{"product_id":"the-reducetarian-solution-isbn-9780143129714","title":"The Reducetarian Solution","description":"Brian Kateman coined the term \"Reducetarian\"—a person who is deliberately reducing his or her consumption of meat—and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10% or more of the meat from one's diet can transform the life of the reader, animals, and the planet. This book features contributions from such luminaries as Seth Godin, Joel Fuhrman, Victoria Moran, Jeffrey Sachs, Bill McKibben, Naomi Oreskes, Peter Singer, and others. With over 40 vegan, vegetarian, and \"less meat\" recipes from bestselling cookbook author Pat Crocker, as well as tons of practical tips for reducing the meat in your diet (for example, skip eating meat with dinner if you ate it with lunch; replace your favorite egg omelet with a tofu scramble; choose a veggie burrito instead of a beef burrito; declare a meatless day of the week), \u003ci\u003eThe Reducetarian Solution\u003c\/i\u003e is a life—not to mention planet!—saving book.\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“This book offers us a path towards a more ecological, sustainable, humane, and compassionate world while improving our own health and well-being.\" \u003cbr\u003e \u003cb\u003e—Deepak Chopra, author of \u003ci\u003eQuantum Healing\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “Brian is a true visionary—a courageous leader of wellness and compassion. His practical advice and delicious yet simple recipes in \u003ci\u003eThe Reducetarian Solution\u003c\/i\u003e will inspire you to transform the way you live, love, and eat.” \u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eKris Carr, wellness activist and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eCrazy Sexy Diet\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e \"Reducetarianism: 2 → 1 burgers saves as many cows as 1 → 0\" \u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eSteven Pinker, author of \u003ci\u003eThe Better Angels of Our Nature: Why Violence Has Declined\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\"\u003ci\u003eThe Reducetarian Solution\u003c\/i\u003e is a bold new blueprint for a healthier and more compassionate food system, one conscious consumers and businesses are increasingly adopting.\" \u003cbr\u003e\u003cb\u003e—John Mackey, co-founder and co-CEO of Whole Foods Market\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Full vegetarianism is a noble ideal, but many are intimidated by an illogical fear that it has to be a single major, all-or-nothing leap. Reducetarianism is a good, humane, environment-friendly, step-by-step approach to an ideal whose time will finally come.\" \u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eRichard Dawkins, author of \u003ci\u003eThe God Delusion\u003c\/i\u003e\u003cb\u003e,\u003c\/b\u003e\u003ci\u003e An Appetite for Wonder\u003c\/i\u003e\u003cb\u003e,\u003c\/b\u003e and \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBrief Candle in the Dark\u003c\/b\u003e\u003cbr\u003e \u003c\/i\u003e\u003cbr\u003e “Moderation in everything means being a reducetarian in practice. By eating less meat, you’ll be doing your body, your planet, and your kids’ future a favor. And you’ll be proving once again that small steps can take us long distances.\" \u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eDaniel H. Pink, author of \u003ci\u003eDrive \u003c\/i\u003eand \u003ci\u003eA Whole New Mind\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eThe Reducetarian Solution\u003c\/i\u003e reveals a practical way to address the moral case for animal rights, sparing farm animals from suffering, and preserving the environment from destruction.\" \u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eNoam Chomsky, author of \u003ci\u003eProfit Over People: Neoliberalism \u0026amp; Global Order\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“The Reducetarian movement has the power to make us all—“all” meaning ourselves, our children, and millions and millions of suffering animals—happier and healthier.”\u003cbr\u003e \u003cb\u003e—Susan Cain, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eQuiet: The Power of Introverts in a World That Can’t Stop Talking\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"A balanced mood, energized body, and sharp brain are just a few of the many benefits of being a reducetarian.\" \u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eSonja Lyubomirsky, author of \u003ci\u003eThe How of Happiness\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Reducetarianism reminds us that progress is achieved incrementally. The very idea empowers everyone to participate in saving the world.”\u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eAndrew Solomon, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFar From the Tree: Parents, Children, and the Search for Identity\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e“\u003ci\u003eThe Reducetarian Solution\u003c\/i\u003e shines a spotlight on proven and time-tested tips that will help you master a delicious, healthy, and compassionate lifestyle. If you are interested in unleashing your own creativity in the kitchen, you'll want to read this book!\"\u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eScott Barry Kaufman, author of \u003ci\u003eWired to Create: Unraveling the Mysteries of the Creative Mind\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"This life-changing book is all about the power you have, right now, to gain more physical, mental, social, and spiritual strength—by reducing one thing, one simple thing. If you're looking for a way to live life more fully, following the advice in this book is probably the single smartest strategy you could adopt.\"\u003cbr\u003e \u003cb\u003e—Jane McGonigal, PhD, author of \u003ci\u003eSuperBetter \u003c\/i\u003eand\u003ci\u003e Reality is Broken\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Here is a simple, smart, world-changing practice that does not require me to entirely give up pork tacos. Kudos, Brian Kateman!”\u003cbr\u003e \u003cb\u003e\u003cb\u003e—\u003c\/b\u003eMary Roach, author of \u003ci\u003eGulp: Adventures on the Alimentary Canal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"This eclectic compendium (including recipes) will inspire and educate the curious and reticent, as well as those who are already, in some way, walking the reducetarian path.\" \u003cbr\u003e\u003cb\u003e—\u003c\/b\u003e \u003cb\u003ePublisher's Weekly \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"[offers] delightfully practical guidance...This book will be of interest to environmentally conscious readers who wish to examine their dietary choices.\" \u003cbr\u003e \u003cb\u003e— Library Journal \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Reducetarianism offers a pathway toward less destructive consumption patterns and may—for some—be a gateway drug to a vegetarian or vegan lifestyle... This book offers a really fantastic, thought provoking and wide-ranging perspective for how we can keep this momentum moving forward.\"\u003cb\u003e \u003cbr\u003e\u003cb\u003e—\u003c\/b\u003e Treehugger.com\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003e\"Even for those well-versed in the arguments in favor of the consumption of meat reduction, like Kateman, \u003ci\u003eThe Reducetarian Solution\u003c\/i\u003e will likely illuminate a previously unconsidered angle...the variety of approaches and perspectives contained in the book testify to how open the avenues are for bringing about this kind of change.\" \u003cbr\u003e\u003cb\u003e—Fast Company\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"The central ideas of quite a few of the 72 chapters in \u003ci\u003eThe Reducetarian Solution — \u003c\/i\u003eeach by a different writer and just a few pages long — are welcome advertisements for reducetarian thinking.\"\u003cbr\u003e\u003cb\u003e—NPR\u003c\/b\u003e\u003cb\u003eBrian Kateman\u003c\/b\u003e is cofounder and president of the Reducetarian Foundation, a non-profit organization dedicated to reducing meat consumption to create a healthy, sustainable, and compassionate world. A TEDx speaker and leading expert on food systems and behavioral change, he has appeared in hundreds of media outlets including Vox, The Huffington Post, \u003ci\u003eNational Geographic\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, Quartz, Salon, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, Fox News, and \u003ci\u003eThe Daily Mail\u003c\/i\u003e. He is an instructor in the Executive Education Program at the Earth Institute Center for Environmental Sustainability at Columbia University.The Bizarre Forces That      Drive People to Eat Too Much Meat\u003cbr\u003e\u003cbr\u003e David Robinson Simon\u003cbr\u003e\u003cbr\u003e Author of Meatonomics: How the Rigged Economics of Meat and Dairy      Make You Consume Too Much-and How to Eat Better, Live Longer, and      Spend Smarter\u003cbr\u003e\u003cbr\u003e Americans consume almost 200 pounds of meat annually per person,      more than almost any other people on the planet-and nearly twice      what we ate 75 years ago. We also have twice the incidence of      diabetes and heart disease as the rest of the world and almost      three times the incidence of cancer. There is little doubt that,      as this book's many authors argue, we must reduce our meat      consumption. Perhaps, like an engineer peering inside a motor to      see how it works, we can explore the machinery of animal food      production to learn why meat consumption levels are so high to      begin with. If we can understand what makes Americans want to      stuff a half pound of meat into our mouths every day, maybe we can      find ways to cut those huge consumption levels.\u003cbr\u003e\u003cbr\u003e As consumers, we like to think we make informed, well-founded      decisions about what to buy. But when it comes to purchasing meat,      new evidence shows consumers are routinely denied the ability to      make such informed, rational decisions. Instead, government      bureaucrats and industry players overwhelm consumers with a      triple-whammy of price miscues, product misinformation, and      aggressive manipulation. Like an invisible leash pulling us around      by the neck, this set of influences literally changes our behavior      and makes us buy more meat than otherwise. This essay looks at one      of the most pernicious forces that drive people to consume animal      foods in such huge quantities: artificially low prices.\u003cbr\u003e\u003cbr\u003e The Double $1 Cheeseburger\u003cbr\u003e\u003cbr\u003e The price of a McDonald's double cheeseburger hasn't changed much      in two and half decades-it was $1 in 1991, and it's just over $1      today. The prices of other consumer goods have increased      substantially in that time. What keeps the price of meat so low?\u003cbr\u003e\u003cbr\u003e The answer is externalized costs-a fancy term for a simple      concept. Producers externalize their production costs when they      impose them on society instead of bearing the costs themselves.      Steve Wing, a University of North Carolina at Chapel Hill      epidemiologist, expressed this phenomenon succinctly in a New York      Times article published, serendipitously, the day I sat down to      write this piece. \"Pork is cheap and cheap to produce in large      factories,\" said Wing, \"because they don't pay for cleaning up the      Des Moines water supply and they don't pay for the asthma      neighbors get, they don't pay for polluting downstream water that      used to be potable and they don't pay for the loss of property      values.\" Couldn't have put it better myself.\u003cbr\u003e\u003cbr\u003e The rise of factory farming over the past half century has,      increasingly, given meat producers the means to externalize their      production expenses and impose them on the rest of us. In my 2013      book Meatonomics, I add up these costs and find they total more      than $414 billion. To put this huge number in perspective, it's      about one quarter of Canada's gross domestic product or half of      what the United States spends on Social Security each year.\u003cbr\u003e\u003cbr\u003e Here's the rub: By massively externalizing their costs in this      fashion, meat producers have been able to aggressively lower their      products' prices. Thus, on an inflation-adjusted basis, the retail      prices of various kinds of meat have fallen dramatically in the      past half century. Since 1935, steak prices are down 20 percent,      ham is down 48 percent, and chicken is down a whopping 74 percent.\u003cbr\u003e\u003cbr\u003e It's hard to overstate the importance of a good's price when it      comes to a consumer's decision to buy it or leave it. The most      basic principle of economics, the law of demand, says that when a      good's price is low, we'll likely buy more of it than if the price      were higher. Pretty simple. But when it comes to meat prices, the      result is shocking: Retail prices, pushed down to artificially low      levels by producers' externalizing most of their production costs,      cause Americans to eat much more meat than we would if prices rose      to their true levels.\u003cbr\u003e\u003cbr\u003e How do we know that low prices are driving high consumption?      Because hundreds of studies have shown that consumption of animal      foods is closely linked to price. On average, for every 10 percent      drop in meat and dairy prices, consumption rises by about 6.5      percent. Conversely, if prices rise by 10 percent, consumption      falls by about 6.5 percent. There are lots of reasons people buy      meat: beliefs, preferences, disposable income, force of habit, and      other factors. But the data on price and consumption show that      retail prices play an enormous role. As animal science professor      Marta Rivera-Ferre notes, \"consumer demand [for meat] is not      linked with the actual biological needs of the human organism but      with prices.\"\u003cbr\u003e\u003cbr\u003e Repairing the Damage\u003cbr\u003e\u003cbr\u003e Now that we know why the market for animal foods is broken, we can      also posit one easy way to fix it: Let meat prices rise to their      true levels. For every dollar of animal foods sold at retail,      another $1.70 is imposed on consumers and taxpayers in the form of      externalized costs. This means that a $5 Big Mac really costs      society $13. A $15 slab of ribs really costs $40. If the retail      prices of these goods reflected their true societal cost, meat      consumption would drop faster than you can say \"tofu.\"\u003cbr\u003e\u003cbr\u003e There are lots of ways to add externalized costs back into the      retail price of meat. We might eliminate government subsidies,      impose a tax on meat, or use other legislative or regulatory      measures to force producers to bear their fair share of costs. In      fact, any activity that raises the price of meat will help shift      Americans' protein consumption to plant-based alternatives and      would be a welcome step in the right direction. Most consumers      want to act rationally. Let's make that possible by giving      ourselves the proper price cues to  do so.\u003cbr\u003e\u003cbr\u003e The Element of Surprise\u003cbr\u003e\u003cbr\u003e Tania Luna\u003cbr\u003e\u003cbr\u003e Co-author of Surprise: Embrace the Unpredictable and Engineer the      Unexpected\u003cbr\u003e\u003cbr\u003e It would be nice to be able to simply wake up one day and decide:      \"I'm going to eat less meat.\" But as my fellow humans know, things      rarely work out that easily. Scientists suspect that one of the      reasons we have a tough time changing our habits, even when we      know they're bad for us, is that willpower-our internal voice of      reason-is not unlimited. Just like any other resource, it can      become depleted.\u003cbr\u003e\u003cbr\u003e In an experiment by Roy Baumeister, participants waited in a room      that smelled like freshly baked cookies. They were shown two types      of foods: chocolates and radishes. Half of the participants were      given chocolates and the other half got radishes. Next,      researchers asked both groups to do a puzzle, and they timed how      long it took participants to finish the task. The chocolate eaters      kept trying for over eighteen minutes; the radish eaters quit      after just eight. Plenty of subsequent studies have since revealed      the same concept: When we have to expend effort to regulate our      impulses, we eventually run out of self-control.\u003cbr\u003e\u003cbr\u003e But why does it take so much willpower to change how we eat? Part      of the answer lies in habit. Habit is the enemy of change. Luckily      for us, surprise is the enemy of habit. Most of our actions are      patterns: We go home, sit on the couch, turn on the TV, think      about food, get up to check the fridge, consider making a salad,      feel tired and cranky-and end up grabbing the cold cuts.\u003cbr\u003e\u003cbr\u003e It doesn't take a fortune-teller to predict the outcome of      habitual actions because they contain no surprise. It's also an      efficient way to live. Habits require less neural activity than      new behaviors. But who wants efficiency when you can have      excitement and fulfillment? (Okay, maybe you prefer efficiency,      but it has its limits.) Surprise disrupts the pattern of habit,      opening the door just a crack for new behaviors to slip in. Here      are four tips for anyone attempting to disrupt their meat-eating      habits.\u003cbr\u003e\u003cbr\u003e 1. Shake Up How You Feel About Food.\u003cbr\u003e\u003cbr\u003e Willpower is a fickle friend, but there is one exception: People      who have strong beliefs can override even the coziest habits. How      do you shake up your food feelings? Neuroscientist Wolfram Schultz      found that surprise can intensify our emotions by about 400      percent, creating just the kind of colorful memory that can act as      your mouth's bouncer-keeping meat out when you don't want it in.      So what might surprise you about food? Well, you can always Google      \"factory farming.\" A visit to a factory farm or slaughterhouse is      another way to shock your system.\u003cbr\u003e\u003cbr\u003e But there are also less emotionally scarring ways to surprise      yourself. My husband, Brian, is from a part of Texas where      vegetarian means \"one of those people who's not from around here.\"      Brian loves dogs, and intellectually, he knew that cows weren't      much different, but it wasn't until he met a calf face to face for      the first time recently that his perspective shifted. Rory the      Calf had long, black lashes and a fuzzy nose; when she licked him,      Brian fell in love. At the time we were traveling in Ireland,      where burgers are served with nearly every meal, like napkins.      After meeting Rory, however, Brian didn't want burgers. He's not a      vegetarian, but now he doesn't eat beef. You could argue that he      should be able to transfer his experience over to other animals.      But that's just not how our brains always work. We need an      emotional experience for that shift to happen.\u003cbr\u003e\u003cbr\u003e 2. Mix Surprise into Your Shopping.\u003cbr\u003e\u003cbr\u003e Let's say you've shifted your thinking. That's step one. But how      do you disrupt your old meat-eating habit even further? When      willpower runs out, we've got to use our environment for help. The      first place to mix in surprise is shopping. The more routine your      trips to the supermarket are, the less room for change. So here      are some very small ways to incorporate sparks of the unexpected      into your list:\u003cbr\u003e\u003cbr\u003e Change the order of aisles you visit in the grocery store.\u003cbr\u003e\u003cbr\u003e Go to a different store.\u003cbr\u003e\u003cbr\u003e Always buy one non-meat food you've never tried.\u003cbr\u003e\u003cbr\u003e Visit farmers' markets and ask the vendors about their farms.\u003cbr\u003e\u003cbr\u003e Wear a reducetarian-inspired outfit while you shop. (Whatever that      means to you!)\u003cbr\u003e\u003cbr\u003e Yes, our brains love efficiency, but even more than that, they      love novelty. New experiences release dopamine in our brains-the      neurochemical that triggers excitement and pleasure. The more hits      of dopamine you give your brain, the more motivated you'll be to      keep up your surprising new approach to shopping.\u003cbr\u003e\u003cbr\u003e 3. \"Surprisify\" Your Kitchen.\u003cbr\u003e\u003cbr\u003e Research shows that we make better food choices when we eat at      home, but how can we get the most out of our home-cooked meals? As      it turns out, a sprinkle of surprise works here too. Introduce      novelty into your kitchen, and you'll be more likely to introduce      novelty in your eating habits. The most effective changes are      those that make eating meat a little harder and eating other foods      a little easier (and more fun). Google used this technique when it      realized employees were binging on M\u0026amp;Ms. First, managers      placed the M\u0026amp;Ms in closed, opaque containers. Second, healthy      snacks were placed in easy-to-reach areas. The result? In just      seven weeks, Googlers consumed 3.1 million fewer calories (an      average reduction of nine packages per employee). Again, these      aren't revolutionary switches, but they do cause us to pause. And      within that pause, new behaviors have the opportunity to come      alive. Here are a few other small surprise tweaks you can make      this week:\u003cbr\u003e\u003cbr\u003e Use small skillets and plates for meat and large ones for      everything else.\u003cbr\u003e\u003cbr\u003e Keep meat in a closed-off section of the fridge and fruits and      veggies easily accessible.\u003cbr\u003e\u003cbr\u003e Purchase meat that isn't presliced.\u003cbr\u003e\u003cbr\u003e Buy beautiful (or funny) plates that you can use only when eating      meat free.\u003cbr\u003e\u003cbr\u003e Make a relaxing or dance-inspiring playlist for healthy food prep.      (Salad Songs?)\u003cbr\u003e\u003cbr\u003e Invite friends over to make and share meals together for the week.\u003cbr\u003e\u003cbr\u003e Create a theme for every month or even the year (for example,      Moroccan March or The Year of the Homemade Salad Dressing).\u003cbr\u003e\u003cbr\u003e 4. Turn Eating at Restaurants into a Game.\u003cbr\u003e\u003cbr\u003e Last but not least, when eating out of the house, think about      making the experience less about convenience and more about      discovery. To really increase your dopamine levels, invite someone      to join you. That way, you'll deepen your relationship as you      collect surprising experiences together. A few tips for eating      out:\u003cbr\u003e\u003cbr\u003e Ask the server to surprise you with a meat-free choice on the      menu.\u003cbr\u003e\u003cbr\u003e Eat in a different way from the way you usually do (for example,      with your hands, sitting on the floor).\u003cbr\u003e\u003cbr\u003e Share a plate of food and take turns tasting the same things at      the same time.\u003cbr\u003e\u003cbr\u003e Have a blindfolded meal.\u003cbr\u003e\u003cbr\u003e In short, take a look at your lifestyle. Where is there room for      surprising, emotionally stirring experiences? Next, examine your      eating habits. What's predictable? Make one small change per week      and take note of which you enjoyed the most. Novelty boosts mood,      and a positive mood increases willpower (making you even more      capable of changing your habits). Plus surprise is fun, and who      doesn't like fun? Now go on and surprise yourself.\u003cbr\u003e\u003cbr\u003e A Little Less Lonely in My Corner of the World\u003cbr\u003e\u003cbr\u003e Joanna Zelman\u003cbr\u003e\u003cbr\u003e Executive editor at The Dodo\u003cbr\u003e\u003cbr\u003e I was seven years old when I decided to reduce my meat consumption      to help farm animals. It was 1993, a lonely time to embark on such      an endeavor in my small town. The experience is different today.      The rise of social media has pieced together those in many corners      of the world who are passionate about animal welfare, the      environment, and human health.\u003cbr\u003e\u003cbr\u003e These online platforms are helping create a global community that      can chip away at some of the loneliness many of us experienced:      First graders clamoring for Big Mac toys surrounded me two decades      ago. When I unwittingly ate a pepperoni-stuffed calzone, the      entire lunchroom pointed and laughed. (Okay, it was possibly just      the handful of first graders at my table who laughed. Or, maybe,      it was even just one kid. But it felt as if the entire world were      laughing at me.) I was fortunate to have an understanding family,      but there were few resources and community support was scarce.\u003cbr\u003e\u003cbr\u003e Now, we can Instagram veggie snacks, pin tasty dishes, and \"like\"      a cauliflower casserole. We can pledge to join health challenges,      blog our concerns for animals, and join meatless Twitter chats.      Heck, we can even brag more. Tenth burger free Tuesday? Shout it      from the rooftops! (Rooftops = Facebook status update.) And we can      support each other's goals: comments, retweets, and likes are      simple ways people are encouraging friends, family, and strangers      to improve their health and the planet.","brand":"Tarcher","offers":[{"title":"Default Title","offer_id":46301813342437,"sku":"NP9780143129714","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780143129714.jpg?v=1767741199","url":"https:\/\/k12savings.com\/es\/products\/the-reducetarian-solution-isbn-9780143129714","provider":"K12savings","version":"1.0","type":"link"}