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Kate Krader knows her food. This week on All in the Industry, host Shari Bayer is joined by Kate Krader, restaurant editor for Food & Wine Magazine. Find out how the magazine's Best New Chef program has consistently been ahead of the curve and what trends Kate predicts in restaurants moving forward. Are New York tacos on the rise? Is French cuisine coming back? Tune in and find out! This program was brought to you by White Oak Pastures.

"Food & Wine Magazine has done a really great job of looking at people, places, restaurants - the ins and outs of it. There couldn't be a better time to be in food and be obsessed with it." [06:00]


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Would you sink so low as to use bottled salad dressing? Erica Wides hopes not. On a brand new Let's Get Real, Erica Wides looks into the foodiness factor of the salad dressings that so many Americans like to pour on their "salads" these days. Find out out why the kale craze gets Erica's approval but why grilled chicken breast should never ever be put in your salad. This program was sponsored by Cain Vineyard & Winery. Music by Four Lincolns.

"Why can't we as a species evolve beyond the consumption of just chicken breasts? They have other parts, you know?" [6:00]

-- Erica Wides on Let's Get Real


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Today's episode of Radio Cherry Bombe is all about women who grow food and are committed to making the world full of great produce! Host Julia Turshen is hanging out with Katie Baldwin and Amanda Merrow, the ladies of Amber Waves Farm and Julia Sherman, an artist who runs SaladForPresident.com. The mission of Amber Waves Farm is to produce organic, healthy, nourishing food for the local community and to provide the public with an educational outlet to learn about the joyful process of growing food by using the land as an outdoor classroom. Salad For President is a website where gardening and culinary collaboration serve as a platform to discuss creative production in its varied forms. This program was brought to you by Edwards VA Ham.

"When I was younger I'd take kumquats off the trees in California.. there are very sticky food memories that stay with you as an adult." [17:00]

"We have linked up with a lot of other women in food - we're all a part of this tidal wave of excitement and change in food." [19:00]

--Amanda Merrow on Radio Cherry Bombe

"The shisito pepper is the new Kale." [23:00]

--- Amanda Merrow on Radio Cherry Bombe

"Salad is a low barrier for entry - if it was baking for president it might be harder to find people with stories to share." [38:00]

--Julia Sherman on Radio Cherry Bombe


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