264: Grandma's Perfect Apple Orchard | John Bunker

264: Grandma's Perfect Apple Orchard | John Bunker

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist March 17, 2021 Duration: 31:03

Grandma's Apple Orchard

John Bunker, of Maine, Presents: Grandma's Apple Orchard: the perfect orchard with only twelve trees. How did she do it?

ep 264 John Bunker | Grandma's apple orchard

John is a Colby alumnus and was presented the 2019 Commissioner's Distinguished Service Award by Governor Janet Mills and Commissioner Amanda Beal for Saving Maine's Apple Heritage. He has also authored two books: Apples and the Art of Detection: Tracking Down, Identifying, and Preserving Rare Apples, and Not Far From the Tree--a Brief History of the Apples and the Orchards of Palermo Maine 1804-2004.

The Palermo Community Library hosted this virtual presentation by John Bunker on Wednesday, February 24th 2021 and granted permission to Cider Chat to edit and repost this delightful presentation. Find the link to this the full Zoom presentation CLICK HERE 

"The apples are longing to be planted in your yard.

They want you to put down your roots with them here in your Community now

When Dostoyevsky wrote about the renewal in the orchard, he talked about 100 years.

That hundred years is now.

He knew that he was speaking to us now, he meant us.

We are it."

Recommended websites presented during Grandma's Apple Orchard

ep 264 John Bunker - outonalimbapples

More chats with John Bunker on Cider Chat

In humanities renewal, let the apple trees lead the way.

Mentions in this chat


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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