We are Craig Cavallo and Dan Pucci, authors of the just released American Cider, a Modern Guide to a Historic Beverage. Ask Us Anything.
We are Craig Cavallo and Dan Pucci, authors of the just released American Cider, a Modern Guide to a Historic Beverage. Available 03/02/2021.
We are happy to discuss anything apple, orchard or cider related. We have both worked in food and beverage for over a decade and have been working on this cider project for the past three years. It is an exciting time to talk about cider as the entire world is rethinking apples, orchard and agriculture.
Cider has exploded in popularity over the last decade, from 150 licensed producers in 2010 to nearly a 1,000 in 2020. This meteoric rise did not come from a vacuum but was built upon 400 years of orcharding, agriculture, politics and economics. In the book we examine the history of the United States from the orchard, as we look at forces that continue to shape cider today.
We wanted to write a beverage book that went behind the nostalgia to understand how history is alive today, while exploring the fascinating world of cider and apples. The book examines how capitalism and white supremacy laid the foundation for the agricultural system in the United States and how cidermakers today are drawing upon and rejecting that system.
We have spent the last few years traveling, tasting and talking with cidermakers from around the globe to better understand the revival that is taking place.
Craig Cavallo lived in New York City for thirteen years, working in restaurants, blogging about food trends, and writing for Saveur. His work has been published in Condé Nast Traveler, GQ, New York magazine's Grub Street, Thrillist, and Vice Munchies. He left New York City for the Hudson Valley, and when he's not at Golden Russet Cafe & Grocery, which he owns and operates with his wife, Jenny, he can be found picking fenceline apples and dabbling in his own cellar cider experiments.
Dan Pucci is one of the nation's leading cider experts. He was the founding beverage director at Wassail, New York City's first cider bar and restaurant, and has since traveled the country in a continued pursuit of cider education, awareness, and research. He is a partner in Wallabout Hospitality, a New York City-based consulting and hospitality company