Podcast appearances and mentions of diane flynt

In this episode, we talk with orchardist and author Diane Flynt, about heirloom apples of the South. The plant profile is on Pitcher Plants and we share what's going on in the garden as well as some upcoming local gardening events and this week's garden tasks in the What's New segment. We close out with the Last Word on Wings of Freedom from Christy Page of Green Prints. Diane's book can be ordered at: https://amzn.to/3zXDUJr(Note: This is an Amazon affiliate link.) BTW, YOU can become a listener supporter for as little as $0.99 per month!  See how at: https://podcasters.spotify.com/pod/show/gardendc/support. If you liked this episode, you may also enjoy listening to: ~ GardenDC Podcast Episode 58: Grafting Fruit Trees https://washingtongardener.blogspot.com/2021/05/gardendc-podcast-episode-58-grafting.html ~ GardenDC Podcast Episode 22: Fruit Trees https://washingtongardener.blogspot.com/2020/08/gardendc-podcast-episode-22-fruit-trees.html We welcome your questions and comments! You can leave a voice mail message for us at: https://podcasters.spotify.com/pod/show/gardendc/message Note that we may use these messages on a future episode. And be sure to leave us a 5-star review on your favorite podcast platform plus share us on social media with #GardenDC, so other gardeners can find us too! Episode Credits:Host and Producer: Kathy JentzInterview Edit and Show Notes: Zachary IntraterMusic: Let the Sunshine by James Mulvany Recorded on 10-5-2024. --- Support this podcast: https://podcasters.spotify.com/pod/show/gardendc/support

We're shaking things up with a cider episode this week! Jimmy is back at Roberta's with a special guest who he has known since the early days of Cider Week NYC and Jimmys No. 43. Diane Flynt, author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, joins Jimmy to talk all about her apples and making great cider. The two will recount the trajectory of craft cider over the years, and Diane will introduce us to the story of apples in the south with a special reading from her book. Also in the studio today is Kerrie Orrell Ellison to share some stories about picking apples with Diane, and how Diane has taught her to love apples rather than just enjoy them…Pour up your favorite craft cider and tune in! Photo courtesy of Stacey Sprenz Photography. Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

n this West Virginia Morning, Virginia's first modern apple cidery Foggy Ridge helped launch a craft cider industry in Virginia, but while the cider business closed in 2018, the farm stayed open. Owner and orchardist Diane Flynt now sells apples to other cider makers and has a new book out. Radio IQ's Roxy Todd visited Flynt's farm in Southwest Virginia and has this story. The post Medication Guidance And A Visit To Virginia Farm Foggy Ridge, This West Virginia Morning appeared first on West Virginia Public Broadcasting.

This week, I'm delighted to be joined by Diane Flynt, the author of the recently published Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South. This is a story of history, diversity, and the future.For those who say social media is a bad thing, I get it. But occasionally it can provide gems. For example, last week I was scrolling through Facebook when I saw Sean Lilly Wilson, the founder of North Carolina's Fullsteam Brewery post about a new book he was reading: Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South.  I was immediately intrigued and reached out to the author, Diane Flynt, to come on the show.  She and her husband Chuck live in the Virginia Blue Ridge Mountains, where she is an apple grower and cidermaker. She says above all else she is an insatiable learner, which led to the concept and writing of this book. Flynt is a multiple-time James Beard Award finalist for Outstanding Wine, Spirits, or Beer Professional and founded Foggy Ridge Cider in 1997 after leaving her corporate career and produced cider until 2018. There aren't nearly enough books on apples in the world, especially engaging and well thought out ones, but this book stands among the top, in my mind and based on what I've read, for not only the rich history and passion it provides, but also the personal narrative weaved throughout, and the easy to understand approach, which helps put the subject in our hands. Press materials provided in advance give this description: Flynt "shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future." This Episode is Sponsored By:ShopifyShopify's already taken the cash register online, helping millions sell billions around the world. But did you know that Shopify can do the same thing at your retail store? Give your point-of-sale system a serious upgrade, with Shopify. Sign up for a one-dollar-per-month trial period at shopify.com/drinkbeer and take your retail business to the next level today.For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Diane Flynt Sponsors: Shopify, All About Beer Tags: Cider, Apples, History, South, Agriculture, Flavor

Qs about grass clippings, crape myrtles, and author Diane Flynt with the history of lost, Southern apples

My entire conversation with Josh Fuder of UGA Extension and 'Wild Tamed Lost Revived' author Diane Flynt- rediscovering lost apple varieties!

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards.  In Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (UNC Press, 2023), she shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future. Alongside unexpected apple history, Flynt traces the arc of her own journey as a pioneering farmer in the southern Appalachians who planted cider apples never grown in the region and founded the first modern cidery in the South. Flynt threads her own story with archival research and interviews with orchardists, farmers, cidermakers, and more. The result is not only the definitive story of apples in the South but also a new way to challenge our notions of history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards.  In Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (UNC Press, 2023), she shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future. Alongside unexpected apple history, Flynt traces the arc of her own journey as a pioneering farmer in the southern Appalachians who planted cider apples never grown in the region and founded the first modern cidery in the South. Flynt threads her own story with archival research and interviews with orchardists, farmers, cidermakers, and more. The result is not only the definitive story of apples in the South but also a new way to challenge our notions of history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards.  In Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (UNC Press, 2023), she shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future. Alongside unexpected apple history, Flynt traces the arc of her own journey as a pioneering farmer in the southern Appalachians who planted cider apples never grown in the region and founded the first modern cidery in the South. Flynt threads her own story with archival research and interviews with orchardists, farmers, cidermakers, and more. The result is not only the definitive story of apples in the South but also a new way to challenge our notions of history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards.  In Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (UNC Press, 2023), she shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future. Alongside unexpected apple history, Flynt traces the arc of her own journey as a pioneering farmer in the southern Appalachians who planted cider apples never grown in the region and founded the first modern cidery in the South. Flynt threads her own story with archival research and interviews with orchardists, farmers, cidermakers, and more. The result is not only the definitive story of apples in the South but also a new way to challenge our notions of history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards.  In Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (UNC Press, 2023), she shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future. Alongside unexpected apple history, Flynt traces the arc of her own journey as a pioneering farmer in the southern Appalachians who planted cider apples never grown in the region and founded the first modern cidery in the South. Flynt threads her own story with archival research and interviews with orchardists, farmers, cidermakers, and more. The result is not only the definitive story of apples in the South but also a new way to challenge our notions of history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards.  In Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (UNC Press, 2023), she shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future. Alongside unexpected apple history, Flynt traces the arc of her own journey as a pioneering farmer in the southern Appalachians who planted cider apples never grown in the region and founded the first modern cidery in the South. Flynt threads her own story with archival research and interviews with orchardists, farmers, cidermakers, and more. The result is not only the definitive story of apples in the South but also a new way to challenge our notions of history. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we dive into the world of apples and agave. First, we talk with apple historian Diane Flynt, author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, about what makes apples so magical and the connection apples have to people. She also teaches us the history of apples in the South and tips on what makes a good cider. Then, we turn to the world of Agave spirits with authors Gary Paul Nabhan and David Suro Piñera, where we get an understanding of agave as not just an entity but a “whole rainbow of flavors and fragrance” as well as the fascinating craftsmanship behind mezcal and tequilas. Their latest book is Agave Spirits: The Past, Present, and Future of Mezcals.September 8, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Flynt could have grown pot, but it was apples that really caught her eye Flynt casually joked during this interview that perhaps she could have chosen to become a pot (cannabis) grower as a career before becoming an apple farmer.  I think I can speak for the whole of Ciderville in saying, "we are sure glad she went for the apple" Diane Flynt For Virginia and the rest of the cider industry we all gained when she went full into apple growing in 1997 and became the first licensed cidery in the south. Foggy Ridge Cider began selling cider in 2004 and became a top national brand model for astute drinkers who were looking for a true representation of what a blend of apples could do in a bottle of cider. In 2018, she made and sold her last cider called "Final Call". Having been nominated for the James Beard Award in 2015 and 2016, and becoming a finalist for this award in 2017 and 2018, as Flynt puts it, "It was the right choice to stop selling cider and focus on the orchard." Today Foggy Ridge Cider continues on as a premier supplier of apples to regional cidermakers. Topics in this Chat Diane Flynt's early mentors and the role models of today Flynt's long view on cider and the cider market What she would do differently if she knew back then what she knows now plant different apples varieties that she has learned will grow better Flynt's advice for new growers Flynt's take on working around climate change and choosing apple varieties accordingly Her favorite eating apples Her future plans for the orchards at Foggy Ridge What the future holds for Diane Flynt Working on a book called Windfall on the back story of Diane Flynt and southern apples Contact Foggy Ridge Website: https://foggyridgecider.com/ Mentions in this Chat Terry Maloney - West County Cider Tim Wright - Wise Bird, Kentucky Blue Bee Cider, Virginia - upcoming episode 310 with Courtney Mailey Steve Wood- Farnum Hill Cider Autumn Stoscheck - Eve's Cider Nick Gunn James Creek CiderHouse Greg Peck PhD Cornell   Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist 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

Keynote Speakers of CiderCon 2022 Gary Flowers is a keynote speaker, radio host and the tour guide who leads the Jackson Ward history tour. The tour was one of a number of pre-conference tour offerings for CiderCon2022 attendees who had flocked to the city of Richmond, Virginia in the first week of February. The food and cider was abundantly delicious, with stops at the wildly popular restaurant MamaJ's and Cheddar Jackson.  But it was Flowers who really stole the show and kept our small group riveted with fact after fact on the history of the Jackson Ward community. Gary Flowers In this episode hear the beginning of the tour with Gary Flowers.  Woodland Cemetery Bacon Rebellion  Contact for Gary Flowers Website: Walking the Ward with Gary Flowers In Part 2 of Keynotes from CiderCon 2022 Diane Flynt provides the opening keynote for CiderCon 2022 and encouraged the audience to embrace the story of Apples! Hear in this episode her full keynote address! Diane Flynt A bit about Diane Flynt via the American Cider Association website "Diane began in 1997 when she founded Foggy Ridge Cider, the first licensed cidery in the South, by planting cider apples, including many southern varieties. From 2004-2018 Foggy Ridge Cider produced 5300 gallons a year of orchard-focused ciders that was distributed across 15 states. Since its first production, Foggy Ridge Cider gained a national reputation for high quality cider. Foggy Ridge was featured on CBS Sunday Morning Show, and in publications including Gourmet, Imbibe, Saveur, Garden & Gun, Esquire and Martha Stewart Living. Food & Wine magazine named Foggy Ridge a “Small Batch Superstar” in 2010. MADE: In America awarded Foggy Ridge a 2012 American Treasurer's Award, recognition for artisan producers. Foggy Ridge Cider received many “best of” awards, including a top rating from the New York Times for its Serious Cider blend. Flynt herself was nominated for the James Beard Award for Outstanding Beverage Professional in 2015 and 2016, and was a finalist for this award in 2017 and 2018. She speaks on cider, farming and food culture in national and regional forums." Contact Foggy Ridge Cider Website: https://foggyridgecider.com/ Maggie Lena Walker Statue - a key heroine of Jackson Ward Mentions in this Chat Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Fermentis - Sraml - Food Processing and Cidermaking equipment specialist 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  

Women have been making cider and brandy for centuries - so where are they in the history books? A look at who gets written into and out of history through the lens of one of the most enduring apple brandy cocktails of all time, the Jack Rose.-In ancient times making alcohol was seen as a mystic art, something done to commune with the divine and heal the sick. In colonial America, it was done to preserve surplus harvests and keep produce from going to waste. In each case, and every millennium in between, the work was done by women. Now we see alcohol as a male-dominated field, both when it comes to producing and serving. By looking at the Jack Rose, which has changed in its own way over the years, Greg and his co-host Jess look at how women were written out of the story and how they could be written back.- Our guests on this episode are Dr. Nicola Nice of the Women's Cocktail Collective, Diane Flynt of Foggy Ridge Cider in Virginia, Jen Querbes of Brandy St. Louise, and Lisa Laird Dunn, a ninth-generation apple brandy distiller from New Jersey. And you can find more amazing music from Jess, who wrote the music for and performed the eua de vie recipe here!-The books referenced on this show were Imbibe by David Wondrich, Meehan's Bartending Guide by Jim Meehan, and Jones Complete Bar Guide by Stan Jones. ———————————————— Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!

What does it take to commit to a creative pursuit? In Diane Flynt’s case, it took planting hundreds of apple varieties high in the Virginia mountains in order to find which ones might be best to make her dream cider. What resulted was Foggy Ridge Cider, which helped fuel the American cider revival and earned Flynt four James Beard nominations during its years in production, something that might sound even more amazing after you realize that she left a 20-year career in business at age 40 to plant those apples and begin her grand experiment. During the process, she bloomed into a scholar of Southern apples, and has now evolved into another chapter for herself, one of apple grower and supplier, author, and all around Southern apple evangelist. 

Liquid Gold speaks with cider and orchard legend Diane Flynt, from Virginia’s famed Foggy Ridge Ciders.

Episode 179: Southern Apples | James Creek Ciderhouse, North Carolina A cider dinner recording from CiderCon2019 in Chicago with Ann Marie and David Thornton of James Creek Ciderhouse in Cameron, North Carolina. Before this main feature I read an email from a Russian cidermaker, helping us learn a bit more about the cider culture in this region of the world. Maxim contacted me when he became a patron of Cider Chat via the Cider Chat Patreon page. The main featured chat begins at 17 minutes into this chat. Ann Marie and David moved to North Carolina in 2002. These two win the award for super duper, cute and kind couple. Ann Marie & David Thornton What got the Thorntons into cider? Ann Marie says, "It was the apples. And reading about Lee Calhoun" Lee Calhoun wrote Old Southern Apples: A Comprehensive History and Description of  Varieties for Collectors, Growers, and Fruit Enthusiasts, 2nd Edition Lee lives about 30 minutes from the Thorntons. Steve Wood of Farnum Hill and Diane Flynt, a James Beard finalist for her work with cider also inspired the Thorntons. Their experimental orchard is based at their home site, but they are in the midst of building a Tasting Room at an off site orchard in the area, so stay tuned for up dates on that! In the meanwhile, if you are in or headed to North Carolina go to this link to find out where you purchase some James Creek Ciders. The Thorntons have two Cider labels. The James Creek Heritage Ciders which are bottled in 750ML glass presentations! And the Stargazer series, which provide a compliment of modern style ciders. Read: fruit ciders and not just any fruit ciders but peaches and berries from their farm! We sipped on the Prowling Peach, a barrel aged cider with peach juice. I was over the moon for this cider. Plus peach is not an easy fruit to work with! All of James Creek Ciders were super tasty and you definitely tell made with a ton of affection for the process. All the apples come from within an area of 100-150 miles and are North Carolina grown. Keep an eye out for these makers, cuz they are not going away in fact they are a perfect example of #ciderGoingUP in North Carolina They began planting apples trees in 2009, putting in 60 classic southern apple varieties. At CiderCon2019 David was elected onto the board for the United States Association of Cider Makers (USACM) Newly elected Board members at CiderCon2019. (ltor) Michelle McGrath, ExDir, Eleanor Leger-Eden Cider, Ben Calvi-Vt Cider Co, David Thornton-James Creek Ciderhouse  Contact for James Creek Ciderhouse Website: http://www.jamescreekciderhouse.com eMail: info@jamescreekciderhouse.com Address: PO Box 1342, Vass, NC 28394 Telephone: 910-695-5480  Follow their FaceBook page: https://www.facebook.com/jamescreekciderhouse/ Mentions in this chat Cider Chat Patreon page Andrew Lea’s cider making book Totally Cider Tour | Normandy September 22-28, 2019 Please 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 Join the #ciderGoingUP Campaign today!   

Wine Work. In The Car. Dirt and Stuff With Jake. Welcome to Episode 81, a conversation with a former goth slash punk rock frontman, a gentleman who has spent years making wines of place. Now he’s producing his own artisanal wines using the very best selection of grapes from vineyards he helped design. The results? Extraordinary. Meet Jake Busching of Jake Busching Wines. Jake grew up in Minnesota on a farm. Singing in a band as a teenager, he made his way to Richmond, Virginia where he ended up working in food at a Holiday Inn. A huge shock to a boy from the midwest. A place where he learned the value of food and its culture. Musicians and food. A match made in heaven. So many folks on this podcast got their start this way. How did wine appear? As with so many great stories, he met a girl, eventually landing in Charlottesville. A chance meeting with the owner of Jefferson Vineyards set him on his path. Initially, he initially took over farm management duties. Then Chris Hill, the Vineyard Manager, needed someone to fix stuff. He also needed help laying out a new vineyard. Michael Shaps happened to be the winemaker. The planets aligned back in 1997 at the birth of a new Virginia industry and a winemaker was born. “The farm boy in me was like the seasonality of this totally makes sense to me. Grow a crop, harvest the crop, turn it into wine. Wow! From an agricultural perspective that sounded like sign me up! This is a freak show of really interesting people!” He also found his tribe in wine, a cast of characters passionate and creative about wine without the snobby attitude. A little more rock and roll than classical symphony. Different from the early days of Napa, grape-wise, but with the same edacious feeling. Growing grapes in Virginia is never a sure thing where rain and humidity always threaten harvest. This gamble adds to that attitude of we’ll give it a shot and hope for the best. When you do get a great harvest? It’s that much sweeter. Farming Virginia grapes is also very different than in Europe where folks spend decades learning their dirt and the best grapes that grow in it, transitioning that knowledge into making wine with a team of experts including a chemist, farmer, and vineyard manager. “In Virginia a lot of our wineries…there’s a lot of money being spent in Virginia. There’s not a lot of money being made in Virginia. The wine industry is agriculture. It’s a hard thing to do. There’s a lot of wineries for sale.” Jake spent years learning how to grow grapes for various vineyards, including Jefferson and Horton. There’s a reason they call him The Dirt Guy. When he got the call from Pollak to design one from the ground up? Yes please! He applied his viticulture there, his wine growing skills. There’s a difference. Growing grapes means you’re trying to grow as many as possible. An agricultural crop. Growing wine means you’re growing the best bottles you can. There’s a reason he calls his business Jake Busching ARTISANAL Wines. A journey that began as a grape grower, eventually moved to wine grower, then on to vineyard manager, and now to winemaker. Area vineyards trust Jake, allowing him to choose which rows of grapes he wants to use to make his wines. For example, at Honah Lee Vineyard, Jake selected a certain row of grapes because they lay on a gentle south-facing slope of land. A beautiful place with a great view. A perfect site for perfect fruit. And what about those wines of his anyway? Jake currently has four in rotation, including his F8 and his Orphan which he just released with a big tasting at Tavola. He makes wines of place. Transitioning away from that, Jake wants to remain a relevant winemaker under his own artisanal label. In limited quantities, 50 cases at a time. His 2015 Viognier sold out. With good reason. It’s gorgeous. After tasting it, I went to his site and bought ALL the wine. Pair that with expert design from Watermark? You’ve got all the hallmarks of a truly great emerging wine collection. “Legacy is weird. That’s a hard thing because I’ve been building legacy for other people for 20 years. It’s hard for me to swallow that pill and say okay it’s time to put yourself on a pedestal because that’s not something I’m comfortable with at all. And so how do I do that without losing the sense of who I really am? I really want to make wine. I love it. I absolutely love it.” Jake sells his wine as an independent winemaker. Without a vineyard or a tasting room or a winery. He’s a winemaker with a need for a creative outlet. So he does it for other people. His career as a consultant began when Michael Shaps stepped in to help Pollak. Now they make wine for 16 area wineries. They also consult with wineries from everything from dirt to vineyard design. In this way small startups don’t waste grape harvests learning how to make wine. “Growing grapes is capturing sunlight, interpreting dirt through a grapevine, and having an expression of a place come out in a glass of wine. That’s what we do.” “It’s pretty easy to grow grapes and make wine. You’re not necessarily going to make any money at it, but you can do it…Selling wine is a whole different ballgame. Finding the right people to do that is critical.” Agritourism is crucial in Virginia because at the end of the day a winery is a grape farm. They have to sell their crop and they have to do it on-site. Folks don’t want to come out and buy wine when it’s raining, but that’s when it’s not busy! Every winery has a great view and there are so many producing quality vintages. So get out there. These days, Jake spends most of his time in the car, visiting up to 10 vineyards a day. His broad knowledge means he can look at your dirt, your vineyard design, your grapes, and tell you what you could do better to build a sustainable business. All that time spent in the car is good for me because he has plenty of time to listen to Edacious! When I started two years ago it was the food folks who showed up first and Jake is no exception. I hear from him regularly with suggestions for guests and improvements to content and audio. That kind of community support keeps me going, so it was a thrill to finally sit and talk with him. What happens when wineries win awards for vintages that Jake and Michael made? What’s the first thing Jake looks at when someone asks him to design a vineyard? What essentials does he teach in his wine course at PVCC? What is Man Church? What is Tannat? Listen to find out! The episode was recorded right before grape harvest, the busiest time of wine season which is happening RIGHT NOW! So send all our local winemakers your blessings for good sunny weather. The introduction was recorded on the front porch of the Garden House at Foggy Ridge Cider. Thank you, Diane Flynt, for the wonderful accommodations and lovely garden vegetables, cider, and eating apples.  Interested in escaping to a rural country retreat without television or Internet? CHECK OUT MY PICTURES AT THIS LINK and rental information on her website.  Heaven on earth! Go stay there and take some of Jake’s wine with you. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Vintage: The Winemaker's Year - watch a clip! The Coatroom - Make a reservation. Now. Will Curley will treat you right. Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

On this week's episode of Beer Sessions Radio, we present a special recording with Diane Flynt of Foggy Ridge Cider in Virginia. As a part of the American fine cider movement, Foggy Ridge aims to revive the artisan cider-making tradition, and improve on that model with modern cider-making tools. We first met Diane at the first Cider Week NYC in 2011, and the event has since expanded to Virginia. This interview was recorded at Jimmy's No. 43 in 2015. Beer Sessions Radio is powered by Simplecast

Teaching Work. Defining Success. What does success mean in today's culinary world? How do you define it for yourself against industry expectations? Meet Chef Todd Grieger of Culinard, The Culinary Institute of Virginia College in Richmond, someone who knows the Charlottesville food scene quite well. Especially since he's worked in most of our restaurants over the past 20 years including Downtown Grille, Blue Light, Maya, C&O, Mas, Glass Haus, and Red Pump Kitchen. When Jeff Dion of Discover the East told me he knew Todd I immediately asked for his contact info. I'd loved his food at Red Pump and missed him when he fell off my radar. It was while at Red Pump that Todd came to some realizations. Namely, when you work your whole life to get to this point and it just doesn't work out, what then? Feeling a bit burned out, he took a teaching position at Culinard. In addition, cooks a few nights at Oakhart Social and chips in to help wife Jaclyn at BBQ Exchange Events & Catering. All the while deciding next steps. Taking time out to reflect and reassess what exactly it means to be a successful chef beyond what the television shows tell you it should be. How is teaching different from working the line? What skills do you have to call on? What special challenges and triumphs are involved and how difficult is it to change hats? How do you teach a student and motivate a line cook who isn't being paid? Many of his students come to class embarking on a second career. How can he tell which students will succeed? The best way is WORK ETHIC. Show up on time. Wash dishes if you see they're dirty. Work clean. Label things. The basics. Talent helps, but you won't succeed without the basics. You have to keep the long view when you start out and be willing to do all the jobs, even the unattractive ones. "I took the job at the school because I wanted to positively affect people coming forward in their careers....by being taught things I felt I didn't do well early in my career...things I had to drill into myself to become quote, unquote, professional." How does he teach his students about flavors and stretching an ingredient to its limits, increasing the skills of their palate while at the same time teaching them about keeping to a kitchen's bottom line? It's important for chefs starting out to know it won't be like television. You will work hard, every day, often within someone else's parameters. Like Todd says, "You have to learn to crawl before you can walk." How do you please your boss, your customer, and yourself each day every day? Not always easy, but when it happens it's golden. Not all graduates will end up owning restaurants, but there are many paths to success including cooking in hospitals, schools, or for corporations like Aramark. That's the reality folks. How has the food scene changed? We go down this rabbit hole, discussing all the factors including customer expectations and how you combine them with your personal vision for your restaurant. Charlottesville chefs are putting out some world class food, but many customers just don't get it. How do you reconcile these disparate facts ensuring your restaurant stays successful? The entire culture of the kitchen has changed as well and culinary schools are a big reason. Why is that? Todd's current obsession? Pizza! He cooked great ones during his tenure at Red Pump. Could his own place be in the future? Eons ago he started at The Brick Oven in Charlottesville. Maybe he'll come full circle and pour his immense talents into wood-fired dough? Lord, let's hope so. Wherever he ends up I'm grateful for this fascinating conversation with a deep-thinking chef whose attention to detail presents itself in his food. I would put him on our Mount Rushmore of chefs without a second thought. It's why I was so excited to hear he was still around, still working the line in his own way. Which to me is the greatest success there is. SHOW NOTES – Links to resources talked about during the podcast: Scotty Nichols Cancer Fund - My best friend has cancer. Can you help? No amount is too small. Thank you. James Beard Award 2017 Semifinalists - Ian Boden, Diane Flynt, and Vivian Howard all made the cut. And all three have been on this very podcast! Congratulations guys! Soup There It Is - A benefit for WTJU, our radio station celebrating 60 years! I'll be a judge. There will be vinyl. For Grace - What does it take to earn three Michelin stars? Blood, sweat, and many many tears. Terrific documentary. Chew the Fat - Back in 2011, Todd and I were on Chef Craig Hartman's podcast, Chew the Fat. Back when podcasting was just a glimmer of an idea for me. Talking with Chef Grieger in 2017 felt like life coming full circle. This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve sustainable income. Thank you.

Diane Flynt of Froggy Bottom Cider - The Tennessee Farm Table

I'm on a cider kick! Just talked with the Potter's Craft boys and this week it's Diane Flynt of Foggy Ridge Cider. Cider is the fastest growing segment of the alcohol business, growing at a rate of over 100% a year. But it still only makes up 3% of the entire industry. How do we increase this number? As Diane says, "The ingredients in the glass are important." In other words, if you're using shabby apples, you're going to get shabby cider. Which is why Foggy Ridge uses only heritage cider apples it grows on its property, including English cider varieties Tremlett's Bitter and Dabinett. Proudly purist, Foggy Ridge uses no flavorings just the pure essence of blended heirloom apples. In her mind it's the difference between a fine wine and a flavored wine cooler. Just taste her Serious Cider or First Fruit and you'll understand exactly what she's talking about. These are complex and layered ciders, worlds away from anything Angry Orchard could dream up. They pair perfectly with fatty meats, nutty cheeses. We even enjoyed it with our Thanksgiving turkey this year. Diane spent years in the corporate world, but her family's background and love of agriculture lead her to study apples. Foggy Ridge was the first farm winery in Virginia focusing entirely on growing and producing hard cider apples. Diane researched what to grow by talking with cidermakers and then figuring out what would grow well on the land in Dugspur, Virginia. They grow more than 30 varieties in their test orchards and in the ones used for production so Diane is always testing, trying out new flavors and varieties for new blends. What is the difference between heritage and heirloom? And how does that relate to the apple's value and how we can use that heritage fruit today? Why is a cider made with local apples not necessarily the best? Why does Diane blend instead of making cider from single varietals? What are Apple Memories and why did she create this part of her website? Which happens to be my favorite. I'll be writing my own Apple Memories for the blog next week. Watch this space. We discuss all of these topics including the history of hard cider in Virginia and how it might be a myth that folks drank cider instead of bad water back in the day. I learned so much listening to Diane and I know you will too. Please join us. This episode is sponsored by In A Flash Laser Engraving.