Uncultivated: Wild Apples, Real Cider, And The Complicated Art Of Making A Living

Today, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the 20th century’s greatest mistakes. The question is, where do we go from here? Author Andy Brennan describes uncultivation as a process. It involves exploring the wild, recognizing that much of nature is omitted from our conventional ways of seeing and doing things, and realizing the advantages of embracing what we’ve forgotten or ignored. For most of us, this process can be difficult. It’s like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s 24-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of making cider, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is desig