{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2Fe019b39d-e019b39d","width":444,"version":"1.0","type":"rich","title":"Episode 37: Apples","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4b40af/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d/5b64082f-31ef-4f9f-aaa9-abc640075887/1447981587artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/5b64082f-31ef-4f9f-aaa9-abc640075887\" height=\"200\" width=\"100%\" title=\"Episode 37: Apples\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on A Taste of the Past Linda talks all things apple with Erik Baard a writer and an advocate for Newton Pippin apples, long considered the Cadillac of apples. Baard explains how the Pippin--fairly gross when eaten off the tree--sugars after a month or two, making it perfect for todays exporters or yesterdays original US colonists. Lauren Soutiere, a pastry chef at the Northern Spy Food Co., calls in to talk apple pie, including how to choose the best pie-worthy apples. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.\n\n"}