Foraged Fruit Project: A Discussion of Discovery

Date & Time: Friday, January 19, 1:45-3:00 PM

Cost: $12 SOLD OUT

Moderator: Scott Ramsey

Speakers: Greg Peck, Maria Kennedy, Steve Selin, Sager Small, Kim Hamblin

Over a year ago, Dr. Maria Kennedy of Rutgers University in collaboration with Dr. Gregory Peck of Cornell University set out with their undergraduate student researchers to better understand the practice of fruit foraging as it exists in New York’s cider industry and beyond. A variety of questions inspired their research, such as “Why are commercial cider producers foraging for apples instead of growing their own or purchasing from other orchards?”, “How are they doing it?”, “What fruit and juice quality traits are they seeking?”, “Are the trees truly unique genotypes or were they intentionally planted varieties that had since been abandoned?” and so many more. Be a part of the conversation and taste along as moderator Scott Ramsey from the New York Cider Association leads Drs. Kennedy and Peck along with Steve Selin of South Hill Cider, Kim Hamblin from Art+Science Cider and Wine, and experts from Mast Year Cider as they uncover what their findings are so far, the surprises that have emerged, and what the continuation of the research looks like. As part of the discussion, you’ll be tasting ciders made from foraged fruit and hear from cider makers and growers practicing foraging as to what their own foraging experience entails, what discoveries they’ve made, and how they incorporate their foraging into their business model.