I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, you know, you know,

and the and the

the

and

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the and the

and

and and uh... uh...

uh... uh... I think you missed your calling. I think that you could have been like a really good

you look like very at home with that. If you had been here an hour ago you wouldn't

have said that. Let me tell you. I heard. Yeah. All right, so we're here today with the fabulous,

talented, and very smart and kind of like my hero.

Tala Beoki, thanks for taking the time to be here.

Thanks.

So you've been recently given the role of Wine Editor

for Eater, International actually,

and you've been writing for them for a couple of years and now they've kind of given you this really great position and congratulations.

Thank you.

What's it been like writing for online publications versus print?

You did some work for the Chronicle in San Francisco,

you did a little bit for Wine and Spirits,

some freelance articles, but most of those were in print.

...