Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this

complicated country.

We go into caves, onto boats, and up mountain trails to meet people, hear their stories,

their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.

Listen to our common nature from WNYC wherever you get podcasts.

Hey, I'm Frances Lamb, and this is Splendid Table Selects, our mini podcast on the stuff that makes us better cooks and eaters.

Our presenting sponsor is Bob's Red Mill.

They're an employee-owned company that's offered organic, gluten-free, stone-ground products for decades, and they're experts of making healthy taste amazing.

Hard cider is a thing.

I mean, hard cider has always kind of been a thing, like way back in the early

days of America, it was easily the most popular drink in the country because it was

super easy to make and it was safer to drink than water.

But then beer kind of ran it over, and wine added insult to injury.

Well, now, cider's back.

Small batch cider makers are popping up all over,

and everyone loves a delicious comeback story.

Reporter Rebecca Shear talked to Apple expert Amy Traverso about the cider revival.

Amy, nice to have you here.

Thanks for having me.

So Amy, I love what you write in your book.

You refer to exploring cider as a worthy pursuit, and you write that the noble grape may

sit at the top of the enological pyramid, but apples can produce wines and ciders with tremendous complexity, variability, and plain deliciousness.

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