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She sometimes writes about food, too. She has written for Food&Wine, Vice Munchies, Food52 and Lucky Peach. Her column, \u003cem>Cocina Boricua\u003c/em>, explores and preserves traditional Puerto Rican recipes.\r\n\r\nTwitter: \u003ca title=\"@eatgordaeat\" href=\"http://twitter.com/eatgordaeat\">@eatgordaeat\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"illyanna Maisonet | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/illyannamaisonet"}},"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_130377":{"type":"posts","id":"bayareabites_130377","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130377","score":null,"sort":[1537898990000]},"guestAuthors":[],"slug":"5-bay-area-places-to-fall-into-autumn","title":"5 Bay Area Places To Fall Into Autumn","publishDate":1537898990,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='arts_13864717' label='More Fun in the Fall']\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.","status":"publish","parent":0,"modified":1568388448,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1558},"headData":{"title":"5 Bay Area Places To Fall Into Autumn | KQED","description":"No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bay Area Places To Fall Into Autumn","datePublished":"2018-09-25T18:09:50.000Z","dateModified":"2019-09-13T15:27:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130377 https://ww2.kqed.org/bayareabites/?p=130377","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/25/5-bay-area-places-to-fall-into-autumn/","disqusTitle":"5 Bay Area Places To Fall Into Autumn","path":"/bayareabites/130377/5-bay-area-places-to-fall-into-autumn","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13864717","label":"More Fun in the Fall "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130377/5-bay-area-places-to-fall-into-autumn","authors":["11551"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1332","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1246","bayareabites_15155","bayareabites_90"],"featImg":"bayareabites_130379","label":"bayareabites"},"bayareabites_129098":{"type":"posts","id":"bayareabites_129098","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129098","score":null,"sort":[1529506056000]},"guestAuthors":[],"slug":"drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much","title":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?","publishDate":1529506056,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A study finds light drinkers have the lowest combined risk of getting cancer and dying prematurely — lower than nondrinkers. Alcohol is estimated to be the third-largest contributor to cancer deaths.","status":"publish","parent":0,"modified":1529506056,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":801},"headData":{"title":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much? | KQED","description":"A study finds light drinkers have the lowest combined risk of getting cancer and dying prematurely — lower than nondrinkers. Alcohol is estimated to be the third-largest contributor to cancer deaths.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?","datePublished":"2018-06-20T14:47:36.000Z","dateModified":"2018-06-20T14:47:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129098 https://ww2.kqed.org/bayareabites/?p=129098","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/20/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much/","disqusTitle":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Westend61/Getty Images","nprStoryId":"621547571","nprApiLink":"http://api.npr.org/query?id=621547571&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/19/621547571/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much?ft=nprml&f=621547571","nprRetrievedStory":"1","nprPubDate":"Tue, 19 Jun 2018 21:37:00 -0400","nprStoryDate":"Tue, 19 Jun 2018 17:01:00 -0400","nprLastModifiedDate":"Wed, 20 Jun 2018 05:46:25 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3?orgId=1&topicId=1024&d=221&p=2&story=621547571&ft=nprml&f=621547571","nprAudioM3u":"http://api.npr.org/m3u/1621579138-0613bc.m3u?orgId=1&topicId=1024&d=221&p=2&story=621547571&ft=nprml&f=621547571","path":"/bayareabites/129098/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3?orgId=1&topicId=1024&d=221&p=2&story=621547571&ft=nprml&f=621547571","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\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>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129098/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much","authors":["byline_bayareabites_129098"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_1332","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_358","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_635"],"featImg":"bayareabites_129099","label":"bayareabites"},"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_91940":{"type":"posts","id":"bayareabites_91940","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91940","score":null,"sort":[1421121706000]},"guestAuthors":[],"slug":"coolhunting-at-the-good-food-mercantile","title":"Coolhunting at the Good Food Mercantile in San Francisco","publishDate":1421121706,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ","status":"publish","parent":0,"modified":1539807551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1465},"headData":{"title":"Coolhunting at the Good Food Mercantile in San Francisco | KQED","description":"Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Coolhunting at the Good Food Mercantile in San Francisco","datePublished":"2015-01-13T04:01:46.000Z","dateModified":"2018-10-17T20:19:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91940 http://blogs.kqed.org/bayareabites/?p=91940","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/12/coolhunting-at-the-good-food-mercantile/","disqusTitle":"Coolhunting at the Good Food Mercantile in San Francisco","path":"/bayareabites/91940/coolhunting-at-the-good-food-mercantile","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91940/coolhunting-at-the-good-food-mercantile","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_1332","bayareabites_1244","bayareabites_1653","bayareabites_50","bayareabites_4084","bayareabites_1875","bayareabites_1844","bayareabites_1927","bayareabites_90","bayareabites_91"],"tags":["bayareabites_1121","bayareabites_16250"],"featImg":"bayareabites_92018","label":"bayareabites"},"bayareabites_85256":{"type":"posts","id":"bayareabites_85256","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85256","score":null,"sort":[1406559573000]},"guestAuthors":[],"slug":"key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy","title":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy","publishDate":1406559573,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.","status":"publish","parent":0,"modified":1441393456,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1321},"headData":{"title":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy | KQED","description":"Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy","datePublished":"2014-07-28T14:59:33.000Z","dateModified":"2015-09-04T19:04:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85256 http://blogs.kqed.org/bayareabites/?p=85256","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/28/key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy/","disqusTitle":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy","nprByline":"Eliza Barclay","nprStoryId":"335317601","nprApiLink":"http://api.npr.org/query?id=335317601&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy?ft=3&f=335317601","nprRetrievedStory":"1","nprPubDate":"Fri, 25 Jul 2014 19:36:00 -0400","nprStoryDate":"Fri, 25 Jul 2014 16:44:00 -0400","nprLastModifiedDate":"Fri, 25 Jul 2014 19:36:37 -0400","path":"/bayareabites/85256/key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\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>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \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>Copyright 2014 \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/85256/key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy","authors":["byline_bayareabites_85256"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_1332","bayareabites_1244","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_11015","bayareabites_13625","bayareabites_13624","bayareabites_8276","bayareabites_13623","bayareabites_10921"],"featImg":"bayareabites_85257","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"}},"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? 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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. 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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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