A good cider doesn’t use just one apple variety. “Of course, you need one for the sugar to get alcohol fermentation going, but then you need some acidity, tartness, aroma—it’s like a recipe, and each cider apple gives a little something to the final product.”
“Mills for feed and food used to be ubiquitous, that’s how we fed ourselves.” Now, “a lot of the poverty you see can be attributed to the extraction of that economic activity, especially in rural communities,” according to Jaeger.
As technology makes it easier to order delivery or eat alone, conviviality—the pleasure of eating with others—is becoming tougher. These strategies make it easier to create joyful, communal food experiences.
“They talk about New York as a melting pot, but it’s really here, in the mountains,” Virginian Chef Ian Boden says.
These 22 farmers, seed savers, activists, and chefs are preserving heirloom and heritage crops in one of the most biodiverse regions in the nation.