Podcasts about international hall

Talking to sports massage therapist, John G. Louis, this week. He's here to introduce his new product, the Hall of Fame™ self-massage tool. The patent-pending “self-manager” massage tool provides a focused and individualized pressure point that instantly delivers measurable results and benefits. Here are some features that make the Hall of Fame™ self-massage tool distinctive: … Continue reading John G. Louis, CEO of Acuforce International, Hall of Fame Sports Massage Therapist →

Rebecca Slough of Glen Allen, whose all-star baseball teams won two Cal Ripken World Series titles and went a combined 57-5 in tournament play, was unanimously elected to the Babe Ruth League International Hall of Fame by the organization's board of directors during its recent annual meeting in New Jersey. Slough began her Babe Ruth career in 2004 with the Glen Allen Youth Athletic Association Babe Ruth League and served a number of capacities over the years, including as president of the association, director of administration, assistant treasurer, board member, manager and coach. She also served as World Series director...Article LinkSupport the show

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    

Rick is joined by Jon Peck of Shocking Things podcast for the first half of the show to talk this weeks NWA SUPER POWERRR. The second half Rick is joined by Mike Falvo , ambassador for the International Pro Wrestling Hall of Fame to talk the August 27-28th events and the inaugural induction. We also pay tribute to the late Chris Youngblood. Check out www.prowrestlinghall.org Show your love for PWZ by grabbing yourself a shirt, hoodie, mug or something for this kids http://tee.pub/lic/d73rVFX4ZNo Questions, comments, inquiries or submissions pwzpodcast@gmIl.com or prowrestlezone@gmail.com Facebook: https://www.facebook.com/pwzpodcast/ Twitter:@pwzpodcast & @TheRickDelSanto Looking for rare wrestling DVDs, autographs and more? Check out our Mercari store. Items added daily. https://www.mercari.com/u/485071091

A native of Jackson, Mississippi, Dr. Brown has been Pastor of San Francisco’s Third Baptist Church since 1976. As a scholar, theologian, preacher and social activist, he has maintained a marriage of piety and political action in his ministry. He became equipped for his distinct leadership through his training at Morehouse College, and earned degrees of Master of Divinity degree from Crozer Theological Seminary and the Doctor of Ministry from United Theological Seminary. Before becoming pastor at Third Baptist, he served as pastor of Saint Paul’s Baptist Church in West Chester, Pennsylvania and Pilgrim Baptist Church in St. Paul, Minnesota. Known among world leaders, presidents, celebrities, and academics alike for his trademark activism, intellectual discipline, and masterful oratory, Dr. Brown is a legend in his own time. Tutored by Medgar Evers, Benjamin Mays, Samuel Williams, J. Pious Barbour, and Dr. Martin Luther King Jr. (as one of the eight students in the only class Dr. King taught in his lifetime at Morehouse College), Dr. Brown was awarded the Martin Luther King, Jr. Ministerial Award for outstanding leadership and contributions to the Black Church in America. He was also inducted into the International Hall of Fame at the King International Chapel at Morehouse College and for a second time was invited by President and First Lady Barack and Michelle Obama to a Christmas Reception at the White House. In 2019, Dr. Brown introduced President Russell M. Nelson, President of the Church of Jesus Christ of Latter-day Saints, at the National Association for the Advancement of Colored People (NAACP) Conference, and helped bestow a service award upon our beloved Prophet.

Arundhati Nag, Nandita Das and V Ravichandar join host Pavan Srinath for a conversation on the future of arts and culture. They discuss how artists from all walks of Indian society are managing in these challenging times, and what the future might hold for artists, art spaces, philanthropy and funding, for what many may see as a low priority. Arundhati Nag is an celebrated film and theatre actor, a Padma Shree and a Sangeet Natak Akademi Award recipient, and the founder of Ranga Shankara in Bangalore. Nandita Das is an actor, director and social advocate, a two-time jury member at the Cannes Film Festival, a recipient of the Chevalier de l'Ordre des Arts et des Lettres (Knight of the Order of Arts and Letters) by the French Government, and the first Indian to be inducted into the International Hall of Fame of the International Women’s Forum in Washington, DC. BIC Talks is brought to you by the Bangalore International Centre. Visit the BIC website for show notes, links and more information about the guest.

Mike re-creates the infamous lost episode with co-host of the Toronto-based Multiversed podcast.  They discuss the Tom King Batman run in its entirety and get sidetracked into Harry Potter.  To learn more visit their site: www.multiversed.ca 

JTCC's Nicole Ponkka chats with Grand Slam Champion, International Hall of Fame Sports Broadcaster, and this year's JTCC GEICO Champions Celebration Gala Honoree, Mary Carillo. Covering all things tennis, olympics, and the infamous badminton rant.

International Hall of Fame business speaker Michael Kerr talks about how you can engage your employees with an Inspiration Hunt in your community - a creative way to look for best practices and opportunities in your community. Plus Mike's fun at work tip with a great way to keep the message of fun alive in your workplace, a quote of the week, and a funny tourist sign sent in by a listener. The post Engage Employees In Your Business With an Inspiration Hunt appeared first on Michael Kerr.

International Hall of Fame business speaker Michael Kerr talks about why gratitude at work is one of the keys to sustained happiness and a healthier workplace. Plus there's the usual suspects: Mike's fun at work tips, the quote of the week, and a preview of the fun theme days headed your way this April. The post The Positive Power of Gratitude at Work appeared first on Michael Kerr.

International Hall of Fame business speaker and workplace culture expert Michael Kerr shares a fabulous example of a seemingly laughably stupid idea that ended up saving lives. Plus Mike's fun at work tip offers up an effective approach to help you eliminate some of the fun-sucking behaviors in your workplace, there's a great quote of the week about humor, and another in our series of really weird jobs: perhaps the most boring job on the planet!? The post A Capital Idea To Remind Us That Simple Ideas Can Work Wonders appeared first on Michael Kerr.

International Hall of fame business speaker Michael Kerr shares a simple stress-busting technique to help you combat stress and keep your sense of humor. Plus Mike's Fun at Work Tip offers up a great meeting icebreaker question, there's a fabulous quote about the importance of humor by actor Michael Caine, and it's time to shake off the winter blahs with Hoodie Hoo Day! The post Combating Stress By Waiting to Exhale appeared first on Michael Kerr.

International Hall of Fame business speaker Michael Kerr shares a great idea from a company that uses Feedback Fridays to take the pulse of their employees and grow a thriving workplace culture. Plus Mike's fun at work tip offers up a great way to add some fun to in-person or virtual meetings, there's a great quote of the week about communication, and a list of some of the funniest words in the English language. The post Feedback Fridays appeared first on Michael Kerr.

Hugh McCutcheon joins Justin Gaard to talk about the consistency it takes to have the season they are having and the week that was with Hugh's International Hall of Fame induction.

In today's edition of the Lucky Letcord Podcast sponsored by Tennis Express we preview Wimbledon's manic Monday with the venerable Steve Flink. Steve was inducted into the International Hall of Fame in 2017 for his intrepid work as a tennis journalism and he is attending Wimbledon for the 42nd consecutive year. Topics discussed: The chaotic first week on the women's side, in which an unprecedented number of seeds failed to reach the second week. The rise of Serena Williams, through the chaos. The intrigue on the bottom half of the men's singles draw where Rafael Nadal, Novak Djokovic and Juan Martin del Potro are all jockeying for position to reach the final. We also hear from: Daria Kasatkina on her amazing success returning serve in week on. Kasatkina also weighs in on the seeds scattering (hint: she doesn't care) Karen Khachanov talks about how he adapts his game for grass as he prepares to face Novak Djokovic in the round of 16. Jelena Ostapenko talks about bouncing back from a difficult Roland Garros. As always, thanks for listening, and please rate and review us on iTunes if you have a moment--it would mean a lot to us. Thanks! -- the management.

International Hall of Fame referee Joe Cortez and John Zemel discuss the recent Errol Spence Jr. vs Lamont Peterson fight

Joe Cortez and John Zemel talk about the 2018 International Hall of Fame Inductees and more

Araújo Monte, Lda is Portugal's first commercial cidery for the country that borders Spain and its million of Sidra drinking fans. Marlene Sofia Sousa Araújo whom I speak to in this chat, with the help of Anzu Fernandez as translator, was trained to be a scientist. When she and Patrícia Araújo Monte entered into a contest for entrepreneurs and decided to look at making cider as part of this project, they had no idea that they would win. With the winnings they received basic infrastructure to help launch the cidery along with help for specialist such as enologist (winemakers). Today the cidery has three partners, Marlene,  Patrícia and Pedro Miguel Bravo de Faria Marlene has been making cider since 2011. She received her degree in Biotechnology at Instituto Politécnico de Viana do Castelo [IPVC] thinking she was headed for a career in science. So suffice to say, she didn't plan on becoming a cidermaker. Araújo Monte, Lda is a costal cidery. They are currently using all sorts of apples and are trying to distinguish which ones create the correct blend. Currently the main apples used are culinary or table apples. They cidery uses steel tanks. With winemaking so prominent in Portugal they use wine yeast. The first cider they made is called Corrupia 6.0% alcoho by volume Since I spoke to Marlene they now have a new cider on the market called "Cider Sparkling Corrupia" (7.0%) Who are the cider drinkers in Portugal? That remains to be seen who will be the cider drinkers in Portugal. Right now they are looking to the drinkers who look outside of the box. Attending the International Hall of Gala Ciders was one of the key reasons why Marlene and Patrícia traveled to Asturias so that they could get a better understanding of the market worldwide. The Portuguese wine cultural is dominant and Araújo Monte has a big task ahead of them to win over their country's thirst. Who governs cider in Portugal? It falls under the wine label…sort of. Right now it looks like "Araújo Monte really doesn't have any limitations because they are setting the standard in Portugal for cider." There are no limitation on the alcohol level because it is the first cidery in Portugal. Contact info for Araújo Monte Address:  Old Cooperative of Estorãos Place of Tenães Nº 5 4990-590 Estorãos -bridge From Lima Telephone +351924404831. Where can their cider be found, besides going to Araújo Monte. Shops in Lisbon Porto Bridge from Lima Viana do Castelo. Follow this cidery on the Facebook page for Sidra Minho Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 Ethic Ciders - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos 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 and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm Stop on by and let's chat! I have a list of fun cider topics to chat with you for an upcoming podcast.  Cider Chat at Chicago Cider Summit February 11, 2017 Look for the Cider Chat table where I will be recording mini chats with attendees and offering Cider Chat baseball caps. Luis Ravina Pisaca's title is enology or enologist, which means he is responsible for the cidermaking at Posma cidery in Tenerife, one of seven islands in the Canary Islands that are located in the Atlantic Ocean off the northwestern coast of Africa. Posma has been producing cider for 4-5 years. Luis was attending the International Hall of Gala Ciders in Gijon, Asturias in September 2016. We recorded this chat on the steps outside that all day cider fest. Posma makes a Sidra Natural which is actually a Brut.  Though named Sidra Natural don't expect the typical acetic taste that one might find in the many delicious Asturian Sidras. Posma produced 4000 bottles of this cider in 2016. It is corked and bottle conditioned. The clarity is brilliant. The taste profile is a blend of UK and Asturian, showcasing the best of both those region's (UK and Asturias) ciders.  It is light and delicate making it a fine special occasion cider, while providing a savory "Umami" backdrop, with a whisper of acidity. The complexity encourages one to slow down, while at the same time I wanted to gulp back the bottle as my thirst grew for more. Why did Luis start producing cider? To address the loss of so many apples that were not being used on Tenerife, Posma began making cider. What kind of apples varieties do they have? Tenerife primarily has Reineta (Spanish), Reinnette (as written in French) and Rennet as written in English. apples. It is a yellow skin apple, which is more like a tan than bright yellow. What is the apple growing scene like on Tenerife? 50-60 hectares (123-148 acres) of apples trees on the island It is a very desert climate, but they do get snow in the mountains. The Canary Islands have the highest mountains of any other islands in the world- some are 12000'+ Apples have been grown on the Canary Islands since 1850 Gran Canaria  had the first cidery called Gran Valle What are the ciders like that Posma makes? They use the Champagne method for producing their Brut They only make one style of cider Does Posma have a Tasting Room? Call ahead to make an appointment. How is the reception to cider in the area? Everyone is enjoying cider, both men and women, young and old Visiting and Landing into the Canary Islands There are two airport on the island, but the international airport is Los Tenerife North Airport, formerly "Los Rodeos Airport" as Luis refers to it. It is located in San Cristóbal de La Laguna. Los Tenerife is 10 kilometers from Posma cidery. Contact Posma Facebook: https://www.facebook.com/POSMA-Brut-312882982231159/ eMail: lravina@hotmail.com Address: Tomas Zerolo 46 38300 La Orotava, Tenerife phone: + 687 842 010 Mentions in this chat Przemek Map of Polish cideries http://bit.ly/2jOkf2A Przemek says, "Blue colors - is big cider "factories" (low quality) and green - small, micro cider mills with quality products."  Going to Chicago Cider Week? Want a Cider Chat baseball cap? Send me an email ria@ciderchat.com Mentions in this Chat! CiderCon February 8th through 10th, 2017 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos 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 and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

Bartosz Gałka is one of three partner at the Polish cidery "Slow Flow Group".  Along with Łukasz Sobór, Jakub Lorek and Jakub's father,Marcin Lorek, who makes wine and consults to this project  they are helping to put Polish cider on the world map. The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again.. Slow Flow Group has been making cider since 2011 and marketing it since 2014. It took 2 years to get permitted to sell cider in Poland. I met up with Bartosz in Asturias, Spain in September of 2016 while we were both attending the International Hall of Gala Ciders. Slow Flow Group is using apples from local orchards, with most of the trees being 70-80 years old. There is no sugar nor sulfites added to this company's ciders. The primary Apples used by Slow Flow Group: Grochówka Kronselka Szara - Złota Reneta starking Pepina Malinówka Pinowa Antonówka They press apples using a Hydraulic press called "Big Mama" which is a basket press Polish terms in cider and spelling Cider in Poland  is spelled "Cydr" or Jabłecznik Kupaż - to blend cider also written as "coupage" The Polish Craft Cider Association is: Polskie Cydry Autorskie Where to find Slow Flow Group's ciders: Selling locally to wine bars and "good" restaurants, and Czech Republic Slovakia and exploring Northern Spain Bartosz says, that there "Is a Tasting Room" at the cidery. Contact for Bartosz Gałka and Slow Flow Group eMail: slowflowgroup@hotmail.com Website: http://slowflowgroup.pl/ Address: Komorniki 28 Raciechowice, Poland 32-415 Telephone: +787932582 Bottles Artwork done by Agata Strzelecka from Warsaw Go to this page to see the ciderchat.com show notes page with photos Mentions in this chat: YouTube clip and song "Forfiter Blues" a sung by the Polish group MerC 'N CeZik Przemek Ivanich's cider blog: Piwo I Cyder on Facebook https://www.facebook.com/piwoicydr/?hc_ref=PAGES_TIMELINE Events Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm CiderCon February 8th through 10th, 2017 Chicago Cider Summit February 11, 2017 Cider Chat Podcast Episodes: 049: Agathe Letellier | Manior d"apreval | Normandy - France 050: Didier Bedue |President I.D.A.C., France 057 Eric Bordelet | Normandy, France Part 1 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California 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 and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

Mike Schilling delves into the joy of letting a cider go wild, stopping fermentation, double pitching yeast and funky/sour cider. This chat was recorded before a live audience at Beerology in Northampton Massachusetts on Friday November 4, 2016. Mike and his wife Jordana Starr who co-own the store invited cidermakers traveling to CiderDays to stop in pick up supplies. It is an easy on off location just a block shy of the hub and bub of downtown Northampton. Note that there is ample parking behind the storefront. In this chat we discuss: Wild yeast Double pitching yeast Fermentation temperatures Making cider in an apartment vs in a cellar Contact info for Mike Schilling Beerology - website Address: 342 Pleasant Street, #1 Northampton, Massachusetts Telephone: 413 - 829-2337 email: info@beerology.beer FaceBook: https://www.facebook.com/beerologynoho/ Twitter: @BeerologyNoho  Mentions in this chat "Funky Lama", a nano brewery in Normandy France is making beer with cider from Manoir d'Apreval in Normandy - The brewers Octave Letellier and Baptiste Guyot do a double yeast adjunct. First with the yeast of the beer and then at the end of the first fermentation of the wort they add the yeast from cider as well as Apple juice. Listen to the chat with Octave Letellier's mom Agathe Letellier episode #049.  Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.  Big Apple Hard Cider - NYC  Kurant Cider - Pennsylvania  Oliver’s Cider and Perry - Herefordshire/UK  Go to this page to see the ciderchat.com show notes page with photos  Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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 and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

Michelle McGrath is the Executive Director of the United States Association of Cider Makers, a trade association for the cider industry. In this episode she chats on the mission of the USACM, the goals for the year, the upcoming Cider Conference (CiderCon) and the Pick Cider initiative for Thanksgiving. The four core mandates of the Association Advance cider in the market Increase opportunities for peer learning Promoting a cider friendly regulatory environment Supporting the cider apple growers   The USACM has over 1300 members. 95% of cidery members are making less than 500,000 gallons/year Membership in the USACM is tiered. For instances, The Cidery In Planning is $175. And there is even a tier level for "Home Cidermaker/Enthusiast" - $75.00 (USD) Find out more info at http://www.ciderassociation.org/join Michelle provided an overview of the Cider Act that comes into effect in 2017 It will increase the allowable carbonation in cider Increase the allowable alcohol content from 7% to 8.5% Perry will now fall under the definition of allowable cider. And, there is a change in the Bond requirement for small cider producers, if not all alcohol producers. If you owe less than $50,000 a year in taxes, the government is going to stop requiring a Bond. If you already have a Bond, will get it back. BUT YOU have to request your Bond back and prove that you are a small producer.   Michelle also discussed: The Craft Beverage Modernization Act that is still yet to be passed. Within this ACT there is a component that benefits small wineries. It expands the small producers tax credit. Right now the credit is available to producers of 150,000 gallons or less and will up that amount up 750,000 gallons or 3/4 of a million. And, there will be a Request for Proposals (RFP) for research grants coming up in 2017 too. What is happening with CiderCon? Where is it? It takes place on February 8th, 9th and 10th in Chicago. Here is a sneak peak into this year's special guests from France! Note the dates below might not be set in stone, always check the conference schedule ahead of time. 1.       French Perry - Thursday, Feb. 9th @ 1:30pm – Daufresne Poiré & Christian Drouin Poiré. 2.       Keeving - Thursday, Feb. 9th @3:15pm – Le Brun Brut Cidre de Bretegne, Le Brun Organic Cidre (demi-sec), Le Brun Cidre AOP Cornouaille. 3.       Calvados - Friday, Feb. 10th @ 1:30pm – Guillaume Drouin to present on his own and select a range of his Calvados and Pommeau. 4.       Grand Cider Tasting - Friday, Feb. 10th @ 5:15pm – All 3 French presenters on the panel. What is Pick Cider? The USACM is helping to promote cider by asking enthusiasts and commercial makers to use the #PickCider on Social Media. Contact Michelle McGrath Michelle McGrath Executive Director United States Association of Cider Makers (USACM) Cell: (503) 593 - 1716 email: michelle@ciderassociation.org Website - Facebook - Twitter - Instagram - LinkedIn  Mentions in this Chat Columbia Gorge Cider Society aka Gorge Society that has a Cider Route in OregonWashington State Columbia River Gorge area Cider Chat podcast episodes: 046: Going to CiderDays and 048: CiderDays2016 Schedule USACM's Cider Certification Program Find out more on Alan Stone's 2014 book Dorset Cider with An Excursion into the New Forest at the Cider Chat Resource Page More CiderDays Insider Tips Where to buy cider while attending CiderDays? Spirithaus Amherst MA River Valley Coop, Norhampton Ryan and Casey's Liquor Store, Greenfield   November 4th CiderMeetUP at The Root Cellar in Greenfield go to this event page and find out the scoop here! Mini scoop...it takes place from 6pm on. YOU can bring you OWN cider (pay a $5) corking fee and enjoy meeting new friends attending CiderDays. Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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 and where ever you love to listen to podcasts. Follow this podcast on twitter @ciderchat  

Celebrate with The Nose and I, as we chat on our fall trip to see cidermakers in the Netherlands and France and reflect over an amazing year of 52 podcasts promoting cider and perry around the world. I've posted "semi" exact times within this episode for mini clips from specific episodes, so you can scroll forward for specific chat mentions. 8:20-9:05 049: Agathe Letellier | Manoir d'Apreval, France 9:55-10:32 048: Heleen Noble & Eelco Huizinga |Appels en Peren, Amsterdam, NL 12:04 - 13:34   002: Wouter Bijl | CiderCider, Rotterdam, NL 17:04 - 17:19 004-Dave White/Nick Gunn Washington & Oregon Cidermaking Trends,  USA 17:50 - 19:14  005: A visit from President John Adams for the Thanks Podcasting spoof and promo 19:37 - 20:16 006 Paul Zocco | Cidermaker of the Year 12x! 13:42 -13:54 001: Field Maloney | West County Cider, MA 20:23 - 20:29 007: David Cordtz | Sonoma Cider, CA 20:45 - 21:30 008: Cider Team | Les Vergers de la Colline, Quebec 25:19 - 32:38 Eric Bordelet, France - this episode will go live in November 2016 At the end of the this episode listen in as cidermakers from around the world introduce themselves. Want to find the full list of podcasts available for listening to and downloading now? Go to Cider Chat Podcast page.  Go to this page to see the ciderchat.com show notes page with photos   Mentions in this chat" Blue Boat Canal Tour in Amsterdam AND....If you've enjoyed this episode, please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I have a bunch of amazing chat's coming up for I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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 and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Follow this podcast on Twitter @ciderchat Marie Tanaka is the owner of WineStyles Co., Ltd who along with Tsukasa Ono organized the largest cider fest in Japan to date called the Tokyo Cider Collection. The event was held this year on August 2nd and about 300 people attended with over 70 different types of ciders.   Marie says that they are already looking at a larger venue for next year’s event.      These two organizers chatted about the growing Japanese cider scene and the current cider drinker in Tokyo. Mr. Ono is the son of an orchardist and shares his perspective on the two apple growing regions:   Nagano Prefecture Aomori Prefecture   Japanese cider makers use both the French spelling for cider “cidre” and use French cidermaking techniques as well.   Marie described 4 types of cidermakers in Japan. brewery cooperatives winery orchards   The Nagano Prefecture apple committee sets the standard for the ciders that get the “Geographical Indications” or GI 100% apple in Nagano bottle fermented tank fermented no water or sugar   Marie says that there are, “A wide range of drinkers aging around 30 and women like the cider.” She continues with, "Women are interested in their beauty and taking an apple gets you healthy"   The Japanese cider scene is growing with the help of Marie and Mr. Ono.   There is even a pub that serves cider The Full Monty British Pub and Cider House     Contact info for Marie   田中　球絵　/Marie Tanaka 株式会社ワイン・スタイルズ Wine Styles Co.,Ltd 1F Ohata Bldg 3-40-10 Taito Taito-ku Tokyo 110-0016 tel&fax +81-3-3837-1313 URL:http://www.winestyles.jp email:info@winestyles.jp   Contact for Tsukasa Ono   mailto:tcwc@jcidre.com   Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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 and where ever you love to listen to podcasts.    

Follow on twitter @ciderchat   Didier Bédu President of the Interprofession des Appellations Cidricoles (I.D.A.C.) for France speaks on the organization's criteria for the highly sought after appellation for Calvados and Pommeau. There are 320 producers of Calvados, with a 28 member board who then elect the president. There are the Appellation d'Origine Controlee (AOC) regions for Calvados. Calvados Pays d'Auge Calvados Domfrontais For Pommeau there are three AOC regions.   1. Pommeau du Brittany 2. Pommeau du Normandy 3. Pommeau du Maine   For Cider or Cidre as spelled in France there is now three Appellation d'Origine Protégée AOP / AOC regions. The third region just attained status in June 2016. 1. Pays d' Auge (Normandy) 2. Cornouaille ( Britiany) 3. Contentin (Northwest Normandy)   For Perry there is one AOC - Poire Domfront Besides the long and lengthy process of attaining approval for the appellation Dider presented 3 main criteria for an AOC.   1. The Territory - can only do Calvados in a specific territory - Clay plays  an important role in Calvados 2. Local apples - French apple varieties 3. How it is distilled   What is Calvados? Calvados is the distillation of cider, aged in cask for a minimum of 2 years - there is no maximum Typical abv for calvados 40- 41%   What is Pommeau? Pommeau is an aperitif - mixture of french apple juice and young Calvados is aged in a cask of oak for a minimum 18 months  and the abv is between 16 or 18% No added sugar The fermentation is blocked by the addition of calvados The fresh juice and the calvados is mixed immediately   What is the main mission of I.D.A.C.? 1. To improve the quality   With every bottle sold that is has the appellation I.D.A.C. collects fees or small tax on every bottle sold. The money is used for technical research for constant improvement of the product and to advise the producer for the best quality   I.D.A.C. also publishes statistics on the products   And I.D.A.C. does promotion - meet the press, explain what the organizations does, has an international cocktail competition   How to drink Calvados? Have calvados as an aperative and with ice The IDAC website does have recipes   There is a Single cask Calvados which is considered too good to be blended - Single cask Calvadso is not reduced by water Made in a limited edition - maybe only a 100 bottles   Tasting notes for calvados: look for the fruit The consumer looks for the fruity side - which should always be present. young 2 years old very easy despite the long aging - you never lose this fruity aspect or fruity woody, spicy lots of different aromas after aging serve in a tulip glass - if neat (no ice) to be savored not a shot glass "Calvados can be combined it with a lot of things - enjoy with a cup of coffee, with cheese, square of chocolate, enjoy with a cigar" What is the perfect age - where you just want to drink after 6 drink Cider, Calvados and Pommeau tourism in France There are 20 -30 Calvados distilleries to visit There are 1.3 million visitors per year going to the French distilleries 150,000 visitors in Normandy alone Mentions in this chat: 049: Agathe Letellier | Manoir d’Apreval, France Jazz sous les Pommiers or Jazz Under the Apple Trees Fest takes place every year in Coutances during Ascension week (in May)   Calvados route through Normandy http://www.calvados-tourisme.co.uk/en/discover/tourist-trails/the-cider-route.php   Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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 and where ever you love to listen to podcasts.        

Are you a cider fan? Then follow this podcast on twitter @ciderchat In this chat: Agathe Letellier is making cider, pommeau and calvados at her cidery Manoir d'Apreval in Pennedepie in Normandy, France. It is a coastal cidery just south of the port town of Honfleur. She describes it as a family domain that originally has farm animals, but when she arrived at the domain 18 years ago, she took the operation full on as an cidery. Her passion and conviction towards quality products for both her cider, calvados and pommel and her meals that are made for bus tour can be heard in this chat. What is in this chat? Agathe and I discuss the Normandy appellation for cider and if Brittany is included? Her ciders. The cider scene in France   Agathe says on being a cidermaker, "It is a very lively product! If you want to sleep well, don't make cider. If you want to be cool, don't make cider."   What is Mout? Fresh pressed apple juice When to visit? April to the end of September Afterwards the cidermakers are full on picking apples and gearing up to make cider. Contact info for Manoir D'Apreval Website: www.apreval.com Address: Pennedepie 14600 Telephone: France +33 (0)2 31 14 88 24 email: apreval@apreval.com Mentions in this chat 048: Heleen Noble & Eelco Huizinga | Appels en Peren, Netherlands Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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 and where ever you love to listen to podcasts.            

Appels en Perren is the first retail store in Amsterdam selling only Apple and Pear products from the Netherlands and European countries such as France, Germany and the UK. In this week's chat we speak with Heleen Nobel & Eelco Huzinga two of the proprietors of this wonderful spot where you can get your apple and pear on. It is an easy Tram ride from Amsterdam Centraal Train Station. Take Tram 4 or Tram 9 which you will find to your left as you step out of Amsterdam Centraal. If you can't find the Tram stop? Walk directly across the street from Centraal Station (don't cross the canal) and find the Tourist Information Center. Here you can buy Tram tickets, if you can't find the Tram ticket kiosks in Centraal Station. Once on the Tram no need to get off until the Rembrandtplein. The Rembrandtplein is a large green square surrounded by restaurants and coffeeshops of all types. Once off the Tram keep the square (Rembrandtpein) to your right. You will be walking in the same direction that the Tram just left you. Stay on this street and keep a look out for the small road on the left called Paardenstraat. The shop number is 7. It is a small street on the left. If you go too far just ask one of the friendly shop owners on the main street. Contact info for Appels en Perren info@appelsenperren.amsterdam website: http://cider.amsterdam/ Address: Paardenstraat 7 Amsterdam, NL 1017CX Hours: Wednesday - saturday 11: 00 - 7 pm Sunday 1 - 6 pm Telephone 020-3584545 - this is a Netherlands number so make sure to use country code 011 32 if calling using a US phone number Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Mentions in this Chat: Amsterdam Koot Festival - Koot translates to Cooking in english and this festival takes place every August 002: Wouter Blijs | Cider Cider, Rotterdam, NL 024: Leonard Koningswijk | Bear Cider, NL Kröller-Müller Museum - this is located near Arnhem, NL and has free white bikes, amazing landscape and art work.  014: Joe Getz | Kurant Cider, Pennsylvania Follow on Twitter @KurantCider 035: Danielle von Scheiner | Big Apple Hard Cider, NYC Follow on Twitter @BigAppleCider Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat  

Simultaneous cider events! Oh My! In this chat I provide insider tips on: The 2016 CiderDays Schedule, held in Franklin County Massachusetts on the first week of November since 1994 Where to buy cider Where to find bulk sweet cider for sale - Bring you barrels Is this family friendly? You bet! Ticket events Free events Places and people you do not want to miss Link to download you CiderDays schedule for 2016 now! Listen to episode 046: Going to CiderDays | Massachusetts - providing tips on where to stay, where to pick up cidermaking supplies along the way and off the beaten tips for walks. Cider Chat epsiodes mentioned on this chat 003: Robert Colnes | Building a Ciderhouse The 2016 CiderDays is dedicated to Robert who passed away this spring. 016: John Bunker | Super Chilly Farm, Maine 028: John Bunker | Apple Identification I will be tweeting via @ciderchat and chatting more about events as we roll up to CiderDays 2016 Extra tidbits not on the schedule but mentioned on this chat November 4th a live recording with Ellen Cavelli of Tilted Shed Cider, California at Beerology in Northampton - time will be announced and an event invite will go out so like the Cider Chat Facebook page, because that is where I will be posting more info. Look for cider pouring at Seymours in Greenfield all weekend, but on friday I hope to be there after Darlene's presentation across the street. Need Breakfast while in Greenfield? Go to Denny's Pantry 469 Bernardston Rd, Greenfield, MA 01301, big breakfast for a good cost that only the locals really know about...until now. They don't have a website, but you can find more info on Yelp. Take a hike up Poet's Seat Tower in Greenfield. Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving!  

With a bit of history on the oldest Cider Fest in the US held the 1st weekend of November CiderDays (yes it has always been spelled as one word) was founded in 1994, by Judith and Terry Maloney or West County Cider in Colrain, Massachusetts. Listen to their son West County's cidermaker in 001: Field Maloney | West County Cider, MA USA CiderDays is always held on the first weekend of November. For many years, it was a one day event. It took a few years, but before we knew it CiderDays became a two days and then three days. This podcast chat provides insider tips on traveling to CiderDays, places to stay, where to get cider and off beaten tips for this region. 047: Attending CiderDays provides info 2016's  schedule, that chat goes live on September 21, 2016. Where you can get supplies to make your own cider or buy cider to take home. Tip: Place your order for cider supplies now - especially yeast! Beerology this is a brand new store and it will be open by CiderDays 2016 (Northampton, MA) Beer and Wine Making Supplies, Inc (Northampton, MA) Pine Hill Apple Orchard (Colrain, MA) also has a retail outlet with some cidermaking supplies and they sell bulk cider on CiderDays (usually 3-4 large cider blends so bring your carboys and barrels). Let's begin with a bit of history; The first CiderDays began as a one day event on the first saturday of November, the year was 1994. It has been held on the first weekend of November every year since. Of course the Maloney's didn't do this all alone, but they were certainly the catalyst. Local orchards like Pine Hill, Clarkdale Fruit Farm, the now closed Greenwood Orchard in Northfield, which I regretfully say had one of the most amazing assortment of cider trees around along with a beautiful old press was sold after the owner just couldn't sustain the lack of interest in apples. Ug! Some of those trees are still there shrouded in vines. That orchard sold to folks who don't care about apples. It happens. You can now stop in at so many more orchards to get a jug of cider or buy pear juice at Clarkdale for instance. Many sell  fresh apples - pears and you can also enjoy a walk in the orchard. One of the main source for CiderDays volunteers  was Valley Fermenters, consider to be the oldest homebrew club in the US. I am a member and as such I gladly volunteered to go out to a cider house in the region and stand ready with carboy, airlock and sweet cider to provide a demo on cidermaking. At the end of the day, we all congregated at the building next to Pine Hill which has since been turned into a residence. It was there that West County use to have a tasting room. A few of use showed up and Judith and Terry would provide a big round of cheese and we would all bring out our own bottles of cider. The chatter would grow louder and louder and eventually Judith would stand up on a chair and  thank the group and do a toast. Little did we know that that after party would eventually turn in to the two session Cider Salon that is sold out every year. In 1998, I was invited to the after after party/dinner at the Maloney's. Their home is tucked up high onCatamount Hill. A catamount is another name for a mountain lion. There are many sightings of these big cats and just as many denials by the Fish and Wildlife department in Massachusetts. Driving north of Pine Hill Orchard in Colrain, make sure to look to the right as you go down a long steep and I mean steep hill. You'll want to shift down and slow a bit, not only because of the hill but to see the beautiful life size metal shadow figure that is mounted on the side of the rocky hill that was cut in the form of a mountain lion.  If you see it, you too can say that you saw a Catamount! I certainly passed the lion on my way to the Maloneys, when I was invited to attend their special CiderDays after after dinner party with  local apple farmers like Ben Clark of Clarkdale Orchard and Dave Shear of Pine Hill Orchard.  Along with Paul Correnty who was the chef for many years at the Cider Dinner, up until the Maloney's and the other organizers realized that a larger community dinner made sense for CiderDays. Paul is quick to a smile and also the author of The Art of Cidermaking (1998). Published in 1998, it was the first book I ever owned at the time on cidermaking and by the way he spelled cidermaking as one word. In that book are photos taken of local orchards that are still to this day involved in CiderDays. It was at that first dinner I attend, likely in 1998 cuz Paul was sitting next to me on a milk crate as there were no more chairs. We sat at a long table, with candles illuminating lots of cider smiles, bottles and jugs of cider and good conversation. It was then that I proclaimed out loud that I would really like to help promote apples and cider. And so I did, with many subsequent writes ups and features in Brewing News. I wrote the obituary for Terry Maloney when we lost him due to an industrial accident while working in his cidery in 2010. I had to really work hard to convince the editors to let me have space for cider in the well known beeriodical Brewing News, but they relented and now just this year all the writers for Yankee Brew News were told that they could put cider news in their regular beer column. I'm not precise on the date, but soon I was the only person teaching cidermaking at CiderDays.  For about two years in a row, I did a demo on saturday and sunday. I'm posting a photo of me taken at the saturday event that was held back when the old brick building in Colrain was used. I remember seeing Terry watching me and then saw Mike Beck standing way in the back…I think shaking his head. I had brought along a big jug and bottles to share. I'm a bit of a rogue cidermaker and at the time didn't give a hoot about specific gravity or the science. Mike, probably thought I was crazy and he'd be right. But I also thought what up with this cidery from Michigan that is encasing their bottles is lime green? Of course that has changed, but back then - it was pretty wiggy branding for Uncle John's. I taught cidermaking for the first 16 years of that event, but as my professional work as an international consultant in curriculum and crisis intervention became more demanding I had to pull back. Between 2008 and 2012 I was only able to do my demo at New Salem Preserves and that was about it. I barely had time to make my own cider, and as a result the quality in most recents years really declined. Which leads me to say,  "Yes getting sweet cider to ferment is easy to do. The work of nurturing and paying attention to the cider once you get it rolling requires time and a bit of skill". I suspect I will get back to it and certainly will make cider this year, but not the same volume  that I use to make. My cider is now the voice of many around the world chatting about what you and I love to sip and savor. There are more stories to tell and I plan on collecting those during this coming CiderDays, so if you have one, please don't be shy. I want to hear your tales if you have ever attend Ciderdays and would like to share a special moment for this amazing event - or leave me a message on this site via Speakpipe! Overview of chat tips and mentions Franklin County is located in Western Ma - which is 75 miles to the west of Bos. Folks can fly into Logan airport, Manchester Airport in New Hampshire, the Providence Rhode Island airport and Bradley Field Airport in Ct. Any of these airports will drop you into a region where you can plot your own map to CiderDays. Want to find a local cidery? Check out Cydermarket LLC If you are traveling west on Route 2, pick up cidermaking supplies at NFG Home Brew Supply Shop. They are open  thursday 3-8, friday 9-2 and saturday from 10 - 3. I would recommend Bradley Field, mainly because it is the closest, super easy to get around, with lots of choices for local hotels - and some nearby Beer stops with tasting rooms - note there aren't that many cider hotspots. Its an easy one hour drive up  interstate 91 to Franklin county. Or take Route 75 north and into Agawam and stop at Kaptain Jimmy's. They are part of the Opa Opa Brew Label (yes this is owned by two greek brothers who came to the US with nothing more than a blanket) and they have built up a big beer empire locally. I like this place because they have great food, big pours and a distillery on site. Easy stop, affordable and on you go. Then pop on route 57 and it will take you back to Interstate 91 or go along the mighty Connecticut River and follow Route 5 all the way. That will drop you right smack into Northampton Massachusetts, where Smith College is located. As you are entering town on Pleasant Street you will see to your right Beerology at 324 Pleasant. This is a new home brew supply store own by husband and wife team Mike Schilling and Jordana Starr. I am going to record a Cider Chat at Beerology on Friday November 4th with Ellen Cavalli of Tilted Shed Cider in California and maybe Darlene Hayes too. They are both traveling together. You can listen to my chat with Darlene by going to episode 18. Stop in and get your supplies at Beerology on the way in as they are really stoked to share their wealth of knowledge. Northampton is a college town and a very eclectic city with excellent coffee shops, beer bars, like The Foundry, Dirty Truth, and Sierra Grille. The Sierra Grille has two dedicated cider taps. And I am talking with O'Brain Tomlin (who by the way is actor Susan Sarandon's brother - cool right) he is a great dude in his own right believe me and he loves to talk about food. I expect he will be doing a cider menu that weekend, so stay tuned for last minute tips as we get closer to CiderDays. As you are rolling north on Route 5 out of Northampton you can stop in at Beer and Winemaking Supplies Inc - also a homebrew shop, incase you forgot some critical items like a carboy or a food grade plastic 5 gallon bucket to get some unpasteurized sweet juice that weekend. Also, this stretch of road has a  bunch of gas stations and further up on Route 5 you can hop back on Interstate 91 and sail north or if you decide to take the back way you will pass Big Y grocery store and then River Vally Market - which has a nice selection of food and a bit of cider. From here you are about 20 minutes to Greenfield and Franklin County. Franklin county spans both sides of the Connecticut River. There is a spectacular view at Mount Sugarloaf  which is a State Park. I don't think you will be able to drive up this late in the season, but there is a nice hike that would take an hour of your time to get up and down. Here they filmed a Mel Gibson motion picture a couple years back now. Whatever…and many folks travel here to view the Ct River. You can see all the way south to Springfield. There is a great hike up the road, but I recommend taking the trail with its switchbacks and views along the way and then coming back down the road. Believe me it is worth it. You can then drive north from Sugar Loaf and pass into South Deerfield. that will take you back to Route 5 and in no time you will be in Old Deerfield. There are two big attractions right in South Deerfield, Yankee Candle which is a trippy tourist area, but it has lots of restrooms and a restaurant and then also the Butterfly museum. There is also a Red Roof Inn right off the highway here. This is not a bad location to land after a busy day, because you can fly right up the highway and manever about pretty easily from this spot. It is about a 10 minute drive up the road to downtown Greenfield. Deerfield Academy is located in the Heart of Old Deerfield or Historic Deerfield as some prefer to call it. This is where a lot of events have taken place over the years for CiderDays at the White Church, where we also hold our monthly Valley Fermenters meeting on the second thursday of every month. There is a ton of history here to see. A world class museum and the Deerfield Inn, if you have the bucks to stay here, they do have a very nice restaurant and the location is perfect for many CiderDays events. If you are just driving through this town you will see a ton of old New England homes and the Sheldon Hatchet Door. It is the original door that was there when during a very bloody 1704 Raid on the town. Check the link provided to find more info. Swing up north on Route 5 and soon you will be in Downtown Greenfield. Stop in at Seymour a beer bar, that I know will have cider on hand - I expect they will be having a bit of a cidercentric selection all weekend. I will be there on friday night post Darlene Hayes talk across the street. Watch for my tweets on last minute updates on events and meetups on my twitter feed @ciderchat If you are looking for lodging during your stay check out Airbnb and also some of the fine Bnb's  There are a bunch of selections. There is also a Hampton Inn, a Days Inn in Greefield.  You might be caught having to look south in Amherst and Hadley for lodging or even Northampton. But don't worry, it is all pretty darn drivable and as this is considered the 5 college area there are lots of cheap darn good eats to find too. I use Hotels.com to peruse the reviews and make the best selection and recommend the same to you. As I said earlier Franklin County covers a very wide area. You will hear folks calling the hill towns of Colrain and Shelburne Falls " West County" and some think this is the Berkshires, but in the end it is all still Franklin County. Do know there is lodging also in Shelburne Falls and out this way on Route 2, which is also called the Mohawk Trail. In Shelburne Falls, you have to see the Bridge of Flowers, which was an old trolley track that is now adorn with flowers and lovely to walk year round. This town has also been  used for filming major motion pictures like the Judge and Labor Day. But I know it as a great place to walk about and get a good bite to eat, view the Pothole area south of the bridge that connects Shelburne Falls and Buckland across the river and get a cone of ice cream before heading home. Dinner Options: West End Pub Blue Rock Have treat at Mo's Fudge Factory Recommended hike in Shelburne area: High Ledges (approximately 1 hour back and forth) While you are up at High Ledges, you will pass by a sign that says Wheel-View Farm. This is also a cidery and has a Tasting Room. Check with their webpage to find timing. Coming up from Northampton or Pittsfield, Ashfield's Elmer Store serves food and has wifi. Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Donate to Cider Chat! Help keep the chat thriving!   No need to scroll up. I have posted the chat right here for you to start listening. Enjoy![app_audio src="http://ciderchat.com/wp-content/uploads/2016/09/046-Going-to-CiderDays-Insider-Tips-Massachusetts.mp3"]

Internationally renowned as a performance poet, Patricia Smith is four-time national individual champion of the notorious and wildly popular poetry slam, an energized competition where poets are judged on the content and performance of their work. She is also regarded as one of the few performance poets whose work translates effortlessly to the page. Indeed, the Small Press Review declares, "Smith writes the way Tina Turner sings." Smith's most recent collection, Teahouse of the Almighty , was chosen by Ed Sanders for the 2005 National Poetry Series, and was published by Coffee House Press in 2006. Her three previous books of poetry are, Close to Death (Zoland Books), Big Towns, Big Talk (Zoland Books), and Life According to Motown (Tia Chucha). She has won the prestigious Carl Sandburg Award, as well as a literary award from the Illinois Arts Council and an honorary degree from the John Jay College of Criminal Justice. In 2006, she was inducted into the International Hall of Fame for Writers of African Descent, putting her in the company of Zora Neale Hurston, Toni Morrison, James Baldwin, Langston Hughes, Alice Walker, and others. She was featured in the nationally-released film "Slamnation", and was a featured poet on the award-winning HBO series "Def Poetry Jam." Smith has shared the stage with Adrienne Rich, Rita Dove, Joyce Carol Oates, Allen Ginsburg, Walter Mosley, Ntozake Shange, Gwendolyn Brooks, Galway Kinnell and Viggo Morgensen. An author of prose as well poetry, Smith wrote Africans in America (Harcourt Brace), a chronicle of slavery in this country and the companion volume to the groundbreaking four-part PBS series.