Cider making has a long tradition in the apple orchards of the Four Corners area. KSJD's Jeff Pope talks with three local cider makers about how cider is made, and why it is an important product for apple producers.
JoDee Powers from LiveWell Montezuma talks with KSJD's Tom Yoder about Good Food Montezuma, a new organization forming to support local food producers and consumers by improving and maintaining a sustainable, local food system.
Feeling extra American this week? Wanna keep that post-turkey glow going? Well, how about a very American beverage: cider?
We're not talking about the hot mulled stuff that steams up your kitchen, or the sweet pub draft in a pint glass. This cider is more like sparkling wine.
"This is a phenomenally funky, sour, even mildly smoky cider that has to be tasted to be believed," says Greg Engert, one of the owners of a bar in Washington called ChurchKey. He's pouring cider from a tall champagne-style bottle that retails for around $15.