Podcasts about shacksbury cider

From Vermont roots to cider success! Meet David, the dad of three and co-founder of Shacksbury Cider. After graduating from Middlebury in 2009, David teamed up with Colin Davis to create the Vergennes-based cidery that makes dry, easy-to-drink beverages. Their journey started with a handshake over beers and now, 10 years later, Shacksbury is thriving and about to launch a new Sweater Weather cider this fall. Hosted on Acast. See acast.com/privacy for more information.

For someone who was told multiple times as a child, "I would pay to watch you eat," it was a relatively long and winding road to a professional life in food for Jesse Galdston. After myriad jobs in his early 20s (everything from SAT tutoring to research on subseabed nuclear waste disposal), he graduated from the University of Chicago Law School and practiced law in both Chicago and Boston. It was in Boston where Jesse finally gave in to the calls to take up food as a profession, as opposed to just an all-consuming hobby that occupied all of his non-working hours. Starting by stocking shelves and driving deliveries at Formaggio Kitchen Cambridge, a world-class cheese shop and gourmet store, Jesse quickly rose to become a cheesemonger, specialty buyer, cheese cave manager, and senior class instructor. Following a detour into the beverage industry to sell Shacksbury Cider, Jesse was intimately involved in the design and planning for FireFly Farms Market Baltimore at Whitehall Market where he is currently the general manager.The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture. Mentioned in this episode:Firefly Farms Baltimore To find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory. Stay in TouchNewsletter sign-upSupport my podcastShareable link to episode ★ Support this podcast ★

Jeff Pillet-Shore sits down to talk with Hannah Fordin and Luke Schmueker of Shacksbury Cider. Jeff shares his expertise in defining the Allagash brand and enlightens listeners as to what Belgian beer brewed in Maine tastes like, as well as what makes it special. He also discusses the company’s sustainability campaign and its charitable partners who help maintain its status as a B Corporation.  HRN On Tour is powered by Simplecast.

Hannah chats with Adam Chinchiolo of the Far West Cider Company. They are also joined by Caitlin Braam of Caitlin Braam Creative and Luke Schmuecker of Shacksbury Cider. Adam shares stories from his upbringing growing apples and cherries in the San Joaquin Valley to opening his taproom.HRN On Tour is powered by Simplecast.

This week on Hard Core, trek through orchards with us to deepen your knowledge of the impact that farming practices, tourism, policy, and collaboration can have on farms and cidermakers. From foraging for abandoned apples and to explore how growers work with their trees, we’re looking a many methods of farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Hard Core is powered by Simplecast.

In the start-up world failure equals success. It’s the paradox of innovation. A founder needs to fail in order to gather information, build a network and proof-of-concept, and push out a new better version. This philosophy sets innovators apart from the traditional old-school business values because innovators value experience and information. But at what point do you stop iterating and move on? On this episode of Tech Bites host Jennifer Leuzzi (@mmesnack) talks with Cheryl Durkee currently VP of Brand Identity for ItsaCheckmate (@itsacheckmate) formerly CEO/Founder PieShell. Her start-up had all the right moves with a great idea, participation of all the right events, and helping more than 60 displaced food companies in the Pilotworks debacle by raising $180,000 then…the pivot. This episode of Tech Bites (@TechBitesHRN) is made possible by the generosity of Shacksbury Cider (@shacksbury). It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Tech Bites is powered by Simplecast.

THE STUNNING CONCLUSION TO MUSCAMAY! The boys explore Melon from around the world (Other parts of the Loire and California) to better understand Muscadet and its many joys. Kevin brings a triggering wine out of spite, while Duck recounts a roasting from another podcast host. There's a lot of sadness in this being our last French wine episode for a whole season, but a lot of joy too, don't worry. More importantly, the boys spend like 25 minutes rating all the great apes. Quick, you listen, try to guess which one is the best. I bet you won't be able to. Huge shout out to Butch Judy's, soon to be Brooklyn's premier queer vermouth bar for hooking us up w/ some dope cans. Buy them asap, and get ready for their long awaited opening. Next season going to be dope, we love you. Patreon.com/disgorgeous and tell a freaking friend./// LIST//Patrice Beguet, VDF, 'Big Bunch Theory (Fresh Impression Blanc)', 2017//Lieu Dit, Santa Maria Valley, Melon de Bourgogne, 2017//Butch Judy's x Shacksbury Cider, 'Loverboi', NV///Support the show (https://www.patreon.com/Disgorgeous)

Some of the people that have been a part of the Good Food movement from the very beginning join us to talk about where the organization started and where it's going next (2020 is the 10 Year Anniversary of the Good Food Foundation). Brian Kenny of Hearst Ranch kicks us off with his hot take of the Good Food Mercantile and speaks to the importance of passion in building a small food business, but also the strategies involved with pricing your product effectively and reaching economies of scale. We're thrilled to welcome long-time supporters of HRN, the women behind Cowgirl Creamery! Sue Conley, Amanda Parker, and Peggy Smith sit down to reflect on the early days of Good Food and talk about the growth of their cheese-making business, which is favorite among many in the Bay Area. Finally, we host a conversation between Louisa Conrad of Big Picture Farm (a small goat dairy in Southern Vermont that makes goats' milk caramels) and Luke Schmueker of Shacksbury Cider. Louisa talks about the unique ethos of Big Picture Farm, such as the reason why their goats live in their family units for their full lifespan, why they chose to self-distribute their caramels, and what's in store for visitors to the farm! HRN On Tour is powered by Simplecast.

This episode of HRN On Tour brings you four conversations from the Good Food Mercantile in San Francisco. First up, Sas Stewart of Stonecutter Spirits talks to Luke Schmueker of Shacksbury Cider about producing delicious beverages, opening tasting rooms, and building brands in Vermont. Then, two bitters experts – Christa Cotton of El Guapo Bitters and Raymond Snead of Cocktailpunk – talk about the inspiration behind their businesses' names, how to navigate expansion (including securing bank loans), and their Good Food Award-winning flavors. Elias and Michelle Cairo dive into the nitty-gritty of building their restaurant and charcuterie company, Olympia Provisions. This brother and sister duo share secrets of creating a family businesses, why winning awards like the Good Food Awards matter, and how to sustain success. Finally, Caity Moseman Wadler sits down with Michael Dwork of VerTerra, a company that supplies sustainable, compostable dinnerware made from 100% renewable resources. (HRN uses Verterra at our annual gala!) Michael talks about his journey from finance school to India, where he observed a local woman making palm leaf plates. From there, he set up sourcing and production to get VerTerra off the ground, and has been innovating in the green dinnerware space ever since. HRN On Tour is powered by Simplecast.

David Dolginow is the co founder/ owner of Shacksbury Cider based in VERGENNES, Vermont. He has help build Shacksbury with his co founder Colin Davis to be a forward thinking modern company with a stone ethos of collaboration partnering with all sorts of other producers, artists and farmers…and they have forged a new partnership with Krista Scruggs ZAFA wines opening Co Cellars in Burlington, Past and current collaborations include:::: Vermont natural wine maker, author and Diedre Heekin from La Garagista Other Cider producers: Petritegi Sagardoa in the Basque country Spain and Dragon Orchards in Herefordshire, England Vermont farmers: yoder farm, and Michael lee from Twig farm: restaurants: Momofuku Beer brewers like modern times brewing: and artists like Will Bryant They forage for apples and have propagated some of these lost varieties at Sunrise Orchards They create unique ciders with character and voice. David is from Kansas City and he has something to tell New Englanders about Barbecue but you have to listen until the end. From Shaksbury’s Website:: “The apples of America's early cider tradition, lost for a variety of reasons, are not hard to find in Vermont - once you know what you're looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and the basis for superior cider. In the fall of 2013, and each subsequent harvest, we set to find some of these trees. We have sampled thousands of apples, fermented cider from over 150 unique trees, and selected twelve varieties to propagate. We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our "Lost Apple Orchard" at Colin's farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples.” SIGN UP FOR THIER CIDER CLUB:: https://www.shacksbury.com/cider-club/ MORE INFO AND SIGN UP FOR THIER NEWS LETTER:: https://www.shacksbury.com Follow Shacksbury:: Insta: https://www.instagram.com/shacksbury/ Follow Cooking Up A Podcast:: Instagram: https://www.instagram.com/cookingupapodcast/ Facebook: https://www.facebook.com/CookingUpAPODCAST/ Follow Nevin: instagram: https://www.instagram.com/nevintaylor/ facebook: https://www.facebook.com/NevinTaylorCooks/ NEVINTAYLORCOOKS.COM for recipes, videos and more!

Kat Johnson, Hannah Fordin, and Jordan Werner Barry joined the Shacksbury Cider team for their annual Harvest Camp (also known as Shackscamp)! Hosted at Camp Betsey Cox in Pittsford, Vermont, Shackscamp was filled with three days of apple foraging, cider drinking, cheese tasting – to name a few of our favorite camp activities! We gathered the whole crew around a picnic table to record a special on-location episode of HRN Happy Hour with guests Luke Schmueker, Krista Scruggs, Neal Hirtzel, Cassidy Gardner, Matt Wolf, Jesse Galdston, and many more. HRN Happy Hour‘s theme song is Suns Out, Guns Out by Concord America. HRN Happy Hour is powered by Simplecast.

Elizabeth Tilton is the Head of Brand at W&P Design and its book imprint, Dovetail. She's had an incredible journey in the culinary world – from working as the Head Chocolatier at Sucré in New Orleans to Public Relations and Marketing Manager at Momofuku in New York. She is also on the Board of Advisors for Shacksbury Cider. She's one of our favorite women in food and we're thrilled to have her as the guest of the hour on HRN Happy Hour! HRN Happy Hour's theme song is Suns Out, Guns Out by Concord America. HRN Happy Hour is powered by Simplecast.

I’m currently sitting in the car outside Black Back Pub in Waterbury, VT waiting for one of my favorite bars in the country to open its doors. I came out to visit Hill Farmstead for the quarterly pickup of their Collected Works membership club. It’s my first time joining the club, which I mostly did as an excuse to force myself to visit more often. It’s buried in about a foot or two of snow at the moment, but it’s as special as ever. And now my bags are full for the trip home. I’m also here for the weekend for a grafting workshop with Shacksbury Cider. A bunch of us are holing up in an old farmhouse and learning how to graft apple trees in an orchard outside of Middlebury. So I figured I better bring some bottles of Hill Farmstead’s Dorothy to share.  As much as I admire these kinds of artisanal producers (they really speak to what I love about the ancient traditions of making these delicate, fermentation-driven beers and ciders), if you’ve been listening for a while, you know that another part of my brain is just as turned on by the business and strategy of running a contemporary craft brewery.  This week’s guest is Austin Beer Works, one of the best in that regard, and someone I’ve been following closely for a while now. They have a strong brand, they’re growing, they self-distribute, and they know their market. They’re really the quintessential case study for how to make and sell contemporary craft beer in a somewhat underdeveloped market—especially when you know that market won’t stay that way for long. Very few do these days. So this is Austin Beerworks—pretty much the whole crew, which represents a variety of skill sets and perspectives, but with a unified goal—discussing the many facets of what constitutes their vision, strategy, and execution. Listen in.

Caity Moseman Wadler, HRN's Excutive director, chats with Colin Davis, one of the founders of Shacksbury Cider. Heritage Radio Network On Tour is powered by Simplecast

This episode of Heritage Radio Network On Tour is a special dispatch from Shackscamp—a weekend full of cider, cheese, and camaraderie hosted by the wonderful crew at Shacksbury Cider. The HRN team heads up to the Green Mountains of Vermont to work a little (and drink a lot). Get excidered! Heritage Radio Network On Tour is powered by Simplecast

This week on Beer Sessions, we have Steve Pominski (Barrage Brewing Company), Mike Descarfino (Barrier Brewing Company), Paul Komsic (BrickHouse Brewery), and Luke Schmuecker (Shacksbury Cider) to talk about Long Island breweries and much more!

Listen as hosts Jeff Baker and Jason Strempek speak with Carrie Anne Kelly of 21st Amendment Brewery, Sarah Ware of The High End (Anheuser Busch), Chris Costello of Zero Gravity, Kenny Richards of Halyard Brewing, Dave Dolgianow of Shacksbury Cider, Brooke Connor of All Times Sparkling Cider (Citizen Cider).

On today's episode of THE FOOD SEEN, we learn how to throw cider with David Dolginow, co-founder of Shacksbury Cider of Vermont. This is not a Johnny Appleseed story though; the trees were already there, marked by hunters during harvest for hunting hungry deer as their fruit ripened. Many of these old orchards were forgotten on dairy farms, which is fitting, because Shacksbury's cider was set in motion by the dry Basque-style homebrews of Michael Lee from nearby Twig Farm artisanal cheese. Through cow pastures, meadows and forests of Vermont, a blend of Jonagold, Spartan, Macintosh and Empire, mix with international varieties like Ellis Bitters, Browns, and Somerset Redstreak, foraging a new path for Shacksbury's modern farmhouse classics.

This week on Beer Sessions Radio, Jimmy is talking apples, cider styles, world cider culture and the re-emerging American cider culture today with author Ben Watson and David Dolginaw of Shacksbury Cider on this special Breakfast Cider Edition of Beer Sessions on Heritage Radio Network.

The Link Between Climate Change and Food Production