The Pleasures of Slow Food by Corby Kummer, published by Chronicle Books, beautifully designed to glorify the Slow Food movement. Our farm occupies the chapter on apple producers.

About Farnum Hill Ciders, Mr. Kummer writes:
Wood believes in simplicity. ‘I want the orchard to be identifiable in the bottle,” he says. He ... adds a simple white-wine yeast that imparts no flavor of its own, adds no extra sugar to increase alcohol, and ferments ciders in both steel tanks and oak barrels for flavor. He is also experimenting with single-variety ciders. Called Farnum Hill, the ciders from Wood’s orchard taste much drier than either fresh or industrially produced alcoholic cider. They also have an acidic snap that delights wine lovers. The alcoholic kick is mild, the flavor in the mouth clean... Farnum Hill Ciders, with their complexity and purity of flavor, are showing the way for other New England fruit growers who don’t want to abandon their orchards. It’s a generosity of spirit wonderfully common in artisans like Wood -- just the artisans Slow Food celebrates.”

(The Slow Food network seeks and embraces people who insist on producing remarkable foods, cooks who focus their arts on great local, seasonal ingredients, and all others who eat or drink attentively, pursuing the keenest pleasures of the table. Slow Food, founded in Italy and spreading fast, aims to find and enjoy excellent, long-loved foods and drinks that might be extinguished by the mighty trends at work in the global economy. Slow Food is an idea whose time must never end. See SlowfoodUSA.org.)