Brendan Barnard's guest appearances

Brendan Barnard

Future of Agriculture

Doomer Optimism

OwlTail

Peter Allen

Episode 67 is all about regenerative ag, with Ashley Colby (@RizomaSchool) and Peter Allen (@pclarkallen) teaming up to talk to Brendan Barnard (@IntractableLion)of Posterity Ciderworks about his cider-making philosophy, and his interest in low intervention agriculture.  About Brendan Barnard Passionate about stewardship, long term thinking, and the intersections of nature, art, and science, cider captured Brendan’s attention in 2016 and he hasn’t shaken it. When he’s not grafting, planting, pruning, picking, pressing, or sampling cider you’ll find him cooking for his family.  About Peter Allen Peter Allen spent a decade in Madison where Peter was researching and teaching ecology, economics, and complexity science, and his wife Maureen was studied biology, taught team building seminars at the University, and helped develop a non-profit urban farm for kids. They moved to the Driftless in 2012 to build a homestead and start a regenerative farm nestled in the hills of the Kickapoo River Valley in the heart of Wisconsin’s Driftless region.  They are inspired by the oak savanna ecosystems that once blanketed our hills and valleys. Groves of fruit and nuts trees combined with prairie grasslands to create the most diverse, productive, and functional ecosystems in the history of our continent. It's no wonder why these savanna gardens were cultivated by Indigenous Americans for millennia and manicured by mastodons for tens of millions of years. Now they’re the keystone species - planting fruit and nut trees by the thousands, thinning out overgrown woodlands, and practicing multi-species rotational grazing with cattle, sheep, goats, hogs, and poultry to manage vegetation, build soil, boost biodiversity, and produce meats and medicines at peak power and potency.  About Ashley Colby Ashley is an Environmental Sociologist who studied at Washington State University, the department that founded the subdiscipline. She's interested in and passionate about the myriad creative ways in which people are forming new social worlds in resistance to the failures of late capitalism and resultant climate disasters. I am a qualitative researcher so I tend to focus on the informal spaces of innovation. She's the founder of Rizoma Field School and Rizoma Foundation.

Episode 67 is all about regenerative ag, with Ashley Colby (<a href="https://twitter.com/RizomaSchool" rel="nofollow" target="_blank">@RizomaSchool</a>) and Peter Allen (<a href="https://twitter.com/pclarkallen" rel="nofollow" target="_blank">@pclarkallen</a>) teaming up to talk to Brendan Barnard (<a href="https://twitter.com/IntractableLion" rel="nofollow" target="_blank">@IntractableLion</a>)of Posterity Ciderworks about his cider-making philosophy, and his interest in low intervention agriculture. About Brendan Barnard Passionate about stewardship, long term thinking, and the intersections of nature, art, and science, cider captured Brendan’s attention in 2016 and he hasn’t shaken it. When he’s not grafting, planting, pruning, picking, pressing, or sampling cider you’ll find him cooking for his family. About Peter Allen Peter Allen spent a decade in Madison where Peter was researching and teaching ecology, economics, and complexity science, and his wife Maureen was studied biology, taught team building seminars at the University, and helped develop a non-profit urban farm for kids. They moved to the Driftless in 2012 to build a homestead and start a regenerative farm nestled in the hills of the Kickapoo River Valley in the heart of Wisconsin’s Driftless region. They are inspired by the oak savanna ecosystems that once blanketed our hills and valleys. Groves of fruit and nuts trees combined with prairie grasslands to create the most diverse, productive, and functional ecosystems in the history of our continent. It's no wonder why these savanna gardens were cultivated by Indigenous Americans for millennia and manicured by mastodons for tens of millions of years. Now they’re the keystone species - planting fruit and nut trees by the thousands, thinning out overgrown woodlands, and practicing multi-species rotational grazing with cattle, sheep, goats, hogs, and poultry to manage vegetation, build soil, boost biodiversity, and produce meats and medicines at peak power and potency. About Ashley Colby Ashley is an Environmental Sociologist who studied at Washington State University, the department that founded the subdiscipline. She's interested in and passionate about the myriad creative ways in which people are forming new social worlds in resistance to the failures of late capitalism and resultant climate disasters. I am a qualitative researcher so I tend to focus on the informal spaces of innovation. She's the founder of Rizoma Field School and Rizoma Foundation.

Episode 67 - Brendan Barnard w/ Ashley Colby and Peter Allen

Visit our presenting sponsor: www.CalgaryAgbusiness.comPosterity Ciderworks: https://posterityciderworks.com/Brendan Barnard Twitter: https://twitter.com/IntractableLionPosterity Ciderworks Twitter: https://twitter.com/posteritycider Kris Barnard Twitter: https://twitter.com/KrisMBarnard FoA 318: The Budding American (Hard) Cider Industry with Greg Peck, Ph.D. https://player.captivate.fm/episode/49237ec9-117d-4d16-9569-0672b5e9aecaToday’s episode features Brendan Barnard of Posterity Ciderworks. To set some context here, a lot of the episodes on this show are focused on efforts to scale solutions: venture capital, commodity crops, hardware and software. And those are incredibly important to continue to find ways to improve our global food system. But I think too often there’s a tendency in agriculture to think something has to have the potential to reach some sort of global scale and FEED THE WORLD in order to matter. If you’ve listened to many of these episodes, you already know that I believe innovation and progress can many different forms. Some will look like solutions that can improve the way millions or billions of people eat. Others, which I equally enjoy, are stories of craft, of skill, of care, of community. Stories that are delightfully unscalable, but no less important. Many times, these are the stories that can teach us the most about agriculture and the most about ourselves. I think we have a story like that for you today. It also helps that it ties together a few passions of mine: cider, nature, and value-added agriculture. Today’s episode speaks to several of the seven consumer values we talked about in episode 300, especially the need for a connection to an authentic source. Brendan and his wife Kris were living in the bay area working in tech. They had some fruit trees in their backyard and seven years ago Brendan dove headfirst into cider making. Eventually they bought property in Calaveras County, about 140 miles away with a long term plan of eventually starting an orchard-based cidery. Today, that is alive and well as Posterity Ciderworks. Some changes in the timeline led them to start sourcing apples from what he calls feral orchards, which have somehow survived and even thrived for decades with no care. These feral orchards have also spawned wild trees which Brendan and Kris also forage from for their low intervention, fine ciders that really reflect the place they are grown. They make these ciders with no sulfites, no added sugars, no preservatives and no artificial flavorings or colors. All of this while raising a family and starting and expanding their own dry-farmed, non-conventional  silvopastured orchard. We’ll talk all about that, but first just a couple of cider terms to be aware of. We will mention abv, which is alcohol by volume. Yes, this is hard cider, not apple juice. The ABV goes up with higher sugar content which is fermented into alcohol. Those sugars are measured in fruit via a system called brix, which is another term you will hear mentioned. Finally, Brenan will talk about racking, which is just moving the fermenting cider from one container to another, which is usually done to get it off the lees, which is the dead yeast and other particles that settle at the bottom of the container. Or to move it to a barrel, bottle, or other secondary fermentation container. 

Visit our presenting sponsor: <a href="http://www.CalgaryAgbusiness.com" rel="nofollow" target="_blank">www.CalgaryAgbusiness.com</a>Posterity Ciderworks: <a href="https://posterityciderworks.com/" rel="nofollow" target="_blank">https://posterityciderworks.com/</a>Brendan Barnard Twitter: <a href="https://twitter.com/IntractableLion" rel="nofollow" target="_blank">https://twitter.com/IntractableLion</a>Posterity Ciderworks Twitter: <a href="https://twitter.com/posteritycider" rel="nofollow" target="_blank">https://twitter.com/posteritycider</a> Kris Barnard Twitter: <a href="https://twitter.com/KrisMBarnard" rel="nofollow" target="_blank">https://twitter.com/KrisMBarnard</a> FoA 318: The Budding American (Hard) Cider Industry with Greg Peck, Ph.D. <a href="https://player.captivate.fm/episode/49237ec9-117d-4d16-9569-0672b5e9aeca" rel="nofollow" target="_blank">https://player.captivate.fm/episode/49237ec9-117d-4d16-9569-0672b5e9aeca</a>Today’s episode features Brendan Barnard of Posterity Ciderworks. To set some context here, a lot of the episodes on this show are focused on efforts to scale solutions: venture capital, commodity crops, hardware and software. And those are incredibly important to continue to find ways to improve our global food system. But I think too often there’s a tendency in agriculture to think something has to have the potential to reach some sort of global scale and FEED THE WORLD in order to matter. If you’ve listened to many of these episodes, you already know that I believe innovation and progress can many different forms. Some will look like solutions that can improve the way millions or billions of people eat. Others, which I equally enjoy, are stories of craft, of skill, of care, of community. Stories that are delightfully unscalable, but no less important. Many times, these are the stories that can teach us the most about agriculture and the most about ourselves. I think we have a story like that for you today. It also helps that it ties together a few passions of mine: cider, nature, and value-added agriculture. Today’s episode speaks to several of the seven consumer values we talked about in episode 300, especially the need for a connection to an authentic source. Brendan and his wife Kris were living in the bay area working in tech. They had some fruit trees in their backyard and seven years ago Brendan dove headfirst into cider making. Eventually they bought property in Calaveras County, about 140 miles away with a long term plan of eventually starting an orchard-based cidery. Today, that is alive and well as Posterity Ciderworks. Some changes in the timeline led them to start sourcing apples from what he calls feral orchards, which have somehow survived and even thrived for decades with no care. These feral orchards have also spawned wild trees which Brendan and Kris also forage from for their low intervention, fine ciders that really reflect the place they are grown. They make these ciders with no sulfites, no added sugars, no preservatives and no artificial flavorings or colors. All of this while raising a family and starting and expanding their own dry-farmed, non-conventional  silvopastured orchard. We’ll talk all about that, but first just a couple of cider terms to be aware of. We will mention abv, which is alcohol by volume. Yes, this is hard cider, not apple juice. The ABV goes up with higher sugar content which is fermented into alcohol. Those sugars are measured in fruit via a system called brix, which is another term you will hear mentioned. Finally, Brenan will talk about racking, which is just moving the fermenting cider from one container to another, which is usually done to get it off the lees, which is the dead yeast and other particles that settle at the bottom of the container. Or to move it to a barrel, bottle, or other secondary fermentation container.