Preserving Appalachian Biodiversity with Cider Apples

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.”

The Chef Keeping Appalachian Food for Appalachians

Chef Marion Ohlinger works with local farmers to incorporate native Appalachian crops into his dishes while paying homage to other cuisines.