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VERSION:2.0
PRODID:-//GayOut//Event Export//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
UID:237111@gayout.com
DTSTAMP:20260908T034604Z
DTSTART:20260909T173000Z
DTEND:20260909T200000Z
SUMMARY:Salt\\, Time\\, and the Smoky Mountain Ham: A Conversation with D
 arrell Benton
DESCRIPTION:In conjunction with MODA’s exhibition SALT: A Design Story\
 \, join Darrell Benton of Benton’s Smoky Mountain Country Hams\\, for a
  conversation about craft\\, patience\\, and what a slow\\, time-honored 
 process asks of the people who keep it going—followed by a tasting of B
 enton’s products.\\nDarrell left a career as a radiologist to join his 
 father\\, Allan\\, who has spent more than 50 years exploring what salt\\
 , smoke\\, and time can do to a leg of pork. Together\\, they have helped
  make Benton’s a touchstone for Southern country ham.\\nThe conversatio
 n will be moderated by chef and restaurateur Tony Seichrist\\, who has wr
 itten extensively about salt-cured meats.\\nThis event is generously supp
 orted by Studio Fieldwork.\\nhttps://www.gayout.com/usa-canada/united-sta
 tes/atlanta/events/salt-time-and-the-smoky-mountain-ham-a-conversation-wi
 th-darrell-benton-2026-09-09
LOCATION:artsatl.org
URL:https://www.gayout.com/usa-canada/united-states/atlanta/events/salt-time-and-the-smoky-mountain-ham-a-conversation-with-darrell-benton-2026-09-09
STATUS:CONFIRMED
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