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She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lila Volkas | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lilavolkas"}},"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_117856":{"type":"posts","id":"bayareabites_117856","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117856","score":null,"sort":[1496336448000]},"guestAuthors":[],"slug":"how-new-roots-are-driving-an-apple-renaissance","title":"How New Roots Are Driving An Apple Renaissance","publishDate":1496336448,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.","status":"publish","parent":0,"modified":1496336448,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1040},"headData":{"title":"How New Roots Are Driving An Apple Renaissance | KQED","description":"The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117856 https://ww2.kqed.org/bayareabites/?p=117856","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/01/how-new-roots-are-driving-an-apple-renaissance/","disqusTitle":"How New Roots Are Driving An Apple Renaissance","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Dan Charles/NPR","nprStoryId":"529546810","nprApiLink":"http://api.npr.org/query?id=529546810&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/06/01/529546810/how-new-roots-are-driving-an-apple-renaissance?ft=nprml&f=529546810","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Jun 2017 12:06:00 -0400","nprStoryDate":"Thu, 01 Jun 2017 10:00:00 -0400","nprLastModifiedDate":"Thu, 01 Jun 2017 12:06:56 -0400","path":"/bayareabites/117856/how-new-roots-are-driving-an-apple-renaissance","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\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>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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/117856/how-new-roots-are-driving-an-apple-renaissance","authors":["byline_bayareabites_117856"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2554","bayareabites_358","bayareabites_60"],"tags":["bayareabites_469","bayareabites_15869"],"featImg":"bayareabites_117857","label":"bayareabites"},"bayareabites_117028":{"type":"posts","id":"bayareabites_117028","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117028","score":null,"sort":[1493573084000]},"guestAuthors":[],"slug":"paradise-lost-how-the-apple-became-the-forbidden-fruit","title":"'Paradise Lost': How The Apple Became The Forbidden Fruit","publishDate":1493573084,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This month marks 350 years since John Milton sold his publisher the copyright of \u003cem>Paradise Lost \u003c/em>for the sum of five pounds.\u003c/p>\n\u003cp>His great work dramatizes the oldest story in the Bible, whose principal characters we know only too well: God, Adam, Eve, Satan in the form of a talking snake — and an apple.\u003c/p>\n\u003cp>Except, of course, that Genesis never names the apple but simply refers to \"the fruit.\" To quote from the King James Bible:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>And the woman said to the serpent, \"We may eat the fruit of the trees of the garden; but of the fruit of the tree which is in the midst of the garden, God has said, 'You shall not eat it, nor shall you touch it, lest you die.'\"\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>\"Fruit\" is also the word Milton employs in the poem's sonorous opening lines:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>Of Mans First Disobedience, and the Fruit\u003c/em>\u003c/p>\n\u003cp>\u003cem>Of that Forbidden Tree, whose mortal taste\u003c/em>\u003c/p>\n\u003cp>\u003cem>Brought Death into the World, and all our woe\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>But in the course of his over-10,000-line poem, Milton names the fruit twice, explicitly calling it an apple. So how did the apple become the guilty fruit that brought death into this world and all our woe?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The short and unexpected answer is: a Latin pun.\u003c/p>\n\u003cp>In order to explain, we have to go all the way back to the fourth century A.D., when Pope Damasus ordered his leading scholar of scripture, Jerome, to translate the Hebrew Bible into Latin. Jerome's path-breaking, 15-year project, which resulted in the canonical \u003cem>Vulgate, \u003c/em>used the Latin spoken by the common man. As it turned out, the Latin words for evil and apple are the same: malus.\u003c/p>\n\u003cp>In the Hebrew Bible, a generic term, \u003cem>peri\u003c/em>, is used for the fruit hanging from the Tree of the Knowledge of Good and Evil, explains Robert Appelbaum, who discusses the biblical provenance of the apple in his book \u003cem>Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections. \u003c/em>\u003c/p>\n\u003cp>\"Peri could be absolutely any fruit,\" he says. \"Rabbinic commentators variously characterized it as a fig, a pomegranate, a grape, an apricot, a citron, or even wheat. Some commentators even thought of the forbidden fruit as a kind of wine, intoxicating to drink.\"\u003c/p>\n\u003cfigure id=\"attachment_117034\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85.jpg\" alt=\"A detail of Michelangelo's fresco in the Vatican's Sistine Chapel depicting the Fall of Man and expulsion from the Garden of Eden\" width=\"987\" height=\"460\" class=\"size-full wp-image-117034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85.jpg 987w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-960x447.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-520x242.jpg 520w\" sizes=\"(max-width: 987px) 100vw, 987px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A detail of Michelangelo's fresco in the Vatican's Sistine Chapel depicting the Fall of Man and expulsion from the Garden of Eden \u003ccite>(Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Jerome was translating the \"Tree of the Knowledge of Good and Evil,\" the word \u003cem>malus \u003c/em>snaked in. A brilliant but controversial theologian, Jerome was known for his hot temper, but he obviously also had a rather cool sense of humor.\u003c/p>\n\u003cp>\"Jerome had several options,\" says Appelbaum, a professor of English literature at Sweden's Uppsala University. \"But he hit upon the idea of translating \u003cem>peri\u003c/em> as \u003cem>malus\u003c/em>, which in Latin has two very different meanings. As an adjective, \u003cem>malus\u003c/em> means bad or evil. As a noun it seems to means an apple, in our own sense of the word, coming from the very common tree now known officially as the \u003cem>Malus pumila\u003c/em>. So Jerome came up with a very good pun.\"\u003c/p>\n\u003cp>The story doesn't end there. \"To complicate things even more,\" says Appelbaum, \"the word \u003cem>malus\u003c/em> in Jerome's time, and for a long time after, could refer to any fleshy seed-bearing fruit. A pear was a kind of \u003cem>malus.\u003c/em> So was the fig, the peach, and so forth.\"\u003c/p>\n\u003cp>Which explains why Michelangelo's Sistine Chapel fresco features a serpent coiled around a fig tree. But the apple began to dominate Fall artworks in Europe after the German artist Albrecht Dürer's famous 1504 engraving depicted the First Couple counterpoised beside an apple tree. It became a template for future artists such as Lucas Cranach the Elder, whose luminous \u003cem>Adam and Eve\u003c/em> painting is hung with apples that glow like rubies.\u003c/p>\n\u003cfigure id=\"attachment_117035\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85.jpg\" alt=\"Eve giving Adam the forbidden fruit, by Lucas Cranach the Elder.\" width=\"600\" height=\"883\" class=\"size-full wp-image-117035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-160x235.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-240x353.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-375x552.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-520x765.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eve giving Adam the forbidden fruit, by Lucas Cranach the Elder. \u003ccite>(Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milton, then, was only following cultural tradition. But he was a renowned Cambridge intellectual fluent in Latin, Greek and Hebrew, who served as secretary for foreign tongues to Oliver Cromwell during the Commonwealth. If anyone was aware of the \u003cem>malus\u003c/em> pun, it would be him. And yet he chose to run it with it. Why?\u003c/p>\n\u003cp>Appelbaum says that Milton's use of the term \"apple\" was ambiguous. \"Even in Milton's time the word had two meanings: either what was our common apple, or, again, any fleshy seed-bearing fruit. Milton probably had in mind an ambiguously named object with a variety of connotations as well as denotations, most but not all of them associating the idea of the apple with a kind of innocence, though also with a kind of intoxication, since hard apple cider was a common English drink.\"\u003c/p>\n\u003cp>It was only later readers of Milton, says Appelbaum, who thought of \"apple\" as \"apple\" and not any seed-bearing fruit. For them, the forbidden fruit became synonymous with the \u003cem>malus pumila. \u003c/em>As a widely read canonical work, \u003cem>Paradise Lost\u003c/em> was influential in cementing the role of apple in the Fall story.\u003c/p>\n\u003cp>But whether the forbidden fruit was an apple, fig, peach, pomegranate or something completely different, it is worth revisiting the temptation scene \u003ca href=\"https://www.dartmouth.edu/~milton/reading_room/pl/book_9/text.shtml\">in Book 9 of \u003cem>Paradise Lost\u003c/em>\u003c/a>\u003cem>,\u003c/em> both as an homage to Milton (who composed his masterpiece when he was blind, impoverished and in the doghouse for his regicidal politics) and simply to savor the sublime beauty of the language. Thomas Jefferson loved this poem. With its superfood dietary advice, celebration of the 'self-help is the best help' ideal, and presence of a snake-oil salesman, \u003cem>Paradise Los\u003c/em>t is a quintessentially American story, although composed more than a century before the United States was founded.\u003c/p>\n\u003cp>What makes the temptation scene so absorbing and enjoyable is that, although written in archaic English, it is speckled with mundane details that make the reader stop in surprise.\u003c/p>\n\u003cp>Take, for instance, the serpent's impeccably timed gustatory seduction. It takes place not at any old time of the day but at lunchtime:\u003c/p>\n\u003cblockquote>\n\u003cp>\"\u003cem>Mean while the hour of Noon drew on, and wak'd/ An eager appetite.\"\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem> \u003c/em>What a canny and charmingly human detail. Milton builds on it by lingeringly conjuring the aroma of apples, knowing full well that an \"ambrosial smell\" can madden an empty stomach to action. The fruit's \"savorie odour,\" rhapsodizes the snake, is more pleasing to the senses than the scent of the teats of an ewe or goat dropping with unsuckled milk at evening. Today's Food Network impresarios, with their overblown praise and frantic similes, couldn't dream up anything close to that peculiarly sensuous comparison.\u003c/p>\n\u003cp>It is easy to imagine the scene. Eve, curious, credulous and peckish, gazes longingly at the contraband \"Ruddie and Gold\" fruit while the unctuous snake-oil salesman murmurs his encouragement. Initially, she hangs back, suspicious of his \"overpraising.\" But soon she begins to cave: How can a fruit so \"Fair to the Eye, inviting to the Taste,\" be evil? Surely it is the opposite, its \"sciental sap\" must be the source of divine knowledge. The serpent must speak true.\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>So saying, her rash hand in evil hour \u003c/em>\u003c/p>\n\u003cp>\u003cem>Forth reaching to the Fruit, she pluck'd, she eat:\u003c/em>\u003c/p>\n\u003cp>\u003cem>Earth felt the wound, and Nature from her seat\u003c/em>\u003c/p>\n\u003cp>\u003cem>Sighing through all her Works gave signs of woe,\u003c/em>\u003c/p>\n\u003cp>\u003cem>That all was lost. \u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>But Eve is insensible to the cosmic disappointment her lunch has caused. Sated and intoxicated as if with wine, she bows low before \"O Sovran, vertuous, precious of all Trees,\" and hurries forth with \"a bough of fairest fruit\" to her beloved Adam, that he too might eat and aspire to godhead. Their shared meal, foreshadowed as it is by expulsion and doom, is a moving and poignant tableau of marital bliss.\u003c/p>\n\u003cp>Meanwhile, the serpent, its mission accomplished, slinks into the gloom. Satan heads eagerly toward a gathering of fellow devils, where he boasts that the Fall of Man has been wrought by something as ridiculous as \"an apple.\"\u003c/p>\n\u003cp>Except that it was a fig or a peach or a pear. An ancient Roman punned – and the apple myth was born.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a> is a freelance journalist based in Knoxville, Tenn.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Some 350 years ago, Milton's epic chronicled the Fall of Man, wrought by the red fruit. Except that it might've been a fig or peach or pear. An ancient Roman made a pun – and the apple myth was born.","status":"publish","parent":0,"modified":1493573084,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1378},"headData":{"title":"'Paradise Lost': How The Apple Became The Forbidden Fruit | KQED","description":"Some 350 years ago, Milton's epic chronicled the Fall of Man, wrought by the red fruit. Except that it might've been a fig or peach or pear. An ancient Roman made a pun – and the apple myth was born.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117028 https://ww2.kqed.org/bayareabites/?p=117028","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/30/paradise-lost-how-the-apple-became-the-forbidden-fruit/","disqusTitle":"'Paradise Lost': How The Apple Became The Forbidden Fruit","nprByline":"Nina Martyris, \u003cstrong>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/04/30/526069512/paradise-lost-how-the-apple-became-the-forbidden-fruit\">NPR Food\u003c/strong>\u003c/a>","nprStoryId":"526069512","nprApiLink":"http://api.npr.org/query?id=526069512&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/30/526069512/paradise-lost-how-the-apple-became-the-forbidden-fruit?ft=nprml&f=526069512","nprRetrievedStory":"1","nprPubDate":"Sun, 30 Apr 2017 11:52:00 -0400","nprStoryDate":"Sun, 30 Apr 2017 08:00:00 -0400","nprLastModifiedDate":"Sun, 30 Apr 2017 11:52:44 -0400","path":"/bayareabites/117028/paradise-lost-how-the-apple-became-the-forbidden-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This month marks 350 years since John Milton sold his publisher the copyright of \u003cem>Paradise Lost \u003c/em>for the sum of five pounds.\u003c/p>\n\u003cp>His great work dramatizes the oldest story in the Bible, whose principal characters we know only too well: God, Adam, Eve, Satan in the form of a talking snake — and an apple.\u003c/p>\n\u003cp>Except, of course, that Genesis never names the apple but simply refers to \"the fruit.\" To quote from the King James Bible:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>And the woman said to the serpent, \"We may eat the fruit of the trees of the garden; but of the fruit of the tree which is in the midst of the garden, God has said, 'You shall not eat it, nor shall you touch it, lest you die.'\"\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>\"Fruit\" is also the word Milton employs in the poem's sonorous opening lines:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>Of Mans First Disobedience, and the Fruit\u003c/em>\u003c/p>\n\u003cp>\u003cem>Of that Forbidden Tree, whose mortal taste\u003c/em>\u003c/p>\n\u003cp>\u003cem>Brought Death into the World, and all our woe\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>But in the course of his over-10,000-line poem, Milton names the fruit twice, explicitly calling it an apple. So how did the apple become the guilty fruit that brought death into this world and all our woe?\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>The short and unexpected answer is: a Latin pun.\u003c/p>\n\u003cp>In order to explain, we have to go all the way back to the fourth century A.D., when Pope Damasus ordered his leading scholar of scripture, Jerome, to translate the Hebrew Bible into Latin. Jerome's path-breaking, 15-year project, which resulted in the canonical \u003cem>Vulgate, \u003c/em>used the Latin spoken by the common man. As it turned out, the Latin words for evil and apple are the same: malus.\u003c/p>\n\u003cp>In the Hebrew Bible, a generic term, \u003cem>peri\u003c/em>, is used for the fruit hanging from the Tree of the Knowledge of Good and Evil, explains Robert Appelbaum, who discusses the biblical provenance of the apple in his book \u003cem>Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections. \u003c/em>\u003c/p>\n\u003cp>\"Peri could be absolutely any fruit,\" he says. \"Rabbinic commentators variously characterized it as a fig, a pomegranate, a grape, an apricot, a citron, or even wheat. Some commentators even thought of the forbidden fruit as a kind of wine, intoxicating to drink.\"\u003c/p>\n\u003cfigure id=\"attachment_117034\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85.jpg\" alt=\"A detail of Michelangelo's fresco in the Vatican's Sistine Chapel depicting the Fall of Man and expulsion from the Garden of Eden\" width=\"987\" height=\"460\" class=\"size-full wp-image-117034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85.jpg 987w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-960x447.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/michelangelo_su-ndenfall_custom-75a1def1ba3fc8edaa8a96c81853c04e62b764af-s1500-c85-520x242.jpg 520w\" sizes=\"(max-width: 987px) 100vw, 987px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A detail of Michelangelo's fresco in the Vatican's Sistine Chapel depicting the Fall of Man and expulsion from the Garden of Eden \u003ccite>(Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Jerome was translating the \"Tree of the Knowledge of Good and Evil,\" the word \u003cem>malus \u003c/em>snaked in. A brilliant but controversial theologian, Jerome was known for his hot temper, but he obviously also had a rather cool sense of humor.\u003c/p>\n\u003cp>\"Jerome had several options,\" says Appelbaum, a professor of English literature at Sweden's Uppsala University. \"But he hit upon the idea of translating \u003cem>peri\u003c/em> as \u003cem>malus\u003c/em>, which in Latin has two very different meanings. As an adjective, \u003cem>malus\u003c/em> means bad or evil. As a noun it seems to means an apple, in our own sense of the word, coming from the very common tree now known officially as the \u003cem>Malus pumila\u003c/em>. So Jerome came up with a very good pun.\"\u003c/p>\n\u003cp>The story doesn't end there. \"To complicate things even more,\" says Appelbaum, \"the word \u003cem>malus\u003c/em> in Jerome's time, and for a long time after, could refer to any fleshy seed-bearing fruit. A pear was a kind of \u003cem>malus.\u003c/em> So was the fig, the peach, and so forth.\"\u003c/p>\n\u003cp>Which explains why Michelangelo's Sistine Chapel fresco features a serpent coiled around a fig tree. But the apple began to dominate Fall artworks in Europe after the German artist Albrecht Dürer's famous 1504 engraving depicted the First Couple counterpoised beside an apple tree. It became a template for future artists such as Lucas Cranach the Elder, whose luminous \u003cem>Adam and Eve\u003c/em> painting is hung with apples that glow like rubies.\u003c/p>\n\u003cfigure id=\"attachment_117035\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85.jpg\" alt=\"Eve giving Adam the forbidden fruit, by Lucas Cranach the Elder.\" width=\"600\" height=\"883\" class=\"size-full wp-image-117035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-160x235.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-240x353.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-375x552.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lucas_cranach_the_elder_-_adam_und_eva_im_paradies_-su-ndenfall-_-_google_art_project_custom-2a6ba2ef87467f1e7e8d41d9b11d05c6d44ce118-s600-c85-520x765.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eve giving Adam the forbidden fruit, by Lucas Cranach the Elder. \u003ccite>(Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milton, then, was only following cultural tradition. But he was a renowned Cambridge intellectual fluent in Latin, Greek and Hebrew, who served as secretary for foreign tongues to Oliver Cromwell during the Commonwealth. If anyone was aware of the \u003cem>malus\u003c/em> pun, it would be him. And yet he chose to run it with it. Why?\u003c/p>\n\u003cp>Appelbaum says that Milton's use of the term \"apple\" was ambiguous. \"Even in Milton's time the word had two meanings: either what was our common apple, or, again, any fleshy seed-bearing fruit. Milton probably had in mind an ambiguously named object with a variety of connotations as well as denotations, most but not all of them associating the idea of the apple with a kind of innocence, though also with a kind of intoxication, since hard apple cider was a common English drink.\"\u003c/p>\n\u003cp>It was only later readers of Milton, says Appelbaum, who thought of \"apple\" as \"apple\" and not any seed-bearing fruit. For them, the forbidden fruit became synonymous with the \u003cem>malus pumila. \u003c/em>As a widely read canonical work, \u003cem>Paradise Lost\u003c/em> was influential in cementing the role of apple in the Fall story.\u003c/p>\n\u003cp>But whether the forbidden fruit was an apple, fig, peach, pomegranate or something completely different, it is worth revisiting the temptation scene \u003ca href=\"https://www.dartmouth.edu/~milton/reading_room/pl/book_9/text.shtml\">in Book 9 of \u003cem>Paradise Lost\u003c/em>\u003c/a>\u003cem>,\u003c/em> both as an homage to Milton (who composed his masterpiece when he was blind, impoverished and in the doghouse for his regicidal politics) and simply to savor the sublime beauty of the language. Thomas Jefferson loved this poem. With its superfood dietary advice, celebration of the 'self-help is the best help' ideal, and presence of a snake-oil salesman, \u003cem>Paradise Los\u003c/em>t is a quintessentially American story, although composed more than a century before the United States was founded.\u003c/p>\n\u003cp>What makes the temptation scene so absorbing and enjoyable is that, although written in archaic English, it is speckled with mundane details that make the reader stop in surprise.\u003c/p>\n\u003cp>Take, for instance, the serpent's impeccably timed gustatory seduction. It takes place not at any old time of the day but at lunchtime:\u003c/p>\n\u003cblockquote>\n\u003cp>\"\u003cem>Mean while the hour of Noon drew on, and wak'd/ An eager appetite.\"\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem> \u003c/em>What a canny and charmingly human detail. Milton builds on it by lingeringly conjuring the aroma of apples, knowing full well that an \"ambrosial smell\" can madden an empty stomach to action. The fruit's \"savorie odour,\" rhapsodizes the snake, is more pleasing to the senses than the scent of the teats of an ewe or goat dropping with unsuckled milk at evening. Today's Food Network impresarios, with their overblown praise and frantic similes, couldn't dream up anything close to that peculiarly sensuous comparison.\u003c/p>\n\u003cp>It is easy to imagine the scene. Eve, curious, credulous and peckish, gazes longingly at the contraband \"Ruddie and Gold\" fruit while the unctuous snake-oil salesman murmurs his encouragement. Initially, she hangs back, suspicious of his \"overpraising.\" But soon she begins to cave: How can a fruit so \"Fair to the Eye, inviting to the Taste,\" be evil? Surely it is the opposite, its \"sciental sap\" must be the source of divine knowledge. The serpent must speak true.\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>So saying, her rash hand in evil hour \u003c/em>\u003c/p>\n\u003cp>\u003cem>Forth reaching to the Fruit, she pluck'd, she eat:\u003c/em>\u003c/p>\n\u003cp>\u003cem>Earth felt the wound, and Nature from her seat\u003c/em>\u003c/p>\n\u003cp>\u003cem>Sighing through all her Works gave signs of woe,\u003c/em>\u003c/p>\n\u003cp>\u003cem>That all was lost. \u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>But Eve is insensible to the cosmic disappointment her lunch has caused. Sated and intoxicated as if with wine, she bows low before \"O Sovran, vertuous, precious of all Trees,\" and hurries forth with \"a bough of fairest fruit\" to her beloved Adam, that he too might eat and aspire to godhead. Their shared meal, foreshadowed as it is by expulsion and doom, is a moving and poignant tableau of marital bliss.\u003c/p>\n\u003cp>Meanwhile, the serpent, its mission accomplished, slinks into the gloom. Satan heads eagerly toward a gathering of fellow devils, where he boasts that the Fall of Man has been wrought by something as ridiculous as \"an apple.\"\u003c/p>\n\u003cp>Except that it was a fig or a peach or a pear. An ancient Roman punned – and the apple myth was born.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a> is a freelance journalist based in Knoxville, Tenn.\u003c/em> \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 2017 \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/117028/paradise-lost-how-the-apple-became-the-forbidden-fruit","authors":["byline_bayareabites_117028"],"categories":["bayareabites_2254","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_469","bayareabites_15835"],"featImg":"bayareabites_117033","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":""},"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_103172":{"type":"posts","id":"bayareabites_103172","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103172","score":null,"sort":[1447513226000]},"guestAuthors":[],"slug":"thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","title":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger","publishDate":1447513226,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ","status":"publish","parent":0,"modified":1571962158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":568},"headData":{"title":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger | KQED","description":"Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"103172 http://ww2.kqed.org/bayareabites/?p=103172","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/","disqusTitle":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\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>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_469","bayareabites_1642","bayareabites_2016","bayareabites_15072","bayareabites_439","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103276","label":"source_bayareabites_103172"},"bayareabites_102369":{"type":"posts","id":"bayareabites_102369","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102369","score":null,"sort":[1446048041000]},"guestAuthors":[],"slug":"diy-halloween-caramel-apples","title":"DIY Halloween Caramel Apples","publishDate":1446048041,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"When a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! ","status":"publish","parent":0,"modified":1570571936,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":652},"headData":{"title":"DIY Halloween Caramel Apples | KQED","description":"When a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102369 http://ww2.kqed.org/bayareabites/?p=102369","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/","disqusTitle":"DIY Halloween Caramel Apples","path":"/bayareabites/102369/diy-halloween-caramel-apples","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102369/diy-halloween-caramel-apples","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_469","bayareabites_1595","bayareabites_1497","bayareabites_41","bayareabites_14738"],"featImg":"bayareabites_102559","label":"bayareabites_14959"},"bayareabites_93245":{"type":"posts","id":"bayareabites_93245","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93245","score":null,"sort":[1423874068000]},"guestAuthors":[],"slug":"gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party","title":"GMO Apples Get The Nod, But Not Much Of A Welcoming Party","publishDate":1423874068,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.","status":"publish","parent":0,"modified":1423874068,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":633},"headData":{"title":"GMO Apples Get The Nod, But Not Much Of A Welcoming Party | KQED","description":"Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93245 http://blogs.kqed.org/bayareabites/?p=93245","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/13/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party/","disqusTitle":"GMO Apples Get The Nod, But Not Much Of A Welcoming Party","nprByline":"Dan Charles","nprStoryId":"386029863","nprApiLink":"http://api.npr.org/query?id=386029863&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party?ft=nprml&f=386029863","nprRetrievedStory":"1","nprPubDate":"Fri, 13 Feb 2015 18:29:00 -0500","nprStoryDate":"Fri, 13 Feb 2015 17:38:00 -0500","nprLastModifiedDate":"Fri, 13 Feb 2015 17:59:57 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3?orgId=1&topicId=1053&e=386029863&d=191&ft=nprml&f=386029863","nprAudioM3u":"http://api.npr.org/m3u/1386085380-7711b4.m3u?orgId=1&topicId=1053&e=386029863&d=191&ft=nprml&f=386029863","path":"/bayareabites/93245/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\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>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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/93245/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party","authors":["byline_bayareabites_93245"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_469","bayareabites_11270","bayareabites_10771","bayareabites_10787","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_93246","label":"bayareabites"},"bayareabites_88883":{"type":"posts","id":"bayareabites_88883","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88883","score":null,"sort":[1414514094000]},"guestAuthors":[],"slug":"5-halloween-food-myths-unmasked","title":"5 Halloween Food Myths Unmasked","publishDate":1414514094,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89210\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candyKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candyKQED1000.jpg\" alt=\"Myth: Halloween has always been synonymous with mass quantities of candy. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Halloween has always been synonymous with mass quantities of candy. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Illustrations by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cem>Lila Volkas\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>1) Myth: Halloween has always been synonymous with mass quantities of candy\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Actually, the candy connection only took root in the 1950's when trick or treating became widespread. In the first half of the 20th century, Halloween meant homey festivities where costumed revelers played games and enjoyed traditional fall foods such as apples, gingerbread, popcorn and cider. Sweets appeared as color-coordinated party fare. Festive serving tables at \u003ca href=\"http://www.foodtimeline.org/halloween.html#candy\" target=\"_blank\">a 1921 Halloween gala\u003c/a> displayed dishes of orange and black gumdrops and jellybeans.\u003c/p>\n\u003cp>Early in the last century, the holiday tilted more towards “trick” than “treat.” To prevent the pervasive pranks of soaped windows, unhinged gates and egged cars perpetrated by ”rowdies from the other side of town,” \u003ca href=\"http://www.foodtimeline.org/halloween.html#trick\" target=\"_blank\">a 1939 women’s magazine\u003c/a> suggested hosting a Halloween open house for neighborhood youngsters.\u003c/p>\n\u003cp>When children began to visit their friends' houses, they were often presented with wrapped homemade cookies or popcorn balls to take home. After WWII’s sugar rationing was lifted, national candy companies encouraged tots to try on consumerism. Currently, \u003ca href=\"http://www.ibtimes.com/americans-will-spend-28-billion-halloween-candy-year-less-2012-fears-about-economy-inhibit-1445886\" target=\"_blank\">more than 2 billion dollars\u003c/a> is spent annually on Halloween candy.\u003c/p>\n\u003cfigure id=\"attachment_89211\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/poisonKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/poisonKQED1000.jpg\" alt=\"Myth: Halloween sadists regularly poison children’s treats. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Halloween sadists regularly poison children’s treats. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>2) Myth: Halloween sadists regularly poison children’s treats\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Widespread Halloween candy tampering is an urban legend--that like vampires--just won’t die. Sociologist Joel Best has been investigating allegations of strangers poisoning kids’ Halloween candy for 30 years. As of this \u003ca href=\"http://www.smithsonianmag.com/not-categorized/where-did-the-fear-of-poisoned-halloween-candy-come-from-822302/?no-ist\" target=\"_blank\">2013 Smithsonian article\u003c/a>, “he hasn’t identified a single confirmed example of a stranger murdering a child in this fashion.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nevertheless, the annual mass paranoia was possibly fueled by one actual gruesome crime perpetrated in 1974, when 30-year old Ronald O’Bryan, a Texas optician, laced a handful of Pixy Stix with cyanide and handed them out to several children. After his 8-year-old son, Timothy died from ingesting the poisoned candy, an investigation revealed that Mr. O’Bryan was deeply in debt and had just taken out large life insurance policies on his son and daughter. He was found guilty of murder and executed in 1984.\u003c/p>\n\u003cp>But even before this monstrous act, the media ghoulishly stoked the fires of fear with yearly exhortations. In 1970, even the esteemed New York Times, fabricated a haunted house of words, warning: “those Halloween goodies that children collect this weekend...may bring them more horror than happiness. That plump red apple that Junior gets from the kindly old woman down the block may have a razor blade hidden inside. The chocolate “candy” may be a laxative, the bubble gum may be sprinkled with lye, the popcorn balls may be coated with camphor, the candy may turn out to be packets containing sleeping pills.” (As quoted in \u003cem>Death Makes a Holiday: A Cultural History of Halloween\u003c/em>, page 5.)\u003c/p>\n\u003cp>While parents understandably want to protect their young ‘uns from harm, perhaps the ritual spilling of the sugary loot on the living room floor for inspection currently has more to do with mom or dad picking out the best (chocolate?) morsels for themselves.\u003c/p>\n\u003cfigure id=\"attachment_89206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/appleKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/appleKQED1000.jpg\" alt=\"Myth: Apples played an innocent role in Halloweens gone-by. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Apples played an innocent role in Halloweens gone-by. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>3) Myth: Apples played an innocent role in Halloweens gone-by\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Long before bobbing for apples became a wholesome kiddie game, apples took on significance in the ancient Celtic celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Samhain\" target=\"_blank\">Samhain\u003c/a>, a festival of fire honoring the dead in Northern Europe, which marked the beginning of the \"darker half\" of the year. Celebrated from sunset, October 31 to sunset, November 1, it eventually morphed into our American Halloween.\u003c/p>\n\u003cp>During Samhain, it was believed that ghosts would be released from their graves. The Celtic priests (aka Druids) used various methods of divination to communicate with the spirits and foretell the future.\u003c/p>\n\u003cp>When the Romans conquered Britain in 43 AD, they brought along some apple trees. The apple was an emblem of Pomona, the Roman goddess of fruit trees and fertility, whose harvest festival was observed on November 1 and eventually the Roman and Celtic traditions intermingled.\u003c/p>\n\u003cp>When an apple is sliced through the middle, its seeds form a 5-pointed star or pentagram, which the Celts also viewed as a symbol of fertility. From this belief, evolved various methods of using apples to determine future marriage prospects. During the annual fall celebrations, young unmarried people would try to bite into \u003ca href=\"http://www.hauntedbay.com/history/bobbing.shtml\" target=\"_blank\">an apple floating in water\u003c/a> or hanging from a string. The first person to bite into the apple would be the next one to marry. Girls could also place the \u003ca href=\"http://en.wikipedia.org/wiki/Apple_bobbing\" target=\"_blank\">apple they bobbed under their pillows\u003c/a> in hopes of dreaming of their future lover. If a young woman peeled an apple in a long spiral, swung it over her head three times and tossed it over her shoulder, it was believed that the shape it landed in would form the first letter of her future husband’s name.\u003c/p>\n\u003cp>“The people of Ireland, Scotland and Wales kept their ancient November eve traditions alive through age-old games and folkways. They used apples or nuts to divine the future...and asked spirits about matters of love. The immigration of Scots and Irish in the eighteenth and nineteenth centuries brought the Celtic celebrations to the U.S.\" (From \u003cem>A Halloween How-to,\u003c/em> page 12.)\u003c/p>\n\u003cp>Caramel covered or hard candy apples are still a traditional treat this time of year. So instead of using \u003ca href=\"https://www.okcupid.com\">OkCupid\u003c/a>, you may want to examine your candy apple carefully for romantic clues.\u003c/p>\n\u003cfigure id=\"attachment_89212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pumpkinKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pumpkinKQED1000.jpg\" alt=\"Myth: Jolly Jack o’ Lanterns are as American as apple pie. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Jolly Jack o’ Lanterns are as American as apple pie. Illustration by Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003ch3>4) Myth: Jolly Jack o’ Lanterns are as American as apple pie\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> The roots of \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o'-lantern\" target=\"_blank\">pumpkin carving\u003c/a> actually point to turnips. Vegetable carving has been a common practice around the world for many hundreds of years. The Maori carved lanterns from gourds more than 700 years ago. To arrive at modern day grinning pumpkin faces adorning front porches, we have Irish immigrants to thank (again) for bringing over their folktale of \u003ca href=\"http://www.history.com/topics/halloween/jack-olantern-history\" target=\"_blank\">Stingy Jack\u003c/a>, a trickster who made a deal with the Devil. After years outsmarting the Devil, the story goes, old Jack’s body finally succumbed to the ravages of age and he craved eternal rest. Because of his malicious mischief, however, Jack was not allowed into Heaven, so he went down to Hell. Out of revenge for his tricks, the Devil refused him entrance and tossed him an everlasting burning ember to light his endless wandering.\u003c/p>\n\u003cp>As there were no pumpkins in the British Isles, Jack carved a turnip to carry his eternal light. The Irish began to refer to this ghostly figure as “Jack of the Lantern,” and then, simply “Jack O' Lantern.”\u003c/p>\n\u003cp>In Ireland and Scotland, people believed that spirits and ghosts could enter their world on Halloween. To avoid being visited by demons they created their own versions of Jack's lantern by carving fearsome faces into turnips or potatoes, lighting them with candles, and placing them in windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets were used. (\u003ca href=\"http://www.hauntedbay.com/history/jol.shtml\" target=\"_blank\">from Haunted Bay.com\u003c/a>.)\u003c/p>\n\u003cp>Immigrants from these countries brought their jack-o'-lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack-o'-lanterns. They were softer and easier to carve than the turnips and potatoes of their homeland.\u003c/p>\n\u003cp>As one of the earliest known food crops in the Americas, pumpkins had actually already saved lives. Indians introduced pumpkins and squashes to the Pilgrims. Pumpkins were an important food source for the Pilgrims, as they stored well, which meant they would have a nutritious food source during the winter months. Without pumpkins many of the early settlers might have died from starvation. (From \u003ca href=\"http://www.allaboutpumpkins.com/history.html\" target=\"_blank\">all about pumpkins.com\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_89208\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candycornKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candycornKQED1000.jpg\" alt=\"Myth: Candy Corn was invented specifically for Halloween treat giving. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89208\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Candy Corn was invented specifically for Halloween treat giving. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>5) Myth: Candy Corn was invented specifically for Halloween treat giving\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> In the 1880s, way before puny pirates and princesses dragged their bulging pillowcases door to door, a Philadelphia candymaker first fashioned these tricolor treats by hand, using carnauba wax--yes, the same ingredient that makes your car shiny. But it wasn't until 1898, when the \u003ca href=\"http://www.germanheritage.com/biographies/atol/goelitz.html\" target=\"_blank\">Goelitz Confectionery Company\u003c/a>--the family-owned business now better known in these parts as Jelly Belly--manufactured this classic sweet on a large scale.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their yellow, orange and white triangles, \u003ca href=\"http://www.candyfavorites.com/blog/candy-corn-history/\" target=\"_blank\">originally named \"Chicken Feed,\"\u003c/a> were packed in boxes decorated with a crowing rooster. In 1900, the tricornered tidbits became their most popular confection, outselling licorice, peppermints and even chocolate. Originally, the sweets weren’t associated with any specific holiday and were even promoted for Independence Day. After WWII, however, candy corn was advertised as a Halloween candy and by 1951, the Goelitz Company had 12 factories around the country devoted to ‘”cultivating” candy corn.\u003c/p>\n\u003cul>\n\u003cstrong>To dig up more on the history of Halloween here are two excellent books:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Halloween-How-To-Costumes-Decorations-Destinations/dp/1565547748/\" target=\"_blank\">\u003cstrong>Halloween How-To, A: Costumes, Parties, Decorations, and Destinations\u003c/strong>\u003c/a> by Lesley Bannatyne\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Death-Makes-Holiday-Cultural-Halloween/dp/158234230X\" target=\"_blank\">\u003cstrong>Death Makes a Holiday: A Cultural History of Halloween\u003c/strong>\u003c/a> by David J. Skal\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Think you know everything about Halloween? It was not always candy-centric. Are Halloween sadists real? Pumpkins, apples, and candy corn have surprising histories. Find out the truth behind 5 common Halloween food fallacies.","status":"publish","parent":0,"modified":1477518322,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1575},"headData":{"title":"5 Halloween Food Myths Unmasked | KQED","description":"Think you know everything about Halloween? It was not always candy-centric. Are Halloween sadists real? Pumpkins, apples, and candy corn have surprising histories. Find out the truth behind 5 common Halloween food fallacies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88883 http://blogs.kqed.org/bayareabites/?p=88883","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/28/5-halloween-food-myths-unmasked/","disqusTitle":"5 Halloween Food Myths Unmasked","path":"/bayareabites/88883/5-halloween-food-myths-unmasked","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89210\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candyKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candyKQED1000.jpg\" alt=\"Myth: Halloween has always been synonymous with mass quantities of candy. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Halloween has always been synonymous with mass quantities of candy. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Illustrations by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cem>Lila Volkas\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>1) Myth: Halloween has always been synonymous with mass quantities of candy\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Actually, the candy connection only took root in the 1950's when trick or treating became widespread. In the first half of the 20th century, Halloween meant homey festivities where costumed revelers played games and enjoyed traditional fall foods such as apples, gingerbread, popcorn and cider. Sweets appeared as color-coordinated party fare. Festive serving tables at \u003ca href=\"http://www.foodtimeline.org/halloween.html#candy\" target=\"_blank\">a 1921 Halloween gala\u003c/a> displayed dishes of orange and black gumdrops and jellybeans.\u003c/p>\n\u003cp>Early in the last century, the holiday tilted more towards “trick” than “treat.” To prevent the pervasive pranks of soaped windows, unhinged gates and egged cars perpetrated by ”rowdies from the other side of town,” \u003ca href=\"http://www.foodtimeline.org/halloween.html#trick\" target=\"_blank\">a 1939 women’s magazine\u003c/a> suggested hosting a Halloween open house for neighborhood youngsters.\u003c/p>\n\u003cp>When children began to visit their friends' houses, they were often presented with wrapped homemade cookies or popcorn balls to take home. After WWII’s sugar rationing was lifted, national candy companies encouraged tots to try on consumerism. Currently, \u003ca href=\"http://www.ibtimes.com/americans-will-spend-28-billion-halloween-candy-year-less-2012-fears-about-economy-inhibit-1445886\" target=\"_blank\">more than 2 billion dollars\u003c/a> is spent annually on Halloween candy.\u003c/p>\n\u003cfigure id=\"attachment_89211\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/poisonKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/poisonKQED1000.jpg\" alt=\"Myth: Halloween sadists regularly poison children’s treats. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Halloween sadists regularly poison children’s treats. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>2) Myth: Halloween sadists regularly poison children’s treats\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Widespread Halloween candy tampering is an urban legend--that like vampires--just won’t die. Sociologist Joel Best has been investigating allegations of strangers poisoning kids’ Halloween candy for 30 years. As of this \u003ca href=\"http://www.smithsonianmag.com/not-categorized/where-did-the-fear-of-poisoned-halloween-candy-come-from-822302/?no-ist\" target=\"_blank\">2013 Smithsonian article\u003c/a>, “he hasn’t identified a single confirmed example of a stranger murdering a child in this fashion.”\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>Nevertheless, the annual mass paranoia was possibly fueled by one actual gruesome crime perpetrated in 1974, when 30-year old Ronald O’Bryan, a Texas optician, laced a handful of Pixy Stix with cyanide and handed them out to several children. After his 8-year-old son, Timothy died from ingesting the poisoned candy, an investigation revealed that Mr. O’Bryan was deeply in debt and had just taken out large life insurance policies on his son and daughter. He was found guilty of murder and executed in 1984.\u003c/p>\n\u003cp>But even before this monstrous act, the media ghoulishly stoked the fires of fear with yearly exhortations. In 1970, even the esteemed New York Times, fabricated a haunted house of words, warning: “those Halloween goodies that children collect this weekend...may bring them more horror than happiness. That plump red apple that Junior gets from the kindly old woman down the block may have a razor blade hidden inside. The chocolate “candy” may be a laxative, the bubble gum may be sprinkled with lye, the popcorn balls may be coated with camphor, the candy may turn out to be packets containing sleeping pills.” (As quoted in \u003cem>Death Makes a Holiday: A Cultural History of Halloween\u003c/em>, page 5.)\u003c/p>\n\u003cp>While parents understandably want to protect their young ‘uns from harm, perhaps the ritual spilling of the sugary loot on the living room floor for inspection currently has more to do with mom or dad picking out the best (chocolate?) morsels for themselves.\u003c/p>\n\u003cfigure id=\"attachment_89206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/appleKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/appleKQED1000.jpg\" alt=\"Myth: Apples played an innocent role in Halloweens gone-by. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Apples played an innocent role in Halloweens gone-by. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>3) Myth: Apples played an innocent role in Halloweens gone-by\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Long before bobbing for apples became a wholesome kiddie game, apples took on significance in the ancient Celtic celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Samhain\" target=\"_blank\">Samhain\u003c/a>, a festival of fire honoring the dead in Northern Europe, which marked the beginning of the \"darker half\" of the year. Celebrated from sunset, October 31 to sunset, November 1, it eventually morphed into our American Halloween.\u003c/p>\n\u003cp>During Samhain, it was believed that ghosts would be released from their graves. The Celtic priests (aka Druids) used various methods of divination to communicate with the spirits and foretell the future.\u003c/p>\n\u003cp>When the Romans conquered Britain in 43 AD, they brought along some apple trees. The apple was an emblem of Pomona, the Roman goddess of fruit trees and fertility, whose harvest festival was observed on November 1 and eventually the Roman and Celtic traditions intermingled.\u003c/p>\n\u003cp>When an apple is sliced through the middle, its seeds form a 5-pointed star or pentagram, which the Celts also viewed as a symbol of fertility. From this belief, evolved various methods of using apples to determine future marriage prospects. During the annual fall celebrations, young unmarried people would try to bite into \u003ca href=\"http://www.hauntedbay.com/history/bobbing.shtml\" target=\"_blank\">an apple floating in water\u003c/a> or hanging from a string. The first person to bite into the apple would be the next one to marry. Girls could also place the \u003ca href=\"http://en.wikipedia.org/wiki/Apple_bobbing\" target=\"_blank\">apple they bobbed under their pillows\u003c/a> in hopes of dreaming of their future lover. If a young woman peeled an apple in a long spiral, swung it over her head three times and tossed it over her shoulder, it was believed that the shape it landed in would form the first letter of her future husband’s name.\u003c/p>\n\u003cp>“The people of Ireland, Scotland and Wales kept their ancient November eve traditions alive through age-old games and folkways. They used apples or nuts to divine the future...and asked spirits about matters of love. The immigration of Scots and Irish in the eighteenth and nineteenth centuries brought the Celtic celebrations to the U.S.\" (From \u003cem>A Halloween How-to,\u003c/em> page 12.)\u003c/p>\n\u003cp>Caramel covered or hard candy apples are still a traditional treat this time of year. So instead of using \u003ca href=\"https://www.okcupid.com\">OkCupid\u003c/a>, you may want to examine your candy apple carefully for romantic clues.\u003c/p>\n\u003cfigure id=\"attachment_89212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pumpkinKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pumpkinKQED1000.jpg\" alt=\"Myth: Jolly Jack o’ Lanterns are as American as apple pie. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Jolly Jack o’ Lanterns are as American as apple pie. Illustration by Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003ch3>4) Myth: Jolly Jack o’ Lanterns are as American as apple pie\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> The roots of \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o'-lantern\" target=\"_blank\">pumpkin carving\u003c/a> actually point to turnips. Vegetable carving has been a common practice around the world for many hundreds of years. The Maori carved lanterns from gourds more than 700 years ago. To arrive at modern day grinning pumpkin faces adorning front porches, we have Irish immigrants to thank (again) for bringing over their folktale of \u003ca href=\"http://www.history.com/topics/halloween/jack-olantern-history\" target=\"_blank\">Stingy Jack\u003c/a>, a trickster who made a deal with the Devil. After years outsmarting the Devil, the story goes, old Jack’s body finally succumbed to the ravages of age and he craved eternal rest. Because of his malicious mischief, however, Jack was not allowed into Heaven, so he went down to Hell. Out of revenge for his tricks, the Devil refused him entrance and tossed him an everlasting burning ember to light his endless wandering.\u003c/p>\n\u003cp>As there were no pumpkins in the British Isles, Jack carved a turnip to carry his eternal light. The Irish began to refer to this ghostly figure as “Jack of the Lantern,” and then, simply “Jack O' Lantern.”\u003c/p>\n\u003cp>In Ireland and Scotland, people believed that spirits and ghosts could enter their world on Halloween. To avoid being visited by demons they created their own versions of Jack's lantern by carving fearsome faces into turnips or potatoes, lighting them with candles, and placing them in windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets were used. (\u003ca href=\"http://www.hauntedbay.com/history/jol.shtml\" target=\"_blank\">from Haunted Bay.com\u003c/a>.)\u003c/p>\n\u003cp>Immigrants from these countries brought their jack-o'-lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack-o'-lanterns. They were softer and easier to carve than the turnips and potatoes of their homeland.\u003c/p>\n\u003cp>As one of the earliest known food crops in the Americas, pumpkins had actually already saved lives. Indians introduced pumpkins and squashes to the Pilgrims. Pumpkins were an important food source for the Pilgrims, as they stored well, which meant they would have a nutritious food source during the winter months. Without pumpkins many of the early settlers might have died from starvation. (From \u003ca href=\"http://www.allaboutpumpkins.com/history.html\" target=\"_blank\">all about pumpkins.com\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_89208\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candycornKQED1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/candycornKQED1000.jpg\" alt=\"Myth: Candy Corn was invented specifically for Halloween treat giving. Illustration by Lila Volkas\" width=\"1000\" height=\"778\" class=\"size-full wp-image-89208\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myth: Candy Corn was invented specifically for Halloween treat giving. Illustration by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>5) Myth: Candy Corn was invented specifically for Halloween treat giving\u003c/h3>\n\u003cp>\u003cstrong>Fact:\u003c/strong> In the 1880s, way before puny pirates and princesses dragged their bulging pillowcases door to door, a Philadelphia candymaker first fashioned these tricolor treats by hand, using carnauba wax--yes, the same ingredient that makes your car shiny. But it wasn't until 1898, when the \u003ca href=\"http://www.germanheritage.com/biographies/atol/goelitz.html\" target=\"_blank\">Goelitz Confectionery Company\u003c/a>--the family-owned business now better known in these parts as Jelly Belly--manufactured this classic sweet on a large scale.\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>Their yellow, orange and white triangles, \u003ca href=\"http://www.candyfavorites.com/blog/candy-corn-history/\" target=\"_blank\">originally named \"Chicken Feed,\"\u003c/a> were packed in boxes decorated with a crowing rooster. In 1900, the tricornered tidbits became their most popular confection, outselling licorice, peppermints and even chocolate. Originally, the sweets weren’t associated with any specific holiday and were even promoted for Independence Day. After WWII, however, candy corn was advertised as a Halloween candy and by 1951, the Goelitz Company had 12 factories around the country devoted to ‘”cultivating” candy corn.\u003c/p>\n\u003cul>\n\u003cstrong>To dig up more on the history of Halloween here are two excellent books:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Halloween-How-To-Costumes-Decorations-Destinations/dp/1565547748/\" target=\"_blank\">\u003cstrong>Halloween How-To, A: Costumes, Parties, Decorations, and Destinations\u003c/strong>\u003c/a> by Lesley Bannatyne\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Death-Makes-Holiday-Cultural-Halloween/dp/158234230X\" target=\"_blank\">\u003cstrong>Death Makes a Holiday: A Cultural History of Halloween\u003c/strong>\u003c/a> by David J. Skal\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88883/5-halloween-food-myths-unmasked","authors":["5283","5404"],"categories":["bayareabites_752","bayareabites_12493","bayareabites_1763"],"tags":["bayareabites_469","bayareabites_416","bayareabites_12608","bayareabites_13897","bayareabites_41","bayareabites_13895","bayareabites_13896","bayareabites_8486","bayareabites_10842","bayareabites_2896"],"featImg":"bayareabites_89212","label":"bayareabites"},"bayareabites_78971":{"type":"posts","id":"bayareabites_78971","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78971","score":null,"sort":[1394485966000]},"guestAuthors":[],"slug":"the-upside-of-all-this-cold-a-boom-in-ice-cider","title":"The Upside of All This Cold? A Boom in Ice Cider","publishDate":1394485966,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78973\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a-1024x767.jpg\" alt=\"The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Charlotte Albright, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider\" target=\"_blank\">Vermont Public Radio for The Salt at NPR Food \u003c/a>(3/10/2014)\u003c/p>\n\u003cp>If there's anything most of us are tired of this winter, it's bone-chilling cold.\u003cbr> It's enough to drive you to drink. \u003c/p>\n\u003cp> Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s. This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits. \u003c/p>\n\u003cp> The first American maker to have a federally approved label is \u003ca href=\"http://www.edenicecider.com/\">Eden Ice Cider\u003c/a>, which got its start about eight years ago in a rural corner of Vermont known as the Northeast Kingdom. That's when Eleanor Leger, a Vermonter, and her husband, Albert, a Canadian, were sipping apple liqueur in Montreal, and wondering, \"Why doesn't anybody make this stuff on our side of the border?\" Vermont usually has more than enough ice and apples of its own, plus long cold spells needed to concentrate flavor.\u003c/p>\n\u003cp> Eleanor says this has been the best winter ever. At the end of each fall, she and her husband press cider from their 1,000 apple trees (and from a few other orchards) and stick the plastic vats in cold storage. After the first frost, they drag them outdoors. This crazy year, the stuff has frozen, almost thawed, and frozen several times. That makes for a rich, concentrated apple elixir — and lots of it. Yield is important, because about 75 percent of the original cider is left behind in an icy block after the concentrate drizzles out, ready for fermentation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Canada invented ice cider in the '90s. Now it's becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state's frozen apples into tasty dessert wine.","status":"publish","parent":0,"modified":1550268099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":662},"headData":{"title":"The Upside of All This Cold? A Boom in Ice Cider | KQED","description":"Canada invented ice cider in the '90s. Now it's becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state's frozen apples into tasty dessert wine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78971 http://blogs.kqed.org/bayareabites/?p=78971","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/10/the-upside-of-all-this-cold-a-boom-in-ice-cider/","disqusTitle":"The Upside of All This Cold? A Boom in Ice Cider","nprByline":"Charlotte Albright","nprStoryId":"287389633","nprApiLink":"http://api.npr.org/query?id=287389633&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider?ft=3&f=287389633","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Mar 2014 14:19:00 -0400","nprStoryDate":"Mon, 10 Mar 2014 12:50:00 -0400","nprLastModifiedDate":"Mon, 10 Mar 2014 14:19:17 -0400","path":"/bayareabites/78971/the-upside-of-all-this-cold-a-boom-in-ice-cider","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78973\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a-1024x767.jpg\" alt=\"The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Charlotte Albright, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider\" target=\"_blank\">Vermont Public Radio for The Salt at NPR Food \u003c/a>(3/10/2014)\u003c/p>\n\u003cp>If there's anything most of us are tired of this winter, it's bone-chilling cold.\u003cbr> It's enough to drive you to drink. \u003c/p>\n\u003cp> Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s. This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits. \u003c/p>\n\u003cp> The first American maker to have a federally approved label is \u003ca href=\"http://www.edenicecider.com/\">Eden Ice Cider\u003c/a>, which got its start about eight years ago in a rural corner of Vermont known as the Northeast Kingdom. That's when Eleanor Leger, a Vermonter, and her husband, Albert, a Canadian, were sipping apple liqueur in Montreal, and wondering, \"Why doesn't anybody make this stuff on our side of the border?\" Vermont usually has more than enough ice and apples of its own, plus long cold spells needed to concentrate flavor.\u003c/p>\n\u003cp> Eleanor says this has been the best winter ever. At the end of each fall, she and her husband press cider from their 1,000 apple trees (and from a few other orchards) and stick the plastic vats in cold storage. After the first frost, they drag them outdoors. This crazy year, the stuff has frozen, almost thawed, and frozen several times. That makes for a rich, concentrated apple elixir — and lots of it. Yield is important, because about 75 percent of the original cider is left behind in an icy block after the concentrate drizzles out, ready for fermentation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78971/the-upside-of-all-this-cold-a-boom-in-ice-cider","authors":["byline_bayareabites_78971"],"categories":["bayareabites_1244","bayareabites_1962","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_469","bayareabites_14760","bayareabites_14877","bayareabites_14775","bayareabites_13149","bayareabites_10921","bayareabites_560"],"featImg":"bayareabites_78977","label":"bayareabites"},"bayareabites_76211":{"type":"posts","id":"bayareabites_76211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76211","score":null,"sort":[1389222228000]},"guestAuthors":[],"slug":"this-gmo-apple-wont-brown-will-that-sour-the-fruits-image","title":"This GMO Apple Won't Brown. Will That Sour The Fruit's Image?","publishDate":1389222228,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\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":"A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.","status":"publish","parent":0,"modified":1389222228,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":774},"headData":{"title":"This GMO Apple Won't Brown. Will That Sour The Fruit's Image? | KQED","description":"A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76211 http://blogs.kqed.org/bayareabites/?p=76211","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/08/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image/","disqusTitle":"This GMO Apple Won't Brown. Will That Sour The Fruit's Image?","nprByline":"Dan Charles","nprStoryId":"260782518","nprApiLink":"http://api.npr.org/query?id=260782518&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image?ft=3&f=260782518","nprRetrievedStory":"1","nprPubDate":"Wed, 08 Jan 2014 17:31:00 -0500","nprStoryDate":"Wed, 08 Jan 2014 16:00:00 -0500","nprLastModifiedDate":"Wed, 08 Jan 2014 17:31:02 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3?orgId=1&topicId=1053&ft=3&f=260782518","nprAudioM3u":"http://api.npr.org/m3u/1260879149-4241a6.m3u?orgId=1&topicId=1053&ft=3&f=260782518","path":"/bayareabites/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\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>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\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/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image","authors":["byline_bayareabites_76211"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_469","bayareabites_11270","bayareabites_244","bayareabites_11354","bayareabites_10771","bayareabites_10787","bayareabites_12891","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_76212","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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