{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreigo44xwomtnpek6qbtwwbaciel3e53afr2wkfcoqv4uauftr5k5ee",
    "uri": "at://did:plc:kpkcscbf2zshv7shqgqn45wn/app.bsky.feed.post/3mptzfdasfln2"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreib6r4e35mpyvkgfuxbsur7vmeeubj37yf62ydt556zywxfjy4anym"
    },
    "mimeType": "image/jpeg",
    "size": 2216
  },
  "path": "/story/392064/this-forever-soup-has-been-simmering-for-52-years.html",
  "publishedAt": "2026-07-04T14:45:00.000Z",
  "site": "https://www.newser.com",
  "textContent": "In Bangkok, one family's most prized heirloom doesn't sit in a safe—it bubbles in a concrete-walled pot. The Wall Street Journal 's Shan Li profiles Wattana Panich, a third-generation beef noodle shop built around a \"mother stock\" that has been continuously simmered, tended, cooled, and revived since 1974. Current...",
  "title": "This 'Forever Soup' Has Been Simmering for 52 Years"
}