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2 episodes with Cider mill
2 episodes with Cider mill
2 episodes with Cider mill
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2 episodes with Cider mill
2 episodes with Cider mill
Farmers are now dealing with the impacts of the climate crisis on a daily basis. Experts predict weather events including droughts and flooding will only get worse. Young and beginning farmers, especially BIPOC farmers, are feeling those impacts the most. Are there opportunities to advance water and climate action and justice through the Farm Bill? We interview Abi Fain, Chief Legal and Policy Officer at the Intertribal Ag Council. And we'll talk to young farmers building solutions to address water access and climate issues. Abi Fain, Chief Legal & Policy Officer, Intertribal Agriculture Council (IAC)Abi works with her colleagues at IAC to develop and implement education and advocacy strategies that support the policy priorities identified by IAC's member Tribes and advance IAC's overall mission of pursuing and promoting the conservation, development and use of Tribal agriculture resources for the betterment of Tribal people. To this, Abi and IAC's policy team focus their efforts on ensuring Tribal producers have opportunities to meaningfully participate in programs administered by the United States Department of Agriculture and the Department of the Interior's Bureau of Indian Affairs through administrative or legislative solutions. Prior to joining IAC in May 2022, Abi practiced law for seven years at Pipestem Law and specialized in the representation of tribal governments, tribal enterprises, and Native organizations. Abi is a citizen of the Choctaw Nation of Oklahoma. Susan Mitchell, Owner and Operator, Cloverleigh Farms + Young Farmers Land FellowSusan Mitchell is the owner/operator of Cloverleigh Farm in Columbia, CT. As a first-generation farmer, she grows certified organic vegetables, herbs, and flowers for a robust CSA program alongside her partner Josh Carnes, who raises pastured-livestock. They landed on their “forever farm” a few years ago after leasing land for many years while searching for long-term tenure and security. Susan is one of the co-founders of the New Connecticut Farmer Alliance, the Connecticut Chapter of Young Farmers. facebookinstagram Matt Hollenbeck, Hollenbeck's Cider Mill + Young Farmers Land FellowMatt Hollenbeck lives and farms in Virgil, NY and is the 4th generation steward of Hollenbeck's Cider Mill. He has been a factory worker, cubicle jockey, geologist, outdoor adventure guide, worked on a small organic csa farm, a butcher shop, and many other varied jobs before settling into continuing his family's 90+ year old ag processing business. He's a first generation orchardist with impostor syndrome, a staunch and vocal advocate for rural issues, smallholder agriculture, and appropriate technology. Matt is also a firm believer that family is the most important part of a family business. And a luddite to boot! LeVar Eady, CEO and Founder, BluRok Farms + Young Farmers Water FellowBluRok Farm was born out of LeVar's determination to grow the best hemp/cannabis possible while building a business that helps people become business owners and heal the planet. His path started in the garden where I learned to grow roses with his grandmother. Visit BluRok Farms at https://blurokfarm.com/. Shannon Maes, Rancher, San Juan Ranch + Young Farmers Water FellowWhat's a ground-level view from a cattle ranch in southern Colorado as fall turns to winter amidst prolonged drought and as legislative work on Farm Bill 2024 wraps up? Shannon Maes shares some of her experiences of drought, working with water and grazing for soil health and climate resilience as well as a few thoughts on agricultural and food policy from her perspective of working on ranches and ditchriding in her home region of Southern Colorado and Northern New Mexico. Shannon has worked in agriculture since 2017 and completed a Water Advocacy Fellowship through the National Young Farmer's Coalition during 2023. Currently she works with cows, dogs, horses, people, soil, grass, and weather at San Juan Ranch in the San Luis Valley. Check out the Intertribal Agriculture Council hereLearn more about the USDA's EQIP program here and the crop insurance agent training program Abi mentions hereMore information about the Small Farms Conservation Act and the Farmer to Farmer Education Act can be found here and hereConnect with the farmers featured in this episode. Visit Cloverleigh Farm, Hollenbeck's Cider Mill, San Juan Ranch, and BluRok FarmThe Farm Report is hosted by Leigh Ollman and Alita Kelly, produced by Leigh Ollman, Evan Flom and H Conley, and edited by Hannah Beal and H Conley. Audio engineering is by Armen Spendjian and H Conley. Music is by Breakmaster Cylinder and JangwaLearn more about the National Young Farmers Coalition here and consider becoming a member. Click here to take action on the farm bill and other important policy issues.The Farm Report is Powered by Simplecast.
Why should our next generation of farmers – and just about everyone who eats – care about the Farm Bill? Celize Christy, an Organizer at HEAL Food Alliance explains the basic details on what's in the legislation, how it gets written, and how it impacts you. Then, Young Farmers' Policy Campaigns Co-Director Vanessa Garcia Polanco lays out the path forward in terms of the most important issues this time around. And we talk to farmers KD Randall and Matt Hollenbeck about what they need from their policymakers in D.C. Celize Christy, Organizer, HEAL Food AllianceAs an Organizer at HEAL Food Alliance, Celize facilitates connections among members, campaigns, and programs building collective power through HEAL's multi-sector, multi-racial coalition. Celize comes to HEAL's campaign and policy work by coordinating farmer-led education programming, advocating for BIPOC farmers in Iowa, and coalition building and organizing with sustainable agriculture organizations. At HEAL, Celize isn't just an organizer; she's a passionate agent of change, weaving connections and networks that celebrate the multifaceted voices of our food and farm systems. Read her full bio.Vanessa García Polanco, Policy Campaigns Co-Director, National Young Farmers CoalitionVanessa García Polanco co-designs the strategy and implementation of Young Farmers' policy campaigns, ensuring we are pursuing and advocating for equity-driven, farmer-centric research, policy, and programmatic interventions. She serves as the organizational council member and co-chair of the Farming Opportunities & Fair Competition Committee of the National Sustainable Agriculture Coalition. She has previously worked with Food Solutions New England, the U.S. Department of Agriculture, Michigan State University Center for Regional Food Systems, University of Rhode Island Cooperative Extension, and the Executive Office of Michigan Governor Gretchen Whitmer. She is an alumna of Michigan State University and the University of Rhode Island. She is a James Beard Foundation Scholar, AFHVS Innovation Leader, and an Emerging Leader in Food and Agriculture. As an Afro-Dominican immigrant, she brings her experiences and identities to her policy and advocacy activities.KD Randall, Farmer, Home Grown Farm + Young Farmers Land FellowKD is a returning generation farmer who developed a deep appreciation for the land and the ways that it constantly care for us. Inspired by the stories of their family, KD decided to pursue a career in agriculture, determined to contribute to the legacy and sustainability of southern rural agriculture. Recently, KD's work has focused on healing and fostering remembrance, reconnection, and growth in all of the places they call home, grounding in their southern rural agrarian roots. This passion has inspired them to create Home Grown Farms, a small rural farm that is still blooming into its first form. A component of KD's long-term vision is to explore ways to offer a diversity of wellness experiences through food, recreation, and spiritual services.Follow KD @farmerinthekells.Matt Hollenbeck, Hollenbeck's Cider Mill + Young Farmers Land FellowMatt Hollenbeck lives and farms in Virgil, NY, and is the 4th generation steward of Hollenbeck's Cider Mill. He has been a factory worker, cubicle jockey, geologist, outdoor adventure guide, worked on a small organic CSA farm, a butcher shop, and many other varied jobs before settling into continuing his family's 90+-year-old ag processing business. He's a first-generation orchardist with impostor syndrome, a staunch and vocal advocate for rural issues, smallholder agriculture, and appropriate technology. Matt is also a firm believer that family is the most important part of a family business. And a Luddite to boot! Check out HEAL Food Alliance's farm bill priorities here.Learn more about Hollenbeck's Cider Mill here.Follow KD Randle @farmerinthekellsLearn more about the USDA's EQIP program here, and the NRCS program here.The Farm Report is hosted by Leigh Ollman and Alita Kelly, produced by Leigh Ollman, Evan Flom and H Conley, and edited by Hannah Beal and H Conley. Audio engineering is by Armen Spendjian and H Conley. Music in the original episode is by Breakmaster Cylinder and JangwaLearn more about the National Young Farmers Coalition here and consider becoming a member. Click here to take action on the farm bill and other important policy issues. The Farm Report was originally air by HRN and is Powered by Simplecast.
Northforker Stories: Sweet as pie at Hallock's Cider Mill by Northforker Presents On
In this episode of the In Michigan Podcast, we are talking about all things Michigan fall as we close out the season. We discuss Yate's, Franklin's and Blake's cider mills and pick which one is our favorite, the beautiful colors of fall leaves in Michigan, seasonal fashion, pumpkin carving and more. Watch this episode on YouTube here: https://www.youtube.com/watch?v=mJTKidjfm8I Join My Michigan Online Communities TikTok: https://www.tiktok.com/@ryanredoute Instagram: https://www.instagram.com/ryanredoute/ Threads: https://www.threads.net/@ryanredoute
Send us a textIn this episode of NC Travel Chat, Katherine Christie of Burke County, North Carolina, which includes Morganton, the Linville Gorge, and more. She shares many ways we can all help the people and businesses of her region. We also get Katherine's thoughts on the spooky Brown Mountain Lights, her favorite barbecue restaurant in the area, and more. Shoutouts and Helpful LinksBurke County Tourism: discoverburkecounty.comDowntown Morganton: morgantonnc.gov/main-street/page/come-downtownDowntown Valdese: townofvaldese.comShop WNC: shopwnc.comApple Hill Orchard and Cider Mill: applehillorchard.comFonta Flora Brewery: fontaflora.comHamilton Williams Gallery & Studio (pictured above): hamiltonwilliams.comPerry's Berry's Vineyard & Winery: perrysberrys.comSilver Fork Winery: silverforkwinery.comBurke County United Way: www.bcuw.orgNC Tripping's Guide to Morganton: nctripping.com/things-to-do-in-morgantonVisit Us at NCTripping.com to Plan Your North Carolina Travels!
We talk about going to the Cider Mill, National Cinnamon Roll Day, and National Vodka Day
In this podcast episode ... They're 143 years old and only open for 3 to 4 months a year We take a visit to the iconic BF Clyde's Cider Mill in Mystic and find out more about the last steam powered cider mill in the nation. Plus we take a look at other stories from around the region.
Where do you go to get some great cider? Look no further than Uncle John's Cider Mill. Mike Beck, co-owner of Uncle John's Cider Mill in St. Johns, Michigan. Mike shares the history and transformation of the family farm from a wholesale apple producer to a retail destination featuring apple cider, hard cider, and various family activities. He also discusses the impact of changing consumer habits, the expansion of the farm into a major attraction with events and amenities, and the challenges and rewards of maintaining the business through generations.Address:8614 US-127St Johns, MI 48879Links:Uncle John's Cider Mill Website: https://www.ujcidermill.com/Uncle John's Cider Mill Facebook: https://www.facebook.com/UJCiderMill/Subscribe to our Email Newsletter: https://totalmichigan.com/join/Find us on Facebook: https://facebook.com/totalmichiganWatch on YouTube: https://youtube.com/@totalmichiganShow Notes:00:00 The Changing Apple Market in the 60s and 70s00:32 Introduction to Total Michigan and Uncle John's Cider Mill01:12 Meet Mike Beck: Fifth Generation Farmer02:23 The History of Uncle John's Cider Mill07:26 Expanding the Farm: From Cider to Amusement Park09:42 The Rise of Hard Cider11:23 Managing the Seasonal Rush17:52 Community Engagement and Events19:28 The Famous Corn Maze22:32 Award-Winning Cider and Hard Cider24:52 Visiting Uncle John's Cider Mill25:44 Conclusion and Contact Information
Farmers are now dealing with the impacts of the climate crisis on a daily basis. Experts predict weather events including droughts and flooding will only get worse. Young and beginning farmers, especially BIPOC farmers, are feeling those impacts the most. Are there opportunities to advance water and climate action and justice through the 2024 Farm Bill? We interview Abi Fain, Chief Legal and Policy Officer at the Intertribal Ag Council. And we'll talk to young farmers building solutions to address water access and climate issues. Check out the Intertribal Agriculture Council hereLearn more about the USDA's EQIP program here and the crop insurance agent training program Abi mentions hereMore information about the Small Farms Conservation Act and the Farmer to Farmer Education Act can be found here and hereConnect with the farmers featured in this episode. Visit Cloverleigh Farm, Hollenbeck's Cider Mill, San Juan Ranch, and BluRok FarmThe Farm Report is hosted by Leigh Ollman and Alita Kelly, produced by Leigh Ollman, Evan Flom and H Conley, and edited by Hannah Beal and H Conley. Audio engineering is by Armen Spendjian and H Conley. Music is by Breakmaster Cylinder and JangwaLearn more about the National Young Farmers Coalition here and consider becoming a member. Click here to take action on the farm bill and other important policy issues.The Farm Report is Powered by Simplecast.
Why should our next generation of farmers – and just about everyone who eats – care about the farm bill? Celize Christy, an Organizer at HEAL Food Alliance explains the basic details on what's in the legislation, how it gets written, and how it impacts you. Then, Young Farmers' Policy Campaigns Co-Director Vanessa Garcia Polanco lays out the path forward in terms of the most important issues this time around. And we talk to farmers KD Randall and Matt Hollenbeck about what they need from their policymakers in D.C. Check out HEAL Food Alliance's farm bill priorities here.Learn more about Hollenbeck's Cider Mill here.Follow KD Randle @farmerinthekellsLearn more about the USDA's EQIP program here, and the NRCS program here.The Farm Report is hosted by Leigh Ollman and Alita Kelly, produced by Leigh Ollman, Evan Flom and H Conley, and edited by Hannah Beal and H Conley. Audio engineering is by Armen Spendjian and H Conley. Music is by Breakmaster Cylinder and JangwaLearn more about the National Young Farmers Coalition here and consider becoming a member. Click here to take action on the farm bill and other important policy issues. The Farm Report is Powered by Simplecast.
EP 39: Blake's Cider Mill When you think of a cider mill you are most likely thinking of the fall leaves, pumpkins, hayrides, and freshly picked apples. Not many people would think of hot apple cider with the snow falling, Christmas tree cutting, an ice skating rink, and the grinch but that is exactly what Blake's Cider Mill offers this holiday season! Ally and Shelby explore this snowy season at the popular Michigan cider mill, Blake's. As many Michiganders have heard or even visited the cider mill for tasty treats and brews, it truly is a magical experience all year round. Tune in now to hear about the upcoming events and activities Blake's Cider Mill has for you and your family and hear about the history that made Michigan's most well-known cider mill. --- Support this podcast: https://podcasters.spotify.com/pod/show/foodandflights/support
This week's cozy sleep story, "The Cider Mill Inn," takes place in a charming 18th-century farmhouse nestled among autumn-kissed orchards and rolling foothills in New England. Picture a sunset horse ride with a companion through the farm, cuddly encounters with animals, and the warm glow of candlelit rooms steeped in history. As you drift into slumber, let this enchanting tale whisk you away to a world where the past and present embrace you in the coziest of settings. It's time to dream away. Original Story, Voiceover, Production, and Sleep Meditation Music by Michelle Hotaling, Dreamaway Visions LLC 2023 All Rights Reserved Michelle's Sanctuary is a place where you may enjoy high quality bedtime stories and guided sleep meditations completely FREE with a focus on mental vacations, sleep hypnosis, manifestations, and using your imagination to enjoy relaxing adventures before bedtime. Grown ups deserve bedtime stories too! This channel was started with the intention of helping others find balance, a good night's rest, and stay aligned with aspirations and goals in life. We are all part of this human existence together and the more than we become mindful individuals, the better we make this world and our personal experiences in this world. Having firsthand experience with anxiety, insomnia, and a strong desire to connect with my higher self and live my best life, I have tailored these recordings in ways that I have personally found helpful. This channel is not a replacement for consultations with a doctor or medical professional but can help you find more balance and a healing night's sleep. I always welcome comments, feedback & suggestions. Social media & Contact Information - Interact with Michelle here: www.michellessanctuary.com TWITTER: http://twitter.com/michsanctuary INSTAGRAM: https://instagram.com/michellessanctuary FACEBOOK: https://www.facebook.com/michellessanctuary/ TIKTOK: http://www.tiktok.com/@michellessanctuary Email: michellessanctuary@gmail.com If you would like to support this channel and help keep new content coming: https://www.paypal.me/michellessanctuary https://www.venmo.com/michellehotaling https://www.buymeacoffee.com/michsanctuary Digital Downloads and Streaming Options- Spotify: https://open.spotify.com/artist/6KSw0pmfwv0mZwb0DLlNLA iTunes: https://itunes.apple.com/ca/artist/michelles-sanctuary/1343585415 Amazon Music: https://music.amazon.com/artists/B079JCXBDG/michelle's-sanctuary Insight Timer: https://insighttimer.com/michellessanctuary --- Support this podcast: https://podcasters.spotify.com/pod/show/michelles-sanctuary/support
We dug into our hot takes and yours – on Michigan State's football coaching search, aka strong feelings about Urban Meyer as a candidate and the responses to that possibility, on reasons to believe MSU's athletic director is the right person to make this decision, on the Lions' ceiling and Jared Goff's future, on MSU's surging hockey program, MSU's basketball team, Cider Mill hell, us as models for MuskOx flannels and more.
We want cider mill donuts after all of this pumpkin spice talk.Could we win the 'laziest person ever' contest?Drew Barrymore is in hot water with the Writers Guild.
I am getting married this fall to my "Chapter 2", which is something we widows call it if we are fortunate enough to find love again. I discuss the flowers I am growing for my own wedding, along with what I would grow if I were getting married different months out of the year. This week, I have a special guest: Michelle of Cider Mill Blooms in Ontario, Canada. She also grew flowers for her "Chapter 2" wedding, and we discuss the pieces of us that have been saved through growing flowers.
A magical book set in the 90s and filled to the brim with witches, fun nostalgia, and coming-of-age realness? Yes, please! This is a re-release of Kaycee's interview with author Vanessa Abigail Lambert about her debut novel Cider Mill Coven. Buy signed copies of Cider Mill Coven here. And check out Vanessa's amazing merchandise. Follow her on Instagram @cidermillcoven. Details of this year's 90s Con, where Vanessa will be signing books and selling merch. Follow us on Instagram @toalltheya. Theme music by Slip.stream - "She's a Peach"
Franklin Cider Miller's third generation family member, Melanee Radner, and current CEO of the iconic business in Franklin, Michigan that continues to delight customers every fall tells the family story.
You gotta listen to this!
Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan's Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm's original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill's new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage. Guests: Chet Dunlop and Theresa Clifford Dunlop: Owners of Hogan's Cider Mill in Burlington, Conn. Margaret Borla: Manager of Hogan's Cider Mill Dan Pucci: Cider expert and co-author of American Cider: A Modern Guide to a Historic Beverage Craig Cavallo: Cider expert, food writer, and co-author of American Cider. Craig also owns Golden Russet Café and Grocery in the Hudson Valley This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired October 21, 2021. Visuals journalist Ryan Caron-King contributed. Our interns were Abē Levine and Dylan Reyes. Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
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September 25, 2022 ~ Detroit-based Content Creator and Influencer Raquel Escamilla speaks with Paul W. about featuring local businesses and brands, ranging from local restaurants, to larger clients like Blake's Cider Mill and the Detroit Pistons.
Cindy Steiner from the World Famous Burrville Cider Mill. The History, The hauntings ,The Cider Donuts. We Cover it all plus we make Apple Dumplings on the latest Dinner at Johnnys Podcast.
August 16, 2022 ~ The President of Blake's Orchard talks to Paul and Sean about buying the popular Erwin Orchards and Cider Mill in South Lyon. Photo credit to Susan Bromley/hometownlife.com / USA TODAY NETWORK
On this weeks episode Caro & Michelle talk to Connecticut author Vanessa Abigail Lambert about her debut novel, Cider Mill Coven. We also talk about 90s nostalgia, tv, movies, music and of course some spooky stories. If you are interested in getting a copy of Vanessa's new book or any of their beautiful merch then you can go to: https://cidermillcoven.com/ They also have Instagram, Tiktok and a Facebook page if you want a bit more interaction with the author. We also have an Instagram page, Tiktok and a private Facebook page. If you would like to have your story featured on a future Goosebump Threads episode then you can email us at aparanormalstateofmind@yahoo.com. Thank you and we will scare you later!
Witchy novel Cider Mill Coven debuts this week and author Vanessa Abigail Lambert is on to talk about it! This book is filled with totally rad nostalgia, adventure, young love, and a kick-ass grandma. Kaycee and Vanessa chat all about it, as well as their shared love of fall, the 90s, and storytelling. Plus...there may be mention of a giveaway. Follow @toalltheya and @cidermillcoven to stay in touch with so much fun stuff both Kaycee and Vanessa have going on, and don't forget to enter their giveaway! Read Cider Mill Coven. Trust us, you won't be able to put it down. If you're in the New England area, check out all these cool pop-up events from Cider Mill Coven. Don't forget to check out The Book Bundler for new (old) reads. Kaycee has received so many great secondhand YA and Middle Grade books this summer, and you can get 20% off a bundle of your choosing with code TOALLTHEYA. Happy reading!
We go to dennys hometown and explore the food scene. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/dm-eattheworld/support
1-star review shirt! and shirt raising money for Ukraine Red Cross. It's another one of those episodes all about a topic that sounds totally mundane and boring! Where did apples come from? Was Johnny Appleseed real? Why does planting apple seeds lead to disappointment? And why are some apples considered intellectual property? Links to all the research resources are on the website. Hang out with your fellow Brainiacs. Reach out and touch Moxie on Facebook, Twitter, or Instagram. Become a patron of the podcast arts! Patreon or Ko-Fi. Or buy the book and a shirt. Music: Kevin MacLeod, Tabletop Audio, and Steve Oxen. Want to start a podcast or need a better podcast host? Get up to TWO months hosting for free from Libsyn with coupon code "moxie." Sponsor: Starfleet Leadership Academy What's more wholesome and iconic than an apple? In the Bible, Eve ate an apple and now half of us have to have periods and crap. In fairness to apples, the Bible just says “fruit” and it was Milton's “Paradise Lost” that declared the fruit was an apple because the Latin word for apple, m-a-l-u-s, is also the word for evil. There's the Greek myth of Atalanta, who would only marry the man who beat her in a footrace, so Aphrodite helped a Melanion cheat by dropping golden apples that she stopped to pick up. An apple fell on the head of Isaac Newton, leading to the discovery of gravity – prior to that, everyone weighed a lot less. The record label that gave the world the Beatles and one of the largest consumer electronics companies in the world use an apple as their logo. [tiktok] Bonus fact: The Apple computer logo has a bite taken out of it so it isn't mistaken for a cherry, which I don't think would really have been so great a danger, and is *not a nod to Alan Turing, the famous mathematician who helped Britain win WWII but was hounded by that same government for being gay and took his own life with a poisoned apple. Steve Jobs and co repeatedly said they wished it was that clever. We say something is “as American as apple pie” and even though Ralph Waldo Emerson dubbed apples “the American fruit,” the tasty, sweet malus domestica as you're used to it is about as native to North America as white people. That's not to say there was nothing of the genus malus in the new world; there was the crabapple, a small, hard, exceedingly tart apple, which is better used for adding the natural thickener pectin to preserves than anything. The story of apples actually begins in Kazakhstan, in central Asia east of the Caspian Sea. Malus sieversii is a wild apple, native to Kazakhstan's Tian Shan Mountains, where they have been growing over millions of years and where they can still be found fruiting today. There's evidence of Paleolithic people harvesting and using native crabapples 750,000 years ago, give or take a week. The original wild apples grew in ‘apple forests' at the foot of the snow-tipped mountains, full of different shapes,sizes and flavors, most of them bad. Kazakhstan is hugely proud of its fruity history. The former capital city of Almaty claimed the honor of ‘birth place of the apple' about 100 years ago. Seems a suitable sobriquet since the name ‘Almaty' was previously recorded as ‘Alma-Ata' which translates from Kazakh as ‘Father of the Apples,' though in Latin Alma means mother or nurturer, which feels more fitting but that's beside the point. This origin story was not without controversy, but what am I here for if not to teach the controversy? In 1929, Russian scientist Nikolai Vavilov first traced the apple genome. He identified the primary ancestor of most cultivars of the domesticated apple to be the ancient apple tree: Malus sieversii. There used to be some controversy over this, but it has since been confirmed, through detailed DNA testing, and a full sequencing of the genome, as recently as 2010. It was probably birds and traveling mammal species that initially transported apple seeds out of Kazakhstan long before humans started to cultivate them – by eating the apples and then pooping out the seeds. By 1500 BC apple seeds had been carried throughout Europe by the Greeks, Etruscans, and Romans. Bloody Romans. What have they ever done for us? I mean apart from the sanitation, the medicine, education, wine, public order, irrigation, roads, a fresh water system, and public health, what have the Romans really ever done for us? Oh yeah, apples. The Romans discovered apples growing in Syria and were central in dispersing them around the world from there, using the Silk Road as a means of transport from East to West. Romans were a fair hand at grafting, taking a cutting from one apple variety and attaching it to a rootstock (young roots and trunk) from another tree – more on that later. As such, the Romans started to grow apples in Europe and Britain that were bigger, sweeter, and tastier than any before. Let's not forget variety. There are a whopping 2,170 English cultivars of malus domestica alone. Apples arrived in the new world first with the Spanish in the warm bits and then with English settlers in the cooler bits, which when I say it sounds like it was done on purpose. Ask an American child how apples spread across the nascent US and they'll tell you it was Johnny Appleseed. We tend to learn about him around the time we learn about “tall tales,” i.e. American folklore –stories like the giant lumberjack Paul Bunyan and his blue ox, or John Henry, who could hammer railroad spikes in ahead of a moving train – so it can be a little tricky to be sure if Johnny Appleseed is real or not. Don't feel bad, a friend of mine just learned that narwhals were real the other year when she wanted to be one in a cryptid-themed burlesque show. Johnny Appleseed, real name John Chapman, was a real person, though naturally some aspects of his life were mythologized over time. Details are sparse on his early life, but we know that Chapman was born in Massachusetts in 1774 and planted his first apple tree trees in the Allegheny Valley in Pennsylvania in his mid-twenties. He then began traveling west through Ohio, planting as he went. These were frontier times. We're talking about a good 70 years before the transcontinental railroad, so much of the area he went through did not yet have white settlers in it, but Chapman seems to have a knack for predicting where they would settle and planting nurseries in those spots. Chapman was also a devout follower of the mystical teachings of Swedish theologian Emanuel Swedenborg, and he tried to spread Swedenborgian doctrine as well. People were open to some parts of it, like kindness to all animals, even the unpleasant ones. The apples that Chapman brought to the frontier were completely distinct from the apples available at any modern grocery store or farmers' market, and they weren't primarily used for eating, but for making hard apple cider. Cider was a mainstay item for the same reason people drank beer at breakfast, because it was safer than the water supply. This didn't actually apply as much in the not-yet-destroyed frontier as it had back in London, but old habits die hard. I've often wondered why cider is such a staple beverage in the UK, but only resurfaced in the last 20 or so years here in the States, where we have to specify hard cider” because the word “cider” normally means a glorious, thick, flavorful unfiltered apple juice you only get in the fall. It's thanks to the colossal failure that was that “noble experiment,” Prohibition, when some people didn't like drinking and told the rest of us we couldn't either. "Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider," writes Michael Pollan in The Botany of Desire. "In rural areas cider took the place of not only wine and beer but of coffee and tea, juice, and even water." The cider apples are small and unpleasant to eat, so they were really only good for cider-making. As such, during Prohibition, cider apple trees were often chopped down by FBI agents, effectively erasing cider, along with Chapman's true history, from American life. But Johnny “Appleseed” Chapman wouldn't know anything about all that. Within his own lifetime, tales of his activities began to circulate. Most of these focused on his wilderness skills and his remarkable physical endurance. Chapman cut an eccentric figure. He wore a sack with holes for his head and arms rather than a proper shirt and after he'd worn through multiple pairs of shoes, he gave up and went barefoot. Perhaps his most distinct feature, the one always included in drawings, apart from a bag of apple seeds, is his soup pot, just about his only possession, which he wore on his head like a hat. Starting in 1792, the Ohio Company of Associates made an offer of 100 acres of land to anyone willing to make a homestead on the wilderness beyond Ohio's first permanent settlement. These homesteads had to be permanent; no pitching a tent and saying ‘where's my land?' To prove their homesteads were the real deal, settlers were required to plant 50 apple trees and 20 peach trees in three years. Since an average apple tree took roughly ten years to bear fruit, you wouldn't bother unless you were in it for the long haul. He might have looked like a crazy hermit, but Chapman realized that if he could do the difficult work of planting these orchards, he could sell them for a handsome profit to incoming frontiersmen. “On this week's episode of Frontier Flipper, Johnny plants an orchard…again.” Wandering from Pennsylvania to Illinois, Chapman would advance just ahead of settlers, cultivating orchards that he would sell them when they arrived, and then head to more undeveloped land. That was very clever. What wasn't clever was Chapman growing apples from seed at all. This is the bit about grafting, in case you were jumping around looking for it. Statistically, at least one person was really waiting for this part. Apple trees don't grow “true-to-type,” as WSU tree fruit breeder Kate Evans explains. That means that if you were to plant, for instance, Red Delicious seeds in your backyard, you wouldn't get Red Delicious apples, not that you'd want to, but more on that later. Boy, what a tease. Instead, planting and breeding means matching a scion to a rootstock. The scion is the fruiting part of the tree – most of what you actually see. The rootstock is everything that goes in the ground, as well as the first few inches of the trunk. Buds from one variety are attached to the rootstock of another and they grow into a tree that will produce apples. But matching up the scion and rootstock isn't enough to grow good apples. You also need a tree to act as a pollinator. “If you don't have good pollination, you can end up with misshapen or small unattractive fruit,” says Jim McFerson, director of the Wenatchee extension. Up to ten percent of an orchard can be pollinators, and most today are crabapple trees. Apple trees cannot normally pollinate themselves. Unlike, say, peaches, which can and do self-pollinate, predictably producing peaches virtually identical to the parents, the viable seeds (or pips) will produce apples which don't resemble the parents. This requirement for pollination is how there have come to be so many varieties in the world, at least 20k and that's a conservative estimate. For context, there are only two varieties of commercial banana and just one kiwifruit. Grafting was an established way of propagating apples and was commonly done in New England, so why didn't Chapman do that? Apart from the fact that it's easier to travel with just seeds and planting is faster than graftering, as a member of the Swedenborgian Church, Chapman was forbidden from cutting two trees to cobble together a new tree and it was thought to make the plants suffer. John “Johnny Appleseed” Chapman died in Fort Wayne, Indiana, in 1845, having planted apple trees as far west as Illinois or Iowa. A century later, in 1948, Disney solidified his legend with an animated version of his life. The cartoon emphasized his Christian faith, but conveniently left out all the Swedenborgian stuff. MIDROLL Speaking of varieties, as well we might, what would you guess the most popular apple variety has been for the past, say, 70 years? The apple whose name is half-lying but unfortunately it's lying about the important half, the Red Delicious. They are the most iconic apple across most of the world. Don't believe me, just check emoji packs in other countries. Their appearance is the whole reason these apples exist, with their deep, even red color and dimpled bottom that look so enticing in the produce department; it's also the reason they suck and are terrible. They taste of wet cardboard and have the mouthfeel of resentment. Their flavor and texture were sacrificed for botanical vanity and shippability. Even apple growers hate them. Mike Beck, who tends 80 acres of apples at Uncle John's Cider Mill, admits he grows some Red Delicious to add color to some of his ciders, but he won't eat them. The Red Delicious was first called the Hawkeye, and one Jesse Hiatt found it growing as a random sapling on his Iowa farm around 1870. The fruit that eventual tree produced was sweet and fruity, but it wasn't red, rather red and yellow-striped, like an heirloom tomato. Of course, back then, those were just called tomatoes. It was introduced to the market in 1874 and the rights to the Hawkeye apple were sold to the Stark Brothers Nursery, whose owner thought it was the best apple he'd ever tasted. By 1914, Stark's renamed the variety Red Delicious, and over time, produced a fruit with less yellow and more red year over year. It also gained its buxom top-heavy shape and five little feet nubs on the bottom. As with any product, it took a hefty shovelful of marketing for Red Delicious to gain a following, but gain it did. Current estimates have Red Delicious being 90% of the apple crop at one point. That point happened in the 1950s, thanks to that force of nature, changes in buying habits. PreWWII, people would buy food right from the farm or at farmers markets, then the modern grocery store, with its cold storage, and the refrigerated truck courtesy of Frederick Jones. Bigger stores need to move more product and a big pyramid of shiny, sports car red apples by the front window will really bring the punters in. Growers could sell them to packers, who in turn sold them to those grocery store chains, which also fueled a change in their taste. Orchardists bred and crossbreed the Red Delicious to get that perfect shape and color, uniformity and resilience to handling and shipping; they just left off tiny considerations, very minor concessions really, like taste and texture. But there's change a-foot again. People began to realize you can have an apple in your pack lunch or the big bowl at the fancy hotel reception desk that you'd actually want to eat. Now we're all about those Sweet Tangos, Braseburns, and Honeycrips. Unwilling or unable to admit defeat, however, the Red Delicious is still out there. But like a lot of has-beens, its seeing more success abroad than at home, and they're exported to the western Pacific Rim, Mexico and parts of Europe. Apart from random saplings popping up randomly, new varieties of apples take a lot of people a lot of time and effort, to say nothing of a robust research & development budget. Take Washington State University Tree Fruit Research and Extension Center, for example. In 1981, now-retired horticulturist Bruce Barritt set out to create an apple bred for flavor and long storage instead of appearance, to compete with the Fuji from Japan and the Gala from New Zealand. Like breeding animals, you start with two parents with known traits, then selectively breed for the ones you want over the course of several generations. You have to have the patience of a Buddhist monk, since apple trees take four to five years to bear fruit and you know whether or not it worked. Barritt needed that patience to eventually create the apple that actually made mainstream, even international, news in 2019 – the Cosmic Crisp. These are no small potatoes, either. There's probably a French language joke in there. The marketing budget alone is $10 million. A $10mil marketing budget….for an apple. Cosmic Crisps are mostly a dark-ish red with yellowy speckles reminiscent of stars. The website, did I mention it has its own website, says [commercial read] “The large, juicy apple has a remarkably firm and crisp texture. Some say it snaps when you bite into it! The Cosmic Crisp® flavor profile is the perfect balance of sweet and tart, making it ideal for snacking, baking, cooking, juicing or any other way you like to enjoy apples.” Hire me for voiceovers at moxielabouche.com for lightning-fast voiceovers because I was one time hit by lightning. The first Cosmic Crisp seed began in 1997 with pollen from a Honeycrisp flower, applied by hand to the stigma of an Enterprise. Racy stuff. Honeycrisp as we know are lovely and Enterprise apples were known for disease-resistance and long storage life. Storage life is important because an apple has to be as good in late spring as it was when it was picked in the fall, as most to all of the apples you buy are. Yep, all apples are picked at once and sold for months to come. Holding up in winter storage is one of malus domestica's best features. If that bothers you on principle, though, don't look up harvesting oranges for juice – it's positively depressing. After two years of greenhouse germination, the very first Cosmic Crisp trees were planted, and a few years later after that, fruit happened. That was when, according to Barritt, the real work began. He'd go through the orchard, randomly picking apples and taking a bite. “Most were terrible, but when I found one with good texture and flavor, I'd pick 10 or 20 of them. Then I put them in cold storage to see how they would hold up after a few months,” he told PopSci in 2018. Barritt's team would compare the apples for crispness, acidity, firmness, how well it stored, and on and on anon, to determine which trees to cross with which and start the cycle all over again. They weren't testing only Honeycrisp and Enterprise, but lots of crisp varieties – Honeycrisp is just the one that worked. It took until 2017, a full 20 years after the first seeds went in the ground, for Cosmic Crisp trees to become available to growers, to say nothing of the fruit reaching the public. The project actually outlived Barritt's participation, when he retired back in 2008 and turned everything over to WSU horticulture professor Kate Evans. There's still the question of why, why spend literally hundreds of millions of dollars to create a new apple? This wasn't about developing a product to sell and make money, it was about saving an entire region's industry. The pacific northwest farmed Red Delicious apples like there was no tomorrow and in the 90's, tomorrow got real uncertain. In the last three years of the decade, farmers lost around $760mil with fields full of fruit fewer and fewer folks wanted to fork over their funds for. That was the problem that Barritt set out to solve. They needed an apple that had it all - movie star good looks, full of flavor with a crunchy bit. By the end of 2019, Washington farmers were growing 12,000 acres of Cosmic Crisp trees and there's talk of Cosmic Crisp's having a strong chance at taking over the market. If you have a bit of land and want to grow your own Cosmic Crisp, you going to have to wait even longer than usual. It's only available to grower in WA for the first ten years to give the growers an advantage. Remember, you can't plant seeds and get a tree that gives you fruit like the one you ate to get the seeds. Don't worry, just five more years. But you can't, like, own a tree man. I can but that's because I'm not a penniless hippie. Sorry, Futurama moment, but the point still stands. Because this is America and we've never seen a person, place, thing, or idea we didn't want to legally own and monetize. We're talking about patents and before I go any further, do you have any idea what a pain it is to search for apple patents and *not get results about Apple the company. According to the US Patent and Trademark Office, “a plant patent is granted …to an inventor … who has invented or discovered and asexually reproduced a distinct and new variety of plant, other than a tuber propagated plant or a plant found in an uncultivated state. The grant, which lasts for 20 years from the date of filing the application, protects the inventor's right to exclude others from asexually reproducing, selling, or using the plant so reproduced.” So if you make a variety of plant that no one else has ever made, or at least no one has patented, you have ultra-dibs for 20 and no one else is supposed to breed, sell, or do anything else with plants of that variety. Plant patents became a thing in the early 1930's, a fine time in American agriculture *sough*dustbowl*cough* first granted to Henry Bosenberg for a CLIMBING OR TRAILING ROSE (USPP1 P). Since then, thousands of plant patents have been granted, and that includes apples. Apples as intellectual property. The beloved Honeycrisp was patented in the late 1980's by the University of Minnesota. The Honeycrisp blossomed in popularity, pun allowed, among consumers, both grocery shoppers and growers. Nurseries would sell the trees to anyone who called and ordered one, but since it was patented, buuuut growers would have to pay a royalty of one dollar per tree to the University of Minnesota until the patent has expired. With an average size of 50 acres per orchard and 36 trees per acre, that only comes to $1800, which isn't too, too bad. A much tighter rein was kept on University of Minnesota's patented MINNEISKA, which produces the SweeTango apple. Only a small group of apple growers has been given license to grow this variety of apple and they have to pay royalties as well. UM also has multiple trademarks registered, so anyone who tries to sell an apple under that name or a similar one may find themselves in court. Now how about them apples? Hey, at least I waited until the end. Sources: https://historicsites.nc.gov/all-sites/horne-creek-farm/southern-heritage-apple-orchard/apples/apple-history/origins-apples https://www.americanscientist.org/article/the-mysterious-origin-of-the-sweet-apple https://www.theorchardproject.org.uk/blog/where-do-apples-come-from/ https://www.britannica.com/story/was-johnny-appleseed-a-real-person https://www.smithsonianmag.com/arts-culture/real-johnny-appleseed-brought-applesand-booze-american-frontier-180953263/ https://www.nwpb.org/2017/05/03/want-to-grow-an-apple-tree-dont-start-with-apple-seeds/ https://www.popsci.com/story/diy/cosmic-crisp-apple-guide/ https://www.huffpost.com/entry/red-delicious-apples-suck_n_5b630199e4b0b15abaa061af https://suiter.com/how-do-you-like-them-apples-enough-to-patent-them/ https://www.npr.org/sections/thesalt/2017/04/30/526069512/paradise-lost-how-the-apple-became-the-forbidden-fruit https://www.businessinsider.com/cosmic-crisp-apple-washington-state-scientists-2020-11 https://suiter.com/how-do-you-like-them-apples-enough-to-patent-them/
Welcome to a mini-series from Eat Local New York: Conversations at the Palace. This series is dedicated to talking with some families and individuals who have made an impact on the restaurant scene in Central New York. These are individuals who have changed the food scene, made lasting impressions on the restaurant community, helped keep local restaurants and business open during the pandemic, or opened restaurants all over Central New York. In episode one we are sitting down with Anthony, Alex, and Noah Fiacchi of a mano in Downtown Syracuse. This family has decades of bringing hospitality to Central New York and elevating the quality of food and restaurants in Downtown Syracuse. Episode two we talk with Eric Devendorf who raised over $60,000 for local and struggling businesses during the pandemic. Episode three we talk to John Stage of Dinosaur BBQ, Dinosaur BBQ has given Syracuse a name for great BBQ. Episode four we talk with Dan and Teresa Seeley of The Cider Mill restaurant. A couple who have done outstanding work to feed and give back to people all over the world, along with running one of the premier restaurants and catering business in Central New York. Episode five we talk to Karyn, Rachel, and Ryland from Pastabilities in Armory Square, maybe the most famous and well-known restaurant in all of Syracuse. And episode six we talk to Adam Weitsman who has helped save and open multiple restaurants all over Central New York and who brings in some of the best talent in the restaurant community to our area. Thank you for checking out these episodes and thank you to our sponsors, Lorenzo's Wholesale Foods, Visit Syracuse, and Restaurant QB. Make sure to stay connected to Eat Local New York by visiting us online at EatLocalNewYork.com
Welcome to a mini-series from Eat Local New York: Conversations at the Palace. This series is dedicated to talking with some families and individuals who have made an impact on the restaurant scene in Central New York. These are individuals who have changed the food scene, made lasting impressions on the restaurant community, helped keep local restaurants and business open during the pandemic, or opened restaurants all over Central New York. In episode one we are sitting down with Anthony, Alex, and Noah Fiacchi of a mano in Downtown Syracuse. This family has decades of bringing hospitality to Central New York and elevating the quality of food and restaurants in Downtown Syracuse. Episode two we talk with Eric Devendorf who raised over $60,000 for local and struggling businesses during the pandemic. Episode three we talk to John Stage of Dinosaur BBQ, Dinosaur BBQ has given Syracuse a name for great BBQ. Episode four we talk with Dan and Teresa Seeley of The Cider Mill restaurant. A couple who have done outstanding work to feed and give back to people all over the world, along with running one of the premier restaurants and catering business in Central New York. Episode five we talk to Karyn, Rachel, and Ryland from Pastabilities in Armory Square, maybe the most famous and well-known restaurant in all of Syracuse. And episode six we talk to Adam Weitsman who has helped save and open multiple restaurants all over Central New York and who brings in some of the best talent in the restaurant community to our area. Thank you for checking out these episodes and thank you to our sponsors, Lorenzo's Wholesale Foods, Visit Syracuse, and Restaurant QB. Make sure to stay connected to Eat Local New York by visiting us online at EatLocalNewYork.com
Welcome to a mini-series from Eat Local New York: Conversations at the Palace. This series is dedicated to talking with some families and individuals who have made an impact on the restaurant scene in Central New York. These are individuals who have changed the food scene, made lasting impressions on the restaurant community, helped keep local restaurants and business open during the pandemic, or opened restaurants all over Central New York. In episode one we are sitting down with Anthony, Alex, and Noah Fiacchi of a mano in Downtown Syracuse. This family has decades of bringing hospitality to Central New York and elevating the quality of food and restaurants in Downtown Syracuse. Episode two we talk with Eric Devendorf who raised over $60,000 for local and struggling businesses during the pandemic. Episode three we talk to John Stage of Dinosaur BBQ, Dinosaur BBQ has given Syracuse a name for great BBQ. Episode four we talk with Dan and Teresa Seeley of The Cider Mill restaurant. A couple who have done outstanding work to feed and give back to people all over the world, along with running one of the premier restaurants and catering business in Central New York. Episode five we talk to Karyn, Rachel, and Ryland from Pastabilities in Armory Square, maybe the most famous and well-known restaurant in all of Syracuse. And episode six we talk to Adam Weitsman who has helped save and open multiple restaurants all over Central New York and who brings in some of the best talent in the restaurant community to our area. Thank you for checking out these episodes and thank you to our sponsors, Lorenzo's Wholesale Foods, Visit Syracuse, and Restaurant QB. Make sure to stay connected to Eat Local New York by visiting us online at EatLocalNewYork.com
Welcome to a mini-series from Eat Local New York: Conversations at the Palace. This series is dedicated to talking with some families and individuals who have made an impact on the restaurant scene in Central New York. These are individuals who have changed the food scene, made lasting impressions on the restaurant community, helped keep local restaurants and business open during the pandemic, or opened restaurants all over Central New York. In episode one we are sitting down with Anthony, Alex, and Noah Fiacchi of a mano in Downtown Syracuse. This family has decades of bringing hospitality to Central New York and elevating the quality of food and restaurants in Downtown Syracuse. Episode two we talk with Eric Devendorf who raised over $60,000 for local and struggling businesses during the pandemic. Episode three we talk to John Stage of Dinosaur BBQ, Dinosaur BBQ has given Syracuse a name for great BBQ. Episode four we talk with Dan and Teresa Seeley of The Cider Mill restaurant. A couple who have done outstanding work to feed and give back to people all over the world, along with running one of the premier restaurants and catering business in Central New York. Episode five we talk to Karyn, Rachel, and Ryland from Pastabilities in Armory Square, maybe the most famous and well-known restaurant in all of Syracuse. And episode six we talk to Adam Weitsman who has helped save and open multiple restaurants all over Central New York and who brings in some of the best talent in the restaurant community to our area. Thank you for checking out these episodes and thank you to our sponsors, Lorenzo's Wholesale Foods, Visit Syracuse, and Restaurant QB. Make sure to stay connected to Eat Local New York by visiting us online at EatLocalNewYork.com
Welcome to a mini-series from Eat Local New York: Conversations at the Palace. This series is dedicated to talking with some families and individuals who have made an impact on the restaurant scene in Central New York. These are individuals who have changed the food scene, made lasting impressions on the restaurant community, helped keep local restaurants and business open during the pandemic, or opened restaurants all over Central New York. In episode one we are sitting down with Anthony, Alex, and Noah Fiacchi of a mano in Downtown Syracuse. This family has decades of bringing hospitality to Central New York and elevating the quality of food and restaurants in Downtown Syracuse. Episode two we talk with Eric Devendorf who raised over $60,000 for local and struggling businesses during the pandemic. Episode three we talk to John Stage of Dinosaur BBQ, Dinosaur BBQ has given Syracuse a name for great BBQ. Episode four we talk with Dan and Teresa Seeley of The Cider Mill restaurant. A couple who have done outstanding work to feed and give back to people all over the world, along with running one of the premier restaurants and catering business in Central New York. Episode five we talk to Karyn, Rachel, and Ryland from Pastabilities in Armory Square, maybe the most famous and well-known restaurant in all of Syracuse. And episode six we talk to Adam Weitsman who has helped save and open multiple restaurants all over Central New York and who brings in some of the best talent in the restaurant community to our area. Thank you for checking out these episodes and thank you to our sponsors, Lorenzo's Wholesale Foods, Visit Syracuse, and Restaurant QB. Make sure to stay connected to Eat Local New York by visiting us online at EatLocalNewYork.com
Welcome to a mini-series from Eat Local New York: Conversations at the Palace. This series is dedicated to talking with some families and individuals who have made an impact on the restaurant scene in Central New York. These are individuals who have changed the food scene, made lasting impressions on the restaurant community, helped keep local restaurants and business open during the pandemic, or opened restaurants all over Central New York. In episode one we are sitting down with Eric Devendorf. This is episode two, talking with Eric Devendorf who raised over $60,000 for local and struggling businesses during the pandemic. Episode three we talk to John Stage of Dinosaur BBQ, Dinosaur BBQ has given Syracuse a name for great BBQ. Episode four we talk with Dan and Teresa Seeley of The Cider Mill restaurant. A couple who have done outstanding work to feed and give back to people all over the world, along with running one of the premier restaurants and catering business in Central New York. Episode five we talk to Karyn, Rachel, and Ryland from Pastabilities in Armory Square, maybe the most famous and well-known restaurant in all of Syracuse. And episode six we talk to Adam Weitsman who has helped save and open multiple restaurants all over Central New York and who brings in some of the best talent in the restaurant community to our area. Thank you for checking out these episodes and thank you to our sponsors, Lorenzo's Wholesale Foods, Visit Syracuse, and Restaurant QB. Make sure to stay connected to Eat Local New York by visiting us online at EatLocalNewYork.com
Welcome to a mini-series from Eat Local New York: Conversations at the Palace. This series is dedicated to talking with some families and individuals who have made an impact on the restaurant scene in Central New York. These are individuals who have changed the food scene, made lasting impressions on the restaurant community, helped keep local restaurants and business open during the pandemic, or opened restaurants all over Central New York. In episode one we are sitting down with Anthony, Alex, and Noah Fiacchi of a mano in Downtown Syracuse. This family has decades of bringing hospitality to Central New York and elevating the quality of food and restaurants in Downtown Syracuse. Episode two we talk with Eric Devendorf who raised over $60,000 for local and struggling businesses during the pandemic. Episode three we talk to John Stage of Dinosaur BBQ, Dinosaur BBQ has given Syracuse a name for great BBQ. Episode four we talk with Dan and Teresa Seeley of The Cider Mill restaurant. A couple who have done outstanding work to feed and give back to people all over the world, along with running one of the premier restaurants and catering business in Central New York. Episode five we talk to Karyn, Rachel, and Ryland from Pastabilities in Armory Square, maybe the most famous and well-known restaurant in all of Syracuse. And episode six we talk to Adam Weitsman who has helped save and open multiple restaurants all over Central New York and who brings in some of the best talent in the restaurant community to our area. Thank you for checking out these episodes and thank you to our sponsors, Lorenzo's Wholesale Foods, Visit Syracuse, and Restaurant QB. Make sure to stay connected to Eat Local New York by visiting us online at EatLocalNewYork.com
Washtenaw County Cider Mills 1841 - Present Day Patrick McCauley grew up in south eastern Michigan and recalls visiting cider mills as a child, enjoying in the fresh pressed apple juice and the cider donuts. Today he is avid cider maker and realtor in the Ann Arbor area a job that allows him to have an eagle eye on backyard orchards. Patrick McCauley Go to this link to see the October 2021 article by Patrick McCauley on the Washtenaw Cider Mills in the Ann Arbor Observer. [ Dexter cider mill 10.23.35 Kids drinking ciderkin Dexter Cider Mill October 1955 Williams Cider Mill In this episode: 119 Washtenaw County cider mills between 1841 and the present, of which 8 are still in business todayThe 1888 attempt to ban alcohol in the county (1909 - 102 cider mills) Chicago Apple King - David Henning The Erie Canal's use as a major transportation route of goods including apples and cider Marth Aray Day - Owner of a Cider Mill "that once stood in the middle of the road" was not only a woman but also African American and believed to be one of the few documented Black business owners at that time in the trade of cider. The mill was located at Michigan Avenue in Pittsfield Township. It looked to have a ten year run between 1880, and in 1899. Patrick notes that "the mill made 1500 barrels of cider." Equally notable father Asher Aray, used the farm as a station on the underground railroad in the years before the Civil War. Benjamin and Martha Day family Patrick's in depth study appears to be the "tip of the iceberg". He notes that perhaps it is a longer more bountiful story of even more cider mills. And lest not forget that this is only one county in the very active growing state of Michigan. Contact info for Patrick McCauley to request the full manuscript on the Washtenaw County Cider Mills Website: https://patrickmccauley.reinhartrealtors.com/ Follow Cider Chat Sponsors! CiderCon2021 February 1-4, 2022 - A virtual trade conference for the cider industry hosted by the American Cider Association. Register today! New York International Cider Competition - February 21, 2022 4rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Commercial Makers - Enter the New York International Cider Competition Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Building a Water Wheel to Power a Cider Mill Phil Watson grew up on an old farm with an old cider press that powered a water wheel. When a water wheel turns it produces a lot of force, so his mom back then had the old wheel taken down. That water wheel made a big impression on Phil so years later he built his own water wheel powered cider press on his 200 acre lot where he mills up lumber. In this episode hear the full backstory of building the water wheel with one oak tree. The 3 story cider house is set up with the top floor designed to receive the apples and the old leaf mulcher now used to grind up the apples. The second floor is where the press is set up and there is even a bike on that floor that can be used to also power the press. The bottom floor is where the juice is received in an old milk tank. Making Cider with the Water Wheel Powered Cider Mill Water Wheel - 14 diameter When the wheel is turning: 20 gallons pre pressing on a rack and cloth press that Phil also built. They can do 4-5 pressings an hour. Phil's label for his bottles says Snake Cider Company with the logo, "Don't Eat the Apple. Drink the Snake" Follow Cider Chat Sponsors! CiderCon2021 February 1-4, 2022 - A virtual trade conference for the cider industry hosted by the American Cider Association. Register today! New York International Cider Competition - February 21, 2022 4rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Commercial Makers - Enter the New York International Cider Competition Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Hey Everyone, thing have been super duper busy and we are back with a 30 minute banger for you!
Ooohh we can almost taste the turkey, stuffing, and pearl onions! Thanksgiving is literally right around the corner so the Boyz name their Top 3 Thanksgiving Desserts (0:01). After some shoutouts to B.F. Clyde's Cider Mill and Vesta Bakery, Felix and Willis discuss their thoughts on the Kyle Rittenhouse verdict and what his life might be like now (21:33). Their beloved NFL teams clashed this past Monday night, so the homies talk about the Bucs/Giants game and the aftermath, including the firing of Jason Garrett as OC of the Giants (45:23). Last but not least, the Boyz discuss all things Marvel Studios news, including updates on Spiderman: No Way Home, Blade, Black Panther 2, and more (1:20:02).https://wn2tpod.buzzsprout.comFacebook: https://www.facebook.com/wn2tpodInstagram: https://www.instagram.com/wn2tpodTwitter: https://twitter.com/wn2tpod
This week on T3 we review the tasty tacos at THE MIXX (with 2 KC Locations!!) Not to be confused with The Max (where the kids from SAVED BY THE BELL used to hang out after school) or The Miz (the WWE Wrestler!) Our special Taco Reviewer guests this week are KSHB 41 News Reporter DAN COHEN and returning guest Foodie & Photographer SARI LOWENSTEIN (@kcbysari on Instagram!) Dan tells us about the taco scene in New Jersey and Upstate New York! We also get into who has the best Buffalo style buffalo wings in KC (Al's in Parkville!) We also touch upon how everyones Halloween was and if our guests have hit the Cider Mill yet this Fall! Sari tells us about a great new food spot in OP and we also talk TOUCHE' THE NIGHT CLUB! ALSO: Don't miss Dan reliving his first IN-A-TUB TACO Experience and Sari waxes poetically about CORN NUGGETS! In the TACO TICKER: We taco 'bout Taco Bell's STEAL-A-BASE STEAL-A-TACO promotion (Did you get your free taco?), Taco Bell's new CANTINA CRISPY MELT TACO, CHIPOTLE Introducing Biscuit to their menu and announcing they are going to introduce a new Chicken style to their menu! We also tackle the Tik Tok Tale about a Woman's Disastrous Date involving a strange man with no car, no money and a trip through the Taco Bell Drive Thru! In TOWN OF THE TACO, we discuss the BEST/WORST THINGS ABOUT KC and we hit the dance floor to get to the bottom of KC Dance Clubs and FUNKYTOWN! ALL THIS AND: Is the side we ordered Mashed Black Beans, Bean dip or Bean Soup? Former Taco The Town Guests Daisha Jones and Greg Payne's Wedding! Will there be dance battles on the dance floor between Channel 41 and Channel 5 On Air News Personalities? And in RANDOM TACO QUESTIONS OF THE WEEK WE ASK: What's something you wouldn't eat as a kid that you eat all time now? AND Would you drink a cup of coffee from Taco Bell? (TACO FLAVORED CREAMER ANYONE?) GET IN THE MIXX WITH T3!!! Editor: MATT ALLEN. Music: SUNEATERS courtesy of Lotuspool Records.
The Burrville Cider Mill has been a staple in Jefferson county since 1802! First as a saw and gristmill then turned into a cider mill in 1940, producing the best cider you can get your hands on! So good infact that the original owners and other spirits just do not want to leave! We got to interview the current owner Cindy Steiner, she shared with us her personal interactions with the ghost of the mill! Linktr.ee/thecousinsweirdMusic from Upbeat (free for Creators!):https://uppbeat.io/t/danijel-zambo/friendly-ghostLicense code: LZ5ZUHQLWV7IN6XH
Mallory & Trace head to Louisburg, Kansas to check out the Family Farm at Louisburg Cider Mill! From corn mazes and a petting zoo, to apple cider donuts and soda - they review everything about the Family Farm and the Louisburg Cider Mill Country Store.
Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan's Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm's original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill's new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Ryan Caron-King captured visuals for a slideshow, which you can see on our show page. Our interns are Abē Levine and Dylan Reyes. Guests: Chet Dunlop and Theresa Clifford Dunlop – Owners of Hogan's Cider Mill in Burlington, Conn. Margaret Borla – Manager of Hogan's Cider Mill Dan Pucci – Cider expert and co-author of American Cider: A Modern Guide to a Historic Beverage Craig Cavallo – Cider expert, food writer, and co-author of American Cider. Craig also owns Golden Russet Café and Grocery in the Hudson Valley Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.
Yerke and Leeny critique Leeny's favorite Cider Mill and the one Joe used to like a decade ago.
Ken talks with Chelsea Cox, Dir. of Marketing, Blake's Orchard & Cider Mill See omnystudio.com/listener for privacy information.
Chelsea Cox, Director of Marketing for Blake's Orchard and Cider Mill in Armada, highlighted their fall events on this week's Travel Michigan Update. See omnystudio.com/listener for privacy information.
Remind people to hit SUBSCRIBE –Today's Listener Review is brought to you by Brandt where nobody works harder than Brandt to keep you productive and profitable. We like to think that no podcast tries to do that more than Farm4Profit, so let's see what you had to say about it!aanderson_80, 07/29/2021 - Summer SeriesReally enjoying the summer series you guys are doing! Even though it's more focused on the farm4fun spin off there is still a lot of insightful content that comes out of it. These guys put out some real good stuff!Commercial – Estes ConcavesWorking to help stop rotor loss (saves up to $30k per 1000 acres of soybeans)Increase profitability by being able to combine faster with less grain damagesXPR2 Concave – one concave for all your cropshttps://www.estesperformanceconcaves.com/product/xpr-2-concaves/Andrew Blake – President of Blake Family of Companies, Blake Farms, Blake's Hard Cider in Armada MichiganBlake Farms75th anniversary this yearStarted in 1946 with Gerald and Elizabeth who had 13 kids (grandpa & grandma)800-1000 acre working farm and orchard (40 apple varieties) with a Cider Mill, Funland, Tasting Room, and Hard Cider Production Facility.Other crops include Pumpkins, strawberries, lavender, sunflowersAndrew Dad is Paul (twin to Pete)Andrew grew up helping on the farmMichigan State University – economics and pre-lawHis idea to explore hard ciderBlake's Hard CiderBegan in 2013Available in 20 statesLargest Craft Cidery in the Midwest and 9th in the USCider Dayze – August 28-29KanJam – stein holding – giant jenga – fowling – cornhole – Carmel Apple Cider tied to Kinder Cider – the give back program – Carhartt matched fundsWhat makes a cider independent and “craft”They made their cider “lighter”Part of a program to make their whole company lighterSome employees shed over 100 poundsMarried with family – just had a child40 under 40 by Crain's Detroit BusinessSocial media and running a business open to the publicHad a campaign rally for Trump and Police blown up in their face in 2020Has his own podcast (35 shows)“Everything Borrowed” with Andrew BlakeFeatures leaders and innovators from a variety of industries sharing ideasbeer poster challenge-have you seen people making those with Blake's cider?What's on his mind?Other hobbies?Who is/was the coolest person you met along the way?What do the most successful farmers have in common?BW Fusion Reminder
What's going down at Clyde's Cider Mill? Is it really everything everyone makes it out to be? I visited for the first time and have all the details! Plus, why my eyelashes are now looking 10/10, why you should consider doing a photoshoot with @boudie_calls_boudior, Question of the Week, & the largest size THANK YOU for voting me #1 Best Local Radio or Podcast Host! Shoutout to Chris Castonguay for sfx assistance!
A few random thoughts along with an explanation of an upcoming, very needed break!
Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of Experience The story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a “how-to make cider” course at a local cider festival. That festival called “CiderDays” is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of “cider experts” popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with “News from Out and About in Ciderville”. The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet, Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series “The Russian Cider Party Starts Now!” It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to “be everywhere” thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider Carol B. Hillman of New Salem Cider Alex Ionov - Rebell Cider Mike Johnson, Ria and Albert Johnson of Ross Cider and Perry Company I don't expect guests to reveal their “secret recipe” for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of “Sidra” here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 “Asturian only” varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the “Colene”, where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call “Cider Bold” with his unapologetic views of his region's quality of cider saying, “Asturians are quite expert in cider. You won't fool anyone with a low-quality cider.” Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the “Rhone Ranger” and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label “Bonny Doon Vineyards” in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 “Querry”, a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, “What I am doing with grapes one might want to consider doing with apples.” Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book “Apples and The Art of Detection” in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, “I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other.” Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, “We give a little part of the "Big Apple" to anyone who drinks it [our cider].” She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US. As such he has the long view of cider over time and says, “Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a “Y” and so it is spelled as “Cyder” to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown.” Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, “Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself.” My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, “We have an evolution in the bottle.” I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, “You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast.” In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, “You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up.” Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, “The only school for me is taste, taste, taste” which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, “It is my opinion of cider to have more balance [to blend].” The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says “The main point is to try, to learn, and enjoy!” Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to “Use all your senses in the cellar”. In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be ‘cooked by the heat and sun. The result is a high alcohol cider that is considered “Maderised”. In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called “film yeast”, which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, “Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar.” Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, “In the South we are just starting to rediscover our cider heritage.” Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, “It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun”. John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called “Fly Be Night”. He says, “The most important thing is to eliminate hurry. With cidermaking you have to be patient.” Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, “Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit”. You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, “The cider industry is going to grow very rapidly.” I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, “It looked like a really enjoyable way to spend a life.” After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an “Orchard Museum”. This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into “Apple Pretzels” and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled “Cider Revitalizes a 1750 Colonial Orchard”. In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, “Without apple trees we are nothing.” And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, “We All Love Cider”! Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Andrew Blake of Blake’s Orchard & Cider Mill joins Ann Delisi and Chef James Rigato to talk about how the family business has adapted over the years, fighting spring frosts, and preparing for the return of orchard visitors this summer.
May 21, 2021 ~ Full Show. Kevin Dietz in for Guy. State Rep. Luke Meerman comments on Governor Whitmer lifting more restrictions in the state. George Hunter from the Detroit News discusses the report that shows police in two of Michigan's largest cities using more force as resistance grows. Heidi Kassab, President and CEO of Cornerstone Community Financial Credit Union talks about steps businesses are taking to return to in person work. Lyn Hewitt, Vice President of Human Resources at Clark Construction updates us on the lumber shortage. Michael Bashawaty and Jeremy Quillico recap their time on "Shark Tank" with their product the "float and grill." Kaley Pittsley, Director of Customer Experience at Blake's Orchard and Cider Mill previews Blake's 75th anniversary celebration and David Greenwood, Director of Athletics at PAL discusses the state of kids sports in the city.
Played on a Recording king Old Time RK-25-BR Madison banjo
Played on a Recording king Old Time RK-OT-25-BR Madison banjo
We finished the Great Paint Creek Trilogy. Somehow it is all connected. We end the podcast talking about our lives and giving updates. Here is the link to Rossetti's work: Architecture Case Studies + Work Samples | ROSSETTI
Blake's Hard Cider Caramel Apple is a Sweet Cider by style. Inspired by our famous hand-dipped Cider Mill caramel apples, this dessert-like hard cider has notes of sharp green apple, balanced out with smooth caramel sweetness. Caramel Apple from Blake's Hard Cider is 6.5% ABV. In this craft beer review, we will take a look at the color, smell and taste.
American Family Farmer and Host, Doug Stephan www.eastleighfarm.com begins with news of a poll that points out that American Adults have a very positive view of Farmers. In other Farm News, Milk prices are more erratic than ever. Next, we meet Leandra King, founder of family owned and operated Detroit Farm & Cider. www.detroitfarmandcider.com As a child growing up in a turbulent home with a mother who abused drugs, Leandra King constantly faced a paralyzing anxiety that would completely consume her. To calm down, she would find a quiet place outdoors and pile mud and dirt on her body. The outdoors was simply a positive space where she could go to escape that anxiety. About 18 months ago, she bought a four-acre plot of land and opened Detroit Farm and Cider: the first Black-owned cider mill in the country. She tells of her trials and successes. Finally comes Farmer Doug's op-ed piece, called "Where's The Money."
Welcome in to State Your Line, voted the Best Local Podcast in Kansas City in The Pitch Magazine and Kansas City Magazine in 2019 & 2020! This week the Ritz brothers talk with Josh Hebert, President of the the Louisburg Cider Mill. This episode includes some of our favorite segments: Chiefs Updates Kansas Citian of the Week Openings and Closings What'd We Try This Week Deets on the Streets Personal Pine Tar Mixed Plate of Breweries in KC
In this episode Dre and Joe blather on about more things that annoy them; from coworkers selling them out to Dre's deep hatred of Joe's sense of style.
Join Peggy Riccio and Teri Speight as they discuss what is happening in their gardens. Teri talks about her brugmansia and mums and Peggy talks using parsley, sage, and edible flowers from her garden in the kitchen. This past weekend, Teri visited the Hampton Historic Site and Weber's Cider Mill Farm in MD. Peggy visited Sharp's Farm in MD and Belle Grove Plantation in VA. Together they list upcoming events, including the new Facebook group called Culinary Herbs and Spices and the Black Botanical Legacy series of presentations. To learn more, visit Peggy at pegplant.com and Teri at cottageinthecourt.com. Contact them by e-mail at gardensnplantspodcast@gmail.com. Below are links related to this episode. If you listen on Apple podcast, please write a review. Don't forget to tell your friends about this weekly gardening podcast for the DC metro area. Facebook Group Culinary Herbs and Spices Sharp's Farm Belle Grove Plantation Hampton Historic Site Weber's Cider Mill Farm Growing Black Roots: The Black Botanical Legacy
Bethanne Couture, Manager of the Old Cider Mill Fall Festival and a partnership with Robb’s Farm and Ice Cream Shop. Now the expanded Festival includes a corn Maze, animals, and hayrides. Enjoy the history of the oldest, continuously operating Cider Mill in the USA while trying this delicacy of Autumn. The festival runs now till November 1. See omnystudio.com/listener for privacy information.
The show is a “triple play,” as co—hosts Sarah O’Connell-Claitor and Jonah Triebwasser are joined by three representatives of the history-preservation teams of Dutchess County: Lisa Weiss from the Cider Mill Friends of Open Space and Historic Preservation; Bill Ponte of the Sports Museum of Dutchess County; and Amy McKenzie of the Fishkill Historical Society and Van Wyck Homestead Museum. These volunteers and the many volunteers who work with them are dedicated to keeping the significant history of Dutchess County alive, from Colonial Days right up to the present. The event that brings them together is the 8 th annual Cider Tasting at Kimlin Cider Mill, a historic building from the 19thcentury that was rescued from destruction by volunteers in 2008 after a seven-year-long effort. Similarly, the Van Wyck Homestead, which dates from 1732, has been preserved since 1962 by the Fishkill Historical Society. The Sports Museum has since 1977 maintained a Hall of Fame for the many sports figures who played or lived in Dutchess County. The Cider Tasting features ciders from local farms as well as other treats. Learn more: Cider Mill Friends of Open Space and Historic Preservation: mailto:https://cidermillfriends.org/ Sports Museum of Dutchess County: mailto:https://www.dutchess.org/museums/sports_museum_of_dutchess_county Carnwath Farms Historic Site and Park: mailto:https://carnwathfarms.webs.com/ Fishkill Historical Society and Van Wyck Homestead Museum: mailto:http://www.fishkillhistoricalsociety.org/ CATEGORIES Dutchess County Events History Museums --- This episode is sponsored by · Charity Promotion: Democracy Works: This advertisement is part of a charitable initiative in partnership with Democracy Works. howto.vote Support this podcast: https://anchor.fm/radiorotary/support
Learn about the history of the famous Yates Cider Mill and the not so famous and failed project of the Clinton Kalamazoo Canal. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Daniel Emerson discusses his Irish cider brand Stonewell Cider and Cider Ireland, a trade association for Irish cider makers. The American Cider Association annual trade conference CiderCon2020 had the following Irish Makers as guest. Stonewell Cider Stonewell Cider Daniel Emerson, Founder, Stonewell Cockagee Cider Mark Jenkinson, The Cider Mill Legacy Cider Liam McDonnell of Legacy Cider Tempted Cider Davy Uprichard -Tempted Cider Contact info for Cider Ireland Website: https://ciderireland.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
On a blustery Thanksgiving eve, Nov. 27, 2019, we expressed our gratitude for our first “podiversary” and two venerable bars anchored by iconic menu items. It was a marathon exploration/recording session that began at 3 p.m. and ended past midnight, with — as this episode may reveal — no shortage of libations in between. First, we traveled deep into the western farmlands of Washington County, stepping out of the cold afternoon wind and into the sleepy, but warm Helvetia Tavern (08:54) for the best burger and beer a personal check can buy. Several (possibly ill-advised) pit stops later, we landed at Cider Mill (37:44) where we rediscovered our love for this lively SW Portland survivor over chicken hearts and a few more cold ones. Enjoy the latest deep-fried History by the Glass!
Mike is appalled that men go to cider mills on college and pro weekend game days. We talk Chargers and rich but cheap team owners, and of course fantasy talk with Dave Richard.
Dede Beck of Uncle John's Cider Mill is running a business that has the goal of giving people of all ages to do something together. She works in accounting, merchandising, hiring, training – you name it, all for the 50,000 visitors that come each fall weekend. She, her husband Mike, and daughter Lauren enjoy skiing in the offseason, bicycling on the road or trails, and racing up sand dunes just for fun.Dede talks about:What the phrase ‘cider mill sheik' meansThe best advice she got for the M22 Challenge run, bike, and kayak raceHow funny it is to see a snowboarder on skisThe very specific questions visitors ask about growing applesThe basic joy of cider and donutswww.ujcidermill.com
Dede Beck of Uncle John’s Cider Mill is running a business that has the goal of giving people of all ages to do something together. She works in accounting, merchandising, hiring, training – you name it, all for the 50,000 visitors that come each fall weekend. She, her husband Mike, and daughter Lauren enjoy skiing in the offseason, bicycling on the road or trails, and racing up sand dunes just for fun. Dede talks about: What the phrase ‘cider mill sheik’ means The best advice she got for the M22 Challenge run, bike, and kayak race How funny it is to see a snowboarder on skis The very specific questions visitors ask about growing apples The basic joy of cider and donuts www.ujcidermill.com
Nick and Rob needed a break so we brought Ed in here to chat with Brian and Eric from Phillips Orchards. Eric is a former brewer at Ozones and Brian's family has owned the orchards for over 160 years! We discuss the want to get into the hard cider game, the competition, and how they have been doing since they opened in March. Eric talks about bringing his brand of beer making into cider making and they discuss the future of what you can (and can't do) with a winemakers license. Learn more by listening to the show! Subscribe to our podcast at http://playpodca.st/betterondraft Don’t forget to listen to us live every Friday at 7pm EST on Facebook Live. We are also on your Spotify too! https://open.spotify.com/show/0rofqU5VHPmEjcGLwJbocm If you have a minute, please feel free to rate us on iTunes, we would truly appreciate it! https://itunes.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740?mt=2 www.twitter.com/betterondraft www.facebook.com/betterondraft www.untappd.com/bodpodcast www.youtube.com/c/betterondraft www.instagram.com/betterondraft SPOTIFY- https://open.spotify.com/show/0rofqU5VHPmEjcGLwJbocm
Gregg Smyth worked at Phillips Orchards and Cider Mill as a hobby until he and Brian Phillips decided to make the family farm their full-time business. Gregg now runs the Gatehouse Market, enjoys the benefits of small-town living, and works as a flight attendant in his free time.Listen as Gregg talks about:The long family history surrounding Phillips OrchardsForming relationships with local, talented artisansThe length of time you have to spend worrying about applesPainting and working out as a form of therapyThe path to selling hard cider as a new itemWhy sitting on patios is always going to be popularhttp://www.phillipsorchards.com
Gregg Smyth worked at Phillips Orchards and Cider Mill as a hobby until he and Brian Phillips decided to make the family farm their full-time business. Gregg now runs the Gatehouse Market, enjoys the benefits of small-town living, and works as a flight attendant in his free time. Listen as Gregg talks about: The long family history surrounding Phillips Orchards Forming relationships with local, talented artisans The length of time you have to spend worrying about apples Painting and working out as a form of therapy The path to selling hard cider as a new item Why sitting on patios is always going to be popular http://www.phillipsorchards.com
It’s Cider Week in NYC and Jimmy talks to a number of industry experts. Jenn Smith from the NY Cider Association, Eleanor Leger of Eden Cider, Kyle Sherrer from Graft Cider, Gidon Coll from Original Sin, and Ron Sansone of Spoke and Spy Cider gather around in the studio. They have lots to say about celebrating orchards, pairing cider with food, and the relationship between cider, beer, and wine. Michelle McGrath, the Executive Director of the US Cider Association, calls to talk about the support cider needs to grow as an industry. Mike Beck from Uncle John’s Cider Mill in Michigan dials in next to discuss what styles and marketing strategies are gaining traction. When people think cider, usually one style comes to mind and that’s what these industry leaders want to change. Tune in to The State of Cider: Part 2 to learn more about cider’s diversity. Beer Sessions Radio is powered by Simplecast
This week on Haunt Weekly, it's another episode divisible by four so that means it's time to do THE NEWS! However, we're in the slow season for haunted attraction news. This past month covers all of the holidays and, to be frank, not a lot has been going on. Still, there are a lot of updates worth reporting including a new licensed escape game, one haunt closing its doors and lots of conference news. All in all, it may be a quiet time, but this is still an episode you do not want to miss! This Week's Episode includes: Intro Conference Reminders Official Saw Escape Room Opens Blake's Orchard and Cider Mill to Open Year-Round Johnston Barn in Half Moon Bay Closes HAuNTcon Plans to Double in Size Next Year Chattacon Moves to a More Intimate Location BBC Examines Why Horror is So Profitable Trick or Treat Studios Releases 2018 Catalog Lots of Halloween (The Movie) News Slow season or not, this is still one jam packed episode!
Fourth-generation farmer Andy Sietsema talks about the family business of Sietsema Orchards & Cider Mill in Ada, Mich., and the craft of making hard cider. Join us for our KDL Uncorked tour of the orchards and cider mill on Sept. 28, 2016 at 6 p.m. See our full KDL Uncorked series line-up at http://www.kdl.org/events?&title=uncorked
On a recent episode of "Behind the Mitten," Amy Sherman and John Gonzalez of MLive stopped by at Horrock's Farm Market in Lansing, where they met up with Dede Beck of Uncle John's Cider Mill in St. John's, one of the earlier pioneers of hard cider in Michigan.John and Amy picked the Apple Cherry as their "Cider of the Week."More on Uncle John's:https://www.facebook.com/unclejohnscidermill/?fref=tsMore on Behind the Mitten:https://www.facebook.com/behindthemitten?fref=ts
On this episode of "Behind the Mitten," Amy Sherman and John Gonzalez of MLive stopped by to get the low down on all the beer on tap at Horrock's Farm Market in Lansing. They also stopped to visited with Michigan's Best Fried Chicken, Best Pie and the makers of a great line of hard ciders. This episode aired in markets across the state on July 9-10, 2016.Segment 1:At Horrock's, John and Amy check out the 20-plus taps, many devoted to Michigan Craft Beer, as well as cider and wine. Here they interview Nate Carley of Horrock's.More on Horrock's:https://www.facebook.com/sbghbl/?fref=tsSegment 2 (Listen at 10:05):Before arriving at Horrock's, John and Amy stop by Lula's Louisiana Cookhouse in Owosso, which they selected as Michigan's Best Fried Chicken (for MLive). .John and Amy talk to owner John Beilfuss, who they surprised with the award July 6, 2016.More on Lula's:https://www.facebook.com/LulasCookhouse/?fref=nfBest Fried Chicken Top 10:http://www.mlive.com/dining/index.ssf/2016/07/michigans_best_fried_chicken_o_2.html#0Segment 3 (Listen at 18:20):John and Amy talk to Linda Hundt, the owner and creator of the award-winning Sweetie-licious Bakery Cafe in DeWitt. Linda is known for her incredible pies, which have won national awards and even featured on the Steve Harvey Show. In 2014, MLive selected Sweetie-licious as Michigan's Best Pie. Sweetie has additional stores in East Grand Rapids and the Downtown Market in GR.More on Sweetie-licious:https://www.facebook.com/Sweetie-licious-Bakery-Cafe-51099874610/?fref=tsSegment 4 (Listen at 28:52):Dede Beck of Uncle John's Cider Mill in St. John's talks about all they offer at the farm. Uncle John's is one of the earlier pioneers of hard cider in Michigan. John and Amy pick the Apple Cherry as their "Cider of the Week."More on Uncle John's:https://www.facebook.com/unclejohnscidermill/?fref=tsMore on Behind the Mitten:https://www.facebook.com/behindthemitten?fref=ts
Matt recently had the pleasure of spending some time with Paul and Gayle, owners of Cold Hollow Cider Mill in Waterbury Center, VT, for lunch and an interview as they talk about their business and their most recent endeavor into hard cider. "Barn Dance", a fantastic cider at 6.9% and wonderful macintosh apple flavor!
One might assume that this weeks podcast would be just about the drink that is cider…. but to make cider we [logically] need apples. And therefore trees. And when you take a a gentleman who thought himself how to graft, grow research and develop an almost extinct variety that is the Cockagee apple, you really do get more horticulture than you maybe ever expected. A lot more…. Ever wanted to grow one or more fruit trees at home ? Maybe you just don’t know what to do with that small holding ? Take a listen as Peter Donegan chats with Mark Jenkenson from the Boyne Valley award winning Cockagee [alias The Cider Mill] keeved cider. The Sodshow airs every Friday and is available in iTunes and all good podcast stores around 3.30pm the same day. Thoughts or comments ? @sodshow on twitter or on facebook as The Sodshow. The Sodshow is Ireland’s Best Podcast 2013 and only garden radio show and is very proudly sponsored by our mates, the very lovely Greensax.ie
Season 1, Episode 5 - This week, we chat about Session IPA and safely chug Beachwood BBQ Alpha Waves out of Long Beach, California, followed by Going in Blind! Then, Nagel’s non-beers: Sake and Cider. We start off the show this week with a sessionable IPA from Beachwood BBQ, Alpha Waves then dive into non-beer homebrews from Nagel. Beachwood BBQ & Brewing – Alpha Waves Alpha Waves from Beachwood BBQ & Brewing in Long Beach, CA, is a described by the brewery as a “trickster of a ‘session IPA’ that will knock you down with surges of flavor and aroma.” “Session IPA” have been all the craze this year. Beachwood Brewing’s stands out from the rest in that it is a true session ale, clocking in at 3.8% ABV. It has a healthy malt backbone, and quite a big hop presence, even though it’s only 50 IBU. Feature: Homebrew – Greg‘s Homebrew Sake and Cider Greg’s Sake, named “Kamakazi Gang Bang” was an experiment to see how good a homebrew Sake can be. Much how Japanese WWII pilots would get tons of ass before their final flight, Nagel purchased a Sake kit from homebrewsake.com. Following the arduous broken English daily instructions, the rice/koji was soaked overnight, baked, cooled quickly, then fed it to the yeast. Every day, the amount doubles until the kit is finished. Once primary fermentation is complete, it’s racked into secondary, then tertiary after 30 days. After six months, it’s like fuel for a Japanese Zero, but mellows out over time with big vanilla, banana and stone fruit notes. Greg’s Sake in a Bottle of Mother Funker, with Dregs. We also sample Greg’s Cider, named “Cummin’s Cider,” that was ‘brewed’ easily from bringing a carboy up to Oak Glen’s Law’s Cider Mill. Step one: Sing The Sound of Music’s “The Hills Are Alive” while running through the apple orchards, dumping your sanitizer out of our carboy all over the ground. Next, add five crushed campden tabs to the carboy. Have the cider mill crush five gallons right into the carboy. Taste some to make sure it’s not gross. Pitch yeast after 24 hours (I used White Labs Old English Cider yeast). Add yeast nutrient twice daily while swirling and control temp to 68F. After primary, rack to secondary and wait 30 days. Improves considerably with age. Some people like to back-sweeten, which is gross. Save the trouble and buy the millions of sweet ciders available at the store. Feature: “Going In Blind…” We’re back for another round of “Going In Blind,” and this time, the beers were chosen and served up by Yvonne England. John wasn’t able to participate in the first round, since he “accidentally” saw the beer that was being served. Doh! Going In Blind, with Dale’s Pale Ale and Coconut Porter Ultimately, we find out that we’re drinking Dale’s Pale Ale from Oscar Blues, and Maui Brewing Co.’s Coconut Porter. We can’t stress how fun blind tasting is to do. Give it a try with your homies! Cheers, and we’ll see you next week! Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher Thumb us up on Facebook:facebook.com/fourbrewers Follow us on Twitter:twitter.com/fourbrewersshow Got a question? Feedback? Email us:feedback at fourbrewers dot com. Help support Four Brewers!Donate via PayPal
Welcome to Sam's Disney Diary Episode #9 -- Disneyland's Fantasmic! (Like this Episode? Check out the youtube channel at www.youtube.com/SamsDisneyDiary and follow me on twitter @SamsDisneyDiary) In an attempt to reenergize the Disneyland Rivers of America area in the early 90s, Disneyland entertainment introduced a nighttime spectacular. The show would feature fireworks, live actors, fire, music, water effects, boats and rafts along with mist screen projectors showcasing Disney Animation. In order to accommodate the large scale project, the rivers of America along with Tom Sawyer Island needed to be reworked... This construction, including: draining the rivers of America, removing part of Tom Sawyer Island and constructing a terrace of walkways and viewing areas along the rivers of America. Most important the new terrace should not be noticed during daylight hours. In addition a multipurpose building needed to be constructed on Tom Sawyer Island, that building would double as the fantastic stage and show building for the nightly performance. The Disneyland Fantasmic show is 22 minutes long and according to Disney has an audience capacity of about 10,000 guest standing along the banks of the Rivers of America, standing in Frontierland and New Orleans Square. There are a small number of "seats" that can be reserved with the "Fantasmic VIP Dessert Package". I've experienced that package personally, the desserts are just OK, and you are essentially purchasing a seat for the show. If having a seat is worth $50 go for it, otherwise skip it. Fantasmic includes a Cast of 51 performers and 50 crew, the 51 performers will use 341 costumes. Most of the show takes place on the River of America; the main stage by day is the rest area in front of the Cider Mill on Tom Sawyer Island. At night it transforms into the main stage including a 20foot by 20 foot trap door which is part of the Maieficent and dragon effects. The Three main mist screens are each 30 feet tall by 50 feet wide and feature HD projections originating from projects hidden in the island. Both the Mark Twain steamboat and the Columbia Watercraft sailing shop have roles in the show. The show also features three show barges and six additional barges used for pyrotechnic effects. Some other cool facts: KAA the Snake is 100 Feet long. Peter Pans Crocodile is 25 Feet long, 12 feet wide and 17 feet tall. Ursula the sea with is 20 feet tall and 32 feet wide and the dragon is 45 feet tall! Walt Disney World should take note, the Disneyland dragon is by FAR superior to the Walt Disney World version!!! The Disneyland version was the only fantasmic show until Walt Disney Worlds Hollywood studios premiered a similar (but not exact) show in October 1998, followed by a third in 2011 at Tokyo Disney Sea. Hope you enjoy as much as I did putting the video together.... Follow Me on Twitter @SamsDisneyDiary email at SamsDisneyDiary@Mail.com and subscribe to the YouTube Channel at Youtube.com/SamsDisneyDiary For the full blog and video “Disneyland Fantasmic!” visit http://wp.me/p1QRCX-1A
Piotr Banaszek, Blakes Orchard and Cider Mill, Detroit Shock
Piotr Banaszek, Blakes Orchard and Cider Mill, Detroit Shock
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