Albemarle CiderWorks | North Garden, VA

(From contributing writer, Terry "Smitty" Ebright)

This past holiday season marked my first since moving to Virginia, and while paying a visit with relatives, my father and I decided to stop at Albemarle CiderWorks to purchase a bottle or two to share later. We didn't intend to stay for very long, but shortly after entering, we found ourselves transfixed by the the cidery and its history. We even picked up a couple of "did you know" facts while there. Such as, did you know that Thomas Jefferson had experimented with nearly twenty varieties of apples to produce his own brand of hard apple cider? And did you know that hard apple cider was the most popular beverage of the Colonial period through to the Civil War? Unfortunately, this rural drink fell out of favor for numerous reasons including the Industrial Revolution, the increased demand for beer, and eventually Prohibition.

Lucky for us, however, traditions are timeless and have a way of returning to the popular fold. In recent years, due to small operations and the movement to preserve American heirloom foods, this refreshing beverage has been making a comeback. “Cider is a delicious and valuable part of our culinary and cultural heritage,” said Charlotte Shelton in a recent issue of Organic Gardening (October/November 2011).

Located a few miles from Thomas Jefferson’s Monticello in Charlottesville, Virginia, Albemarle CiderWorks is operated by the Shelton family and produces their hard cider from heritage apples. And this is not the type of hard cider one finds in the beer section at the supermarket. The four ciders that were offered this past holiday season (Jupiter’s Legacy, Old Virginia Winesap, Ragged Mountain, and Royal Pippin) were handcrafted, light, and elegant. Almost like champagne or prosecco. While my father liked the Royal Pippin, my favorite of the four was Old Virginia Winesap, which featured apples that have been grown in Virginia since Jefferson's day.

Now, for those of you not familiar with hard ciders, they are usually lower in alcohol with artisanal ciders being crisp and refreshing. Commercial ciders tend to be more dry and sweet. They are best served chilled and goes well with a variety of foods from cheese to spicy Indian food to holiday dinners. A frequent patron to Albemarle CiderWorks told me their Winesap cider was absolutely "divine" when paired with the local smoked ham. I couldn't wait to try this!

So, the next time you plan to celebrate something special, whether it's for this year's holidays or another happy occasion, look to this versatile beverage. Priced at $16.00, each bottle is reasonably priced at Albemarle CiderWorks for all to enjoy. As an added feature, each label shares a bit of history about the apples used or tells something about Virginia folklore. Many thanks to the Sheldon family, who have been preserving this piece of American heritage since 2008.

Albemarle CiderWorks
2545 Rural Ridge Lane
North Garden, VA 22959

OOTK's "12 Days of Christmas" | The Seventh Day

On the seventh day of Christmas, my true love gave to me:

7 different kinds of vintage, hard-to-find, imported soda

In this photo: Plantation Style Mint Julep Soda from Galco's Soda Pop Stop. With over 500 different kinds of pops on the shelves, Galco's is the mecca for all soda pop enthusiasts.

Location:

Galco's Soda Pop Stop

5702 York Blvd.

Los Angeles, CA 90042

OOTK's "12 Days of Christmas" | The Second Day

On the second day of Christmas, my true love gave to me

2 bottles of UC Davis Olive Oil

In this picture: Two bottles of the 2010 vintage of UC Davis Olive Oil.

This was UC Davis' third year of olive oil production, which began as a way to capitalize on the trees that have been part of the campus for decades. Before UCD decided to harvest these olives, the trees were considered a campus nuisance when dropping fruit turned the pavement around campus into a potential accident zones.

It is now an award winning olive oil that has been ranked as one of the best artisanal olive oils in the country. It is sold on campus and online.

Tillamook, Oregon | "The Trees, The Cheese, The Ocean Breeze"

“Cheese, trees, and the ocean breeze.”

The quintessential motto for the city of Tillamook. It is not only appropriate, but it goes right to the heart of describing the historical background of the city’s surroundings, its geographic location, and its most popular export next to logging. Let me explain:

The Trees – After driving about an hour from Portland on Hwy 6, we stopped at the Tillamook Forest Center. We didn’t plan on staying very long, thinking that we would merely stretch our legs, rest a bit before continuing, and read a few roadside markers. Truth is, however, there was more to it … A lot more!

Open since May 2006, the Tillamook Forest Center consists of an interactive learning center, outdoor classroom facilities, a private theater, a 250-foot suspension bridge, and a 40-foot tall lookout tower that offered an endurance challenge for me and the kids. Needless to say, there was a lot of huffing-and-puffing once we got to the top.


Now, the meaning behind the Center is as varied as the trees that surround it, but its mission is as clear as the water in the Wilson River behind it: Educate visitors on the valuable ecosystem that makes up the Tillamook Forest and inspire others to maintain its natural beauty, especially given the park’s history.

You see, back in the 1930s and 40s, the entire region was nearly wiped out by what is collectively known as the Tillamook Burn, a series of fires that blackened over 550 square miles. In the decades that followed, the entire forest was restored by countless volunteers and school children who planted – by hand – over 72 million seedlings. And to account for terrain they couldn’t reach, innovative techniques and aerial drops from commercial helicopters were incorporated.

A thriving habitat now exists as well as breathtaking views at every turn. Gazing toward the hills while walking along its bridge, there was a lot about the Tillamook Forest that left us in awe. So, be sure to do as we did, and stop a moment to take a look around.

The Breeze – On the day of our visit to the Oregon Coast, temperatures in the inland areas of Portland, Oregon City, Beaverton, Woodburn, and Salem soared well into the mid- to high-90s. To put it in another way, it was downright hot. So, we were glad to be in Tillamook, especially when the ocean breeze kept conditions at a very comfortable 75 degrees.

Located between the Coastal Range Mountains and the Pacific Ocean, the city of Tillamook was incorporated by the state in 1891. It is known as the gateway to some of the state’s most beautiful beaches and prominent fishing whether it’s for clams, crabs, or Chinook salmon. The city is also home to a variety of world-class museums, wildlife centers, restaurants, golf courses, campsites, and scenic adventures such as the Three Capes Drive.

But, of course, the main attraction is the Tillamook Cheese Factory, which is what brought us, and hundreds of other tourists, to the city.



The Cheese – The Tillamook Cheeese Factory traces its roots as far back as 1894, when T. S. Townsend, a prominent dairy entrepreneur, partnered with Canadian cheesemaker Peter McIntosh. Together, they would create the first successful commercial cheese plant in the area, and their reputation was solidified after one of their cheeses was awarded a top prize during the 1904 World’s Fair in St. Louis, Missouri.

The key to their success was very simple from the beginning: Ally with local dairy farmers for their basic ingredients; Share their knowledge with other talented cheesemakers in the county; And remain faithful to a set of guiding principles that include “values of quality, cooperation, integrity, stewardship, and customer responsiveness.” Bottom line, it was about producing dairy products that is both nutritious and satisfying. These efforts soon led to the formation of the Tillamook County Creamery Association in 1906.

That said, visiting the factory is a true delight with a little bit of everything for everybody. After grabbing a snack at the in-house cafeteria, we embarked on the self-guided tour, which consists of wall posters and photographs that note the rich history of the facilities and the people that made it all happen and still do today.

Among our favorite stops was along the second floor, where large pane windows allowed us a look into their packaging area. Blocks of cheese whizzed by at a record pace through the various conveyor belts, wrapping machines, and quality control sensors. And watching it all happen was a dedicated group of people who seemed oblivious to the fact that we were staring down at them with our noses pressed close to the glass. That is, until we saw one of them pause for a moment to share a wave and a smile.


At the end of the tour, a cheese bar welcomed us into the visitor center's market and gift shop. Heaping bowls of diced cheese was laid out for all to sample, and included not only their award-winning cheddars, but also newer flavors such as their signature mozzarella, popular cheese curds, and three types of Jacks (Monterey, Pepper, and Colby). Next to the ice cream, the kids loved trying each cheese variety and were encouraged by the employees monitoring the line to come back for seconds and thirds.

There is certainly a great deal of tradition and pride at the Tillamook Cheese Factory, and why wouldn’t there be? As it is noted throughout the factory and in their literature, "Dairy is our life, and it has been that way for over 100 years. When something is that important, you want it to be absolutely right." No need to convince us.

THE SIDE DISH :: Coco Jam

What is Coco Jam?

Philippine coconut jam is made from coconut cream (the first and second press of grated coconut flesh) and sugar. Growing up I would spread it on my toast or pandesal (traditional Filipino bread). I rediscovered it on a recent trip to the Asian food market.

For the past few days, I've been reliving my childhood by having toast and coco jam for breakfast...along with a cup of very strong coffee. I have now introduced this tradition to my daughter, who enjoys it on toasted sesame seed bagels. Life is good.

In this picture: Lily's Coco Jam

Husick's Country Store | Clarksburg, CA

One of the exciting things that we've been noticing with each new pass through the Delta wine country are the unique shops and marketplaces that have come into their own over the years. Husick's Country Store is of no exception.

After a few years of extensive restoration, Dennis and Zina Sheya opened Husick's Country Store in 2007 in what was known in Clarksburg as Husick's Hardware, a storefront that once filled its shelves with eclectic merchandise and housed a variety of services including a post office, barbershop, and soda fountain. Although the past has given way to the present, much of that old-fashioned character still shines through. I don't know if it was the Adirondack chairs on the patio, the creak of the hardwood floors under each footfall, or the friendly and helpful staff, but we felt quite at home and everything that seemed complicated suddenly became simple.

So, we sidled up to a picnic table, took turns looking at the in-store displays, and stayed for lunch, which was prepared fresh behind a full-service deli counter. From classic sandwiches, grilled panninis, and sweet desserts, there was plenty to choose. We were even pleasantly surprised to note on their menu that for every Thursday night throughout the summer, the folks at Husick's host dinner events that highlights the best of the Delta's farm fresh ingredients, including specially selected wines and spirits.

We also learned that staying in touch via their website or their mailers has an added benefit since, on occasion, Husick's holds seminars such as olive oil tastings and food competitions like its annual tomato contest where categories include biggest, reddest, juiciest, and ugliest.

Food, family, and fun. Husick's certainly has it all, and it shows.

Husick's Country Store
36510 Riverview Drive
Clarksburg, CA 95612

Misty Meadows | Bandon, OR

From the moment we rolled up to park the van to the moment we found ourselves wandering among the rows of signature jams and jellies, there was something about Misty Meadows Jams. It was like I had been here before. Was it the helpful staff hose faces seemed so familiar? Or perhaps it was the t-shirts and aprons that they were wearing, each with the wording "Got Jam?" emblazoned on the front. I just couldn't put a finger on it until I noticed a photograph hanging along one of the showroom rafters...there he was...Mike Rowe from the Discovery Channel's original series Dirty Jobs.

Misty Meadows Jams was featured on the show, and for good reason. They have been in the business of making the fruity spreads since 1970, when they were just a family operated roadside stand selling only a handful of products. The family still rules the roost, but now they sell over 7 different fruit butters and 28 varieties of jams and jellies. Oh, let's not forget that they also include in the mix a selection of fruit-infused honeys, syrups, and other fun favorites like salsas, and bbq sauces. All of their product are made from original recipes and all are 100% natural, meaning that coloring agents, preservatives, corn syrup, or other fillers are not used. Among our favorite jams (as evidenced by the two boxes we stuffed into the back of the van): Bandon Cranberry, Marionberry, Oregon Blueberry, Wild Huckleberry, Gooseberry, and something called the Tayberry, a strange cross between a raspberry and ???? If you can figure that one out, please let us know. Because that would also tell us that you stopped by Misty Meadows Jams and fell in love with it like we have.

Misty Meadows Jams and Jellies
48053 Hwy 101 S
Bandon OR 97411

Langlois Market | Langlois, OR

Nestled along the 101 freeway on the Oregon coast, Langlois Market has developed quite a name for itself. How? I'll get to that in a minute. But, first, let me say that where the market lacks in size and space, its owners certainly make it up in hospitality. Big welcomes await anyone who walks through their doors no matter if you are a weary traveler or a regular patron. Beer, wine, sodas, snack foods, breads, dairy, and some chosen meats can all be found here. But, what sets it aside from other neighborhood markets is its in-store kitchen where they serve up some of the finest hot and cold sandwiches, burgers, french fries, and seasonal soups in the area.

What really had the people lined up at the counter, and what has defined the market's reputation, is their world famous hot dogs, made plump and juicy with just the right amount of spices. Rumor has it that one time "the energy minister for Indonesia visited and had a hot dog. He loved them so much, he had a bunch shipped back to Indonesia for others to enjoy."

So, eat 'em plain or doctor 'em up with chili, cheese, sliced tomatoes, or crispy lettuce. The choice is yours. If you ask me, however, order 'em with a quick slathering of Langlois Market's own homemade sweet 'n tangy mustard. You won't be sorry.