Straight out of DC, Rachel Signer attended college in Virginia, headed to New York to get her Master's at the New School and an intensive writing program at CUNY.

Have you ever heard the saying you should never judge a food by its label? Probably not since labels are supposed to give you useful information about the food within. What happens when that doesn’t hold true?

Quebecois David McMillan is considered one of the most innovative, successful and interesting restauranteurs in Canada.

You can’t talk about natural wine in the US without Zev Rovine being in the conversation.

Since opening in fall 2019, Found Oyster has quickly become a popular and welcomed addition to Los Angeles’ booming restaurant scene.

On today's episode we welcome Jay Wolman the executive chef of LaLou in Prospect Heights, a recently opened restaurant with a focus on natural wine.

For our season finale we’re focusing our attention on what the future holds for cider. We’ll dive into co-ferments, collaborations, and cider culture abroad.

In this episode we visited our favorite bars, wine shops, and cider festivals to explore the many ways the industry is reaching out to curious drinkers.

This week on Hard Core, trek through orchards with us to deepen your knowledge of the impact that farming practices, tourism, policy, and collaboration can have on farms and cidermakers.

In this episode, we’re looking at the science behind cider making and apple growing. We start with a chemistry lesson on fermentation and assess how microscopic organisms affect cider’s taste.