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Published August 8th, 2014

Running time: 9 Minutes

With music festivals come thousands upon thousands of empty beer cans, bottles, used napkins and plates...the list (and trash) seems endless. But recent years have brought sustainability as front-row-center as the music.

By Talia Ralph


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Farmbox Direct & Your Friend: On a diverse episode of Sharp & Hot, host Emily Peterson shares a story about her sons newfound peanut allergy, chats with Ashley Turner, founder of Farmbox Direct, and hosts musician Taryn Miller of Your Friend. Hear how Ashley left the corporate world to make organic food her life's purpose with Farmbox Direct, a company she started that delivers the farmers market to your door! Later on - get some insight into the life of an independent musician on tour, as Taryn Miller talks about being on the road, playing music, and getting by on a gluten-free diet. This program was brought to you by International Culinary Center.


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On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.

"Mississippi is sort of a strange place. We spend a lot of time doing culinary archaeology. The city doesn't have a whole lot of definable food-ways." [8:00]

"There's nothing in the world that I quite love like making dinner for my wife, and not just because I can't make anything she doesn't like." [22:00]

--John Currence on The Food Seen


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