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A few photo highlights from the 2017 TASTE OF WOODSTOCK. Thank you to all the participants including A&P Bar, Bistro-To-Go, Bread Alone, Calmbucha, Catskill Mountain Pizza, Colony, Cucina, The Green Palate, Landau Grill, Lenny's Bee Productions, Maria's Bazaar, Mountain Gate Restaurant, Nancy's of Woodstock Artisanal Creamery, New World Home Cooking, Oriole 9, Peace Love & Cupcakes, Reservoir Inn, Santa Fe Woodstock, Sunflower Café, T Salon, Woodstock Meats, Woodstock Wine & Liquors, Woodstock Yoga, Yankee Folly Cidery, and Yum Yum Noodle Bar. Hosts included Center for Photography, Westwood Metes and Bounds, Sparkle, Marigold of Woodstock, Loominus Handwovens. Thank you all!. Photos courtesy of Naomi Schmidt (Naomigraphics.com)
Making mead for the second time. Here's a brief history on the "nectar of the gods"...
"The history of mead may go back more than 8,000 years. The oldest known meads were created on the Island of Crete. Wine had not yet been created. Mead was the drink of the Age of Gold, and the word for drunk in classical Greek remained "honey-intoxicated."
Polish mead produced in LublinMead was once very popular in Northern Europe, often produced by monks in monasteries in areas where grapes could not be grown. It faded in popularity, however, once wine imports became economical. Especially partial to it were the Slavs. In Polish it is called miód pitny (pronounced [mjut pi:tni]), meaning "drinkable honey". Mead was a favored drink among the Polish-Lithuanian szlachta (nobility). During the Crusades, Polish Prince Leszek I the White explained to the Pope that Polish knights could not participate in the Crusades because there was no mead in Palestine.
In Norse mythology, mead was the favorite drink of the Norse gods and heroes, e.g. in Valhalla, and the mead of the giant (Jotun) Suttung, made from the blood of Kvasir, was the source of wisdom and poetry. The nectar and ambrosia of the Greek gods are often thought of as draughts of fermented honey.
In Russia, mead remained popular as medovukha and sbiten long after its popularity declined in the West. Sbiten is often mentioned in the works by 19th-century Russian writers, including Gogol, Dostoevsky, and Tolstoy. Some beer producers attempt to revive sbiten' as a mass-produced drink in Russia.
In Finland, a sweet mead called Sima (cognate with zymurgy), is still an essential seasonal brew connected with the Finnish Vappu (May Day) festival. It is usually spiced by adding both the pulp and rind of a lemon. During secondary fermentation raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption — they will rise to the top of the bottle when the drink is ready.
Ethiopian mead is called tej and is usually home-made. It is flavored with the powdered leaves and bark of gesho, a hops-like bittering agent which is a species of buckthorn. A sweeter, less-alcoholic version called berz, aged for a shorter time, is also made. The traditional vessel for drinking tej is a rounded vase-shaped container called a berele.
Evidence exists that mead was also made in India, Southeast Asia, China, Japan, and Central Africa. Mead is also mentioned in many old north Anglo-Saxon stories, including in the epic poem Beowulf, and in early Welsh poetry such as Y Gododdin.
The word "honeymoon" in English is supposedly traceable to the practice of a bride's father dowering her with enough mead for a month-long celebration in honor of the marriage. Mead is still manufactured in Britain, France, and various other locations, though the traditional status of most such manufacture is dubious. One of the most famous producers is the Holy Island of Lindisfarne in North East England, where mead has been produced since Anglo-Saxon times.
Varieties of mead
Mead can have a wide range of flavors, depending on the source of the honey, additives called "adjuncts" or "gruit" (including fruit and spices), yeast employed during fermentation, and aging procedure. Mead can be difficult to find commercially, though some producers have been successful marketing it. Consumers must bear in mind that some producers have marketed white wine with added honey as mead, often spelling it "meade." Blended varieties of mead can be known by either style represented. For instance, a mead made with cinnamon and apples can be referred to as a cinnamon cyser or as an apple metheglin.
Some meads retain some measure of the sweetness of the original honey, and some can even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads, which (like champagne) can make for a delightful celebratory toast. There are a number of faux-meads, which are actually cheap wines with large amounts of honey added, to produce a cloyingly sweet liqueur. It has been said that "a mead that tastes of honey is as good as a wine that still tastes of grape".
Historically, meads would have been fermented by wild yeasts and bacteria [citation needed] residing on the skins of the fruit or within the honey itself. Wild yeasts generally provide inconsistent results, and in modern times various brewing interests have isolated the strains now in use. Certain strains have gradually become associated with certain styles of mead. Mostly, these are strains that are also used in beer or wine production. Several commercial labs, such as White Labs, WYeast, Vierka, and others have gone so far as to develop strains specifically for mead.
Mead can also be distilled to a brandy or liqueur strength. Krupnik is a sweet Polish liqueur made through just such a process.
Different types of mead include, but are not limited to:
Braggot - Braggot (also called bracket or brackett) marks the invention of Ale. Originally brewed with honey and hops, later with honey and malt - with or without hops added.
Black mead - A name sometimes given to the blend of honey and black currants.
Cyser - Cyser is a blend of honey and apple juice fermented together. See also cider.
Great mead - Any mead that is intended to be aged several years, like vintage wine. The designation is meant to distinguish this type of mead from "short mead" (see below.)
Hydromel - Hydromel literally means "water-honey" in Greek. It is also the French name for mead. (Compare with the Spanish hidromiel and aquamiel, Italian idromele and Portuguese hidromel). It is also used as a name for a very light or low-alcohol mead.
Melomel - Melomel is made from honey and any fruit. Depending on the fruit-base used, certain melomels may also be known by more specific names (see cyser, pyment, morat for examples)
Metheglin - Metheglin starts with traditional mead but has herbs and spices added. Some of the most common metheglins are ginger, tea, orange peel, coriander, cinnamon, cloves, or vanilla. Its name indicates that many metheglins were originally employed as folk medicines. (Though the Welsh word for honey is medd, the word "metheglin" actually derives from meddeglyn, a compound word comprised of meddyg, "healing" + llyn, "liquor".)
Morat - Morat blends honey and mulberries.
Omphacomel - A medieval mead recipe that blends honey with verjuice; could therefore be considered a variety of pyment.
Oxymel - Another historical mead recipe, blending honey with wine vinegar.
Perry - Perry-mead blends honey with milled, ripe pears. (See entry for the modern drink Babycham.)
Pyment - Pyment blends honey and red or white grapes. Pyment made with white grape juice is sometimes called "white mead."
Rhodomel - Rhodomel is made from honey, rose hips, petals, or rose attar, and water.
Sack mead - This refers to mead that is made with more copious amounts of honey than usual. The finished product retains an extremely high specific gravity and elevated levels of sweetness. It derives its name from the fortified dessert wine Sherry (which is sometimes sweetened after fermentation, and in England once bore the nickname of "sack".)
Short mead - Also called "quick mead". A type of mead recipe that is meant to age quickly, for immediate consumption. Because of the techniques used in its creation, short mead shares some qualities found in cider (or even light ale): primarily that it is effervescent, and often has a cidery taste.[citation needed]
Show mead - A term which has come to mean "plain" mead; that which has honey and water as a base, with no fruits, spices or extra flavorings. (Since honey alone does not provide enough nourishment for the yeast to carry on its life-cycle, a mead that is devoid of fruit, etc. will require a special yeast nutrient and other enzymes to produce an acceptable finished product.)
Tej - Tej is an Ethiopian mead, fermented with wild yeasts (and bacteria), and with the addition of gesho. Recipes vary from family to family, with some recipes leaning towards braggot with the inclusion of grains.
Mulsum - Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine.
Medovina - Macedonian (of the Republic of Macedonia) for mead. Unfortunately, very few people still brew this for their own consumption. It is not available commercially.
Medovukha - Eastern Slavic variant, very alcoholic. In principle, a vodka with distilled honey addition.
Półtorak - A Polish mead, made using two units of honey for each unit of water
Dwójniak - A Polish mead, made using equal amounts of water and honey
Trójniak - A Polish mead, made using two units of water for each unit of honey
Czwórniak - A Polish mead, made using three units of water for each unit of honey
Gverc or Medovina - Croatian mead prepared in Samobor and many other places. Word “gverc” or “gvirc” is from German "Gewürze" and it refers to different spices added to mead."
"Revitalized, hip Scott’s Addition is the hub of the city’s brewing scene, with cideries, taprooms, and distilleries housed in converted warehouses. Bold street murals and string lights brighten the area, and seasonally focused destination restaurants, a retro bowling alley, and a cinema make it a popular evening hangout. Nearby, the Science Museum of Virginia has high-tech astronomy shows in its Dome theater." - Google
"Revitalized, hip Scott’s Addition is the hub of the city’s brewing scene, with cideries, taprooms, and distilleries housed in converted warehouses. Bold street murals and string lights brighten the area, and seasonally focused destination restaurants, a retro bowling alley, and a cinema make it a popular evening hangout. Nearby, the Science Museum of Virginia has high-tech astronomy shows in its Dome theater." - Google
Three Vancouver Island Wineries - 40 images - Sony Cyber-shot DSC-F828 with Carl Zeiss Sonnar 1:2-2.8 28-200mm (eq.) & 720nm IR Filter - Photographer Russell McNeil PhD (Physics) lives on Vancouver Island, where he works as a writer.
Governor Andrew M. Cuomo today hosted the 2014 Long Island Wine and Craft Beverage Tour, which was organized to promote New York State’s beverage industry and boost tourism to the State’s growing number of wineries, breweries, distilleries and cideries. The Tour included stops at several Long Island producers including, Long Island Spirits, Kontokosta Winery, Greenport Harbor Brewing Co. and McCall Wines, and provided State and local leaders, wine industry professionals, restaurateurs and tourism officials an inside look into the manufacturing of New York spirits, beers and wines. The Governor also unveiled a new advertisement that will begin running this Labor Day to promote the region’s wine and craft beverage assets.
October 7, 2015, Albany, NY - Governor Andrew M. Cuomo hosted the third Wine, Beer, Spirits & Cider Summit.
Governor Andrew M. Cuomo today hosted the 2014 Long Island Wine and Craft Beverage Tour, which was organized to promote New York State’s beverage industry and boost tourism to the State’s growing number of wineries, breweries, distilleries and cideries. The Tour included stops at several Long Island producers including, Long Island Spirits, Kontokosta Winery, Greenport Harbor Brewing Co. and McCall Wines, and provided State and local leaders, wine industry professionals, restaurateurs and tourism officials an inside look into the manufacturing of New York spirits, beers and wines. The Governor also unveiled a new advertisement that will begin running this Labor Day to promote the region’s wine and craft beverage assets.
Governor Andrew M. Cuomo today hosted the 2014 Long Island Wine and Craft Beverage Tour, which was organized to promote New York State’s beverage industry and boost tourism to the State’s growing number of wineries, breweries, distilleries and cideries. The Tour included stops at several Long Island producers including, Long Island Spirits, Kontokosta Winery, Greenport Harbor Brewing Co. and McCall Wines, and provided State and local leaders, wine industry professionals, restaurateurs and tourism officials an inside look into the manufacturing of New York spirits, beers and wines. The Governor also unveiled a new advertisement that will begin running this Labor Day to promote the region’s wine and craft beverage assets.
I've been feeling a damp, drizzly November in my soul, so I headed to the woods.
It was a fine day, cool, nearly cold, but with sunlight that still could warm.
The weeds now bowing and dark; there was a cidery smell of decay in the air, the dark winter waters lapping high.
I relaxed, breathing in deeply; a little light spilled just enough to make this image possible, I tingled and warmed up inside, I’d found my image for the day.
It is a colour photo, not toned B&W. No PP
Wishing you a day full of good light and thanx for your visit, M, (*_*)
Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved
Why not view the set as a slide-show?
Also I often upload more than one image at the same time, I see a tendency to only view the last uploaded...
Restaurant at Wilson's Apple Orchard, Iowa City IA area. Roasted Whole Trout with Charleston Gold Rice, Blue Crab, Asparagus, and Miso Brown Butter - entree.
August 13, 2014 - The 2014 Governor’s Cup Finger Lakes Wine and Craft Beverage Tour was organized to promote New York State’s beverage industry and boost tourism to the State’s growing number of wineries, breweries, distilleries and cideries in Upstate New York. Lt. Gov. Duffy led the tour and presented the Governor's Cup to Chateau Lafayette Reneau 2013 Semi-Dry Riesling of Hector in the Finger Lakes.
Bristol to Exmoor.
We cycled through the Bristol margins (including Cribbs Causeway), crossing the Avon alongside the motorway and joining a disused railway line to Portishead. There we found a café and breakfasted greasily before continuing into Somerset along the Gordano valley (from which we could see the terraced part of the M5—I’d always wondered what it looked like from a distance) and joining the Strawberry Line at Yatton. This took us initially through a neat orchard of twinklingly inviting red apples (completely unguarded, which seemed a bit curious, but the few that we saw single-bitten and discarded on the ground suggested that these were on the cidery side of scrumpable fare, and probably not very nice) and on up a very gentle gradient towards Cheddar, the only lump reported by our maps pleasingly avoided by means of a tunnel (where R gallantly returned a lost terrier to its owner). Having left the railway we cycled along the Somerset levels (into a headwind) and into Bridgwater. My suggestion of using an A road here to speed our progress proved misguided since it contained the most obnoxious motorists we’ve encountered yet: we were air-horned off the road by an articulated lorry at one point. Being rather bad of mood after this, we confidently declared Bridgwater a shithole (this time making no apology to anyone who lives there) and were glad to get out of it and on towards Exmoor. We were faced with some monster hills, climbing rapidly to 1000’, but tackling them in chunks made them manageable, and we rejoiced in coming across a pub at exactly the point we needed one (the satnav has been great in guiding us to cafes/restaurants etc but hadn’t found this one). We ate, then cycled another five miles in the dark (with lights) to find our campsite, and our first entirely dry day ended with a magnificently clear sky and a beautiful view out towards the lights on the Welsh coastline.
Restaurant at Wilson's Apple Orchard, Iowa City IA area. Fried Oysters sandwich with Lemon-Caper Mayo
Governor Andrew M. Cuomo today hosted the 2014 Long Island Wine and Craft Beverage Tour, which was organized to promote New York State’s beverage industry and boost tourism to the State’s growing number of wineries, breweries, distilleries and cideries. The Tour included stops at several Long Island producers including, Long Island Spirits, Kontokosta Winery, Greenport Harbor Brewing Co. and McCall Wines, and provided State and local leaders, wine industry professionals, restaurateurs and tourism officials an inside look into the manufacturing of New York spirits, beers and wines. The Governor also unveiled a new advertisement that will begin running this Labor Day to promote the region’s wine and craft beverage assets.
I had so much fun watching the up up up circus again tonight... i am going to eventually edit my photos and videos in make a youtube clip of them... Their comedy makes me laugh so loud! not everybody seems to get that kind of comedy but I totally get it and I feel a kinship with that sort of Carol Burnett Style.... I don't know what you call that!? extremely absurd ridiculous and yet clever and then it gives me this feeling like I'm in kindergarten again you know like when you're a little kid... And you still just play with people and you're not afraid of them making fun of you or judging you I had this feeling in kindergarten before I learned how mean other little kids were before people taunted me and picked on me and made fun of me I just remember going up to other little kids and going hey want to play and like just singing and dancing and doing funny little Make-Believe games with other kids and I miss that so maybe I can find more adult friends that I can do that kind of thing with... so that's why I love these performers so much they remind me to just be free and play and enjoy being alive as a human with humor and a playfulness literally as silly as that sounds... I think that's mainly why I love them so much...they also are just gifted with comedic timing and acrobatic athleticness and they all play musical instruments and they sing and they dance and they act basically it's all of it ...singing dancing acting and acrobatics... I think that performing artists are my favorite kind of humans... they really truly seem magical to me. And even though I'm a bit shy I think part of me really does like to perform and wishes I could do more of it but I don't know and then this other part of me just wants to hide and be quiet so I guess those two parts of my personality conflict a bit with each other and I guess they're both the real me I think!?
Wed. Aug 10, Skokomish, WA, Private event for Skokomish Youth Program
Thu. Aug 11, Lilliwaup, WA, Hama Hama Oysters, 6pm
Fri. Aug 12, Poulsbo, WA, Bushel & Barrel Ciderhouse, 6pm
Sat. Aug 13, Quilcene, WA, Worthington Park, 7pm
Sun. Aug 14, Chimacum, WA, Finnriver Farm and Cidery, 5pm
Tue. Aug 16, Stanwood, WA, Private event for Children’s Grief Camp
Thu. Aug 18, Whidbey Island, WA, South Whidbey Community Center,
Partnership with Readiness to Learn, 6pm
Fri. Aug 19, Everett, WA, 1814 Hewitt Ave. (across from Black Lab), 6pm
Sat. Aug 20, Olympia, WA, Calliope Farm, 1335 Overhulse Rd., 6pm
Sun. Aug 21, Skokomish, WA, Privat event for Skokomish Celebration
Tue. Aug 23, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Wed. Aug 24, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Thu. Aug 25, Seattle, WA, UCUCC Parking Lot, 4515 16th Avenue NE, 6 pm
Fri. Aug 26, San Juan Island, WA, San Juan County Fairgrounds,
Partnership with Alchemy Art Center, 6pm
Sat. Aug 27, Conway, WA, Private event for Happy Little Farm
Sun. Aug 28, Vashon Island, WA, Open Space, 6pm
Wed. Aug 31, Portland, OR, Parking Lot at 900 Hawthorn, 6pm
Thu. Sept 1, Newberg, OR, Chehalem Cultural Center, 6pm
Fri. Sept 2, Bellingham, WA, Sh’Bang! Festival, 6pm
Sun. Sept 4, Guemes Island, WA, Guemes Island General Store
Governor Andrew M. Cuomo today hosted the 2014 Long Island Wine and Craft Beverage Tour, which was organized to promote New York State’s beverage industry and boost tourism to the State’s growing number of wineries, breweries, distilleries and cideries. The Tour included stops at several Long Island producers including, Long Island Spirits, Kontokosta Winery, Greenport Harbor Brewing Co. and McCall Wines, and provided State and local leaders, wine industry professionals, restaurateurs and tourism officials an inside look into the manufacturing of New York spirits, beers and wines. The Governor also unveiled a new advertisement that will begin running this Labor Day to promote the region’s wine and craft beverage assets.
Governor Andrew M. Cuomo today hosted the 2014 Long Island Wine and Craft Beverage Tour, which was organized to promote New York State’s beverage industry and boost tourism to the State’s growing number of wineries, breweries, distilleries and cideries. The Tour included stops at several Long Island producers including, Long Island Spirits, Kontokosta Winery, Greenport Harbor Brewing Co. and McCall Wines, and provided State and local leaders, wine industry professionals, restaurateurs and tourism officials an inside look into the manufacturing of New York spirits, beers and wines. The Governor also unveiled a new advertisement that will begin running this Labor Day to promote the region’s wine and craft beverage assets.