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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_112151":{"type":"posts","id":"bayareabites_112151","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112151","score":null,"sort":[1474305932000]},"guestAuthors":[],"slug":"hidden-star-orchards-turns-food-waste-into-cider-gold","title":"Hidden Star Orchards Turns Food Waste into Cider Gold","publishDate":1474305932,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Apple season is underway, which means apple trees are raining bushels, and farmers market stands are filled with a new assortment of heirloom varieties every week. But many apples never make it to market because they’re undersized or oversized, misshapen, or blemished.\u003c/p>\n\u003cp>For small-scale organic farmers like Johann Smit of \u003ca href=\"http://www.cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a>, that potential waste means a significant loss of resources, labor, and income. “All these fruit would potentially end up on the ground, wasted, or get sent to the juice market, which frankly doesn’t pay you enough to pick it,” he says.\u003c/p>\n\u003cp>Those less marketable apples present a creative challenge, and Johann discovered the true value of \u003ca href=\"http://www.agmrc.org/business-development/getting-prepared/valueadded-agriculture/articles/usda-value-added-ag-definition/\">value-added agricultural products\u003c/a> early on in his farming career. “Every single apple is used on our farm,” says Johann. “If it’s not sold fresh, it’s juiced, fermented, sauced, or dried.”\u003c/p>\n\u003cp>Now Hidden Star Orchards is closing the food waste loop with a boozy new product, and contributing to California’s hard apple cider revival in the process.\u003c/p>\n\u003cfigure id=\"attachment_112155\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/hidden_star_johann_2013_0.jpg\" alt=\"Johann Smit of Hidden Star Orchards\" width=\"610\" height=\"409\" class=\"size-full wp-image-112155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_johann_2013_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_johann_2013_0-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Johann Smit of Hidden Star Orchards \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons into Lemonade\u003c/h2>\n\u003cp>As Dutch immigrants, Johann’s parents started a dairy farm in Linden, California, near Stockton, in the 1960s. But by the 1980s, the dairy industry was rapidly industrializing, shifting from small farms to large corporate dairies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As an agriculture student at CalPoly in the 1980s, Johann saw the writing on the wall for his parents’ farm. For his senior project, he worked in a lemon orchard and saw a huge potential in value-added products. “I ended up making a bunch of lemonade, because there was no way of being able to sell the raw commodity in its entirety,” he says.\u003c/p>\n\u003cp>His family applied for a federal buyout program designed to help smaller farms get out of the dairy industry, and to reduce the milk surplus. In 1986, his family sold off the herd and started planting apple trees. They bought a belt press to make apple juice and cider (unfiltered juice). They began marketing their apples and apple products through farmers markets like the Ferry Plaza. They planted cherry and pomegranate trees and blueberries, and by 2005, the family started converting some of their orchards to organic.\u003c/p>\n\u003cp>“As your farm grows or diversifies, you do research about how to take care of the waste and figure out what else you can do with that product,” explains Johann. Over the years, the farm expanded to making applesauce and apple butter, and fruit extracts from the other fruits grown on their farm.\u003c/p>\n\u003cp>To close the zero-waste loop, any remaining byproducts such as cores, skins, and pomace are sent to the nearby Riverdog Farm, where they become delicious fodder for pigs.\u003c/p>\n\u003ch2>Back to Cider’s Roots\u003c/h2>\n\u003cp>Cloyingly sweet, mass-produced ciders have dominated the American cider market for years, but craft hard apple cider is now experiencing \u003ca href=\"http://www.cuesa.org/article/hard-cider-revival\">a renaissance\u003c/a> in California, with farms like \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Orchards\u003c/a>, \u003ca href=\"http://www.cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>, and now Hidden Star pioneering the way. These farmstead cider makers are helping to reestablish true cider making ways, and restore the beverage’s reputation in the American market.\u003c/p>\n\u003cp>“There’s a difference between the farmstead ciders we’re doing and what I call ‘cider sodas,’ which are back-sweetened and force-carbonated,” says Johann. “It’s not cider at all.”\u003c/p>\n\u003cp>Many of those mass-marketed ciders use concentrate diluted with water and sweetened with sugar, and sometimes have added flavorings, in contrast to the traditional way of making cider from freshly pressed apples. “That’s the thing that chaps my hide a little bit,” says Johann. “People getting into the marketplace without really understanding the significance of what cider is.”\u003c/p>\n\u003cp>But fortunately, as the \u003ca href=\"http://www.slate.com/articles/life/drink/2016/08/why_artisanal_hard_cider_makers_hate_the_sweet_stuff_sold_in_six_packs.html\">demand for artisanal cider\u003c/a> has grown, there’s been a backlash against these faux ciders. “When people taste the difference and taste these farmstead ciders, they’re packed with flavor and aromas,” says Johann. “The market is ripe for high-quality ciders.”\u003c/p>\n\u003cfigure id=\"attachment_112153\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/hidden_star_apples.jpg\" alt=\"Hidden Star Orchards apples\" width=\"610\" height=\"407\" class=\"size-full wp-image-112153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_apples.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_apples-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Hidden Star Orchards apples \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A New California Gold Rush\u003c/h2>\n\u003cp>After visiting cideries along the East Coast, Johann discovered the Goldrush variety, which he describes as “a more intense Pink Lady, tarter and sweeter, hard and juicy, with a lot more depth of flavor.” He planted four acres of Goldrush trees five years ago, and just started harvesting the fruits for cider.\u003c/p>\n\u003cp>“It’s a very organic-friendly, easy-to-grow apple that makes a dynamic cider base,” says Johann.\u003c/p>\n\u003cp>So far, he’s been experimenting mostly with single-varietal ciders, debuting four hard ciders this year: Goldrush, Gravenstein, Sour Apple (crabapples), and Treeo (a Pink Lady, Aztec Fuji, and Granny Smith blend). The first batch of Goldrush cider just won a silver medal in the Mendocino Apple Show’s \u003ca href=\"http://www.cidercompetitioncentral.com/results/\">California Cider Competition\u003c/a>.\u003c/p>\n\u003cp>Hidden Star’s ciders range from sour to semisweet, and they are unfiltered (slightly cloudy) and \u003cem>pétillant\u003c/em>, meaning that they are slightly and naturally sparkling through the fermentation process (no added carbonation). Ciders can be made with wine yeasts, champagne yeasts, beer yeasts, and even wild yeasts naturally present on the fruit (though the latter yield unpredictable results). For his initial batches, Johann opted for a lager yeast, which requires a 45-degree cold fermentation, allowing the cider to slowly ferment for six months. Next, he plans to try a new apple cider yeast from Normandy, France, derived from bacteria on the fruit.\u003c/p>\n\u003cp>“I don’t want to imitate a wine,” says Johann. “I want a cider that is just a true cider. It’s not a wine, it’s not a beer. It’s truly in its own category.”\u003c/p>\n\u003ch2>Doubling Down on Hard Cider\u003c/h2>\n\u003cp>Johann hopes this is just the beginning of the gold rush for farmstead hard cider. This summer, he finished building a cidery and commercial kitchen in San Leandro, complete with an Italian bottling machine, where he hopes to not only bottle the farm’s own cider but also coproduce cider for other small apple growers in need of facilities.\u003c/p>\n\u003cp>This year Hidden Star is also starting a new orchard in Green Valley in Solano County, and anticipates planting 50 antique and heirloom cider varieties. Johann hopes to make this new site an educational resource for the community and for other farms to learn about cider apples.\u003c/p>\n\u003cp>Digging deep into the apple’s gnarly roots in American soil, Johann’s long-term dream is to support a statewide movement for California apple farmers and cider makers. “I’d love to get together with other farms and basically start a California cider association,” he says. “Oregon has one, Washington has one. This state grows a lot of different products that can all be fermented, so we need to focus on getting that done.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Find Hidden Star Orchards’ ciders on Saturdays and Tuesdays at the Ferry Plaza Farmers Market, and Sundays at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hidden Star Orchards is closing the food waste loop with a boozy new product, and contributing to California’s hard apple cider revival in the process.","status":"publish","parent":0,"modified":1474305932,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1246},"headData":{"title":"Hidden Star Orchards Turns Food Waste into Cider Gold | KQED","description":"Hidden Star Orchards is closing the food waste loop with a boozy new product, and contributing to California’s hard apple cider revival in the process.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hidden Star Orchards Turns Food Waste into Cider Gold","datePublished":"2016-09-19T17:25:32.000Z","dateModified":"2016-09-19T17:25:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112151 http://ww2.kqed.org/bayareabites/?p=112151","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/19/hidden-star-orchards-turns-food-waste-into-cider-gold/","disqusTitle":"Hidden Star Orchards Turns Food Waste into Cider Gold","source":"Cider","sourceUrl":"https://ww2.kqed.org/bayareabites/category/beverages-2/cider/","nprByline":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/112151/hidden-star-orchards-turns-food-waste-into-cider-gold","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Apple season is underway, which means apple trees are raining bushels, and farmers market stands are filled with a new assortment of heirloom varieties every week. But many apples never make it to market because they’re undersized or oversized, misshapen, or blemished.\u003c/p>\n\u003cp>For small-scale organic farmers like Johann Smit of \u003ca href=\"http://www.cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a>, that potential waste means a significant loss of resources, labor, and income. “All these fruit would potentially end up on the ground, wasted, or get sent to the juice market, which frankly doesn’t pay you enough to pick it,” he says.\u003c/p>\n\u003cp>Those less marketable apples present a creative challenge, and Johann discovered the true value of \u003ca href=\"http://www.agmrc.org/business-development/getting-prepared/valueadded-agriculture/articles/usda-value-added-ag-definition/\">value-added agricultural products\u003c/a> early on in his farming career. “Every single apple is used on our farm,” says Johann. “If it’s not sold fresh, it’s juiced, fermented, sauced, or dried.”\u003c/p>\n\u003cp>Now Hidden Star Orchards is closing the food waste loop with a boozy new product, and contributing to California’s hard apple cider revival in the process.\u003c/p>\n\u003cfigure id=\"attachment_112155\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/hidden_star_johann_2013_0.jpg\" alt=\"Johann Smit of Hidden Star Orchards\" width=\"610\" height=\"409\" class=\"size-full wp-image-112155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_johann_2013_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_johann_2013_0-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Johann Smit of Hidden Star Orchards \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons into Lemonade\u003c/h2>\n\u003cp>As Dutch immigrants, Johann’s parents started a dairy farm in Linden, California, near Stockton, in the 1960s. But by the 1980s, the dairy industry was rapidly industrializing, shifting from small farms to large corporate dairies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As an agriculture student at CalPoly in the 1980s, Johann saw the writing on the wall for his parents’ farm. For his senior project, he worked in a lemon orchard and saw a huge potential in value-added products. “I ended up making a bunch of lemonade, because there was no way of being able to sell the raw commodity in its entirety,” he says.\u003c/p>\n\u003cp>His family applied for a federal buyout program designed to help smaller farms get out of the dairy industry, and to reduce the milk surplus. In 1986, his family sold off the herd and started planting apple trees. They bought a belt press to make apple juice and cider (unfiltered juice). They began marketing their apples and apple products through farmers markets like the Ferry Plaza. They planted cherry and pomegranate trees and blueberries, and by 2005, the family started converting some of their orchards to organic.\u003c/p>\n\u003cp>“As your farm grows or diversifies, you do research about how to take care of the waste and figure out what else you can do with that product,” explains Johann. Over the years, the farm expanded to making applesauce and apple butter, and fruit extracts from the other fruits grown on their farm.\u003c/p>\n\u003cp>To close the zero-waste loop, any remaining byproducts such as cores, skins, and pomace are sent to the nearby Riverdog Farm, where they become delicious fodder for pigs.\u003c/p>\n\u003ch2>Back to Cider’s Roots\u003c/h2>\n\u003cp>Cloyingly sweet, mass-produced ciders have dominated the American cider market for years, but craft hard apple cider is now experiencing \u003ca href=\"http://www.cuesa.org/article/hard-cider-revival\">a renaissance\u003c/a> in California, with farms like \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Orchards\u003c/a>, \u003ca href=\"http://www.cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>, and now Hidden Star pioneering the way. These farmstead cider makers are helping to reestablish true cider making ways, and restore the beverage’s reputation in the American market.\u003c/p>\n\u003cp>“There’s a difference between the farmstead ciders we’re doing and what I call ‘cider sodas,’ which are back-sweetened and force-carbonated,” says Johann. “It’s not cider at all.”\u003c/p>\n\u003cp>Many of those mass-marketed ciders use concentrate diluted with water and sweetened with sugar, and sometimes have added flavorings, in contrast to the traditional way of making cider from freshly pressed apples. “That’s the thing that chaps my hide a little bit,” says Johann. “People getting into the marketplace without really understanding the significance of what cider is.”\u003c/p>\n\u003cp>But fortunately, as the \u003ca href=\"http://www.slate.com/articles/life/drink/2016/08/why_artisanal_hard_cider_makers_hate_the_sweet_stuff_sold_in_six_packs.html\">demand for artisanal cider\u003c/a> has grown, there’s been a backlash against these faux ciders. “When people taste the difference and taste these farmstead ciders, they’re packed with flavor and aromas,” says Johann. “The market is ripe for high-quality ciders.”\u003c/p>\n\u003cfigure id=\"attachment_112153\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/hidden_star_apples.jpg\" alt=\"Hidden Star Orchards apples\" width=\"610\" height=\"407\" class=\"size-full wp-image-112153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_apples.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/hidden_star_apples-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Hidden Star Orchards apples \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A New California Gold Rush\u003c/h2>\n\u003cp>After visiting cideries along the East Coast, Johann discovered the Goldrush variety, which he describes as “a more intense Pink Lady, tarter and sweeter, hard and juicy, with a lot more depth of flavor.” He planted four acres of Goldrush trees five years ago, and just started harvesting the fruits for cider.\u003c/p>\n\u003cp>“It’s a very organic-friendly, easy-to-grow apple that makes a dynamic cider base,” says Johann.\u003c/p>\n\u003cp>So far, he’s been experimenting mostly with single-varietal ciders, debuting four hard ciders this year: Goldrush, Gravenstein, Sour Apple (crabapples), and Treeo (a Pink Lady, Aztec Fuji, and Granny Smith blend). The first batch of Goldrush cider just won a silver medal in the Mendocino Apple Show’s \u003ca href=\"http://www.cidercompetitioncentral.com/results/\">California Cider Competition\u003c/a>.\u003c/p>\n\u003cp>Hidden Star’s ciders range from sour to semisweet, and they are unfiltered (slightly cloudy) and \u003cem>pétillant\u003c/em>, meaning that they are slightly and naturally sparkling through the fermentation process (no added carbonation). Ciders can be made with wine yeasts, champagne yeasts, beer yeasts, and even wild yeasts naturally present on the fruit (though the latter yield unpredictable results). For his initial batches, Johann opted for a lager yeast, which requires a 45-degree cold fermentation, allowing the cider to slowly ferment for six months. Next, he plans to try a new apple cider yeast from Normandy, France, derived from bacteria on the fruit.\u003c/p>\n\u003cp>“I don’t want to imitate a wine,” says Johann. “I want a cider that is just a true cider. It’s not a wine, it’s not a beer. It’s truly in its own category.”\u003c/p>\n\u003ch2>Doubling Down on Hard Cider\u003c/h2>\n\u003cp>Johann hopes this is just the beginning of the gold rush for farmstead hard cider. This summer, he finished building a cidery and commercial kitchen in San Leandro, complete with an Italian bottling machine, where he hopes to not only bottle the farm’s own cider but also coproduce cider for other small apple growers in need of facilities.\u003c/p>\n\u003cp>This year Hidden Star is also starting a new orchard in Green Valley in Solano County, and anticipates planting 50 antique and heirloom cider varieties. Johann hopes to make this new site an educational resource for the community and for other farms to learn about cider apples.\u003c/p>\n\u003cp>Digging deep into the apple’s gnarly roots in American soil, Johann’s long-term dream is to support a statewide movement for California apple farmers and cider makers. “I’d love to get together with other farms and basically start a California cider association,” he says. “Oregon has one, Washington has one. This state grows a lot of different products that can all be fermented, so we need to focus on getting that done.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Find Hidden Star Orchards’ ciders on Saturdays and Tuesdays at the Ferry Plaza Farmers Market, and Sundays at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112151/hidden-star-orchards-turns-food-waste-into-cider-gold","authors":["byline_bayareabites_112151"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1332","bayareabites_1874","bayareabites_95","bayareabites_4084","bayareabites_1875"],"tags":["bayareabites_469","bayareabites_14760","bayareabites_3707","bayareabites_15617","bayareabites_15616"],"featImg":"bayareabites_112154","label":"source_bayareabites_112151"},"bayareabites_109796":{"type":"posts","id":"bayareabites_109796","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109796","score":null,"sort":[1464798611000]},"guestAuthors":[],"slug":"raise-a-glass-to-perry-craft-ciders-pear-cousin","title":"Raise A Glass To Perry, Craft Cider's Pear Cousin","publishDate":1464798611,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It was a cool morning in the spring of 2004 when Charles McGonegal, owner of \u003ca href=\"http://aeppeltreow.com/\">AEppeltreow Winery\u003c/a> in Burlington, Wis., bit into his first \"perry\" pear: crunching into the tough, tannin-suffused fruit, he was smacked with such astringency that he instantly spit it out, letting the juice dribble down his chin. \"Later that day, my lips were peeling and my throat was sore,\" he recalls. \"There's a reason why medieval folks thought perry pears were poisonous — they're full of acids and tannins. They are not for eating. But when you turn them into cider they are beautiful.\"\u003c/p>\n\u003cp>McGonegal is not alone in his love of perry (the formal name for classic pear cider). Perry pears' acids and tannins, when fermented by the wild yeasts growing on their skins, produce a light, delicious beverage that rivals apple cider, but is sweeter. The drink has long been revered in England, South Wales and Normandy, France, and was a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=12206988\">favorite of Napoleon's\u003c/a>.\u003c/p>\n\u003cp>Now the beginning of a U.S. perry revival may be underway, lofted on the wings of the craft cider craze. Hard apple cider — with its typical alcohol content of 4-8 percent — is the fastest-growing segment of the U.S. alcohol market. \u003ca href=\"http://www.arec.vaes.vt.edu/alson-h-smith/people/peck/peck-bio.html\">Greg Peck\u003c/a>, an assistant professor of horticulture at Virginia Polytechnic Institute and State University who specializes in apple industry research, noted that \u003ca href=\"http://marketwatchmag.com/june-2015-cider/\">cider production has grown\u003c/a> from 6.4 million gallons produced in 2007 to 54 million gallons in 2014. And several U.S. craft cider makers are adding perry to their offerings.\u003c/p>\n\u003cfigure id=\"attachment_109802\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pears.jpg\" alt=\"Thorn pears, an English variety used for perry production.\" width=\"300\" height=\"533\" class=\"size-full wp-image-109802\">\u003cfigcaption class=\"wp-caption-text\">Thorn pears, an English variety used for perry production. \u003ccite>(Courtesy of Kevin Zielinski/E.Z. Orchards Cidre )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's been a crazy momentum as cider and perry have gained in popularity,\" says Eric West, who produces a weekly newsletter about the cider industry and oversees the annual \u003ca href=\"http://glintcap.org/\">Great Lakes International Cider and Perry Competition (GLINTCAP)\u003c/a>. He takes care to note that \"traditional perry is not the same as pear cider, which is often apple cider that has pear flavoring added to it, and may be what comes to mind for most people when they hear about perry. A true perry is made from pears alone and has a light, refreshing sweetness.\"\u003c/p>\n\u003cp>Perry pears are smaller than culinary or dessert pears. As with apple cider, the fruit is picked, crushed and pressed to extract juice, which is then fermented. However, unlike apples, all pears contain a sugar alcohol called sorbitol that yeasts cannot metabolize. A completely fermented perry, therefore, has a residual sweetness missing from a dry apple cider.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perry pears are descendants of wild hybrids that stretch back to Roman times. The trees can produce fruit for as long as 250 years, with huge canopies — the most famous, a 19th century \u003ca href=\"https://books.google.com/books?id=OH3vAAAAMAAJ&pg=PA78&lpg=PA78&dq=perry+tree+holme+lacy&source=bl&ots=jgQKWmvxD4&sig=-ll9nHJk8rJtHXVYFn03luDIfqM&hl=en&sa=X&ved=0ahUKEwiT27WX7e7MAhXD7R4KHfpTCl0Q6AEIKjAC#v=onepage&q=perry%20tree%20holme%20lacy&f=false\">Holme Lacy Perry tree\u003c/a>, covered a quarter acre and produced nearly 2,000 gallons of perry in a single year. But the trees can take a long time to grow — \"plant pears for your heirs\" is an old English saying.\u003c/p>\n\u003cp>To shorten the time, McGonegal grafted perry pear stock onto 150 semi-dwarf pear trees, which grow to about 16 feet (a mature perry tree may grow as tall as 150 feet). Within a few years he had enough perry pears to produce 50-150 gallons a year. It wasn't easy to obtain those perry pears, however: One variety he imported from England took a full year for the USDA to approve. Other cuttings were obtained from the USDA's \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=11372\">National Clonal Germplasm Repository\u003c/a> in Corvallis, Ore.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.blackduckcidery.com\">BlackDuck Cidery\u003c/a> in Ovid, N.Y., owners John Reynolds and Shannon O'Connor use perry pears from trees they planted 17 years ago. \"Pears are very slow-growing trees,\" says Reynolds, \"and some of them didn't fruit for 11 years. We have all these European varieties: Barnet, Butt, Yellow Huffcap, Hendrik's Huffcap, Normanischen Ciderbirne, Gin, Brandy. These true perry pears add different flavors, acids and tannins that are the signature of our beverage.\" This year will be their third vintage of both craft apple cider and perry; last year they produced 2,400 perry bottles of 750 ml each. Says Reynolds, \"I find true perry to be more interesting than apple cider. It's a more complex beverage, with higher aromatics. Making craft cider and perry is akin to winemaking. You get one chance at a vintage every year.\"\u003c/p>\n\u003cfigure id=\"attachment_109803\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/perry.jpg\" alt=\"A bottle of perry from E.Z. Orchards\" width=\"300\" height=\"533\" class=\"size-full wp-image-109803\">\u003cfigcaption class=\"wp-caption-text\">A bottle of perry from E.Z. Orchards \u003ccite>(Courtesy of Kevin Zielinski/E.Z. Orchards Cidre )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you can still create a complex, interesting perry cider even without perry pears, says Kevin Zielinksi of \u003ca href=\"http://www.ezorchards.com/\">E.Z. Orchards Cidre\u003c/a> in Salem, Ore. While he waits for his perry pear trees to mature, he has been crafting his own version of perry from dessert pears. \"I let the pears hang on the tree 10 days or two weeks past the time for picking and eating,\" he says. \"That extra ripening time makes more sugars and aromatics available for the fermentation. I feel as if these mature fruits reveal hidden flavors we don't usually associate with a pear.\"\u003c/p>\n\u003cp>Zielinski uses Bosc, Forelle (a small, sweet pear with a cinnamon-spice flavor), Taylors Gold (a New Zealand variety with distinct aromatics) and other cultivars. \"Our perry is a refreshingly approachable beverage that I like as a brunch item instead of white wine.\"\u003c/p>\n\u003cp>Perry can be made still or bubbly: To preserve the bubbles one simply bottles it near the end of fermentation. Natural carbonation bubbles are tiny and fine, and slowly unfurl the flavors and natural chemical compounds that give perry its signature mouthfeel and taste, according to Reynolds of BlackDuck Cidery.\u003c/p>\n\u003cp>\"I love the delicate nature and round mouthfeel of perry,\" says Steven Baird, owner of two popular bars featuring craft liquors in Brooklyn, N.Y. — \u003ca href=\"https://www.facebook.com/CardiffGiantNY/?fref=nf\">Cardiff Giant\u003c/a> and \u003ca href=\"http://www.theowlfarm.com/\">The Owl Farm.\u003c/a> \"I always try to have a perry in stock at both of my bars. The best American perries are wonderfully complex and nuanced and rival those of Europe.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Cider made from perry pears is delicious - it rivals apple cider, but is sweeter. Long revered in England and Normandy, France (Napoleon was a fan), perry is now getting its due in the U.S.","status":"publish","parent":0,"modified":1464798611,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1036},"headData":{"title":"Raise A Glass To Perry, Craft Cider's Pear Cousin | KQED","description":"Cider made from perry pears is delicious - it rivals apple cider, but is sweeter. Long revered in England and Normandy, France (Napoleon was a fan), perry is now getting its due in the U.S.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Raise A Glass To Perry, Craft Cider's Pear Cousin","datePublished":"2016-06-01T16:30:11.000Z","dateModified":"2016-06-01T16:30:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109796 http://ww2.kqed.org/bayareabites/?p=109796","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/01/raise-a-glass-to-perry-craft-ciders-pear-cousin/","disqusTitle":"Raise A Glass To Perry, Craft Cider's Pear Cousin","nprImageCredit":"Ashley Cooper","nprByline":"Jill Neimark, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"479367453","nprApiLink":"http://api.npr.org/query?id=479367453&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/01/479367453/perry-craft-cider-s-pear-cousin-shines?ft=nprml&f=479367453","nprRetrievedStory":"1","nprPubDate":"Wed, 01 Jun 2016 11:33:00 -0400","nprStoryDate":"Wed, 01 Jun 2016 11:33:37 -0400","nprLastModifiedDate":"Wed, 01 Jun 2016 11:33:37 -0400","path":"/bayareabites/109796/raise-a-glass-to-perry-craft-ciders-pear-cousin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was a cool morning in the spring of 2004 when Charles McGonegal, owner of \u003ca href=\"http://aeppeltreow.com/\">AEppeltreow Winery\u003c/a> in Burlington, Wis., bit into his first \"perry\" pear: crunching into the tough, tannin-suffused fruit, he was smacked with such astringency that he instantly spit it out, letting the juice dribble down his chin. \"Later that day, my lips were peeling and my throat was sore,\" he recalls. \"There's a reason why medieval folks thought perry pears were poisonous — they're full of acids and tannins. They are not for eating. But when you turn them into cider they are beautiful.\"\u003c/p>\n\u003cp>McGonegal is not alone in his love of perry (the formal name for classic pear cider). Perry pears' acids and tannins, when fermented by the wild yeasts growing on their skins, produce a light, delicious beverage that rivals apple cider, but is sweeter. The drink has long been revered in England, South Wales and Normandy, France, and was a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=12206988\">favorite of Napoleon's\u003c/a>.\u003c/p>\n\u003cp>Now the beginning of a U.S. perry revival may be underway, lofted on the wings of the craft cider craze. Hard apple cider — with its typical alcohol content of 4-8 percent — is the fastest-growing segment of the U.S. alcohol market. \u003ca href=\"http://www.arec.vaes.vt.edu/alson-h-smith/people/peck/peck-bio.html\">Greg Peck\u003c/a>, an assistant professor of horticulture at Virginia Polytechnic Institute and State University who specializes in apple industry research, noted that \u003ca href=\"http://marketwatchmag.com/june-2015-cider/\">cider production has grown\u003c/a> from 6.4 million gallons produced in 2007 to 54 million gallons in 2014. And several U.S. craft cider makers are adding perry to their offerings.\u003c/p>\n\u003cfigure id=\"attachment_109802\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pears.jpg\" alt=\"Thorn pears, an English variety used for perry production.\" width=\"300\" height=\"533\" class=\"size-full wp-image-109802\">\u003cfigcaption class=\"wp-caption-text\">Thorn pears, an English variety used for perry production. \u003ccite>(Courtesy of Kevin Zielinski/E.Z. Orchards Cidre )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's been a crazy momentum as cider and perry have gained in popularity,\" says Eric West, who produces a weekly newsletter about the cider industry and oversees the annual \u003ca href=\"http://glintcap.org/\">Great Lakes International Cider and Perry Competition (GLINTCAP)\u003c/a>. He takes care to note that \"traditional perry is not the same as pear cider, which is often apple cider that has pear flavoring added to it, and may be what comes to mind for most people when they hear about perry. A true perry is made from pears alone and has a light, refreshing sweetness.\"\u003c/p>\n\u003cp>Perry pears are smaller than culinary or dessert pears. As with apple cider, the fruit is picked, crushed and pressed to extract juice, which is then fermented. However, unlike apples, all pears contain a sugar alcohol called sorbitol that yeasts cannot metabolize. A completely fermented perry, therefore, has a residual sweetness missing from a dry apple cider.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perry pears are descendants of wild hybrids that stretch back to Roman times. The trees can produce fruit for as long as 250 years, with huge canopies — the most famous, a 19th century \u003ca href=\"https://books.google.com/books?id=OH3vAAAAMAAJ&pg=PA78&lpg=PA78&dq=perry+tree+holme+lacy&source=bl&ots=jgQKWmvxD4&sig=-ll9nHJk8rJtHXVYFn03luDIfqM&hl=en&sa=X&ved=0ahUKEwiT27WX7e7MAhXD7R4KHfpTCl0Q6AEIKjAC#v=onepage&q=perry%20tree%20holme%20lacy&f=false\">Holme Lacy Perry tree\u003c/a>, covered a quarter acre and produced nearly 2,000 gallons of perry in a single year. But the trees can take a long time to grow — \"plant pears for your heirs\" is an old English saying.\u003c/p>\n\u003cp>To shorten the time, McGonegal grafted perry pear stock onto 150 semi-dwarf pear trees, which grow to about 16 feet (a mature perry tree may grow as tall as 150 feet). Within a few years he had enough perry pears to produce 50-150 gallons a year. It wasn't easy to obtain those perry pears, however: One variety he imported from England took a full year for the USDA to approve. Other cuttings were obtained from the USDA's \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=11372\">National Clonal Germplasm Repository\u003c/a> in Corvallis, Ore.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.blackduckcidery.com\">BlackDuck Cidery\u003c/a> in Ovid, N.Y., owners John Reynolds and Shannon O'Connor use perry pears from trees they planted 17 years ago. \"Pears are very slow-growing trees,\" says Reynolds, \"and some of them didn't fruit for 11 years. We have all these European varieties: Barnet, Butt, Yellow Huffcap, Hendrik's Huffcap, Normanischen Ciderbirne, Gin, Brandy. These true perry pears add different flavors, acids and tannins that are the signature of our beverage.\" This year will be their third vintage of both craft apple cider and perry; last year they produced 2,400 perry bottles of 750 ml each. Says Reynolds, \"I find true perry to be more interesting than apple cider. It's a more complex beverage, with higher aromatics. Making craft cider and perry is akin to winemaking. You get one chance at a vintage every year.\"\u003c/p>\n\u003cfigure id=\"attachment_109803\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/perry.jpg\" alt=\"A bottle of perry from E.Z. Orchards\" width=\"300\" height=\"533\" class=\"size-full wp-image-109803\">\u003cfigcaption class=\"wp-caption-text\">A bottle of perry from E.Z. Orchards \u003ccite>(Courtesy of Kevin Zielinski/E.Z. Orchards Cidre )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you can still create a complex, interesting perry cider even without perry pears, says Kevin Zielinksi of \u003ca href=\"http://www.ezorchards.com/\">E.Z. Orchards Cidre\u003c/a> in Salem, Ore. While he waits for his perry pear trees to mature, he has been crafting his own version of perry from dessert pears. \"I let the pears hang on the tree 10 days or two weeks past the time for picking and eating,\" he says. \"That extra ripening time makes more sugars and aromatics available for the fermentation. I feel as if these mature fruits reveal hidden flavors we don't usually associate with a pear.\"\u003c/p>\n\u003cp>Zielinski uses Bosc, Forelle (a small, sweet pear with a cinnamon-spice flavor), Taylors Gold (a New Zealand variety with distinct aromatics) and other cultivars. \"Our perry is a refreshingly approachable beverage that I like as a brunch item instead of white wine.\"\u003c/p>\n\u003cp>Perry can be made still or bubbly: To preserve the bubbles one simply bottles it near the end of fermentation. Natural carbonation bubbles are tiny and fine, and slowly unfurl the flavors and natural chemical compounds that give perry its signature mouthfeel and taste, according to Reynolds of BlackDuck Cidery.\u003c/p>\n\u003cp>\"I love the delicate nature and round mouthfeel of perry,\" says Steven Baird, owner of two popular bars featuring craft liquors in Brooklyn, N.Y. — \u003ca href=\"https://www.facebook.com/CardiffGiantNY/?fref=nf\">Cardiff Giant\u003c/a> and \u003ca href=\"http://www.theowlfarm.com/\">The Owl Farm.\u003c/a> \"I always try to have a perry in stock at both of my bars. The best American perries are wonderfully complex and nuanced and rival those of Europe.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109796/raise-a-glass-to-perry-craft-ciders-pear-cousin","authors":["byline_bayareabites_109796"],"categories":["bayareabites_13306","bayareabites_1332"],"tags":["bayareabites_14760","bayareabites_15487","bayareabites_15486"],"featImg":"bayareabites_109797","label":"bayareabites"},"bayareabites_102868":{"type":"posts","id":"bayareabites_102868","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102868","score":null,"sort":[1447772440000]},"guestAuthors":[],"slug":"five-delicious-craft-ciders-from-the-bay-area","title":"Five Delicious Craft Ciders from the Bay Area","publishDate":1447772440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"These Northern California ciders aren’t too cloyingly sweet and don’t have extra additives in them.","status":"publish","parent":0,"modified":1448603999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1388},"headData":{"title":"Five Delicious Craft Ciders from the Bay Area | KQED","description":"These Northern California ciders aren’t too cloyingly sweet and don’t have extra additives in them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Five Delicious Craft Ciders from the Bay Area","datePublished":"2015-11-17T15:00:40.000Z","dateModified":"2015-11-27T05:59:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102868 http://ww2.kqed.org/bayareabites/?p=102868","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/17/five-delicious-craft-ciders-from-the-bay-area/","disqusTitle":"Five Delicious Craft Ciders from the Bay Area","path":"/bayareabites/102868/five-delicious-craft-ciders-from-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102868/five-delicious-craft-ciders-from-the-bay-area","authors":["46"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1332","bayareabites_13746"],"tags":["bayareabites_8359","bayareabites_14760","bayareabites_15025","bayareabites_15026","bayareabites_15027","bayareabites_15028","bayareabites_15024"],"featImg":"bayareabites_102895","label":"bayareabites"},"bayareabites_81100":{"type":"posts","id":"bayareabites_81100","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81100","score":null,"sort":[1398897180000]},"guestAuthors":[],"slug":"renegade-cider-makers-get-funky-to-cope-with-apple-shortage","title":"Renegade Cider Makers Get Funky To Cope With Apple Shortage","publishDate":1398897180,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81101\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-4-32afe31c0d8411d52ea40c14f1346721555f5ba1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-4-32afe31c0d8411d52ea40c14f1346721555f5ba1.jpg\" alt=\"Nat West, owner of Reverend Nat's Hard Cider in Portland, Ore., uses sweet apples to make cider, and gives it an extra kick with ginger juice, herbal tonics, coffee and hops. Photo: Courtesy of Reverend Nat's Hard Cider\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nat West, owner of Reverend Nat's Hard Cider in Portland, Ore., uses sweet apples to make cider, and gives it an extra kick with ginger juice, herbal tonics, coffee and hops. Photo: Courtesy of Reverend Nat's Hard Cider\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/30/308270113/renegade-cider-makers-get-funky-to-cope-with-apple-shortage\">The Salt at NPR Food\u003c/a> (4/30/14)\u003c/p>\n\u003cp>For centuries, hard apple cider has been made with the fermented juice of apples — nothing more, nothing less. And a lot of cider drinkers and makers — let's call them purists — like it that way.\u003c/p>\n\u003cp>But a new wave of renegade cider makers in America is shirking tradition and adding unusual ingredients to the fermentation tank — from chocolate and tropical fruit juices to herbs, chili peppers and unusual yeasts. Their aim — which is controversial among the purists — is to bring out the best, or just the weirdest, flavors in the ciders.\u003c/p>\n\u003cp>The craze originated in the Pacific Northwest, where craft beers made with similar whimsy are already wildly popular. But these ciders are hitting the road at \u003ca href=\"http://www.cidersummitnw.com/\">Cider Summit\u003c/a> tasting events; we joined the most recent one, in Berkeley, Calif., on Saturday.\u003c/p>\n\u003cp>Tinkering with funky flavors is fun, of course. But there's another reason that so many American cider makers are looking beyond the apple: The apples here aren't very good — at least not for making cider.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Few farmers in the U.S. grow the \"bittersweet and \"bittersharp\" varieties historically favored in Europe, which has a much richer tradition of cider-making than America. As a result, many U.S. craft cider producers are making do with apples meant for eating — like Golden Delicious, Fuji, Pink Lady and Gala. These apples, while sweet and crunchy, make poor cider — dull in flavor and bite, with little structure behind the alcohol, cider makers say.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Nat West, owner of \u003ca href=\"http://reverendnatshardcider.com/\">Reverend Nat's Hard Cider\u003c/a> in Portland, Ore., is spicing up his cider made from eating apples with ginger juice, herbal tonics, coffee and hops. He has even aged cider in a tank with crushed rock slabs to impart notes of \"minerality.\"\u003c/p>\n\u003cfigure id=\"attachment_81103\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/applesattiltedshedciderstandcidersummit_fx-cc21398e3ffb91a21784ff37478bf07f61f526eb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/applesattiltedshedciderstandcidersummit_fx-cc21398e3ffb91a21784ff37478bf07f61f526eb-290x217.jpg\" alt=\"Tilted Shed's display of heirloom apple varieties at the April Cider Summit in Berkeley, Calif. Photo: Alastair Bland for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-81103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tilted Shed's display of heirloom apple varieties at the April Cider Summit in Berkeley, Calif. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://schillingcider.com/\">Schilling Cider\u003c/a>, in Seattle, uses mostly Red Delicious, Granny Smith and Honeycrisp apples — varieties that \"don't have any flavor,\" in owner Colin Schilling's opinion. That's why he steeps bags of chai spices in one of his ciders, ages others with oak chips and adds Ecuadorian cocoa nibs to another to create a thick and brownie-like beverage only faintly reminiscent of apples. Schilling once even fermented some apple juice over Japanese horseradish for what was intended to be a \"wasabi cider.\"\u003c/p>\n\u003cp>\"That was awful,\" he says. \"We dumped it out.\"\u003c/p>\n\u003cp>Unsurprisingly, there are critics of such experimental cider-making.\u003c/p>\n\u003cp>Steve Wood, co-owner of \u003ca href=\"http://www.npr.org/2009/11/17/120464000/in-new-england-hard-cider-stages-a-comeback\">Farnum Hill Cider\u003c/a>, grows about 70 acres of apples on his New Hampshire farm. For him, making cider is less like craft brewing than it is like making wine — a process of tending to the trees, growing the fruit, harvesting the apples at optimal ripeness, blending the juices and fermenting it in oak barrels and steel tanks. Wood uses \u003ca href=\"http://www.povertylaneorchards.com/the-orchard/poverty-lane-apple-varieties/\">apple varieties\u003c/a> like Kingston Black, Yarlington Mill and Bramtot — varieties too bitter or sour to eat but long used in Europe for cider-making.\u003c/p>\n\u003cp>\"The goal is to bring our fruit to the bottle in the most delicious way possible,\" Wood says. \"It's a very hands-off, white wine-making approach.\"\u003c/p>\n\u003cp>Adding anything but apple juice to the cider would go against Wood's most basic principles: \"I would never, in my wildest imagination, put jalapenos in my cider. That would be like if a Bordeaux winemaker threw a bunch of hot peppers into his wine.\"\u003c/p>\n\u003cfigure id=\"attachment_81102\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-8_vert-e6834ca17bf04da2c957072772bf276f81a28757.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-8_vert-e6834ca17bf04da2c957072772bf276f81a28757-217x290.jpg\" alt=\"Nat West checks the pasteurization temperatures at his cidery in Portland, Ore. Photo: Courtesy of Reverend Nat's Hard Cider\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nat West checks the pasteurization temperatures at his cidery in Portland, Ore. Photo: Courtesy of Reverend Nat's Hard Cider\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.ezorchards.com/\">E.Z. Orchards\u003c/a>, in Salem, Ore., Kevin Zielinski, an apple farmer and cider maker in the purist camp, says true cider apples are in short supply around the country. So he understands why many cider makers have no choice but to get creative.\u003c/p>\n\u003cp>\"If it takes hops, spices and berry flavors to give these apples a full character, that's fabulous,\" Zielinski says.\u003c/p>\n\u003cp>All the hubbub around oddball ciders is even driving some makers who have ready access to the cider apples to experiment, too. Tilted Shed, in Forestville, Calif., for instance, smokes its Nehou apples before fermenting the juice. Its neighbor, Devoto Orchards, ferments an otherwise traditional cider in used bourbon barrels. Tieton Cider Works, in Seattle, uses heritage cider apples (and some sweet apples) and plays with hops — which add a dull bitterness to a cider that nicely offsets its fruitiness.\u003c/p>\n\u003cp>Moreover, there is no way that apples alone, regardless of variety, could ever deliver the fascinating spectrum of flavors coming from the most creative of America's cider houses.\u003c/p>\n\u003cp>On Washington's Olympic Peninsula, \u003ca href=\"http://www.finnriver.com/\">Finn River Cidery\u003c/a>'s habanero cider sends a hot and invigorating jolt of aroma up the nasal passage. \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider\u003c/a>, from Sacramento, recently made a cool, creamy cider blended with coconut milk and pineapple juice as well as another sweet-and-sour cider fermented with a kombucha \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/30/kombucha-magical-health-elixir-or-just-funky-tea/\">scoby\u003c/a>.\" Eden, whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/10/the-upside-of-all-this-cold-a-boom-in-ice-cider/\">ice ciders\u003c/a> we've reported on, makes a strong one infused with basil and anise.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Farmers are now beginning to grow more and more cider-specific apple varieties in response to the growth of the craft cider industry. At Farnum Hill, Wood says he has sent thousands of graft cuttings in the past year around the country to farmers planning to grow apples specifically for cider makers.\u003c/p>\n\u003cp>Per pound, inedible cider apple varieties sell for almost ten times the price of table apples, according to Wood.\u003cstrong> \u003c/strong>Those apples are expected to be available in another decade.\u003c/p>\n\u003cp>But that will not likely derail the creative ciders now getting a toehold in the marketplace.\u003c/p>\n\u003cp>\"We don't make traditional cider, and we probably never will,\" says Schilling. \"There are enough [conventional ciders] already, and there are enough people focused on making them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Few U.S. farmers grow the tannic apples traditionally used to make hard cider. So craft cider makers are using eating apples and adding chili, chocolate and tropical juices to boost their flavor.","status":"publish","parent":0,"modified":1398897489,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1032},"headData":{"title":"Renegade Cider Makers Get Funky To Cope With Apple Shortage | KQED","description":"Few U.S. farmers grow the tannic apples traditionally used to make hard cider. So craft cider makers are using eating apples and adding chili, chocolate and tropical juices to boost their flavor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Renegade Cider Makers Get Funky To Cope With Apple Shortage","datePublished":"2014-04-30T22:33:00.000Z","dateModified":"2014-04-30T22:38:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81100 http://blogs.kqed.org/bayareabites/?p=81100","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/30/renegade-cider-makers-get-funky-to-cope-with-apple-shortage/","disqusTitle":"Renegade Cider Makers Get Funky To Cope With Apple Shortage","nprByline":"Alastair Bland","nprStoryId":"308270113","nprApiLink":"http://api.npr.org/query?id=308270113&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/30/308270113/renegade-cider-makers-get-funky-to-cope-with-apple-shortage?ft=3&f=308270113","nprRetrievedStory":"1","nprPubDate":"Wed, 30 Apr 2014 18:04:00 -0400","nprStoryDate":"Wed, 30 Apr 2014 17:00:00 -0400","nprLastModifiedDate":"Wed, 30 Apr 2014 18:04:26 -0400","path":"/bayareabites/81100/renegade-cider-makers-get-funky-to-cope-with-apple-shortage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81101\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-4-32afe31c0d8411d52ea40c14f1346721555f5ba1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-4-32afe31c0d8411d52ea40c14f1346721555f5ba1.jpg\" alt=\"Nat West, owner of Reverend Nat's Hard Cider in Portland, Ore., uses sweet apples to make cider, and gives it an extra kick with ginger juice, herbal tonics, coffee and hops. Photo: Courtesy of Reverend Nat's Hard Cider\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nat West, owner of Reverend Nat's Hard Cider in Portland, Ore., uses sweet apples to make cider, and gives it an extra kick with ginger juice, herbal tonics, coffee and hops. Photo: Courtesy of Reverend Nat's Hard Cider\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/30/308270113/renegade-cider-makers-get-funky-to-cope-with-apple-shortage\">The Salt at NPR Food\u003c/a> (4/30/14)\u003c/p>\n\u003cp>For centuries, hard apple cider has been made with the fermented juice of apples — nothing more, nothing less. And a lot of cider drinkers and makers — let's call them purists — like it that way.\u003c/p>\n\u003cp>But a new wave of renegade cider makers in America is shirking tradition and adding unusual ingredients to the fermentation tank — from chocolate and tropical fruit juices to herbs, chili peppers and unusual yeasts. Their aim — which is controversial among the purists — is to bring out the best, or just the weirdest, flavors in the ciders.\u003c/p>\n\u003cp>The craze originated in the Pacific Northwest, where craft beers made with similar whimsy are already wildly popular. But these ciders are hitting the road at \u003ca href=\"http://www.cidersummitnw.com/\">Cider Summit\u003c/a> tasting events; we joined the most recent one, in Berkeley, Calif., on Saturday.\u003c/p>\n\u003cp>Tinkering with funky flavors is fun, of course. But there's another reason that so many American cider makers are looking beyond the apple: The apples here aren't very good — at least not for making cider.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Few farmers in the U.S. grow the \"bittersweet and \"bittersharp\" varieties historically favored in Europe, which has a much richer tradition of cider-making than America. As a result, many U.S. craft cider producers are making do with apples meant for eating — like Golden Delicious, Fuji, Pink Lady and Gala. These apples, while sweet and crunchy, make poor cider — dull in flavor and bite, with little structure behind the alcohol, cider makers say.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Nat West, owner of \u003ca href=\"http://reverendnatshardcider.com/\">Reverend Nat's Hard Cider\u003c/a> in Portland, Ore., is spicing up his cider made from eating apples with ginger juice, herbal tonics, coffee and hops. He has even aged cider in a tank with crushed rock slabs to impart notes of \"minerality.\"\u003c/p>\n\u003cfigure id=\"attachment_81103\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/applesattiltedshedciderstandcidersummit_fx-cc21398e3ffb91a21784ff37478bf07f61f526eb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/applesattiltedshedciderstandcidersummit_fx-cc21398e3ffb91a21784ff37478bf07f61f526eb-290x217.jpg\" alt=\"Tilted Shed's display of heirloom apple varieties at the April Cider Summit in Berkeley, Calif. Photo: Alastair Bland for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-81103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tilted Shed's display of heirloom apple varieties at the April Cider Summit in Berkeley, Calif. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://schillingcider.com/\">Schilling Cider\u003c/a>, in Seattle, uses mostly Red Delicious, Granny Smith and Honeycrisp apples — varieties that \"don't have any flavor,\" in owner Colin Schilling's opinion. That's why he steeps bags of chai spices in one of his ciders, ages others with oak chips and adds Ecuadorian cocoa nibs to another to create a thick and brownie-like beverage only faintly reminiscent of apples. Schilling once even fermented some apple juice over Japanese horseradish for what was intended to be a \"wasabi cider.\"\u003c/p>\n\u003cp>\"That was awful,\" he says. \"We dumped it out.\"\u003c/p>\n\u003cp>Unsurprisingly, there are critics of such experimental cider-making.\u003c/p>\n\u003cp>Steve Wood, co-owner of \u003ca href=\"http://www.npr.org/2009/11/17/120464000/in-new-england-hard-cider-stages-a-comeback\">Farnum Hill Cider\u003c/a>, grows about 70 acres of apples on his New Hampshire farm. For him, making cider is less like craft brewing than it is like making wine — a process of tending to the trees, growing the fruit, harvesting the apples at optimal ripeness, blending the juices and fermenting it in oak barrels and steel tanks. Wood uses \u003ca href=\"http://www.povertylaneorchards.com/the-orchard/poverty-lane-apple-varieties/\">apple varieties\u003c/a> like Kingston Black, Yarlington Mill and Bramtot — varieties too bitter or sour to eat but long used in Europe for cider-making.\u003c/p>\n\u003cp>\"The goal is to bring our fruit to the bottle in the most delicious way possible,\" Wood says. \"It's a very hands-off, white wine-making approach.\"\u003c/p>\n\u003cp>Adding anything but apple juice to the cider would go against Wood's most basic principles: \"I would never, in my wildest imagination, put jalapenos in my cider. That would be like if a Bordeaux winemaker threw a bunch of hot peppers into his wine.\"\u003c/p>\n\u003cfigure id=\"attachment_81102\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-8_vert-e6834ca17bf04da2c957072772bf276f81a28757.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/nats_ncalisch_print-8_vert-e6834ca17bf04da2c957072772bf276f81a28757-217x290.jpg\" alt=\"Nat West checks the pasteurization temperatures at his cidery in Portland, Ore. Photo: Courtesy of Reverend Nat's Hard Cider\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nat West checks the pasteurization temperatures at his cidery in Portland, Ore. Photo: Courtesy of Reverend Nat's Hard Cider\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.ezorchards.com/\">E.Z. Orchards\u003c/a>, in Salem, Ore., Kevin Zielinski, an apple farmer and cider maker in the purist camp, says true cider apples are in short supply around the country. So he understands why many cider makers have no choice but to get creative.\u003c/p>\n\u003cp>\"If it takes hops, spices and berry flavors to give these apples a full character, that's fabulous,\" Zielinski says.\u003c/p>\n\u003cp>All the hubbub around oddball ciders is even driving some makers who have ready access to the cider apples to experiment, too. Tilted Shed, in Forestville, Calif., for instance, smokes its Nehou apples before fermenting the juice. Its neighbor, Devoto Orchards, ferments an otherwise traditional cider in used bourbon barrels. Tieton Cider Works, in Seattle, uses heritage cider apples (and some sweet apples) and plays with hops — which add a dull bitterness to a cider that nicely offsets its fruitiness.\u003c/p>\n\u003cp>Moreover, there is no way that apples alone, regardless of variety, could ever deliver the fascinating spectrum of flavors coming from the most creative of America's cider houses.\u003c/p>\n\u003cp>On Washington's Olympic Peninsula, \u003ca href=\"http://www.finnriver.com/\">Finn River Cidery\u003c/a>'s habanero cider sends a hot and invigorating jolt of aroma up the nasal passage. \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider\u003c/a>, from Sacramento, recently made a cool, creamy cider blended with coconut milk and pineapple juice as well as another sweet-and-sour cider fermented with a kombucha \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/30/kombucha-magical-health-elixir-or-just-funky-tea/\">scoby\u003c/a>.\" Eden, whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/10/the-upside-of-all-this-cold-a-boom-in-ice-cider/\">ice ciders\u003c/a> we've reported on, makes a strong one infused with basil and anise.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Farmers are now beginning to grow more and more cider-specific apple varieties in response to the growth of the craft cider industry. At Farnum Hill, Wood says he has sent thousands of graft cuttings in the past year around the country to farmers planning to grow apples specifically for cider makers.\u003c/p>\n\u003cp>Per pound, inedible cider apple varieties sell for almost ten times the price of table apples, according to Wood.\u003cstrong> \u003c/strong>Those apples are expected to be available in another decade.\u003c/p>\n\u003cp>But that will not likely derail the creative ciders now getting a toehold in the marketplace.\u003c/p>\n\u003cp>\"We don't make traditional cider, and we probably never will,\" says Schilling. \"There are enough [conventional ciders] already, and there are enough people focused on making them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81100/renegade-cider-makers-get-funky-to-cope-with-apple-shortage","authors":["byline_bayareabites_81100"],"categories":["bayareabites_1332","bayareabites_10916"],"tags":["bayareabites_14760","bayareabites_13305","bayareabites_13304","bayareabites_1585","bayareabites_10921","bayareabites_10888"],"featImg":"bayareabites_81101","label":"bayareabites"},"bayareabites_78971":{"type":"posts","id":"bayareabites_78971","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78971","score":null,"sort":[1394485966000]},"guestAuthors":[],"slug":"the-upside-of-all-this-cold-a-boom-in-ice-cider","title":"The Upside of All This Cold? A Boom in Ice Cider","publishDate":1394485966,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78973\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a-1024x767.jpg\" alt=\"The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Charlotte Albright, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider\" target=\"_blank\">Vermont Public Radio for The Salt at NPR Food \u003c/a>(3/10/2014)\u003c/p>\n\u003cp>If there's anything most of us are tired of this winter, it's bone-chilling cold.\u003cbr> It's enough to drive you to drink. \u003c/p>\n\u003cp> Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s. This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits. \u003c/p>\n\u003cp> The first American maker to have a federally approved label is \u003ca href=\"http://www.edenicecider.com/\">Eden Ice Cider\u003c/a>, which got its start about eight years ago in a rural corner of Vermont known as the Northeast Kingdom. That's when Eleanor Leger, a Vermonter, and her husband, Albert, a Canadian, were sipping apple liqueur in Montreal, and wondering, \"Why doesn't anybody make this stuff on our side of the border?\" Vermont usually has more than enough ice and apples of its own, plus long cold spells needed to concentrate flavor.\u003c/p>\n\u003cp> Eleanor says this has been the best winter ever. At the end of each fall, she and her husband press cider from their 1,000 apple trees (and from a few other orchards) and stick the plastic vats in cold storage. After the first frost, they drag them outdoors. This crazy year, the stuff has frozen, almost thawed, and frozen several times. That makes for a rich, concentrated apple elixir — and lots of it. Yield is important, because about 75 percent of the original cider is left behind in an icy block after the concentrate drizzles out, ready for fermentation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Canada invented ice cider in the '90s. Now it's becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state's frozen apples into tasty dessert wine.","status":"publish","parent":0,"modified":1550268099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":662},"headData":{"title":"The Upside of All This Cold? A Boom in Ice Cider | KQED","description":"Canada invented ice cider in the '90s. Now it's becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state's frozen apples into tasty dessert wine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Upside of All This Cold? A Boom in Ice Cider","datePublished":"2014-03-10T21:12:46.000Z","dateModified":"2019-02-15T22:01:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78971 http://blogs.kqed.org/bayareabites/?p=78971","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/10/the-upside-of-all-this-cold-a-boom-in-ice-cider/","disqusTitle":"The Upside of All This Cold? A Boom in Ice Cider","nprByline":"Charlotte Albright","nprStoryId":"287389633","nprApiLink":"http://api.npr.org/query?id=287389633&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider?ft=3&f=287389633","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Mar 2014 14:19:00 -0400","nprStoryDate":"Mon, 10 Mar 2014 12:50:00 -0400","nprLastModifiedDate":"Mon, 10 Mar 2014 14:19:17 -0400","path":"/bayareabites/78971/the-upside-of-all-this-cold-a-boom-in-ice-cider","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78973\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a-1024x767.jpg\" alt=\"The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Charlotte Albright, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider\" target=\"_blank\">Vermont Public Radio for The Salt at NPR Food \u003c/a>(3/10/2014)\u003c/p>\n\u003cp>If there's anything most of us are tired of this winter, it's bone-chilling cold.\u003cbr> It's enough to drive you to drink. \u003c/p>\n\u003cp> Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s. This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits. \u003c/p>\n\u003cp> The first American maker to have a federally approved label is \u003ca href=\"http://www.edenicecider.com/\">Eden Ice Cider\u003c/a>, which got its start about eight years ago in a rural corner of Vermont known as the Northeast Kingdom. That's when Eleanor Leger, a Vermonter, and her husband, Albert, a Canadian, were sipping apple liqueur in Montreal, and wondering, \"Why doesn't anybody make this stuff on our side of the border?\" Vermont usually has more than enough ice and apples of its own, plus long cold spells needed to concentrate flavor.\u003c/p>\n\u003cp> Eleanor says this has been the best winter ever. At the end of each fall, she and her husband press cider from their 1,000 apple trees (and from a few other orchards) and stick the plastic vats in cold storage. After the first frost, they drag them outdoors. This crazy year, the stuff has frozen, almost thawed, and frozen several times. That makes for a rich, concentrated apple elixir — and lots of it. Yield is important, because about 75 percent of the original cider is left behind in an icy block after the concentrate drizzles out, ready for fermentation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78971/the-upside-of-all-this-cold-a-boom-in-ice-cider","authors":["byline_bayareabites_78971"],"categories":["bayareabites_1244","bayareabites_1962","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_469","bayareabites_14760","bayareabites_14877","bayareabites_14775","bayareabites_13149","bayareabites_10921","bayareabites_560"],"featImg":"bayareabites_78977","label":"bayareabites"},"bayareabites_65706":{"type":"posts","id":"bayareabites_65706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65706","score":null,"sort":[1374249674000]},"guestAuthors":[],"slug":"beyond-beer-emma-christensen-on-diy-brewed-beverages","title":"Beyond Beer: Emma Christensen on DIY Brewed Beverages","publishDate":1374249674,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65886\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\" alt=\" A girl and her soda stash. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A girl and her soda stash. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>Blame it on beer, that gateway drink for the DIY homebrewing set. \u003ca href=\"http://www.thekitchn.com/authors/echristensen\">Emma Christensen\u003c/a> started innocently enough with beer, but then the recipe editor for \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> quickly discovered the high that comes with crafting your own yeast-fermented ginger ale. That got the Sunnyvale resident hooked on making homemade sodas. And then someone let on that homemade sake was pretty great, and, like all Domestic Arts addicts, she had to try that too. \u003c/p>\n\u003cp>You know where this saga is headed. It was only a matter of time before she started dabbling with kefir and kombucha. At that point, there was simply no turning back from brewing for Christensen; the thrill of fermentation had her in its tangy, effervescent grasp. While some swear by these drinks' health benefits, Christensen is clear: She goes back for more because of the taste.\u003c/p>\n\u003cp>To make sense of her obsession for bottling brewed beverages, Christensen decided a guide for the curious was in order. The result: \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cem>True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir, and Kombucha at Home\u003c/em>\u003c/a>. There's potential for dependence in those pages. Don't say you weren't warned. For those jonesing for more, Christensen shares what she wished she'd known before she developed her homebrewing habit.\u003c/p>\n\u003cfigure id=\"attachment_65885\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\" alt=\"Emma Christensen. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Christensen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you get hooked on homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Some friends (and fellow homebrewers) gave me and my husband a gift certificate to a homebrewing store right after we were married. We brewed our first batch right away -- a porter -- and....it was awful. But there was something about that almost-magical process of creating beer out of just a few ingredients that I completely fell in love with. If anything, the awfulness of that first batch just made me even more determined to get it right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for homebrewing newbies?\u003c/strong>\u003c/p>\n\u003cp>Dive in. Whether you want to make root beer or a mocha stout, just figure out what you need and do it. You really don't need a lot of equipment to get started, especially if you stick to one-gallon batches or smaller when you're first starting. If you're nervous about committing to brewing something like a beer or a wine, get your feet wet with a soda pop. \u003c/p>\n\u003cp>It's important to clean and sanitize, when needed. Following a recipe is important (at least until you know what you're doing). Using bottles that are specifically made to withstand pressure is important (like recycled soda bottles and glass bottles from homebrew stores). Keeping an eye on your brew as it's fermenting is important so you know right away if something is off.\u003c/p>\n\u003cp>\u003cstrong>Can you describe what happens in the fermentation process when making drinks?\u003c/strong>\u003c/p>\n\u003cp>It's really simple: take a sugary liquid, add some yeast, wait for a while, and then you have a tasty fermented beverage. The sugary liquid can be anything from fruit juice to beer wort to honey diluted in water. During that waiting period, the yeast are snacking on the sugars in your beverage and creating carbon dioxide and alcohol as a byproduct. (Even soda has a tiny smidge of alcohol when it's homebrewed, but it's such a quick-fermenting drink that it's nothing that will make you tipsy). \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/True-Brews-COVER700.jpg\" alt=\"True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen\" width=\"500\" class=\"aligncenter size-full wp-image-65888\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do you have any homebrewing disaster stories to share?\u003c/strong>\u003c/p>\n\u003cp>There was the Great Grape Soda Incident of 2011. During said incident, I got up in the middle of the night and decided I was thirsty for a swig of a grape soda I'd made earlier that day. Now, the first time you open a bottle of freshly-brewed soda, the carbonation build-up can sometimes cause the soda to gush out the top. I always tell first-time soda makers that they need to open the caps slowly to release the pressure gradually and avoid gushers. But there I was -- it was after midnight, I was groggy with sleep, and I went straight for the bottle and unscrewed it all in one go. Grape soda went everywhere. It was on the ceiling, dripping down the cupboards, in sticky puddles on the floor. My advice: stick to drinking soda during daylight hours when you're actually awake.\u003c/p>\n\u003cp>\u003cstrong>Does homebrewing have a seasonal flavor?\u003c/strong>\u003c/p>\n\u003cp>Definitely. Many homebrewing projects involve fruit -- soda, wine, even some beers and meads -- and whenever you're working with fruit, you want to get the freshest, ripest fruit you can. This means that you end up brewing with the seasons. You also end up brewing what you want to drink: dark beers and meads with spices in the winter and lighter, fruitier drinks in the warmer months.\u003c/p>\n\u003cp>\u003cstrong>Are you a fan of other fermented foods?\u003c/strong>\u003c/p>\n\u003cp>Yes. I make my own yogurt and sourdough bread. I wish I had more time for projects like kimchi, sauerkraut, and cheese-making. Right now I just have to enjoy the fruits of other people's labor when it comes to those. \u003c/p>\n\u003cfigure id=\"attachment_65887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\" alt=\"Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the misconceptions about homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Everyone knows of a college friend whose bottles of homebrew burst one hot summer night or whose partner banished their brewing obsession to the garage because it was taking over the kitchen. Exploding bottles and funky brews (and the occasional exile to the garage) do happen. But it's important for new homebrewers to know that all these things are the exception rather than the rule.\u003c/p>\n\u003cp>In terms of health and safety, know that anything that would actually make you ill cannot survive the fermentation process (the alcohol in the brew and low pH after brewing prevent harmful bacterias from taking up residence). You'll get the occasional batch of homebrew that has picked up some unsavory bacteria, but all that will do is give your brew weird, funky, unappetizing flavors and aromas. It won't actually harm you if you accidentally drink it. \u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite brew and, if so, what is it and why? \u003c/strong>\u003c/p>\n\u003cp>I brew kombucha every week and fell in love with ciders while writing \u003cem>True Brews\u003c/em>. That said, beer really feels like my old buddy -- the one you've known forever and who is always there for you. \u003c/p>\n\u003cp>\u003cstrong>Do you have any interesting tidbits to share that you learned while writing the book?\u003c/strong>\u003c/p>\n\u003cp>Ginger goes with everything. Seriously. I could have added ginger to every single recipe in the book and they would have been all the more fantastic for it. I'm not even a big fan of ginger normally, but there's something about ginger and fermented beverages that just clicks.\u003c/p>\n\u003cfigure id=\"attachment_65890\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\" alt=\"Watermelon-Mint Soda. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon-Mint Soda. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Watermelon-Mint Soda\u003c/h3>\n\u003cp>\u003cem>Makes about 8 cups
(enough to fill a 2-liter plastic soda bottle)\u003c/em>\u003c/p>\n\u003cp>4 pounds seeded and cubed watermelon
(11 to 12 cups, from a 6-pound watermelon)\u003cbr>\n1⁄2 cup packed fresh mint leaves\u003cbr>\n1⁄2 cup freshly squeezed lime juice (from about
4 limes), plus more if needed\u003cbr>\n1 cup water, plus more to fill the bottles\u003cbr>\n9 tablespoons / 4 ounces white granulated sugar, plus more if needed\u003cbr>\nPinch of salt\u003cbr>\n1⁄8 teaspoon dry champagne yeast\u003c/p>\n\u003cp>Combine the watermelon, mint leaves, and lime juice in a large bowl.\u003c/p>\n\u003cp>Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt, stir to dissolve, and pour over the watermelon. Let this stand for 10 minutes to macerate the fruit.\u003c/p>\n\u003cp>Working in batches, puree the watermelon and mint with their liquid in a food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. \u003c/p>\n\u003cp>Pour the juice into a clean 2-liter bottle using a funnel. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lime juice or sugar, if desired. The extra sugar will dissolve on its own.\u003c/p>\n\u003cp>Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.\u003c/p>\n\u003cp>Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir & Kombucha at Home\u003c/a> by Emma Christensen, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The author of True Brews shares her homebrewing habit with BAB's Sarah Henry. Watermelon-Mint Soda anyone?","status":"publish","parent":0,"modified":1374559390,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1481},"headData":{"title":"Beyond Beer: Emma Christensen on DIY Brewed Beverages | KQED","description":"The author of True Brews shares her homebrewing habit with BAB's Sarah Henry. Watermelon-Mint Soda anyone?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beyond Beer: Emma Christensen on DIY Brewed Beverages","datePublished":"2013-07-19T16:01:14.000Z","dateModified":"2013-07-23T06:03:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65706 http://blogs.kqed.org/bayareabites/?p=65706","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/","disqusTitle":"Beyond Beer: Emma Christensen on DIY Brewed Beverages","path":"/bayareabites/65706/beyond-beer-emma-christensen-on-diy-brewed-beverages","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65886\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\" alt=\" A girl and her soda stash. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A girl and her soda stash. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>Blame it on beer, that gateway drink for the DIY homebrewing set. \u003ca href=\"http://www.thekitchn.com/authors/echristensen\">Emma Christensen\u003c/a> started innocently enough with beer, but then the recipe editor for \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> quickly discovered the high that comes with crafting your own yeast-fermented ginger ale. That got the Sunnyvale resident hooked on making homemade sodas. And then someone let on that homemade sake was pretty great, and, like all Domestic Arts addicts, she had to try that too. \u003c/p>\n\u003cp>You know where this saga is headed. It was only a matter of time before she started dabbling with kefir and kombucha. At that point, there was simply no turning back from brewing for Christensen; the thrill of fermentation had her in its tangy, effervescent grasp. While some swear by these drinks' health benefits, Christensen is clear: She goes back for more because of the taste.\u003c/p>\n\u003cp>To make sense of her obsession for bottling brewed beverages, Christensen decided a guide for the curious was in order. The result: \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cem>True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir, and Kombucha at Home\u003c/em>\u003c/a>. There's potential for dependence in those pages. Don't say you weren't warned. For those jonesing for more, Christensen shares what she wished she'd known before she developed her homebrewing habit.\u003c/p>\n\u003cfigure id=\"attachment_65885\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\" alt=\"Emma Christensen. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Christensen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you get hooked on homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Some friends (and fellow homebrewers) gave me and my husband a gift certificate to a homebrewing store right after we were married. We brewed our first batch right away -- a porter -- and....it was awful. But there was something about that almost-magical process of creating beer out of just a few ingredients that I completely fell in love with. If anything, the awfulness of that first batch just made me even more determined to get it right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for homebrewing newbies?\u003c/strong>\u003c/p>\n\u003cp>Dive in. Whether you want to make root beer or a mocha stout, just figure out what you need and do it. You really don't need a lot of equipment to get started, especially if you stick to one-gallon batches or smaller when you're first starting. If you're nervous about committing to brewing something like a beer or a wine, get your feet wet with a soda pop. \u003c/p>\n\u003cp>It's important to clean and sanitize, when needed. Following a recipe is important (at least until you know what you're doing). Using bottles that are specifically made to withstand pressure is important (like recycled soda bottles and glass bottles from homebrew stores). Keeping an eye on your brew as it's fermenting is important so you know right away if something is off.\u003c/p>\n\u003cp>\u003cstrong>Can you describe what happens in the fermentation process when making drinks?\u003c/strong>\u003c/p>\n\u003cp>It's really simple: take a sugary liquid, add some yeast, wait for a while, and then you have a tasty fermented beverage. The sugary liquid can be anything from fruit juice to beer wort to honey diluted in water. During that waiting period, the yeast are snacking on the sugars in your beverage and creating carbon dioxide and alcohol as a byproduct. (Even soda has a tiny smidge of alcohol when it's homebrewed, but it's such a quick-fermenting drink that it's nothing that will make you tipsy). \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/True-Brews-COVER700.jpg\" alt=\"True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen\" width=\"500\" class=\"aligncenter size-full wp-image-65888\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do you have any homebrewing disaster stories to share?\u003c/strong>\u003c/p>\n\u003cp>There was the Great Grape Soda Incident of 2011. During said incident, I got up in the middle of the night and decided I was thirsty for a swig of a grape soda I'd made earlier that day. Now, the first time you open a bottle of freshly-brewed soda, the carbonation build-up can sometimes cause the soda to gush out the top. I always tell first-time soda makers that they need to open the caps slowly to release the pressure gradually and avoid gushers. But there I was -- it was after midnight, I was groggy with sleep, and I went straight for the bottle and unscrewed it all in one go. Grape soda went everywhere. It was on the ceiling, dripping down the cupboards, in sticky puddles on the floor. My advice: stick to drinking soda during daylight hours when you're actually awake.\u003c/p>\n\u003cp>\u003cstrong>Does homebrewing have a seasonal flavor?\u003c/strong>\u003c/p>\n\u003cp>Definitely. Many homebrewing projects involve fruit -- soda, wine, even some beers and meads -- and whenever you're working with fruit, you want to get the freshest, ripest fruit you can. This means that you end up brewing with the seasons. You also end up brewing what you want to drink: dark beers and meads with spices in the winter and lighter, fruitier drinks in the warmer months.\u003c/p>\n\u003cp>\u003cstrong>Are you a fan of other fermented foods?\u003c/strong>\u003c/p>\n\u003cp>Yes. I make my own yogurt and sourdough bread. I wish I had more time for projects like kimchi, sauerkraut, and cheese-making. Right now I just have to enjoy the fruits of other people's labor when it comes to those. \u003c/p>\n\u003cfigure id=\"attachment_65887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\" alt=\"Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the misconceptions about homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Everyone knows of a college friend whose bottles of homebrew burst one hot summer night or whose partner banished their brewing obsession to the garage because it was taking over the kitchen. Exploding bottles and funky brews (and the occasional exile to the garage) do happen. But it's important for new homebrewers to know that all these things are the exception rather than the rule.\u003c/p>\n\u003cp>In terms of health and safety, know that anything that would actually make you ill cannot survive the fermentation process (the alcohol in the brew and low pH after brewing prevent harmful bacterias from taking up residence). You'll get the occasional batch of homebrew that has picked up some unsavory bacteria, but all that will do is give your brew weird, funky, unappetizing flavors and aromas. It won't actually harm you if you accidentally drink it. \u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite brew and, if so, what is it and why? \u003c/strong>\u003c/p>\n\u003cp>I brew kombucha every week and fell in love with ciders while writing \u003cem>True Brews\u003c/em>. That said, beer really feels like my old buddy -- the one you've known forever and who is always there for you. \u003c/p>\n\u003cp>\u003cstrong>Do you have any interesting tidbits to share that you learned while writing the book?\u003c/strong>\u003c/p>\n\u003cp>Ginger goes with everything. Seriously. I could have added ginger to every single recipe in the book and they would have been all the more fantastic for it. I'm not even a big fan of ginger normally, but there's something about ginger and fermented beverages that just clicks.\u003c/p>\n\u003cfigure id=\"attachment_65890\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\" alt=\"Watermelon-Mint Soda. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon-Mint Soda. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Watermelon-Mint Soda\u003c/h3>\n\u003cp>\u003cem>Makes about 8 cups
(enough to fill a 2-liter plastic soda bottle)\u003c/em>\u003c/p>\n\u003cp>4 pounds seeded and cubed watermelon
(11 to 12 cups, from a 6-pound watermelon)\u003cbr>\n1⁄2 cup packed fresh mint leaves\u003cbr>\n1⁄2 cup freshly squeezed lime juice (from about
4 limes), plus more if needed\u003cbr>\n1 cup water, plus more to fill the bottles\u003cbr>\n9 tablespoons / 4 ounces white granulated sugar, plus more if needed\u003cbr>\nPinch of salt\u003cbr>\n1⁄8 teaspoon dry champagne yeast\u003c/p>\n\u003cp>Combine the watermelon, mint leaves, and lime juice in a large bowl.\u003c/p>\n\u003cp>Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt, stir to dissolve, and pour over the watermelon. Let this stand for 10 minutes to macerate the fruit.\u003c/p>\n\u003cp>Working in batches, puree the watermelon and mint with their liquid in a food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. \u003c/p>\n\u003cp>Pour the juice into a clean 2-liter bottle using a funnel. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lime juice or sugar, if desired. The extra sugar will dissolve on its own.\u003c/p>\n\u003cp>Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.\u003c/p>\n\u003cp>Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir & Kombucha at Home\u003c/a> by Emma Christensen, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65706/beyond-beer-emma-christensen-on-diy-brewed-beverages","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_588","bayareabites_2638","bayareabites_12","bayareabites_119"],"tags":["bayareabites_14753","bayareabites_14760","bayareabites_987","bayareabites_12044","bayareabites_12046","bayareabites_11449","bayareabites_11654","bayareabites_1585","bayareabites_12047","bayareabites_1191","bayareabites_11730","bayareabites_14781","bayareabites_12048","bayareabites_12045","bayareabites_14748"],"featImg":"bayareabites_65889","label":"bayareabites"},"bayareabites_64367":{"type":"posts","id":"bayareabites_64367","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64367","score":null,"sort":[1372908069000]},"guestAuthors":[],"slug":"mediterranean-inspired-bbq-menu-for-july-4","title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","publishDate":1372908069,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n","blocks":[],"excerpt":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","status":"publish","parent":0,"modified":1550610528,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1218},"headData":{"title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend | KQED","description":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","datePublished":"2013-07-04T03:21:09.000Z","dateModified":"2019-02-19T21:08:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64367 http://blogs.kqed.org/bayareabites/?p=64367","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/03/mediterranean-inspired-bbq-menu-for-july-4/","disqusTitle":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","path":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_401","bayareabites_14760","bayareabites_619","bayareabites_153","bayareabites_14738","bayareabites_3682","bayareabites_2890"],"featImg":"bayareabites_64606","label":"bayareabites"},"bayareabites_60442":{"type":"posts","id":"bayareabites_60442","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60442","score":null,"sort":[1368568532000]},"guestAuthors":[],"slug":"first-impression-healdsburg-shed","title":"First Impression: Healdsburg SHED","publishDate":1368568532,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n","status":"publish","parent":0,"modified":1368726981,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1631},"headData":{"title":"First Impression: Healdsburg SHED | KQED","description":"What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Impression: Healdsburg SHED","datePublished":"2013-05-14T21:55:32.000Z","dateModified":"2013-05-16T17:56:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60442 http://blogs.kqed.org/bayareabites/?p=60442","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/14/first-impression-healdsburg-shed/","disqusTitle":"First Impression: Healdsburg SHED","path":"/bayareabites/60442/first-impression-healdsburg-shed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60442/first-impression-healdsburg-shed","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_188","bayareabites_64","bayareabites_2638","bayareabites_2554","bayareabites_1875","bayareabites_10851","bayareabites_10","bayareabites_119"],"tags":["bayareabites_1876","bayareabites_14753","bayareabites_583","bayareabites_14760","bayareabites_11706","bayareabites_11510","bayareabites_10146","bayareabites_1585","bayareabites_552","bayareabites_396","bayareabites_11705","bayareabites_11704","bayareabites_11638","bayareabites_356","bayareabites_11639","bayareabites_10888","bayareabites_3788"],"featImg":"bayareabites_61798","label":"bayareabites"},"bayareabites_51108":{"type":"posts","id":"bayareabites_51108","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51108","score":null,"sort":[1353592857000]},"guestAuthors":[],"slug":"local-hard-cider-for-thanksgiving-tilted-shed-ciderworks","title":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks","publishDate":1353592857,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n","blocks":[],"excerpt":"What are you drinking for Thanksgiving? This year, I'm toasting with dry, autumn-golden hard cider made by Sebastopol's Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area. ","status":"publish","parent":0,"modified":1354648293,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2037},"headData":{"title":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks | KQED","description":"What are you drinking for Thanksgiving? This year, I'm toasting with dry, autumn-golden hard cider made by Sebastopol's Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks","datePublished":"2012-11-22T14:00:57.000Z","dateModified":"2012-12-04T19:11:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51108 http://blogs.kqed.org/bayareabites/?p=51108","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/","disqusTitle":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks","path":"/bayareabites/51108/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51108/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_469","bayareabites_14760","bayareabites_8307","bayareabites_2987","bayareabites_1377","bayareabites_10888"],"featImg":"bayareabites_51771","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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