GRABER: But of course that is not our only question this episode, though I’d be perfectly happy to spend the whole time drinking cider. Only by trying and failing can you truly grow as a person, Cynthia. TWILLEY: It’s good to have these kind of lofty goals. GRABER: And so this is my personal quest: Can I convince Nicky that cider today is nothing like the cider of her youth, and instead is a thing of complexity and deliciousness? It was the drink of choice for teenage me, back in binge-drinking Britain, and I am pretty sure it will never taste of anything other than vomit as a result. TWILLEY: Long-time Gastropod listeners will know how I feel about alcoholic cider. The other kind is just cloudy apple juice.
As much as Nicky loves apples, that’s how much I love cider! The alcoholic kind, of course. GRABER: And I’m Cynthia Graber, and we are also going to be tasting some amazing ciders this episode.
And I am Nicola Twilley, lover of good apples. We, of course, are Gastropod, the podcast that looks at food through the lens of science and history. NICOLA TWILLEY: Which our listener Soham Bhatt, who you just heard waxing lyrical about apple smells, has been campaigning to get us to make for years now. GRABER: It probably won’t surprise you listeners that in honor of the fall, we are celebrating with an episode about apples! And apples kind of ripening in here have like, imprinted the whole space with this aroma. Years and years of apple juice in every corner.
But also underneath that is a sweetness and a floral almost rose-like smell. I like to start in here, because not only is this smell something that’s just beautiful and hard to describe in words.īHATT: You know, every time I come in here, I get hit with… Well, the obvious notes, it’s like ripe apples. This is a multi-generational apple farm in Colrain, Massachusetts. It is provided as a courtesy and may contain errors. This is a transcript of the Gastropod episode, The Big Apple Episode, first released on November 10, 2020.
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