{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ffood-without-borders.simplecast.com%2Fepisodes%2F74a62308-74a62308","width":444,"version":"1.0","type":"rich","title":"Episode 23: Southern Foodways with Chefs John Currence and Vishwesh Bhatt","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/efc049/efc049c1-6f4a-4102-82d3-912e6fd11c48/b99e1cc0-44f4-4891-835f-06cca1041c05/1512059530artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b99e1cc0-44f4-4891-835f-06cca1041c05\" height=\"200\" width=\"100%\" title=\"Episode 23: Southern Foodways with Chefs John Currence and Vishwesh Bhatt\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Food Without Borders, Leah chats with two acclaimed chefs of Southern cuisine​:​ New Orleans native and restaurateur​,​ John Currence​,​ and India-born Vishwesh Bhatt​, ​executive chef​ of Currence's Snackbar in Oxford, Mississippi. Both men credit good luck and desperation ​to​ their entrance into the culinary world as college students​,​ through which they eventually became friends & collaborators. Each chef discusses the inspiration behind their approach to Southern cuisine and its broader connection to the global south—from Oxford, Mississippi to ​West India ​to​ West Africa. They talk about how current​ ​political unrest in the Trump era has altered life in and outside of the restaurant world."}