Chronogram Conversations: Talking New York's Cider Culture at Glynwood | Chronogram Conversations | Hudson Valley | Chronogram Magazine
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Chronogram Conversations: Talking New York's Cider Culture at Glynwood 

Last Updated: 07/01/2019 6:36 am
click to enlarge From left to right: Elizabeth Ryan of Hudson Valley Farmhouse Cider; Ryan Burke of Angry Orchard; Megan Larmer, Director of Regional - Food at Glynwood, Kimberly Kae of Metal House Cider; Rachel Freier of The Cheese Course.
  • From left to right: Elizabeth Ryan of Hudson Valley Farmhouse Cider; Ryan Burke of Angry Orchard; Megan Larmer, Director of RegionalFood at Glynwood, Kimberly Kae of Metal House Cider; Rachel Freier of The Cheese Course.

On June 11, Glynwood Center hosted and sponsored our second Chronogram Conversations event of 2019, focused on the culture and cultivation of cider. Based in Cold Spring, the agricultural nonprofit was a perfect host for our event, with its mission of ensuring that the Hudson Valley is a region defined by food and farming. Glynwood accomplishes this by training farmers, empowering changemakers working in the food space, and creating coalitions to advance the transformation to a healthier, resilient, and equitable food system.

At 6pm, 70 eager attendees filtered through the main house of the Glynwood property and onto the outdoor patio. The weather was perfect for the al fresco event, as attendees sipped samples of cider from local craft producers Angry Orchard, Breezy Hill Orchards, and Metal House Cider and enjoyed farm-fresh appetizers provided by Amuzae and Chef Shawn Hubbell.

After mingling, Chronogram publisher Jason Stern moderated the panel which included keynote speaker Megan Larmer of Glynwood, Elizabeth Ryan of Hudson Valley Farmhouse Cider, Ryan Burke of Angry Orchard, Rachel Freier of the Cheese Course, and Kimberly Kae of Metal House Cider. Topics of discussion ranged from sustainable farming practices to the history of cider-making, the evolution of the craft cider industry in the Hudson Valley, and its impact on the Hudson Valley food and dining scene.

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