ÐÓ°É´«Ã½ culinary institute receives $10,000\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#website\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/\",\"name\":\"ÐÓ°É´«Ã½ News\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#organization\",\"name\":\"ÐÓ°É´«Ã½\",\"alternateName\":\"ÐÓ°É´«Ã½ State\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2019\\\/08\\\/cropped-ÐÓ°É´«Ã½-sword-logo.png\",\"contentUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2019\\\/08\\\/cropped-ÐÓ°É´«Ã½-sword-logo.png\",\"width\":975,\"height\":513,\"caption\":\"ÐÓ°É´«Ã½\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/nicholls.state.university\",\"https:\\\/\\\/x.com\\\/ÐÓ°É´«Ã½State\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/person\\\/073e094613b8d622621e55e100baecd3\",\"name\":\"ÐÓ°É´«Ã½ State\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"caption\":\"ÐÓ°É´«Ã½ State\"},\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/author\\\/webmanager\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"ÐÓ°É´«Ã½ culinary institute receives $10,000 - ÐÓ°É´«Ã½ News","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:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/","og_locale":"en_US","og_type":"article","og_title":"ÐÓ°É´«Ã½ culinary institute receives $10,000 - ÐÓ°É´«Ã½ News","og_description":"Mayor-President Kip Holden of Baton Rouge (left) presented a check for $10,000 from the Baton Rouge Epicurean Society to Chef Randy Cheramie (center), executive director of the John Folse Culinary Institute, and Dr. David Boudreaux, vice president for institutional advancement at ÐÓ°É´«Ã½, on Wednesday, April 4.\u00a0","og_url":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/","og_site_name":"ÐÓ°É´«Ã½ News","article_publisher":"https:\/\/www.facebook.com\/nicholls.state.university","article_published_time":"2012-04-20T21:19:17+00:00","og_image":[{"width":1024,"height":768,"url":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/04\/JFCI-BR-1024x768.jpg","type":"image\/jpeg"}],"author":"ÐÓ°É´«Ã½ State","twitter_card":"summary_large_image","twitter_creator":"@ÐÓ°É´«Ã½State","twitter_site":"@ÐÓ°É´«Ã½State","twitter_misc":{"Written by":"ÐÓ°É´«Ã½ State","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/#article","isPartOf":{"@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/"},"author":{"name":"ÐÓ°É´«Ã½ State","@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/person\/073e094613b8d622621e55e100baecd3"},"headline":"ÐÓ°É´«Ã½ culinary institute receives $10,000","datePublished":"2012-04-20T21:19:17+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/"},"wordCount":107,"publisher":{"@id":"https:\/\/www.nicholls.edu\/news\/#organization"},"image":{"@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/#primaryimage"},"thumbnailUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/04\/JFCI-BR.jpg","articleSection":["News"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/","url":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/","name":"ÐÓ°É´«Ã½ culinary institute receives $10,000 - ÐÓ°É´«Ã½ News","isPartOf":{"@id":"https:\/\/www.nicholls.edu\/news\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/#primaryimage"},"image":{"@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/#primaryimage"},"thumbnailUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/04\/JFCI-BR.jpg","datePublished":"2012-04-20T21:19:17+00:00","breadcrumb":{"@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/#primaryimage","url":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/04\/JFCI-BR.jpg","contentUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/04\/JFCI-BR.jpg","width":3264,"height":2448},{"@type":"BreadcrumbList","@id":"https:\/\/www.nicholls.edu\/news\/2012\/04\/20\/nicholls-culinary-institute-receives-10000\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nicholls.edu\/news\/"},{"@type":"ListItem","position":2,"name":"News","item":"https:\/\/www.nicholls.edu\/news\/category\/news\/"},{"@type":"ListItem","position":3,"name":"ÐÓ°É´«Ã½ culinary institute receives $10,000"}]},{"@type":"WebSite","@id":"https:\/\/www.nicholls.edu\/news\/#website","url":"https:\/\/www.nicholls.edu\/news\/","name":"ÐÓ°É´«Ã½ News","description":"","publisher":{"@id":"https:\/\/www.nicholls.edu\/news\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nicholls.edu\/news\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nicholls.edu\/news\/#organization","name":"ÐÓ°É´«Ã½","alternateName":"ÐÓ°É´«Ã½ State","url":"https:\/\/www.nicholls.edu\/news\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/logo\/image\/","url":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2019\/08\/cropped-ÐÓ°É´«Ã½-sword-logo.png","contentUrl":"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2019\/08\/cropped-ÐÓ°É´«Ã½-sword-logo.png","width":975,"height":513,"caption":"ÐÓ°É´«Ã½"},"image":{"@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/nicholls.state.university","https:\/\/x.com\/ÐÓ°É´«Ã½State"]},{"@type":"Person","@id":"https:\/\/www.nicholls.edu\/news\/#\/schema\/person\/073e094613b8d622621e55e100baecd3","name":"ÐÓ°É´«Ã½ State","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","caption":"ÐÓ°É´«Ã½ State"},"url":"https:\/\/www.nicholls.edu\/news\/author\/webmanager\/"}]}},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"ÐÓ°É´«Ã½ News","distributor_original_site_url":"https:\/\/www.nicholls.edu\/news","push-errors":false,"_links":{"self":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/posts\/3928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/comments?post=3928"}],"version-history":[{"count":0,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/posts\/3928\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/media\/3929"}],"wp:attachment":[{"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/media?parent=3928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/categories?post=3928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nicholls.edu\/news\/wp-json\/wp\/v2\/tags?post=3928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}