{"version":"1.0","provider_name":"HappyCow","provider_url":"https:\/\/www.happycow.net\/blog","author_name":"eatyourveggies","author_url":"https:\/\/www.happycow.net\/blog\/author\/eatyourveggies\/","title":"Restaurateur Interview Series: Peggy of Lovin' Spoonfuls - HappyCow","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"1gu4WRVqJ7\"><a href=\"https:\/\/www.happycow.net\/blog\/restaurateur-interview-series-peggy-of-lovin-spoonfuls\/\">Restaurateur Interview Series: Peggy of Lovin&#8217; Spoonfuls<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.happycow.net\/blog\/restaurateur-interview-series-peggy-of-lovin-spoonfuls\/embed\/#?secret=1gu4WRVqJ7\" width=\"600\" height=\"338\" title=\"&#8220;Restaurateur Interview Series: Peggy of Lovin&#8217; Spoonfuls&#8221; &#8212; HappyCow\" data-secret=\"1gu4WRVqJ7\" 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:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/09\/InterviewBannerLovinSpoonfuls.jpg","thumbnail_width":600,"thumbnail_height":180,"description":"Restaurant: Lovin\u2019 Spoonfuls 2990 N Campbell Ave Ste 120 (at Blacklidge) Tucson,\u00a0Arizona\u00a085719 520-325-7766 Owner: Dr. Margaret \u201cPeggy\u201d Raisglid Is this your first restaurant? Yes What made you decide to open a vegetarian\/vegan restaurant? I have a Ph. D. in chemistry and a BS in Chemical Engineering. I spent most of my professional life working as a chemist and engineer. I became a vegan in August of 1989, and have been developing vegan recipes that resemble their non-vegan counterparts for over 20 years. I am ethically committed to a vegan lifestyle and decided that the best way to promote veganism was to show people how tasty vegan meals can be. That\u2019s when my career took a new turn and I opened up a restaurant. Although the initial learning curve was quite steep, the restaurant has been very successful and extremely rewarding. What has been your greatest professional success and your biggest setback? My greatest professional success has been the number of awards that Lovin\u2019 Spoonfuls has won, which have included \u201cBest of TucsonTM\u201d for every full year that we\u2019ve been open, winning the Gold for Best Vegetarian Restaurant from Tucson Lifestyle Magazine for every year that we\u2019ve been open, selected Best [&hellip;]"}