Wednesday, February 15, 2012


Are you opposed to sediment at the bottom of your wine, beer or cider bottle? Do you like it clear? That's because if you are old enough to drink, you were born in the 20th century, a 100-year stretch which, coincidentally, nearly destroyed sustainable farming in the name of profit, efficiency and ease. Staying to the point: Cider, wine and beer are living beverages, the yeasts and natural sugars would still be evident in the final drink if this were the 19th century or beyond, and the flavors would be stronger as we would have no need for sterile-filtering and sulfiting. Will we continue being germaphobes, microbe-fearing USDA lemmings willing to sacrifice quality for consistency? Or will we reverse the tide and regain our connection to land, farming, and community- living systems analogous to the living cultures in foods such as yogurt, cheese, and rightfully: cider, wine and beer. You know my vote.

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