Podcast appearances and mentions of john bunker

John Bunker has spent the past fifty years learning everything he can about North American apple varieties.

Earlier this year, I finally made the journey north to meet John Bunker — a farmer in his 70s who arguably knows more about apple varieties than almost anyone alive in New England today.

Apple Phenotyping: The Tools Every Orchardist Needs In Episode 424 of Cider Chat, we dive deeper into the intricate world of apple identification, this time focusing on apple phenotyping — the art and science of describing apples by their physical characteristics. This is Part 3 of the three part series on John Bunker, renowned author, apple detective, and founder of FEDCO Trees. Expect a master class and experiential lesson as he shares his extensive experience and provides a valuable toolbox of techniques that for apple fans, cider makers and orchardist. What is Phenotyping? Apple phenotyping refers to the process of identifying and describing apples by their observable physical traits, such as size, shape, color, and texture. These characteristics, known as phenotypes, help orchardists distinguish between different apple cultivars. While apples may be genetically identical, they can exhibit slight variations based on their environment, making phenotyping a key skill for identifying and preserving apple varieties. Why is Apple Phenotyping Important? Phenotyping is more than just a way to describe apples; it's a critical method for orchard care, especially for those looking to preserve historic and rare apple varieties. John emphasizes that understanding the nuances of the apples you grow allows you to ensure that your orchard is correctly labeled and organized. This attention to detail not only improves the quality of your cider apples but also helps preserve the legacy of historic cultivars. Phenotyping also allows orchardists to confirm apple identities in cases where DNA testing isn't readily accessible or when historical records are incomplete. Whether you're comparing apples from different orchards or identifying a lost variety, having a reliable set of phenotyping techniques in your toolbox is essential. Watch this entire presentation at Cider Chat YouTube   The Orchardist's Toolbox: Key Techniques for Phenotyping John encourages orchardists to keep a thorough record of the apples they grow, noting characteristics such as: Size and Shape: Measure the diameter of the apple and observe its overall shape (e.g., round, oblate, or conic). Color and Skin: Note the ground color (the apple's underlying color) and any blushes, stripes, or russeting that appear on the skin. Stem and Cavity: Examine the length and thickness of the stem, as well as the depth and width of the cavity where the stem attaches. Calyx and Basin: Check whether the calyx (the dried flower at the apple's base) is open or closed, and assess the depth and shape of the basin around it. Core and Seeds: Cut the apple open to analyze the core's shape, size, and location, as well as the number and appearance of seeds. These observations not only help you identify your apples but also provide insights into the health of your orchard and the quality of your cider apples. Join the Conversation on Cider Chat YouTube To see John Bunker's full slideshow presentation on phenotyping apples and learn even more about his techniques, be sure to subscribe to the Cider Chat YouTube Channel. This episode is packed with invaluable knowledge for anyone looking to refine their skills in orchard care and apple identification. Mentions in this Cider Chat Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tour – French Cider Tour American Cider Association – CiderCon 2025

In Episode 423 of Cider Chat, we delve into the fascinating world of apple identification a.k.a. Apple Id with the one and only John Bunker, a renowned author and the c0-founder of FEDCO Trees, Maine Organic Farmers and Gardners Association (MOFGA). Hear as he shares his lifelong passion for tracking down historic apple varieties and teaching others how to preserve these treasures is truly inspiring. This presentation is part one of a two-part series on Apple ID recorded at CiderCon2024. John Bunker portrait by John Alsop of Cornville, ME Hear John Bunker walking us through the intricacies of apple identification, reminding us that it's not just about identifying a fruit — it's about preserving history. For orchardists and cider makers, understanding the varieties in your care is a crucial part of maintaining the integrity of your orchard and the quality of your cider apples. 00:00 Introduction to Cider Chat and Apple Mysteries 01:37 John Bunker's Apple Identification Journey 04:11 The Importance of Apple Identification 10:11 Understanding Apple Trees and Grafting 21:39 Resources for Apple Identification 25:37 DNA Profiling and Apple Identification 30:12 Practical Apple Identification Scenarios 33:40 Mentors and the Black Oxford Apple 34:39 DNA Profiling and Apple Identification 37:06 The Mystery of the Canadian Strawberry 38:52 The Hunt for Lost Apples 41:36 Identifying Seedlings and Grafted Trees 45:49 Commercial Orchards and Misidentified Apples 48:47 The Role of Historical Records in Apple Identification 53:26 The Fun and Challenges of Apple Hunting 58:05 Becoming an Apple Detective 01:04:31 Conclusion and Final Thoughts   Contact for John Bunker Website: Outonthelimbapple.com Books recommended in this episode: Apples and the Art of Detection by John Bunker (2019) Systemic Pomology by UP Hedrick 1925 The American Fruit Culturist: Containing Practical Directions for the Propagation and Culture of All Fruits Adapted to the United States, John Thomas 1849 The Fruit Manual, Robert Hogg 1886 Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tours - French Cider Tour

New York Apple Camp Keynote Address by John Bunker In a captivating keynote from the 2023 New York Apple Camp, John Bunker, the founder of FEDCO Trees and renowned author on apple identification, shared his profound connection to the outdoors. John Bunker in his favorite shirt and barefeet Enjoy the Keynote by John that weaves his passion for Jazz, quotes from thought leaders and his insights on the late frost of 2023 and the community surrounding apples, cider and plants. In This Keynote Address Find 5 key areas that John bunker focused on during his speech. Connection to Nature and OrchardsObservations Learnings from Plants Environmental and Agricultural Reflections Philosophical Musings and Inspirations Legacy and Passing the Torch View from above of John Bunker's Keynote Subscribe to Cider Chat for Part 2 with John Bunker – Apple ID 101 w/John Bunker coming out in Episode 423 – August 21, 2024 What is the New York Apple Camp? The camp took place for the first time ever in July of 2023. It was held at the Ashokan Camp in New York State. The Ashokan Center is an independent music & nature nonprofit established in 2008. The musical history of this camp was a perfect fit for John's keynote which also featured many references to musicians and songs. Mentions in this Cider Chat 374: NY Apple Camp News! Bonus Cider Chat Live on NY Apple Camp 380: The Legacy of the Downing Brothers: Architects of Nature 388: French Origins of American Apples | The Grand-Mères 385: Cider's Ki – Remix French Cider Tour 2024

Who knew that Ki , as it is related to the Japanese martial art Aikido, would make into a Cider Chat! It all began when four words "Bravey, Wisdom, Love and Friendship" were spoken at New York Apple Camp in the summer of 2023. Apple Historian, author and well known apple dectective John Bunker was the key note speaker at camp who also happened to have a book all about Aikido. He had found those four inspiring words in a book titled "The Art of Peace'. The book was written by Morihei Ueshiba, the Founder of Aikido, and was translated into English by John Stevens who was a student of the Founder. The Founder , or Ōsensei as he was lovingly spoken often of Ki and its power. In short it is a universal life force that is present in all of us and all living things, including apple trees, orchards and cider.  The book was written by Morihei Ueshiba, the Founder of Aikido, and was translated into English by John Stevens who was a student of the Founder. The Founder , or Ōsensei as he was lovingly spoken often of Ki and its power. In short it is a universal life force that is present in all of us and all living things, including apple trees, orchards and cider.  Brew Free or Die cider pick up at Lull Farm American Homebrewers Association's (AHA) has a worldwide database of over 2,200 AHA-registered homebrew clubs.- search for home brew and fermenter clubs in your area Cider's Ki Club cider/cyser at pick up

Our guest this month on Conversations from the Pointed Firs is JOHN BUNKER, Homesteader, farmer, orchardist, author, apple historian, co-founder of FEDCO Trees, and founder of MOFGA's Maine Heritage Orchard, 10-acre preservation and educational orchard located in Unity Maine home to over 360 varies of apples and pears traditionally grown in all 16 counties of Maine dating back to 1630.

Are Historical Apple and Pears varieties at of becoming Extinct? It appears it is not a question of if, when historical varieties are no longer with us as climate change and other mitigation factors such as land development and disease threaten prize pomes! This topic is discussed in this episode by a panel of well versed pome fans. The Speakers on this Panel Matt Kaminsky who is also known as Gnarly Pippins is the moderator. Contact for Matt Kaminsky Website: https://gnarlypippins.com/ Listen to Matt on episode 346 on Why Pomological Exhibitions Matter Dan Newman hails from Palermo, Maine and has a keen interest in Pears from Maine. He is active in historical research that looks at records from county fairs. Each fair has the year and apple prized, and thus Dan can track what was grown where and when and by whom. Contact for Dan Newman - write to mailto:mofga@mofga.org Dan Bussey has been growing heirloom apples for 42 years since 1980. He is the author of "The Illustrated History of Apples in the United States and Canada" It is a 7 volume encyclopedia on apples. The book is now on sale for $150 for the set. When released in 2016 it was $320. Contact for Dan Bussey Website: https://www.silverwoodpark.org/project/heirloom-apple-orchard/ John Bunker was last on Cider Chat in episode 352 & 353. He is the Founder of the Maine Heritage Orchard & FEDCO Trees, Author of numerous books on Apples and is a well known Apple Detective. Contact for John Bunker Website: Out on the Limb Apples Listen to John on episode 352: Apples in Gravel | Maine Heritage Orchard and episode 353 Apple Historian John Bunker Q&A | Maine Apple Camp Eliza Greenman is a fruit explorer and horticultural historian. Contact for Eliza Greenman Website: https://elizapples.com/ Listen to Eliza on episode 349: The Super Powers of Bradford Pears Lydia Pendergast - works with the Apple Team at the College of the Atlantic and interns with the Maine Heritage Orchard Contact for Lydia Pendergast - write to mailto:mofga@mofga.org   This talk was recorded at Maine Apple Camp. Maine Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Mentions in this Chat Press then Press - an online retailer specializing in cider New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 Chicago Cider Summit February 4, 2023 - Live Stream at Cider Chat YouTube Channel 1-2pm , 5:30-6:30pm CST. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Preservation Tips from an Apple Historian John Bunker is a self identified Apple Historian and an Apple Detective, Author of numerous books on the topic of Apples and Founder of FEDCO Trees. In the previous podcast episode #352 John delivers an overview on the Successes and Challenges of the Maine Heritage Orchard over the past 10 years. This episode 353 is the Q&A that followed that address. Typically, it would be recommend that you listen to episode 352 before delving into the Q&A, but even out of sequence one will find John's witty and insightful comments on a range of apple topics worth a listen. John Bunker Q&A Topics in this Chat Time line of planning and planting Trees What John recommends doing differently Found stories of people and migration patterns about the collection Questioned if John knew of dump sites that are being used in this type of format John helps to define Heirloom/Heritage Apples Genetics of Apples and seeds Climate change and the future of preserving rare vareities Legacy in relationship to the work of apple today for tomorrow.   This talk was recorded at Maine Apple Camp. Maine Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Contact info for John Bunker Website: Super Chilly Farm eMail: csa.outonalimb@gmail.com Episode 352 is Part 1 to this Q&A with John Bunker on the Maine Heritage Orchard. Follow/Subscribe Cider Chat on  ApplePodcasts, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Mentions in this Chat New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 Chicago Cider Summit February 4, 2023 - Live Stream at Cider Chat YouTube Channel 1-2, 5:30-6:30. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

John Bunker on Maine Heritage Orchard: Successes and Challenges over the First Ten Years This is Part 1 with John Bunker, who is both an author, Founder of FEDCO Trees, an Apple Historian and a key person behind the Maine Heritage Orchard. In this recording her the full presentation from John as recorded at Maine Apple Camp in August of 2022. John Bunker speaking at Maine Apple Camp Bunker's 7 Point Strategy to Seek out Apples John Bunker moved to Maine when he was 21 years old and immediately fell for the state and collecting apples. In the late 70s - early 80s  he began to learned about Maine's historic apple varieties. Seeking out apples requires a bit of stealth and an out going personality 1. Seek out mentors 2. Do cold calls - when seeing apples along the road 3. Introduced myself as "Hi I am John Bunker. You won't believe this but I am an apple historian.” 4. Give talks at Garden Society and such and charge nothing. John bunker has a sliding scale from 1 mil to zero dollars for his talks. 5. Pass out Wanted Posters 6. Fairs and Events: Do a display of apples - it becomes a magnet for people to see. 7. Apple Identification for no charge and also payment ] John Bunker In this Chat The history of the Maine Organic Farmers and Gardners Association (MOFGA). The orchards at the Common Ground Fair Reclaiming land such as gravel pits The History of the Maine Heritage Orchard What is needed to sustain the Maine Heritage Orchard This talk was recorded at Maine Apple Camp. Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Contact info for John Bunker Website: Super Chilly Farm eMail: csa.outonalimb@gmail.com Episode 353 will feature Part 2 with John Bunker on the Maine Heritage Orchard. This episode will go live on January 25, 2023 Follow/Subscribe Cider Chat on  ApplePodcasts, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Mentions in this Chat New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 sign up now for the January 31th Chicago Cider Tours Chicago Cider Summit February 4, 2023 - Live Stream at Cider Chat YouTube Channel 1-2, 5:30-6:30. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

News on CiderDays 2.0!  Orchards can be as small as 2, 5 or 10 trees. Get tips on how to manage a small scale orchard at CiderDays 2.0 with John Bunker on November 5th at 9am. Get updates and ticket information by following Cider Chat and signing up for the eCiderNews. In this Chat with Chef Paul's Paul with Three Brothers Cider from Carlson Orchards Paul's journey to cider His wife's family links to the first orchard in Harvard Massachusetts History behind New England Apple Products and Very Fine Juice company Carlson Orchard Cidermaking at Carlson's Orchard The book the Art of Cidermaking How Paul met Judith Maloney Founding CiderDays in 1994 Paul at CiderDays 2016 Contact for Carlson Orchards Website https://carlsonorchards.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Haven't downloaded this episode yet? Here it is again for your listening pleasure.

Orchards can be as small as 2, 5 or 10 trees. Get tips on how to manage a small scale orchard at CiderDays 2.0 with John Bunker on November 5th at 9am. Get updates and ticket information by following Cider Chat and signing up for the eCiderNews. Edith Walden is the Quince Queen On Guemes Island in Washington state, Edith Walden started her quince journey in 1995 and soon became known as the Quince Queen. The island is short ferry ride from Anacortes and the land itself where Edith has her orchard of quince, apples, pears and more fruit was once the homestead of the Mathew Brothers and dates back to 1858. As such there is a 160 year old Gravenstein apple tree that sits in the center of the orchard. Edith calls it the Mother Tree. The Quince Queen founded Willowrose Bay, Inc selling her magnificient quince to Whole Foods and regional cider makers Edith to the left with friend harvesting quince In this Chat How Edith became the Quince Queen Growing Quince She spaced her trees  9' and 12' apart Quince pests Varieties of Quince and their viability for retail and cider Aromatnaya Cooke's Jumbo -Golden and breed by California grower Havran, Havran II, Havran III (unknown true variety) Kuanching - Chinese Kuganskaya - Russian Meech's Prolific -bred by Mr Meech, tasty - has a black spot on it - good for cider Queen's - sweet by not prolific, maybe better grown in other areas Smyrna -  too small for retail - though sweet Tashkent - Turkish Van Deman - bred by Luther Burbank in California Zvezdnaia - Russian , Jerry Lehman out of Ohio, said great for cider - huge & apple shape The future of WillowRose Bay Inc. The quince orchard of Willowrose Bay Inc Quince Books Quince Culture: An Illustrated Hand-Book for the Propagation and Cultivation of the Quince  Author Willam Meech, named a quince variety after himself. This is the consummat book on growing Quince and dates back to the 1800's Simply Quince by the Queen of Quince, Barbara Ghazarian, a quince cookbook Contact for Willowrose Bay Inc eMail: willowrosebayinc@gmail.com Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

Orchards can be as small as 2, 5 or 10 trees. Get tips on how to manage a small scale orchard at CiderDays 2.0 with John Bunker on November 5th at 9am. Get updates and ticket information by following Cider Chat and signing up for the eCiderNews. Orchards in Winter with Alan Suprenant Alan was last on Cider Chat in Episode 312: Some Angels Dress Like Bears a tribute to Orchardist and Author Michael Phillips who passed away suddenly in his own orchard this year 2022. In this week's episode, we hear what is called Stories in Ciderville, a recording that Alan sent my way this Spring. Listeners are welcome to send recorded stories that they wrote which reflect upon cider, apples, orchards, pears, basically anything pome related. In this episode we hear a recording from Alan that he wrote to share with his fellow parishioners in a congregation in Ashfield, Massachusetts that he attends. Orchards Lessons In this Stories from Ciderville, Alan shares his continuing grief over the loss of his dear friend Michael, but that is only one part of the story. The bigger picture is his encouragement to reflect upon our own personal caretaking and nurturing of relationships that feed us well, much like a well tended orchard. And conversely to prune that which no longer serves us. Most timely, is Alan's perspective of seeing the best in people, something that I can wholeheartedly embrace at a time when there is so much angst in the world. Enjoy this mini Cider Chat and special edition of Stories in Ciderville. Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to info@ciderchat.com Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Join this "fruitful" and enlightening conversation with tree crops specialist, horticultural historian and agroforestry practitioner Eliza Greenman as she explains the evolution of the apple, horticultural tree crop history and shares her love for fruit exploring. A creator of niche products, Eliza is passionate owner of charcuterie company, HogTree, and is working towards the goal of creating orchard systems that function symbiotically with livestock to replace costly livestock feed. After a time pruning apple trees on an island off the coast of Maine, paired with her time abroad in Germany in apprenticeship with an apple grower and a formative research trip to Asia, the homeland of fruits and nuts, Eliza found her calling and became single- mindedly obsessed with apples. Now she is an advocate for natural wildlife practices and indigenous systems, stressing the importance of eating in season and shying away from global commodities. The conversation includes various types of fruit and nut trees such as pawpaws, mulberry trees, hickory walnuts, acorns, autumn olive and the infamous Bradford Pear, exploring all the ways these beautiful gifts can be nurtured and enjoyed.  Listen to the episode onhttps://podcasts.apple.com/us/podcast/the-good-dirt/id1492217846 ( Apple Podcasts),https://open.spotify.com/show/2lpelAmHPGbMVdOOpxhxTo ( Spotify),https://www.podchaser.com/podcasts/the-good-dirt-981565 ( Podchaser),https://podtail.com/en/podcast/the-good-dirt/ ( Podtail), or on your favorite podcast platform. Topics Covered: Agroforestry  Agroecology Permaculture  Food Forests  Perennials  Fruit and Nut Trees  Bradford Pear  Red Delicious  Fire Blight  Heart Rot  Pollarding Autumn Olive Silvopasture agroforestry  Resources Mentioned:  US Apple -  Lobbying  Back River Market  “Of New York” Series - Catalog of Fruit Varieties  The National Soil Fertility League  https://nafex.org/ (North American Fruit Explorers - NAFEX ) John Bunker, Fedco Trees Francis Fenton  https://www.fs.usda.gov/nac/assets/documents/workingtrees/brochures/wts.pdf (Silvopasture) is the deliberate integration of trees and grazing livestock operations on the same land. These systems are intensively managed for both forest products and forage, providing both short- and long-term income sources.  Source: https://www.fs.usda.gov/nac/practices/silvopasture.php (https://www.fs.usda.gov/nac/practices/silvopasture.php)  Guest Info Connect with Eliza at https://elizapples.com/ (elizaapples.com ) https://hogtree.com/ (HogTree) charcuterie company  https://www.fruitandfodder.com/ (Fruit and Fodder ) Instagram https://www.instagram.com/elizapples/ (@elizaapples)  Follow Us: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) @weareladyfarmer on https://www.instagram.com/thegooddirtph/ (Instagram) Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well being.

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    

Producer/Host: Holli Cederholm, MOFGA This episode of Common Ground Radio commemorates the 50th anniversary of the Maine Organic Farmers and Gardeners Association (MOFGA). To celebrate this milestone, MOFGA put together a 50th anniversary book called “The Organic Farming Revolution: Past, Present, Future.” In this episode, guest host Holli Cederholm dives into the pages of the essay collection — and, more specifically, focuses on essays that conjure up Maine's harvest season and agricultural community — in conversation with two of the book's contributors: Eli Berry, a member of MOFGA’s Common Ground Country Fair steering committee, who contributed an essay about creating common ground through the country fair, and apple historian John Bunker, whose essay talks about the democracy of the apple tree. FMI links: Pre-order “The Organic Farming Revolution: Past, Present, Future” here Maine Organic Farmers and Gardeners Association Common Ground Country Fair Crystal Lake Farm & Nursery Maine Heritage Orchard John Bunker's books on apples Fedco Trees About the hosts: C.J. Walke has been involved in Maine agriculture for over 20 years and has worked in numerous capacities for the Maine Organic Farmers and Gardeners Association (MOFGA) starting in 2006. Since 2012, C.J. has worked as farm manager for College of the Atlantic’s Peggy Rockefeller Farms in Bar Harbor, Maine, where he works with students to grow organic fruits, vegetables and livestock products. He holds degrees in park management/environment education and library science. Common Ground Radio debuted in June of 2010 and C.J. has been the show’s host since 2014. Holli Cederholm has been involved in organic agriculture since 2005 when she first apprenticed on a small farm. She has worked on organic farms in Maine, Vermont, Connecticut, Scotland and Italy and, in 2010, founded a small farm focused on celebrating open-pollinated and heirloom vegetables. As the former manager of a national nonprofit dedicated to organic seed growers, she authored a peer-reviewed handbook on GMO avoidance strategies for seed growers. Holli has also been a steward at Forest Farm, the iconic homestead of “The Good Life” authors Helen and Scott Nearing; a host of “The Farm Report” on Heritage Radio Network; and a long-time contributor for The Maine Organic Farmer & Gardener, which she now edits in her role as content creator and editor at MOFGA. The post Common Ground Radio 8/12/21: “The Organic Farming Revolution,” a new book by MOFGA first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Producer/Host: Holli Cederholm, MOFGA This episode of Common Ground Radio commemorates the 50th anniversary of the Maine Organic Farmers and Gardeners Association (MOFGA). To celebrate this milestone, MOFGA put together a 50th anniversary book called “The Organic Farming Revolution: Past, Present, Future.” In this episode, guest host Holli Cederholm dives into the pages of the essay collection — and, more specifically, focuses on essays that conjure up Maine's harvest season and agricultural community — in conversation with two of the book's contributors: Eli Berry, a member of MOFGA’s Common Ground Country Fair steering committee, who contributed an essay about creating common ground through the country fair, and apple historian John Bunker, whose essay talks about the democracy of the apple tree. FMI links: Pre-order “The Organic Farming Revolution: Past, Present, Future” here Maine Organic Farmers and Gardeners Association Common Ground Country Fair Crystal Lake Farm & Nursery Maine Heritage Orchard John Bunker's books on apples Fedco Trees About the hosts: C.J. Walke has been involved in Maine agriculture for over 20 years and has worked in numerous capacities for the Maine Organic Farmers and Gardeners Association (MOFGA) starting in 2006. Since 2012, C.J. has worked as farm manager for College of the Atlantic’s Peggy Rockefeller Farms in Bar Harbor, Maine, where he works with students to grow organic fruits, vegetables and livestock products. He holds degrees in park management/environment education and library science. Common Ground Radio debuted in June of 2010 and C.J. has been the show’s host since 2014. Holli Cederholm has been involved in organic agriculture since 2005 when she first apprenticed on a small farm. She has worked on organic farms in Maine, Vermont, Connecticut, Scotland and Italy and, in 2010, founded a small farm focused on celebrating open-pollinated and heirloom vegetables. As the former manager of a national nonprofit dedicated to organic seed growers, she authored a peer-reviewed handbook on GMO avoidance strategies for seed growers. Holli has also been a steward at Forest Farm, the iconic homestead of “The Good Life” authors Helen and Scott Nearing; a host of “The Farm Report” on Heritage Radio Network; and a long-time contributor for The Maine Organic Farmer & Gardener, which she now edits in her role as content creator and editor at MOFGA. The post Common Ground Radio 8/12/21: “The Organic Farming Revolution,” a new book by MOFGA first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Grandma's Apple Orchard John Bunker, of Maine, Presents: Grandma’s Apple Orchard: the perfect orchard with only twelve trees. How did she do it? John is a Colby alumnus and was presented the 2019 Commissioner's Distinguished Service Award by Governor Janet Mills and Commissioner Amanda Beal for Saving Maine's Apple Heritage. He has also authored two books: Apples and the Art of Detection: Tracking Down, Identifying, and Preserving Rare Apples, and Not Far From the Tree--a Brief History of the Apples and the Orchards of Palermo Maine 1804-2004. The Palermo Community Library hosted this virtual presentation by John Bunker on Wednesday, February 24th 2021 and granted permission to Cider Chat to edit and repost this delightful presentation. Find the link to this the full Zoom presentation CLICK HERE  "The apples are longing to be planted in your yard. They want you to put down your roots with them here in your Community now When Dostoyevsky wrote about the renewal in the orchard, he talked about 100 years. That hundred years is now. He knew that he was speaking to us now, he meant us. We are it." Recommended websites presented during Grandma's Apple Orchard Out on the limb apples Maine Organic Farmers and Gardeners Association More chats with John Bunker on Cider Chat 016: John Bunker | Super Chilly Farm, Maine 028 John Bunker | Apple Identification Where to Start In humanities renewal, let the apple trees lead the way. Mentions in this chat Fermentis Q&A #12 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: What is the reasoning behind adding adding Sulfites to the fresh pressed apple juice before fermentation? 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

Franklin County CiderDays now has a "Cider Trail" with 16 stops covering western Massachusetts and the Berkshires! This is part 2 of the series on traveling the Cider Trail and we will look at 10 stops along the trail. Episode 243 is part 1 of this series and details a 5 stop loop and day trip. View from West County Cider - picnic area looking out to Vermont and New Hampshire[/caption] This episodes brings us west of the Connecticut River and into the rolling hills of west county. We begin with: Bear Swamp Orchard - Distillery and Cidery 1209 B Hawley Road, Ashfield MA 01330Bottle Shop Saturday and Sunday 1-5 on November 7th & 8th Bear Swamp Orchard WebsiteTelephone (413) 625-2849 The apple brandy/hard cider bottle shop and tasting room is open  November 7th & 8th (traditional cider days weekend) 1-5 PM all dates. Besides that we will still offer Saturday afternoon in person pick up for orders through our online store until the end of November. Bear Swamp is at the top of the hills on the east side of the Berkshires in western Massachusetts, with views that reach out to Vermont and New Hampshire. The farm borders the Trustees of Reservations Bear Swamp Reservation, which offers miles of scenic hiking trails and views of its own.Look for: Hard Cider, brandy and liqueurs. Vinegar (raw, unpasteurized, untreated) Jams and Jellies Maple syrup Headwater Cider 112 Forget Road, Hawley, MA 01339 Open weekends, Oct. 10-November 8; 10-5 Saturdays and Sundays Headwater Cider Website (413) 695-6099 Grow What You Press. Press What You Grow.Estate Cider from Franklin County. Crisp and Dry. Grown, Pressed, and Bottled here at the orchard. Sample and purchase a range of alcoholic ciders at the source! $12 / 750ml bottle Pine Hill Orchards 248 Greenfield Road, Colrain, MA 01340 Store open daily 9am-6 pm, year-round. Food trailer operates Thursday-Sunday 9 am-4 pm, seasonally Pine Hill Orchard website Pine Hill Orchards on Facebook (413) 624-3325 Orchard selling apples, cider and locally made foods. Special Blend Cider Sale for Cider Days Weekend: Bring your carboys and barrels to fill up with fresh-pressed specialty blends for bulk sale! Four different blends with multiple cider varieties used. 4000+ gallons will be available on November 7th and 8th from 9am to 5pm ONLY!! First come first served! Bob DeLisle and Charlie Olchowski will be available all Saturday morning at the juice room to answer cider making questions and to give guidance. The Farm Store is open year-round from 9 am to 6 pm daily. The New Food Trailer is open seasonally Thursday through Sunday serving over-the -top burgers, poutine, irresistible fried dough, and more! Make sure to grab a bag of Cider Donuts! Ryan & Casey Liquors 55 Main St., Greenfield, MA 01302 Hours of operation: Mon-Sat, 8 am-11 pm; Sun 10 am-9 pm Ryan & Casey Website (413) 775-6585 Bottle shop featuring ciders from Western MA producers, as well as other national and international brands, plus wines, beers, and spirits. There will be samples and discounts on cider and all things apple from mid-October through Franklin County CiderDays weekend (Nov. 7-8). Shelburne Falls Cork 1 Deerfield Avenue, #2, Shelburne Falls, MA 01370 Wednesday- Saturday 11am - 6pm; Sunday 2pm - 5pm Shelburne Falls Cork Website Shelburne Falls Cork on Facebook (413) 362-0265 Hard cider, artisanal wine, craft beer, local cheese, charcuterie, chocolate, and preserves. It is my desire to sell local hard ciders, craft beer, and wine from family-owned wineries, where I think the best values are found. We also carry local cheese and charcuterie from Massachusetts and Vermont. And of course, we have case discount of 10% for mixed or not mixed cases of hard cider and wine. West County Cider 208 Peckville Rd. Shelburne MA 01370 Thurs. 2-5, Fri. 3-6, Sat 11-6, Sun 11-6 West County Cider Website (413) 768-9318 Come visit the oldest running cider house in the country. Our tap room and bottle shop at 208 Peckville Road in Shelburne will be open Thursday through Sunday this fall. Come for our legendary ciders while enjoying our hiking trails and picnic grounds with a glorious three state view. West County Cider was started by the Maloney family in 1984 with a commitment to making small-batch ciders with impeccable apples from local orchards. Thirty-five years later, our family has grown but the tradition continues. We use fine-winemaking techniques and focus on freshness of flavor and total respect for each individual apple variety. Every harvest year represents a new a foray into the possibility of the apple. Artifact Cider Project 34 N. Maple Street, Suite 15, Florence MA 01062 Fridays, 3 - 9 pm; Saturdays, 1 - 9 pm; Sundays, 1 - 7 pm Artifact Cider Project Website Artifact Cider Project on Facebook (508) 308-7361 We make cider for the new Northeast. We produce craft cider in a variety of styles by respecting tradition, but refusing to let it limit us. Using local apples and innovative cidermaking practices, we create ciders that are as authentic, eclectic, and forward-looking as the region they come from. Artifact was founded in 2014 by Jake Mazar and Soham Bhatt and is based in Florence, Massachusetts. Carr’s Ciderhouse  295 River Drive, Hadley, MA 01035 Farm Store open Thursday-Friday, 3-6 pm; Saturday 12-6 pm; and Sunday 12-3 pm. Also open by appointment: call (413) 336-7363 Carr's Ciderhouse Website Farm shop featuring Carr’s wild-fermented hard ciders, vinegars, cider syrup, fruit shrubs, and more. We produce ciders from locally grown apples and are the authors of The Ciderhouse Cookbook, available for sale at the farm store, which shares how we make everything and contains 127 recipes for cooking with cider. On CiderDays weekend we will be holding a tasting at our press barn at Preservation Orchard, located at 12 Mt. Warner Road in Hadley, MA. Tastings open on Saturday, Nov. 7 and Sunday Nov. 8 from 12-5. Please see our website for directions, details about parking, and important updates. Carr’s ciders are $12-$15/750 ml bottle Clarkdale Fruit Farms 303 Upper Road, DeerfieldRetail store open 9am-5pm every day of the week, August-December. Open weekends only in the winter months. Clarkdale Fruit Farms Website(413) 772-6797 Fourth-generation family orchard growing high-quality tree fruit since 1915. We farm 45 acres and grow over 50 varieties of apples, including several heirlooms. Our diverse plantings also include pears, peaches, plums, cherries, nectarines, and grapes. We produce our own sweet cider in season, and offer several special blends for holidays in the Fall. Bulk cider for fermenting is available upon request. Find us on fb and Instagram as well. Artisan Beverage Cooperative 324 Wells St. Greenfield, MASaturdays 12-2pm Artisan Beverage Cooperative Website Artisan Beverage Cooperative on Facebook(413) 335-0576 Artisan Beverage Cooperative—makers of many gluten-free, high-quality beverages. For Cider Days we offer our famous Valley and Whiskey cyzers. Apple-honey wine made with cider from Clarkdale Fruit Farm and honey from Western Mass. Cyzers are a variation of mead, a traditional fermented honey wine, but instead of water, cider is used. Both our cyzers are made with local raw honey and cider from Clarkdale Fruit Farm. The Whiskey Cyzer gets its name because it was aged in Bully Boy whiskey barrels before bottling, giving it a slightly smokier and oak-ier flavor profile than the Valley Cyzer. Both variations have been aging to perfection and supplies are limited. 14% ABV Gluten-free. Valley Cyzer - $15/ 500ml bottleWhiskey Cyzer - $20/ 500ml bottle Mentions in this Chat Additional stops: Perkarski's Sausage - on Route 116 Elmer's - food stop in center of Ashfield 3 Cider Features in the press; It’s Time to Get Obsessed With Hard Cider, The Next Frontier in American Drinking - Inside Hook 10/14/20  Matt Kaminsky - Climbing Apples Trees with a Man Called Gnarly Pippins - Boston Globe article 10/20/20 YouTube presentation with John Bunker from Maine Historical Society 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

This week, Jimmy talks all things cider with Ron Sansone of Spoke + Spy Ciderworks; Gidon Coll of Original Sin Cider; Paige Flori of Boutique Wines, Spirits and Cider; Tyler Graham of Kings Highway; Petra Paredez of Petee's Pie; and apple photographer William Mullan. Hear them discuss the market for single varietal ciders, the unidentified apple varieties living in the Hudson Valley, and the founding fathers' love of cider.Beer List:Original Sin's Fuji Unfiltered CiderOriginal Sin's McIntosh Unfiltered CiderPine Hill Orchard's Redfield CiderSpoke + Spy's Kingston Black CiderKings Highway's Wickson CiderBeer Sessions Radio is powered by Simplecast. 

Lees: When should we love them and when should we leave them? And what the heck is “lees” anyways? The main chat in this episode begins around 10 minutes in and features Curt Sherrer presenting his workshop titled “All Lees Are Not Gross”. This was recorded at the 24th Annual Franklin County CiderDays in November of 2018. Why rack off the lees? Curt proposes that there are more advantages for aging the cider on the lees then removing the lees. Sur Lie is leaving the lees in the vessel that you are conditioning the cider in is called: What to expect from barrel aging and leaving the cider on the lees is the smell of H2S which smells like rotten eggs. Curt recommends: Using your nose and taste buds to keep track of what is going on when leaving the aging cider on the lees. Taste every part of the fermentation Instead of automatically dumping your lees our of the bottle - save your lees add to your next cider cook with the lees make bread with lees The process for either barrel or carboy: After the rigours fermentation, stir lees for usually the next 6 weeks - sometimes 3 times per week. This technique is called Bâtonnage. Use your nose and taste buds to decider upon the schedule best suited for your cider. Perhaps you will stir more often or not. Lees can rest upon the bottom of your vessel for up to year for further. This presentation will “lees” you with lots of food for thought and decisions to make for you own cider. Not a cider maker? - then seek out maker who do produce cider sur lie and see if you like this more wine like production. I do and as such post this taping I began my own oak barrel sur lie cider. Stay tuned! Mentions in this Chat CiderCon2019 - February 5-8, 2018 Gift giving links mentioned in this chat go to http://ciderchat.com/resources/ Listen to episode 020: Curt Sherrer | Millstone Cellars FEDCO - Tree Catalog Listen to John Bunker episodes: 16: John Bunker | Super Chilly Farm, ME 028: John Bunker | Apple Identification 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 Ask for the following ciders - By supporting these cidermakers, you in turn help Cider Chat 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 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Tanuki Cider Co. Santa Cruz California episode 103 Ross on Wye Cider and Perry, UK Process and Analytical NMR Services - John Edwards provides analytics of cider - stay tuned for his Chemical Fingerprints workshop coming up on Cider Chat Ironbark Ciderworks, Claremont, California Join the #ciderGoingUP Campaign today!  Haven't downloaded this chat yet? Here is is again.

Find this episode with complete show notes & photos and all episodes at the page for Cider Chat's podcasts. _____________ Rick Moreno opened the doors of Newtopia Cyder in San Diego County California in January 2017. He comes into the trade as an entrepreneur and owner of Tornado Seattle, a bar with a craft beer and spirits focus, also serving cider and food. Say’s Rick of his new venture with Newtopia Cyder that is both a cidery with Tastig Room, we are “making our own new American style”. He takes an engaging approach to educating and meeting the San Diego beer palate by having a set standard flight of ciders called “Four Core” Rick says, “I created a Four Core (flight of ciders) that hits every part of your palate. We use old world wine processes and blend them with new world beer ingredients” One side of the cidery is flanked with stainless steel tanks for making modern ciders. This variety can be made in 4-6 weeks and usually have a fruit or flavored component. The wall on the other side of the cidery has oak barrels stacked and filled with what Rick calls “Old World Heritage Cider”. The Tasting room has ample seating both indoors and outdoors. The taps were purposely design to be a bit high to facilitate a long pour as one would do when pouring sidra. Take home a can or crawler of cider of any of the Four Core Ciders. Join the Member Club and have access to all of the ciders being poured as a take home option. What to look forward to in the coming year from Newtopia Cyder? Distilling an Apple Jack Brandy in March 2019. Expansion into a 4000 square foot building area next door with a meat and cheese parlor too. There are 10 acres not on site but not too far away that is being used to grow cider apples. This location will be used as a destination site for weddings and events. Rick calls the growing Newtopia scene “a compound”. The feel though industrial is warm and engaging. Exactly what cider fans want in their cider compound. The logistics low down on Newtopia Cyder Newtopia is Open 7 days a week. Monday-Wednesday 3 PM - 9 PM Thursday-Friday 12 PM - 10 PM Saturday 11 AM - 10 PM Sunday 11 AM - 9 PM 12-15 minute ride from San Diego Airport. Of note: the road that Newtopia is on also has 56 breweries on that same road! Yes there is room for cider! Contact info for Newtopia Cyder eMail: mailto:hello@drinknewtopia.com Website: https://www.drinknewtopia.com/ Address: 10045 Carrol Canyon Road. Suite A San Diego, CA 92131 Telephone: 858-929-4305 Mentions in this chat 1. Rack over cider now. If you made cider in the fall and it has gone through primary fermentation any lees that has dropped to the bottom of the carboy will begin to affect the cider by creating off odors and flavors. 2. Place orders now for fruit trees, root stock, and scion wood for Spring plantings and grafting. Sources: Cummins Nursery I am going in on an order w/friend of Ciderville Joby and William. We are ordering a pear rootstock from Cummins Nursery. Stay posted! Fedco - a great resource. The catalogues are beautiful. Fedco’s Tree catalogue and also their Seed catalogue is like reading a piece of art. The discount deadline for orders has passed. But you can still place orders until March 9th, except for scion wood. John Bunker who was on both episode 16 - where we talk generally about the trees in the US and episode 28 where he provides great insight on tree identification, is definitely worth a listen Colin Scott of E & J Scott Orchard sells saplings of Apple varieties such as Northern Spy and Redfield, plus more. He is located in western Massachusetts in the town of Buckland. Listen to his episode 93 on Orchard Care and Apple Storage. You will find his contact info on the show notes. If you have a good resource of for fruit trees and root stock out there in Ciderville send me ria@ciderchat.com and I will share that good news. Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat 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 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Tanuki Cider Co. Santa Cruz California episode 103 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat  

Mattie Beason’s passion for cider led him to open Black Twig Cider House in 2016. This new cider bar is located in Durham, North Carolina right across the street from Duke University. A good location is a key factor as you need the foot traffic to help build the draw that you need to be successful. Mattie should know, as he had just finished presenting Why you should open a cider bar and not a cidery at CiderCon 2017 in Chicago. In this chat we discuss the offerings at Black Twig Cider House, a txotx (pronounced “Chotch”) which is a pour of Sidra from a barrel and some fine tips for anyone considering opening their own cider bar. From Spanish ciders to all cider traditions - Mattie found it was the right choice to open a cider bar and not cidery. Black Twig is 2400 square feet and has seating for up 90 people. Make sure to look at the event page on their website as there are lots of ongoing educational and fun events taking place every month. Or consider reserving this venue for your own special party as there is nothing more fun than enjoying some Sidra poured directly from the barrel. What to expect at Black Twig? 6 taps for cider, 3 taps for beer, along with a grand selection of bottles from France, Spain, and Britain. What is one of the biggest considerations in running a cider bar? “Not alienating potential cider drinkers.” or as Mattie says, “Don’t fail your market. If some people prefer a sweet cider from concentrate, have one on hand. If I can’t get you there, and that is what you want to be drinking? Then I have failed you.” As such even a mini chat with Mattie not only leave you feeling successful, but ready to try your next cider or two. Contact for Black Twig Cider House and Mattie Beason Address: 2812 Erwin Rd, Suite 104 Durham, North Carolina Telephone: (919) 321-0203 Website: http://www.blacktwigciderhouse.com/ Twitter: @BlackTwigDurham Facebook: https://www.facebook.com/blacktwigciderhouse/ Follow Mattie Beason on Twitter @mattiebeason Go to this page to see the ciderchat.com show notes page with photos _____________________ Mentions in this chat Featured Artist: Emma Ayres Song: Riverside Find out about Emma’s music via the links below https://emmajunemusic.bandcamp.com/ https://www.facebook.com/emmajuneband John Bunker episode 16 and John Bunker Apple Identification episode 28 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 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 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  

Colin Davis is the lead ciderman at Shacksbury, a cidery based in northern Vermont in the town of Shoreham. Shacksbury was incorporated in 2013 and began selling ciders in 2014. Unlike many new startups that focus locally, the decision was made early on, to sell broadly.   The immediate success of Shacksbury can be credited to both Colin Davis and his business partner David Dolginow. They hit the road running by creating a formidable team with the likes of Simon Day from the UK's Once Upon a Tree and Ainara Otaño, a Basque cider maker from Petritegi . The Basque collaboration with Ainara is now bottled in Spain.  Shacksbury's Arlo, Farmhouse and Classic ciders are all blended with a Spanish base cider and their own Vermont cider. There is also a base blend that is pre fermented in the UK and shipped to the US.  Simon and Colin work with the Dragon Orchard in England, a 40 acre orchard and decide together what apples go in the base cider. Don't be fooled into thinking that this is all imported cider. Sunrise Orchards is a local Vermont orchard that they work with, as well as, having planted their own trees with scion wood from the Poverty Lane Orchards. Lost Apple Project,  using local apples found on "feral trees" in the Vermont backwoods. As they find the perfect apple that taste just right they are trying to propagate new trees. What is new for Shacksbury? A tasting room in being built and should be ready for 2017. A new selection of canned ciders is in the works for 2017 Contact Shacksbury Website: http://www.shacksbury.com/ Twitter: @shacksbury Telephone: (802) 458-0530 Mentions in this chat John Bunker _ listen to episode 16 with John http://wp.me/p6S28K-7i and 28 where John details his Apple Identification tips Pick Cider is the United States Association of Cider Makers campaign to get American to pick cider to have with their Thanksgiving meal. Stay tuned to what is sure to be a very fun and productive campaign. Eric Bordelet Along Came A Cider recent 3 part blog on Vermont cideries - here is the link to Part 3 with mentions of Shacksbury. Please share this podcast with your cider loving friends.   Follow on twitter @ciderchat    

John Bunker teaches us that identifying an apple tree doesn't begin with the apple, it always goes back to the root of the tree...unless it is one of the Eric Clapton apples, i.e., you immediately recognize it as a variety that you all ready know. John provides a great metaphor for recognizing apples that you have learned to instantly know, much like you would a riff from your favorite musician. The core of the issue is your knowledge base of beginning to recognize key attributes that stand out during the identification process.   Where to start? As John says it, Begin by learning at least 24 varieties. Two to learn first: Macintosh Cortland "You want to obsess over a Dingaling Sweet, not a Mac or Cortland apple." Is it a seedling tree? How old it the tree? I need to see the tree to determine if it is a seedling You learn what are the attributes or the characteristics of the tree Even a hundred years later you can see the graft. Determining the age Trunk diameter. Is it hollow. All old trees are hollow, so you can't do a core sample. " "They are coreless" Is there a pattern? Are they in rows? Can you see how they were planted? What was the distance between the trees? When you are finally ready to look at the fruit you have eliminated what it could be.   How do we then find out if what we have is a particular apple? John says, "You eliminated the pool, you are like Sherlock Holmes" Apples mentioned in this chat? Go to the shownotes for episode 028: John Bunker | Apple Identification   Follow Cider Chat on Twitter @ciderchat      

John Bunker in this chat helps to trace the lineage in the US between cider apples and cidermakers. If you ever doubted whether you are on the right track with your cidermaking skills, Have no fear. Not only does John affirm even one's most basic cidermaking skills, but our basic love of the apple. When I asked John what he would give himself as a job titled, he thought for a moment and then said, "Friend of Apples." That friendship is helping apples throughout the US find their rightful place in history as they get identified one apple at a time. 8 minute Bonus clip only at ciderchat.com with John speaking about ep15 chat with Chris Jackson | FreedomFarmTC, Georgia on growing Antonovaka apples from seed. copy and paste this link to go directly to this chat. http://wp.me/p6S28K-7i Find all the shownotes and photos to this chat at CiderChat.com Follow Cider Chat on Twitter @ciderchat

Tune in for a very special conversation with apple expert John Bunker. John grew up in Massachusetts and California, but on his first visit to Maine at age 11, he knew that Maine is where he would make his home. He moved to Super Chilly Farm with a bunch of friends on the day he graduated from Colby College and has never left. Over the years he has tried his hand at many different ventures- teaching high school English, managing the Belfast Co-op Store, selling salads and cider at the Common Ground Fair, teaching shop at Pine Island Camp, building houses and purchasing for the Federation of Maine Co-ops. Yet none of these things grabbed his attention like the the old apple trees growing in the fields around Palermo. As he picked the fruits from these neglected trees each fall, he began to notices the differences in the apples – to his surprise they were not all Macs. Through seasons of observation and hours of discussions with the old timers around town, he learned to identify the different varieties and appreciate their stories. His interest grew into a passion that became his life’s work. p1050589In 1984 John started Fedco Trees ostensibly to encourage others to plant trees, but really it was a way to fund his insatiable habit of tracking down heirloom fruit varieties in all corners of Maine. You can read about his adventures each year in the Fedco Trees Catalog and also in his book, “Not Far From the Tree: A Brief History of the Apples and the Orchards of Palermo, Maine.” John has done such a good job spreading the word about the pleasures of heirloom apples, that now people line up at the Common Ground Fair to view his apple display and bring him old apples to identify. John’s most recent project is creating the Maine Heritage Orchard at MOFGA. This orchard which is located in a renovated gravel pit adjacent to the MOFGA fairgrounds will be home to 500 or more historic pears and apples. When he is not thinking about apples, he….ok, he is always thinking about apples.

John Bunker is one of our greatest apple experts. Rowan Jacobsen is one of our greatest food writers. In this episode they ruminate on the past, present, and future of apples and cider in the US.