{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5c7d614909e215fd7b527542/64187d92c0b2f2001191b848?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Deep South Dining | Spring Flavors & Food Waste with Tim Pierce","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/5c7d614909e215fd7b527542/1679326602851-7203864fb490588bfce41dda6621b291.jpeg?height=200","description":"<p><strong>Host(s):</strong>&nbsp;Malcolm White, Carol Palmer and Java Chatman</p><p><br></p><p><strong>Guest(s):</strong> Tim Pierce</p><p><br></p><p><strong>Topic:</strong>&nbsp;Believe it or not, today is the spring equinox and the first day of spring.&nbsp;It is time to bring on the wonderful fresh flavors of the new season and shed all of those winter time habits.&nbsp;So, we will talk about these spring flavors and one of the hottest topics in the culinary world:&nbsp;Food waste and how a change in mind state could make all the difference.&nbsp;&nbsp;And as always, we want to hear about what you are cooking in your kitchen.</p><p><br></p><p><strong>Article Link:&nbsp;</strong><a href=\"https://www.washingtonpost.com/opinions/2023/03/13/food-waste-problem/?wpisrc=nl_opinions\" rel=\"noopener noreferrer\" target=\"_blank\"><strong>https://www.washingtonpost.com/opinions/2023/03/13/food-waste-problem/?wpisrc=nl_opinions</strong></a></p><p><br></p><p><strong>Email:&nbsp;</strong><a href=\"mailto:food@mpbonline.org\" rel=\"noopener noreferrer\" target=\"_blank\"><strong><em>food@mpbonline.org</em></strong></a><strong><em>.</em></strong></p>","author_name":"MPB Think Radio"}