John Currence doesn't hold back. From his politics to his convictions about Southern cuisine to his feelings about industry awards and what defines a chef, this Oxford, Mississippi-based chef/restaurateur/author/advocate lays it all out there.

The 10th program in the ORIGINS series features a conversation with Bernie Herman, the department chair and George B. Tindall Professor of Southern Studies at the University of North Carolina in Chapel Hill.

Learn a great technique for hard boiled eggs from Eli Kaimeh, chef du cuisine at Per Se, learn about the Bocuse d'Or competition, and hear from James Beard Award nominated filmmaker Andrew Grace on a jam-packed episode of Sharp & Hot.

This week on Hot Grease, Nicole Taylor recaps the week's food headlines, including some of the backlash against "hipster farming".