{
  "captions": true,
  "voice": "af_nova",
  "music_url": "https://4ort.live/v1/mtv/video/85ab5d91be9d?download=1",
  "scenes": [
    {
      "id": "s1",
      "narration": "In Wichita we harvest at dawn, before the ninety-six degree heat settles in. Rosemary, oregano, sage, snipped with sharp scissors, cut just above the woody stem so the plant keeps right on growing."
    },
    {
      "id": "s2",
      "narration": "Tie the stems in small bundles with kitchen twine. Hang them upside down in a warm, dark, airy place. Sunlight saps the oil, and oil is where the flavor lives. Give it two to three quiet weeks."
    },
    {
      "id": "s3",
      "narration": "When the leaves crackle, strip them from the stems. Store whole in a glass jar, labeled with the date. Crush as you cook, not before. Coarse bits keep their perfume."
    },
    {
      "id": "s4",
      "narration": "Come January, one pinch of that dried oregano is a whole July afternoon. The garden never ends at the first hard frost. It just moves indoors."
    }
  ]
}