Cows. Vermont has a lot of them. In fact, at a certain point in Vermont’s history, cows outnumbered people! They are an integral part of our home state’s economy. What you may not know though is that they also play a very important role for Woodchuck and our ability to create high quality, innovative hard cider. Our bovine friends literally help power the Woodchuck Cidery in Middlebury, Vermont. How, you ask? No, we don’t have them walking in giant hamster wheels. Like our Cider Makers, Vermont farmers and power company folks are pushing innovation in our state. Call it “yankee ingenuity,” if you will. Vermonters have figured out a way to turn waste into energy, and Woodchuck Hard Cider is lucky enough to reap the benefits of it.
A message from Woodchuck President and CEO Bret Williams
Another incredible Earth Week Campaign in the books. The results have been greater than we could have imagined. 7,311 trees planted this year and 42,033 total in the last four years. That equates to around 123 football fields of fresh forest planted since 2010.
In the central Vermont farm town of Bridport, a new orchard is taking root. The 1.5 acre orchard sits about 10 miles from the Woodchuck Cidery in Middlebury, Vermont. Its crop is electricity, and its food source is the sun. It turns lovely sunny day rays into fast moving electrons.
We like you. A lot. This Earth Week… resolve to like us back. If you do, we’ll plant a tree in your honor and donate money to help grow Vermont’s apple crop. More trees… more oxygen. More apples… more cider. What else does one need?
Woodchuck® Hard Cider has teamed up with Chef Curtiss Hemm of Pink Ribbon Cooking™ to bring you some great recipes that feature and include Woodchuck® Private Reserve Pink. Chef Curtiss and his organization are making the kind of difference in people’s lives that we fully support. We hope you like these recipes as much as we do. You can learn more about Chef Curtiss and Pink Ribbon Cooking™ at http://www.pinkribboncooking.com/