196: Goat Zen to Cornell | FLX, NY

196: Goat Zen to Cornell | FLX, NY

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist October 9, 2019 Duration: 55:15

Audio snap shots of the cider region of Cayuga Lake, a 38 mile long lake located in the Finger Lakes region of New York state.

CiderweekFLX took place September 27- October 6, 2019.

This region has:

In this chat we begin with the origins of the Finger Lakes from Kendall Blizzard the Agriculinary Tourism Marketing Coordinator at Ithaca/Tompkins County Convention & Visitor's Bureaus .

Kendall and I rode about all week long taking in this magnificent cider region and I thank her for her steady driving and good cheer.

Then we meet Beth Duff, Visitor Experience Specialist at Taughannock Falls (215' tall - taller than Niagara Falls).

Taghannock Falls

Taghannock Falls

Beth Duff - Ithaca got Cider Beth Duff - Ithaca got Cider

After our overview with Betty, we next chat with Susanne Messmer of Lively Run Goat Dairy. Her son Pete is making award winning cheeses.

Susanne Messmer - Lively Run Goat Dairy

Susanne Messmer - Lively Run Goat Dairy 

Our final chat is with Deborah Cooper a Digital and Special Collections Librarian Coordinator of Library Services to Cornell AgriTech, Geneva NY at the Albert R. Mann Library, Cornell University

Here are some essential URLS for cider at Mann Library:

Thank you to the following producers for helping to sponsor Cider Chat's tour of the Finger Lakes CiderWeek!

 Mentions in this Chat

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Find this episode and all episodes at the page for Cider Chat's podcasts.

[app_audio src="https://ciderchat.com/wp-content/uploads/2019/10/196-Goat-Zen-to-Cornell-_-FLX-NY.output.mp3"]


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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