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This week on A Taste of the Past host Linda Pelaccio talks with food writer and interviewer Monica Bhide who has written on a variety of subjects from Indian cooking to her latest venture into the world of e-publishing with her newest e-book, "In Conversation with Exceptional Women". Learn about her tips for gaining inspiration in both cooking and writing, her views on authenticity and Indian cooking, as well as where she sees the realm of digital publishing heading. This episode is sponsored by Cain Vineyard & Winery.

"It really raises the question of what is real cooking and what is real food. And, to me, anything that is prepared with love and that is intended to nurture the people that it's prepared for is real cooking."

--Monica Bhide on A Taste of the Past


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What's more American than apple pie? Answer: apple cider! On this week's episode of A Taste of the Past, Linda Pelaccio is talking with "apple evangelist" and author of Cider, Hard and Sweet, Ben Watson. Where did the tradition of American cider originate? Hear about how grafting has caused the amount of apple varieties to diminish, and learn about the role of the Industrial Revolution in cider's popularity. Find out how cider stacks up against beer and wine in terms of alcohol content, and learn what varieties of apples make the best cider. Also, learn what differentiates hard cider from apple jack. Also, Sara Grady calls in from Glynwood to talk about their new initiative, The Apple Project. Learn about the importance of hard cider and apple spirits to the regional economy! This program has been brought to you by Cain Vineyard & Winery.

"Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It's going to have bitterness and astringency to it that adds body- just like wine."

"Apples provided another way to create a beverage that was plentiful and easy to produce."

-- Ben Watson on A Taste of the Past


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What does it take to make a chef a star? Tune in to this week's episode of All in the Industry to find out! Shari Bayer is joined by Michael Psaltis and Cameron Levkoff of CEA - The Culinary Entertainment Agency. Initially launched by Michael as The Culinary Cooperative in 2005, the agency was formed with a singular focus on the cooking and lifestyle markets. In 2012, together with Cameron the agency was re-branded as The Culinary Entertainment Agency, reflecting their intention to continue to expertly represent their clients' interests and help them navigate through the rapidly changing media world to develop their brands and achieve their goals. Find out what successful marketing looks like in 2014 and how food media has become bigger than ever. Today's program was brought to you by Whole Foods Market.

"Restaurants are theater - the are live entrainment, stage shows... food is a means for that experience." [03:00]

"It's a misconception that publishing doesn't make people money." [15:00]

--Cameron Levkoff on All in the Industry

"Photographing food in the middle of meal is ruining our dining experience. on the flip side, the more and more people are talking about food and looking at it - the more opportunities there are for clients like ours. [36:00]

--Michael Psaltis on All in the Industry


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