Event JSON
{
"id": "e89d158176fdc266d76789b5e619f71fbf9f9a46499793d814eaac7845631c45",
"pubkey": "ce20ce841fa0f23cc334bb97bb4fd51a6f67aa0aeb74d8cd4ac06f20b0e381c4",
"created_at": 1792477170,
"kind": 1,
"tags": [
[
"t",
"fish"
],
[
"t",
"food"
],
[
"t",
"fishing"
],
[
"proxy",
"https://mstdn.social/@junesim63/117471783846761850",
"web"
],
[
"proxy",
"https://mstdn.social/users/junesim63/statuses/117471783846761850",
"activitypub"
],
[
"L",
"pink.momostr"
],
[
"l",
"pink.momostr.activitypub:https://mstdn.social/users/junesim63/statuses/117471783846761850",
"pink.momostr"
],
[
"-"
]
],
"content": "\"British boats, including many small vessels, land a diverse mix of locally caught fish and shellfish, but much of that is exported. In contrast, most of the fish eaten today is imported\"\n\nInteresting article on the narrowing of British fish consumption.\n\n#Fish #Food #Fishing\n\nKipper cream or fish in custard? A century of magazine recipes reveals how Britain’s seafood tastes have narrowed\nhttps://theconversation.com/kipper-cream-or-fish-in-custard-a-century-of-magazine-recipes-reveals-how-britains-seafood-tastes-have-narrowed-293034",
"sig": "a82942691676193d5506ae3d98c5c6bce92a97edf2e329ef77720f56c9311aca78410bad66baadcdbf65b92224a68f04ea12758fe83dc1abb875fd1dcdddd1e1"
}