The Fall fruit season is in full swing in Ithaca, and in this podcast we're visiting the Cornell Orchards, where they've been growing, researching, and developing amazing apples and other fruits for over a century. Our guest, Deborah Clover, is sales manager of the orchard store and she's got a unique behind-the-scenes perspective on how apples get from trees to our tables.
And we've got a review of the newest contender on the local burger scene, as we visit the brand new Ithaca location of Five Guys Burgers and Fries. The restaurant chain already has a strong following of devoted burger lovers who rave about the quality and flavor of this food, and we were not disappointed.
Plus we updates on the other new restaurants opening soon, as well as the latest on upcoming events for local food lovers! Be sure to follow us on Twitter for continuing updates throughout the week, and stay in touch: you can write a comment on the blog, leave a message on our voicemail line 607-215-4392, or send an email with your thoughts to: feedback [at] eatingithaca [dot] com.
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Click Play to Listen to Episode 43
Stuff we talked about in this episode:
- Cornell Orchards
- Indian Creek Orchard
- Little Tree Orchards
- Black Diamond Farm
- The Piggery
- Ithaca Farmers Market
- Five Guys Burgers & Fries official site
- Five Guys article from USAToday.com
- Beyond ABC Cafe
- 5th Annual Farmers Ball & Auction
Saturday, October 3rd at Ithaca Farmer's Market
- Healthy Food For All 2009 Harvest Dinners
- Ithaca Taste of the Nation Chef’s Night Out
Oct. 13 & 27 and Nov. 12
Tip: I discovered that Five Guys can make the fries unsalted also. They're nicely seasoned, but for me there's just a bit too much sodium when I put ketchup on them. Getting them without salt makes them just right for adding ketchup. Probably the best fries in Ithaca, IMHO, YMMV. (State Diner's fries are "add your own salt" by default; so I generally salt half and ketchup the other half when I go there :-))
I love Five Guys, but their overuse of styrofoam drives me crazy! How can we convince the management that they need to be more sustainable?
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