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Outside/In

As American as hard apple cider: an immigrant food story

Outside/In

NHPR

Society & Culture, Documentary, Natural Sciences, Nature, Science

4.71.5K Ratings

🗓️ 9 November 2023

⏱️ 33 minutes

🧾️ Download transcript

Summary

Forget about beer, or even water; it was hard apple cider that was THE drink of choice in colonial America. Even kids drank it! And since it’s made from apples – the “all-American” fruit – what could be more American than cider? But apples aren’t native to America. They’re originally from Kazakhstan. In this episode we look at the immigration story of Malus domestica, the domesticated apple, from its roots in the wild forests of Central Asia, to its current status as an American icon. And we look at how apples and cider were used in some of America’s biggest migrations – from Indigenous tribes who first brought apples west across the continent, to the new immigrants who are using hard cider to bridge cultures and find belonging.   Featuring Soham Bhatt and Susan Sleeper Smith. Special thanks to everyone Felix spoke to at the Cider Days Festival, including Judith Maloney, Carol Hillman, Ben Clark, Ben Watson, Charlie Olchowski, William Grote, and Bob Sabolefski. Editor’s Note: This episode first aired in February of 2022.   SUPPORT Outside/In is made possible with listener support. Click here to become a sustaining member of Outside/In.  Talk to us! Follow Outside/In on Instagram, or discuss episodes in our private listener group on Facebook.   LINKS How to Make Hard Cider George and Ursula Granger: The Erasure of Enslaved Black Cidermakers, by Darlene Hayes. An Apple Commons, reflections by Melissa Maddens on what it means to forage from wild apple orchards – relics of this country’s history of dispossessing Indigenous people of their lands. Open Spaces Cider – Melissa Maddens’ cidery focuses on reparations and reconciliation for living off a land that was taken from Indigenous peoples.   CREDITS Reported, produced and mixed by Felix Poon Edited by Taylor Quimby, with help from Justine Paradis, Jessica Hunt, and Rebecca Lavoie. Host: Nate Hegyi Executive producer: Rebecca Lavoie Music for this episode by Jharee, Kevin MacLeod and Blue Dot Sessions. Our theme music is by Breakmaster Cylinder. Outside/In is a production of New Hampshire Public Radio If you’ve got a question for the Outside/Inbox hotline, give us a call! We’re always looking for rabbit holes to dive down into. Leave us a voicemail at: 1-844-GO-OTTER (844-466-8837). Don’t forget to leave a number so we can call you back. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0

Heads up there's a curse word in this episode. It's towards the beginning of the show.

0:04.0

Okay, here we go.

0:06.0

Let's pop this bottle open.

0:08.0

Whoa!

0:10.0

This is Outside In, a show about the natural world and how we use it.

0:14.0

I'm Justine Paradise, and the other day, producer Felix Poon and I got into our studio closets

0:21.0

at a very cool 10 in the morning to start the work day with an

0:23.9

invigorating glass of hard cider.

0:27.0

Cheers.

0:28.5

Cheers.

0:29.5

No, that's really dry.

0:31.4

I like that.

0:32.4

Yeah, mine's really dry too.

0:34.0

This one has kind of has this sort of floral edge to it that doesn't

0:38.0

taste exactly like the fruit. I don't know how to describe it.

0:41.0

Yeah. I mean, I would say mine tastes like a rosé but yeah with just a

0:46.2

really subtle hint of apple. Both of our cider bottles are not like cider cans or

0:52.4

like six packs they're like wine bottles you know?

0:55.1

Well in a lot of ways cider is closer to wine than it is to beer.

1:00.0

Yeah it makes sense it's fermented from fruit too rather than grains like beer.

1:04.5

Yeah, also the taste of cider has a lot to do with where it's made. Like,

1:09.2

cider has terroir, which is this French term that most people associate with wine.

...

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