Keynote Speaker: Megan Larmer, Glynwood
A former member of Glynwood’s Advisory Council, Megan has joined the organization full-time to direct region‐wide collaborations and trainings with and for regional food and farming professionals. In this role, Megan is instrumental in continuing and expanding Glynwood’s niche as a convener and creative producer of efforts that will ensure the Hudson Valley is a region defined by food. Central themes of her work include increasing the viability of farming in the Hudson Valley and establishing a food culture that is closely tied to agriculture. She is a primary collaborator in planning and executing convenings and trainings onsite that provide networking and learning opportunities to a range of professionals across topics that will strengthen the regional food system. Previously, Megan was Director of Strategic Initiatives and Community Outreach for Slow Food USA. She holds an MA degree in Anthropology from SOAS, University of London.
Elizabeth Ryan, Hudson Valley Farmhouse Cider
Elizabeth Ryan, producer of Hudson Valley Farmhouse Cider, is a renowned fruit grower and cider maker. Elizabeth bought Breezy Hill Orchard in Dutchess County in 1984 and has since expanded to operate two more orchards. What started out as a roadside fruit stand selling fresh apples has evolved into the area’s most unique purveyor of local foods grown using sustainable farming practices. The cidery is based at two beloved Hudson Valley farms, Breezy Hill Orchard and Stone Ridge Orchard, where over 100 varieties of apples are grown and where Hudson Valley Farmhouse Cider is produced. Elizabeth has a degree in Pomology from Cornell University. She is one of the founding GrowNYC Greenmarket farmers, received the Cornucopia award from Stone Barns Center for Food and Agriculture, and was a Smithsonian Fellow.
Ryan Burke, Angry Orchard
Ryan is a native New Yorker and a lifelong student of fermentation and agriculture. As Head Cidermaker, he oversees production, new product development and orcharding at Angry Orchard’s 60 acre farm in The Hudson Valley. Prior to joining the Angry Orchard team, Ryan racked up years of professional cider making experience in Michigan, with a particular focus on barrel aging and natural fermentation. Ryan serves as a board member to the United States Association of Cider Makers (USACM) and the Cider Institute of North America (CINA) and has been recognized by USApple’s “Young Apple Leaders,” Wine Enthusiast’s “40 under 40” as well as Imbibe Magazine’s “Imbibe 75” for his leadership, collaboration and innovation in the cider industry.
Rachel Freier, The Cheese Course
Rachel is an American Cheese Society Certified Cheese Professional. She will talk about microbes, cheese rinds and how to cook with cheese for as long as you let her. Rachel worked as a restaurant manager for many years until she discovered her true calling in cheese. Rachel created Murray’s Cheese Bar Monger’s Table, a 10-course cheese tasting menu paired with beverages. As a beverage ambassador, inspired by visits to NY cideries, she is an avid NY cider supporter and advocator. Her current path is the culinary route, producing pop up cheese and cider dinners, writing cheese recipes and consulting on cheese and beverage menu’s.Re-thinking the cheese course is the focus of her newest project, “The Cheese Course”, a collaborative initiative created by Rachel and Chef Laura Sutter, inspired by the stories of cheese, cheese makers, cider makers, and like-minded and spirited industry folk.
Kimberly Kae, Metal House Cider
Kimberly, a painter, with partner Matt Difrancesco, a builder, started their small-batch farm cidery, Metal House Cider, in 2015 from their small home orchard in Esopus, NY. They make ciders exclusively in the methode champenoisewhich are maintained en tirage for 8-36 months, and disgorge each bottle by hand. All aspects of production are done by the two co-owners/cidermakers including picking and pressing the fruit, which is either untreated from local abandoned orchards or sustainably grown in their own. They believe in using fruit with as minimal interventions as possible is the way to go, ie they will not use conventionally sprayed fruit.
MHC endeavors to create a product that reflects the history and specific terroir of their place in the Hudson Valley, and are now stewarding an historic Esopus orchard back to life with a combination of organic, biointensive and biodynamic practices.