Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 10/03/2010 03:30PM
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This week on We Dig Plants Carmen hosts the monthly fruit episode on apples. Steven Hoying of Cornell University calls in to explain how apple growers have kept their trees disease and pest free, why apple trees are genetically promiscuous, and why those bright red apples from the cafeteria taste so absurd. Tune in for an episode on orchards, hard cider, and apple pie from The Big Apple. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the California coast.
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We Dig Plants Introduction - Fruit of the Month: Apples! (17:56)
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We Dig Plants, Heritage Radio Network, Carmen DeVito, Hearst Ranch, Jimmy Carbone, Pig Island, harvest season, fruit of the month!, today's fruit: the apple, Malus domestica, humans have tinkered with the apple to make it taste better, ornamental fruits, domestic apples are genetically diverse, one tree can produce a diveristy of seedlings, Steven Hoying, Cornell University Extension, apple growing in New York State, root stock, hard cider, growing apples to make cider, New York is second only to Washington state in apple production,Steven Hoying of Cornell University (18:39)
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the difference between apple orchards, Huson Valley vs western New York, 8th generation apple growers in upstate New York, by 1820, New York was exporting apples, apples are important to New Yorks economy, www.nyapplecountry.com, new planting systems with 1000 trees per acre, root stocks, training systems, apple picking, trees planted no longer than 3 feet apart, apple picking in the Hudson Valley, The Apples in New York, Honey crisp apples, relatively new variety, Empire, Sweet Tango, mealy Red Delicious apples, not easy to know when to harvest them, early market windows are more profitable, the gene gun to fight fire blight, many gardeners are afraid to raise fruit trees, advice for home growing apple trees sustainably, disease free apples,To comment on this episode click here. There are currently Comments
First Aired - 10/28/2010 12:00PM
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This week on A Taste of the Past Linda talks all things apple with Erik Baard a writer and an advocate for Newton Pippin apples, long considered the Cadillac of apples. Baard explains how the Pippin--fairly gross when eaten off the tree--sugars after a month or two, making it perfect for today's exporters or yesterday's original US colonists. Lauren Soutiere, a pastry chef at the Northern Spy Food Co., calls in to talk apple pie, including how to choose the best pie-worthy apples. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
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The Big Apple (20:05)
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Linda Pelaccio, apples have been around since prehistoric time, October is National Apple Month, All Hallows Eve was an apple gathering feast, The Big Apple, Erik Baard, writer and Newton Pippin advocate, The Long Island City Community Boathouse, Native of Queens, polluted Newtown Creek, The Newtown Pippin, Thomas Jefferson's favorite apple, restoring the Newtown apple, the origni of the apple in Eurasia, the meadowsweet and the plum, apple's a member of the rose family, the rose is one of the most successful plant families, apples forests in Kazakhstan, sexual reproduction of the apple, preserving apple lines through grafting, Alexander the Great, Aristotle, The Lady Apple, old English apple satchel, scion wood cuttings, Martinelli's Cider, the homogenization of the apple, SlowFoodsUSA, going green, apple orchard on Randal's Island, Green Gorillas, GrownNYC, Department of Parks and Recreation, Albemarle,The Champagne of Apples (13:45)
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Erik Baard, Joanie Cook in Fort Collins Colorado, apples flourished in the northern climates, China's the world's largest apple producer, a Pippin is a lucky strike, the DNA sequence of the golden delicious, apples have about twice as many genes as humans, only God knows how many apples are in a seed, The Newtown Pippin, the champagne of apples, Michael Pollan, pippins sugar-up in cold storage, Lauren Soutiere, pastry chef at Northern Spy Food Co, one of the finest apple pies, New York Magazine, every bushel's different, add lemon juice, never use cornstarch, crazy cuttings from Kazakhstan, Cornell apple nursery, Commissioner Benepe, bringing the Newtown Pippin back to New York City, the green apple is the future of New York, newtownpippin.org,To comment on this episode click here. There are currently Comments
First Aired - 09/27/2012 12:00PM
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What's more American than apple pie? Answer: apple cider! On this week's episode of A Taste of the Past, Linda Pelaccio is talking with "apple evangelist" and author of Cider, Hard and Sweet Ben Watson. Where did the tradition of American cider originate? Hear about how grafting has caused the amount of apple varieties to diminish, and learn about the role of the Industrial Revolution in cider's popularity. Find out how cider stacks up against beer and wine in terms of alcohol content, and learn what varieties of apples make the best cider. Also, learn what differentiates hard cider from apple jack. Also, Sara Grady calls in from Glynwood to talk about their new initiative, The Apple Project. Learn about the importance of hard cider and apple spirits to the regional economy! This program has been brought to you by Cain Vineyard & Winery.
"Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It's going to have bitterness and astringency to it that adds body- just like wine."
"Apples provided another way to create a beverage that was plentiful and easy to produce."
-- Ben Watson on A Taste of the Past
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Bringing Back Heirloom and Heritage Apples (21:19)
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apple cider, Ben Watson, Chelsea Green Publishing, activist, Cider, Hard and Sweet, apple pie, Spain, cider, The Roman Empire, perry, Basque, Hebrew, ales, wine, fermentation, Normandy, fruit, climate, phylloxera, sugar content, heirloom, heritage, pumice, beverage, hard cider, crab apples, domestic apples, Johnny Appleseed, cross-pollinate, grafting, apple seeds, cultivated, cider mills, George Washington, founding fathers, Peter Stuyvesant, hops, whiskeys, alcohol, potable water, election, immigration, Industrial Revolution, orchard, Temperance movement, spirits, beer,Glynwood's The Apple Project (20:17)
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Sara Grady, distilling, Glynwood, The Apple Project, The Hudson Valley, craft beer, micro distillery, Colette Rossant, apple spirits, still, aging, apple brandy, draft cider, industrial cider, sparkling, pasteurized, CO2, red wine, sanitation, Brix, acidity, tannin, Golden Russet, Harrison apple, Tom Burford, Vintage Virgina Apples, apple jack, cider brandy, regional, small farmers,To comment on this episode click here. There are currently Comments
