Left Bank Ciders in Catskill started with apples rescued from a farmers-market compost bin and pours bone-dry cider from hyperlocal apples.
Left Bank Ciders started with a food processor and a pile of old pillowcases. Tim Graham and Anna Rosencranz were running the compost program at their neighborhood farmers market and kept watching a nearby orchard toss out bins of "ugly" apples. They started squeezing juice out of the rejects and fermenting it in buckets. Their friend Dave Snyder, who'd moved from Chicago to run a farm in Ossining, joined in.
Keep reading Left Bank Ciders The rest of the write-up, our tier and the caveat — $16 for all 460 places.
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