Fly Creek Cider Mill & Orchard
The unique characteristics of Fly Creek Cider Mill & Orchard stretch well beyond the 125-year-old, water-powered apple press it uses today. In addition to its beginnings brewing hard ciders, the mill also fueled the growing local beer market through the second half of the 19th century.
The Fly Creek Cider Mill inspired development of otherbrewing-related industries during Central New York’s legendary hop boom that peaked around the turn of the 20th century. Manufacturers made everything from the rakes and buckets used to harvest the hops to the stoves needed to dry them.
The last of eight of those structures to stand, Fly Creek Cider Mill & Orchard produces lines of hard cider and apple wines today in homage to its prestigious past as a brew producer and integral role in the Central New York hop movement.
Whether tipping a farm-to-glass beer at a brewpub, sampling some moonshine or enjoying a sip of hard cider or wine, you’ll be a part of something special in Brew Central. Central New York brewers, distillers, publicans and vintners offer the state’s best craft beverages on par with any of the United States’ finest pints. Pack up the car and head to America’s Craft Brew Destination! Craft your brew road trip today at brewcentralny.com
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Cooperstown NY Weekend Getaway | Baseball Hall of Fame|Fly Creek Cider Mill | Family Travel Vlog 12
Our weekend getaway in Cooperstown, New York highlights some of the best family destinations in this Central New York location. We visited the Baseball Hall of Fame and Fly Creek Cider Mill on this overnight in Cooperstown.
In partnership with Visit Central New York.
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We are a family of 5 that incorporates family travel into our lives, while balancing school and home life. We share our travel stories featuring theme parks, accommodations, and family fun destinations to inspire you to get out and spend more quality time as a family.
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Bayside Inn & Marina - New York State, Cooperstown hotels
Bayside Inn & Marina - New York State, Cooperstown hotels Located on Otsego Lake, this Cooperstown motel offers free Wi-Fi and rooms equipped with a flat-screen TV. The National Baseball Hall of Fame and Museum is 11.9 km away and the Cooperstown Dreams Park is 20.3 km away.
A refrigerator is offered in each traditionally decorated room at Bayside Inn & Marina. A seating area is also included.
Guests can relax on the lounge chairs by the lake. Kayaks and canoes are also available along with barbecue facilities and a picnic area.
The Farmers' Museum is 10 km from the Cooperstown Bayside Inn & Marina. Fly Creek Cider Mill & Orchard is 16.7 km away. The Glimmerglass Festival is 1.6 km away.
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Central New York: Brew Central – Harvest Moon Cidery
In many ways, Harvest Moon hard cider took more than a century to get here. Matthew and Juanita Critz use an antique apple press, name the ciders in tribute to their farm’s 200-year history and use hops with roots in the 1800s.
It’s all about taking time at Harvest Moon. Matthew spent five years perfecting his award-winning ciders made from carefully selected and locally sourced apples – many from their own orchard at Critz Farms.
The evolution of Critz Farms in Cazenovia began 30 years ago, when Matthew and Juanita purchased the 325-acre former dairy operation and became farmers for the first time. For Matthew and Juanita, it’s about taste, tradition and the farm-to-table philosophy that drives their business.
Matthew: We started with Christmas trees and then people started wondering, Well, what are you doing to do in the Fall? And so we started picking pumpkins, and once we started picking pumpkins then we started adding rides and a petting zoo and all this other stuff, and then everybody said, Well, why don't you have apples? We said, OK, we'll have apples. We planted the orchard and bought the cider press at the same time and we started pressing cider when we first started picking apples. It couldn't have been the first week we were pressing cider and everybody started saying, When are you doing to make hard cider?
I start thinking about that and say, Well, that's not a bad idea. People are asking for it, so we actually started trialing. We trialed for three or four years, different yeast, different apples plans and stuff, before Nita and I were confident that we had a quality product and one that we could duplicate. Then we took the big plunge and built a winery and here we are in the hard cider business.
Juanita: We make nine ciders besides the seasonal ciders that we make, and the first one that we came up with is called Rippleton Original. This is a champagne style cider that does its secondary fermentation in the bottle. We do something sort of different; we use maple syrup as the charge in the cider to cause that secondary fermentation. Because we're maple syrup producers and we make the syrup right here on the farm, we thought that was a nice touch, and we think it adds a complexity so the cider.
Next in the line is Blissful Moon, and Blissful Moon is named after Solomon Bliss, who was the original owner of the farm. He purchased the farm in 1793 for $1.50 an acre, or something amazing like that, so we wanted to salute Solomon. The next cider is what I guess we would consider our flag ship cider. It's called Four Screw. We named this one after our four screw cider press, which is a 120 year old antique press that we press all the apples on, it's a rack and cloth style press. Four Screw is real popular, it's a crisp cider that has a lot of depth of character, I would say. It's probably one of our most popular and widely distributed ciders.
Matthew: Standing behind the counter and having a bunch of smiling people in front of you that are actually drinking a product that you've created is very, incredibly satisfying. Everybody's on the patio and there are bands playing and everybody's having a great time, it's great. I have to tell you there's a little more feedback. The feedback loop is much better than in the Christmas tree business.
Whether tipping a farm-to-glass beer at a brewpub, sampling some moonshine or enjoying a sip of hard cider or wine, you’ll be a part of something special in Brew Central. Central New York brewers, distillers, publicans and vintners offer the state’s best craft beverages on par with any of the United States’ finest pints. Pack up the car and head to America’s Craft Brew Destination! Craft your brew road trip today at
The Cider Mill Endicott Overview
The Cider Mill in Endicott, New York has been a landmark in its location since 1926 and became part of the Ciotoli family in 1942. One cold winter night in 1972, the Mill was lost to fire, but rebuilt that same year. The new Mill became more popular than ever with both longtime community patrons, and touring visitors. The wonderful aromas and tastes of Fall in upstate New York continue to attract thousands each year to the natural goodness of pure cider and all the old-fashioned goods that complement its flavor.
Cider gaining in popularity in US as demand for local produce grows
LEADIN:
Hard cider, or alcoholic cider, is becoming more popular in the US thanks in part to a growing taste for artisan and local products.
Craft-makers in apple-rich areas like New York state have been taking advantage of the hard cider boom.
STORYLINE:
This autumn, more apples from these orchards in New York state will be pressed for hard cider.
The drink, which came to the United States with the pilgrims but disappeared after Prohibition, has been making a comeback with increased sales and launches of new styles and flavours that have brought a bushel of options to store shelves.
Sales of hard cider in the US have tripled over the last three years to 1.3 billion dollars in 2013.
The comeback has helped craft producers who turn local apples into a drink with a kick.
Cider is made by pressing apples for the juice, adding yeast, then allowing the juice to ferment.
As with wine, the yeast consumes the sugar in the juice and turns it into alcohol.
But not a lot of alcohol.
Hard cider can range from 4 percent to 12 percent alcohol, but generally comes in at around 5 percent or 6 percent, comparable to the strength of beer (and half that of wine), but with a fruitier taste.
Americans are beginning to get a taste for hard cider.
This is kind of like a happy medium between beer and wine that is just in my perfect wheel house, says Matthew Pryce, a cider enthusiast.
The rise is apparent in apple-rich areas like upstate New York.
The state now has 29 hard cider manufacturers, up from five in 2011.
In New York, the nation's second-largest apple producer behind Washington, orchards got market assurance last fall when Governor Andrew Cuomo signed the Farm Cidery law.
It created a special license for manufacturers that source all their cider apples from New York growers.
At Nine Pin Cider Works in Albany, Alejandro del Peral says the demand for fresh, local produce has helped the craft business grow.
We in our first season produced 27,000 gallons of cider, and this year we're planning to at least double that, he says.
Farmers like the extra outlet for their apples.
Some operations are planting new trees and different types of apples.
Others are planting varieties too tart or tannic for the lunchbox but perfect for smashing and fermenting into distinctive artisanal brews.
It's definitely increased our demand for cider with cider going to these hard cider producers people requesting differing varieties, says Jake Samascott of Samascott Orchards.
The entry of beer giants like Anheuser-Busch InBev and MillerCoors into the cider market has boosted craft cider-makers as well by increasing market awareness and demand.
The US Association of Cider Makers was formed in February 2013 to advance cider in the market, share information about growing and regulations, and help members improve their operations.
Hard cider still is a small part of the overall alcoholic beverage market; sales don't come close to the multibillion-dollar beer industry.
But it is a rapidly growing niche.
In New York, cider makers are now banding together to form a state-level trade association to help keep the business flowing.
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Cooperstown Distillery
Longtime restaurateur Eugene Marra focused on food, wine and spirits as part of his profession, a career that’s lasted more than 45 years. A student of his winemaking grandfather, he took his appreciation beyond the glass when he started a vineyard in northern Georgia around 1991.
Eugene’s passion for fine spirits fueled his interest in becoming a distiller in the late 2000s, just as New York state was increasing its support of small-batch producers. Today the New York City native takes pride in the all-New York state ingredients that make up his whiskey, bourbon, gin and vodka.
The names reference Cooperstown’s baseball roots and other historic assets, but Eugene is always looking forward. The former chef continues to craft new recipes that contribute to New York’s growing reputation for high-quality distilleries.
Whether tipping a farm-to-glass beer at a brewpub, sampling some moonshine or enjoying a sip of hard cider or wine, you’ll be a part of something special in Brew Central. Central New York brewers, distillers, publicans and vintners offer the state’s best craft beverages on par with any of the United States’ finest pints. Pack up the car and head to America’s Craft Brew Destination! Craft your brew road trip today at brewcentralny.com
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Mohawk Valley Living #509 May 2017
Central New York: Brew Central – Binghamton Brewing Co.
The modern craft beer connoisseur carries a sophisticated palette, so Jason Gardner and Kristen Lyons have to make great beer. The two engineers build their brews on that simple philosophy, bringing together science, art and a close community of patrons who frequent Binghamton Brewing Co.
Jason and Kristen created their precise process as home-brewers aspiring to produce Belgian-style ales on par with esteemed beer makers like Brewery Ommegang. The inventive pair boosts their own efficiency using homemade solutions in the brewery and applies that same spirit of creativity to their beers.
They tap into the rich agricultural and brewing history of Central New York by sourcing many ingredients locally for an ever-growing lineup of beers served up to faithful followers in their bar-like tasting room.
Kristen: We work really hard to marry the art of making delicious beers and the flavors that go with it. Then, with the process of putting it through the system. I think putting those two things together, it really is exciting and it makes us very passionate about the product that we produce. We have a large variety of beers. We always try to have a diverse selection. We always say that not every one of our beers is for everybody, but everybody will find one of our beers that they love. We really try to create and make beers that are unique and different, in a particular style, and then escaping from that style and putting our twist on something.
Jason: For us, I think it's all about bringing friends together to enjoy a beer that they love.
Kristen: Everyone has a lot of fun when they come here. They get to meet other people and really just mingle, and no one's a stranger. We just really have a good time.
Jason: If you don't come in with a friend, we'll assign you one. When we first starting planning, we were very much interested in using New York ingredients. We have a strong agricultural base here, and a long history of both brewing, and of hop production.
Kristen: We really embrace the farm brewery license and what it stands for, and to help agriculture with the New York State. I think one of the main things is to be able to create those relationships with the farmers and with the hop group producers, and it's a great way to really impact New York State at the most basic level, and help to grow an industry that was the largest in the country up until prohibition.
Jason: One of the great things about being in this area, is that there's a lot of educated customers. There's a lot of folks that already desire craft beer, and strong support, both in the region, and very much locally. In addition, just in New York State, there has been a whole lot of legislative support and real effort to grow the industry. I think that's a win-win for everyone involved.
Kristen: Really, beer people love is our thing.
Jason: It is.
Kristen: We think it's a great thing. It embodies what we really are. We want to make beer that people love. We want people to have that relationship. I really think that embodies what we are.
Jason: That's the great thing about this region, and a growing industry. No matter where you go, you can find a great locally made beer.
Whether tipping a farm-to-glass beer at a brewpub, sampling some moonshine or enjoying a sip of hard cider or wine, you’ll be a part of something special in Brew Central. Central New York brewers, distillers, publicans and vintners offer the state’s best craft beverages on par with any of the United States’ finest pints. Pack up the car and head to America’s Craft Brew Destination! Craft your brew road trip today at
Central New York: Brew Central – Empire Brewing Co.
David Katleski was a restaurateur willing to take a chance on a new trend in the 1990s. His Syracuse brewpub became a cornerstone of the budding New York state craft beer movement and David became a leading advocate for growing the industry to national prominence.
Head Brewer Tim Butler also came from a culinary background before becoming an exceptional brewer, getting his professional start at nearby Middle Ages. He used to stop into Empire for a pint after his shifts there and David eventually tapped his talent that has taken the brewpub to the next level.
Tim shares David’s commitment to using nearly all-local ingredients in both the beer and restaurant fare. The rich hop and agricultural history of Central New York gives a unique character to Empire’s beers that no doubt help feed the growth of New York’s craft beer niche.
Tim: People ask me what do I enjoy most about being a brewer. One of the greatest things is when you create something and you see someone come out and they put their hard earned dollars on the bar for it and they take it and they enjoy it, they drink it. You see the smile come across their face. You know, that's really, really rewarding. I don't think that's ever going to change for me. I always enjoy watching people enjoy our product.
I think that we are on track to become one of the best brewing states in the country. There are a lot of new breweries popping up but the quality of the beer is, I think, maintaining a very high standard. I think there's a lot of room for all of us. I think as a whole, as a New York state beer, we have a lot of potential and a lot of room to grow together and become one of the best brewing states in the country.
I think that New York state in general and Central New York in general, has very passionate farmers. I know farmers from dealing with them through here at the restaurant. Be it beef suppliers or vegetables suppliers. They can be as passionate or are as passionate as brewers are. I think there's definitely a common connection there. Their growing something, creating something that then their passing on to us to put in our product. Now that I've been more and more using New York state ingredients, there's definitely a different characteristic to them. As opposed to ingredients that are grown in other parts of the country or other parts of the world for that matter. I do think it's giving us a local flavor, a local character that you're not going to be able to emulate in other parts of the country unless you come to New York state and buy New York state ingredients. They do give us a unique flavor and give us a unique style of beer.
David: The thing different hat you will know about a New York state beer is, you know the French liken the term to terroir. You can actually taste the ingredients from Central New York. It's kind of odd but the hops tend to be slightly different citrus flavor. The barley tends to be a little, bolder in flavor. There is a character, a central New York characteristic that you get definitely out of this.
So far, we've done really well with our brand. Notably we do the flagship beer for the Waldorf Astoria. It's a honey brown with honey that they cultivate off of the twentieth floor apiary area that they have at the hotel. We also make the exclusive beer called Empire Green for Tavern on the Green in Central Park. We have the flagship moniker brew for them. The brand has done really well on the high end scale. It's also in a lot of dive bars too. In fact, one of my favorite places in New York to go have this beer is a place called The Dive Bar, so go figure.
To be able to go to your local mom and pop bar in a corner, to very high end restaurants and be able to fill within that, shows the versatility of our brand. We do things with a lot of passion, with a lot of love. That's how we make our beer. That how we make our food and that's how we try to run our business.
Tim: The craft beer drinker now is very savvy, very understanding. They know what they want, they know what's good and they know what's not good. You can't pull wool over anybody's eyes anymore. You got to brew quality if you want maintain. I think Empire had always done it. They've always had quality beer, quality food, quality atmosphere. It's just a brand that people, once they latch on to, they don't let it go.
Whether tipping a farm-to-glass beer at a brewpub, sampling some moonshine or enjoying a sip of hard cider or wine, you’ll be a part of something special in Brew Central. Central New York brewers, distillers, publicans and vintners offer the state’s best craft beverages on par with any of the United States’ finest pints. Pack up the car and head to America’s Craft Brew Destination! Craft your brew road trip today at
Gordon Joseph Cummings
Interview with Gordon Joseph Cummings.
From the Cornell Memorial Statement:
Gordon Joseph Cummings was born in King Ferry, Cayuga County, New York, on April 30, 1919, the son of Peter and Ida Cummings. During Gordon's formative years, when life in the 1930s of the Great Depression was so difficult and opportunities were limited, Peter Cummings alternated jobs between farming and work in Ithaca; in these alternations, young Gordon attended schools in both locations. These early years in a small upstate community laid the groundwork for a theme that would run through Gordon's entire life, namely, a love for rural life and the small communities in the state.
The Cummings were Irish and Roman Catholic, and as such exposed to the underside of upstate New York in the 1920s and 1930s. Gordon told of the Ku Klux Klan dumping nails in the road in front of their farm. However, typical of Gordon, he told this straightforwardly, without bitterness, even with a twinkle in his eye.
Gordon graduated from King Ferry High School and immediately enrolled at Cornell University. His university education was interrupted by World War II, during which he was stationed in Okinawa and Japan. He was in Nagasaki, Japan just five days after the atomic bomb destroyed that city. As an agent of the Counter Intelligence Corps, he had close contact with the Japanese people and came to appreciate many aspects of the Japanese and other Southeast Asian cultures. After the war, he returned to Cornell to complete a Bachelor of Science degree in 1948, a Master of Science degree in 1950, and a Doctor of Philosophy degree in 1954. Immediately after completing his Ph.D. degree, he joined the Department of Rural Sociology in the College of Agriculture as an Assistant Professor with a predominant responsibility in Extension. The core subject of the more than 50 reports, articles, and papers he would write, dealt with Leadership in Rural Life, How to Identify Policies and Organization to Improve Community Life, and, near the end of his career, The Evaluation and Improvement of Health Care in Rural Areas. One of the many projects in which he participated and of which he was most proud was Operation Advance. This work on public policy and public decision-making was joined by Professors Clifford R. Harrington and Edward A. Lutz, and together they prepared discussion guides on topics such as Community Growth and Development, Education and the Future, Resources - Land, Water and People, The Changing Environment for Living, Work and Play, and Managing Community Growth. Related to these topics, among the courses he taught were those titled Small Towns, Sociology of Leadership, and Organization of Rural Health Care.
His projects were largely implemented through the auspices of the Cornell Cooperative Extension Service. He also served as Department Extension Leader for many years and, along with Professor Robert Polson, on the New York State Citizens Council Field Service Committee. In 1975, he spent his sabbatic leave with the New York State Health Department in Albany, helping to organize Comprehensive Health Planning and community mammogram centers for breast cancer screening. He also served as Chair of the Planning Committee of the Governor's Health Advisory Council.
Professionally, he was a member of the Rural Sociological Society, the Adult Education Association, and the Community Development Society .
His passion for the local community extended into his retirement years. He became Historian for the town of Genoa, and the village of King Ferry in Cayuga County, and was the first President of the Board of Directors of the Genoa Historical Association. Gordon was President of the Community Development Federation and on the Board of Directors of Blue Cross of Central New York.
After a long marriage he was predeceased by his wife, Jane Powers Cummings, and is survived by son Thomas (Beverly Ludke) of Pittsford, New York; son Gregory of Washington, D.C.; son Daniel (Danielle) of Syracuse, New York; daughter Molly (David Rose) of Rochester, New York; and four grandchildren. At his funeral Mass in King Ferry, they observed that the heart of his life concerned his family; their accounts of Life with Pop, were filled with love and affection, and, most of all, with respect. They also recognized that Gordon Cummings loved Cornell as an institution in its variety of activities, and especially its Cooperative Extension program in playing out its role as part of a Land-Grant University, as well as the various communities of people with whom he worked so closely.
Paul R. Eberts, Frank W. Young, Eugene C. Erickson
Walden Audiobook by Henry David Thoreau | Audiobooks Youtube Free | Part 2
Walden by Henry David Thoreau is one of the best-known non-fiction books written by an American. Published in 1854, it details Thoreau’s life for two years, two months, and two days around the shores of Walden Pond. Walden is neither a novel nor a true autobiography, but a social critique of the Western World, with each chapter heralding some aspect of humanity that needed to be either renounced or praised. Along with his critique of the civilized world, Thoreau examines other issues afflicting man in society, ranging from economy and reading to solitude and higher laws. He also takes time to talk about the experience at Walden Pond itself, commenting on the animals and the way people treated him for living there, using those experiences to bring out his philosophical positions. This extended commentary on nature has often been interpreted as a strong statement to the natural religion that transcendentalists like Thoreau and Emerson were preaching. (Description amended from Wikipedia).
Genre(s): *Non-fiction, Nature, Philosophy
Walden
Henry David THOREAU
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03/07/19 Zoning Appeals Board
Coverage of the Metropolitan Nashville Board of Zoning Appeals, held March 7, 2019