This week on The Morning After, hosts Sari Kamin and Jessie Keifer are celebrating Cider Week! Kicking off the show with some crazy food news highlights including KFC Korea, European McDonald’s, and a case against Denny’s Restaurant before introducing the guest: Nicole LeGrand Leibon of Farnum Hill Ciders. Talking about how she got into the cider business, Jessie and Sari ask her to explain how one decides on an appropriate flavor profile for cider. Nicole goes on to share that at Farnum Hill, they use the word “cider” to mean an alcoholic beverage fermented from particular apples, just as “wine” is fermented from particular grapes. Despite cider’s rich history in the United States, as it turns out, Nicole goes on to explain that there is a good amount of red tape and cost to go through in order to be a producer, including paying a wine tax due to the perceived percentage of alcoholic content. Tune in to hear all about cider and production in honor of Cider Week! This program was brought to you by Whole Foods Market.
“At Farnum Hill we are apple growers first.” [21:17]
“Apples are like kids, you don’t know how they’re going to turn out even though you know who the parents are.” [27:40]
—Nicole LeGrand Leibon on The Morning After