Apple Capital

Total Page:16

File Type:pdf, Size:1020Kb

Apple Capital APPLE CAPITAL: GROWERS, LABOR AND TECHNOLOGY IN THE ORIGIN AND DEVELOPMENT OF THE WASHINGTON STATE APPLE INDUSTRY, 1890-1930 By TONY ZARAGOZA A dissertation submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY WASHINGTON STATE UNIVERSITY Program in American Studies December 2007 © Copyright by Tony Zaragoza, 2007 All Rights Reserved © Copyright by Tony Zaragoza, 2007 All Rights Reserved To the Faculty of Washington State University: The members of the Committee appointed to examine the dissertation of TONY ZARAGOZA find it satisfactory and recommend that it be accepted. ___________________________________ Chair ___________________________________ ___________________________________ ___________________________________ ii ACKNOWLEDGMENT This dissertation has been aided in many ways by a long list of people who helped directly and indirectly. I wouldn’t have finished it without their wisdom, guidance, kindness, and support. In fact, if any one person listed below had not offered what she did, this dissertation very well would not have been completed. Each person helped me realize this project and for that I owe each one sincere thanks. I would like to thank Laurie Mercier who chaired this dissertation committee and offered extensive feedback, guidance and advice throughout the writing and helped me to significantly reshape and expand the first draft. I am also very grateful to the dissertation committee José Alamillo, Joan Burbick, and Bob Eddy. José’s knowledge, revision suggestions and humanity were crucial to the work in this dissertation. Joan asked key questions that greatly expanded my conceptualization of the project and its future. And Bob was instrumental in helping me finish with his encouragement and ability to draw out my ideas. My understanding and knowledge were enabled by many exceptional WSU faculty. I would not be where I am today without Victor Villanueva and Shelli Fowler. I owe an incalculable debt to Victor for all that he taught me. Shelli was an inspiration and showed me that is possible for academics to be real. E. San Juan Jr., and Delia Aguilar each in their own way strengthened my analysis. Thanks also go to Barbara Sitko, TV Reed, John Streamas, Alex Hammond, Dave Holland, and Phil Wandschneider. My analysis was shaped and sharpened by many dynamic, knowledgeable and talented scholars, teachers, and activists who formed an important community of learners at WSU. I benefited immensely from many long conversations and debates with them. Marta Maldonado iii was instrumental in helping to make this project possible and to giving me opportunities to learn about the apple industry and the relationship between race and class through working on her project, presenting papers with her, and exchanging many important ideas. William Takamatsu Thompson helped to form my approach of examining what growers were doing, and he taught me much about the importance of developing research that help build the knowledge of the people. Azfar Hussain introduced me to many new ideas, including political economy itself, and was an example of what engaged scholarship could be. Jesú Estrada supported Jeannette and me in innumerable ways that would be impossible to list, she also helped me to keep all of my work real and grounded, and helped to copy edit the final version of this dissertation. May Penuela, John Hausdoerffer, and José Anazagasty each helped advance my understanding of history and the world. Thanks also to Carmen Lugo-Lugo, Carlos Adams, Susan Webber McDowall, Matt McDowall, Rachel Peterson, Joel Wendland, Chris Harris, Erik Carter, Melissa Hussain, Mike Egan, Patty Verstrat, Kelvin Monroe, Miguel Marquez, Maria Cuevas and Doreen Ames. There are many good people at libraries and archives who went well out of their way to offer advice and assistance on this project. They include: Howard Fox, Linda, and Martin in Periodicals at the Seattle Public Library; Larry Landis, Erika Castano, and Karl McCreary at the Oregon State University Archives; Carla Rickerson, John Bolcer, Mark Carlson, Nicole Bouche, Eilene, and Gary Lundell at the University of Washington Special Collections, and Matt Parsons at UW Maps; Cheryl Gunselman and Trevor Bond at Washington State University Manuscripts, Arcives and Special Collections, and Jill Pamer, Robbie Giles, and Ed Odell at the WSU Library; and the very special people at The Evergreen State Library, Carlos Diaz, Liza Rognas, Ernestine Kimbro, Miko Fancis, Jason Mock, Barry Woslum, Joel Wippich, Mindy Muzatko, Jean Fenske, Shelly Swellend, Sarah Pedersen, Paul McMillan, and Lee Lyttle. Without their help I would not have been able to locate and use the information that this dissertation is built iv on. My thanks go to each. I also want to thank the Manuscripts, Archives, and Special Collections department at WSU for their permission to use many of the photos in this dissertation. Evergreen colleagues Jeanne Hahn, Peter Bohmer, Larry Mosqueda, Therese Saliba, Ted Whitesell, Zoltán Grossman, Dan Leahy, Carol Minugh and Rita Pougiales each helped me in so many ways. I appreciate fully how much we learned together and their support and encouragement. My teaching team in the final quarter of writing this dissertation Alice Nelson and Martha Rosemeyer were especially supportive at the point I needed it most and helped create time for me to put toward this project. I would not have been able to finish without their support. The students in the programs that I have worked in at Evergreen have also taught me a lot and helped me think through concepts crucial to this dissertation: Cultural Landscapes, Political Economy and Social Change, Political Economy and Social Movements, Reconstructing New Orleans, Atlanta ’07, and especially Seeds of Change, who helped formulate some of the analysis along with me as we read various texts on apples, sugar and bananas. I have also benefited greatly from working closely with Aaron Mallory, Korrinna Jordan, Gabe Hoffman, Ying Saephan, Brooke Stepp, Antonio McClinton, Puanani Jeffery, Marcus Maceo, Danielle Kenan, Kaite Dunn, Karolina Anderson, Doug Dietz, Maria Garner, Philip Spencer, Riley Woodward-Pratt, Crystal Lorentzson, Elizabeth Hendron, Mia Ibarra, Maria McDonald, Harleigh Gabrielson, and Jessica Eskelson. I want to thank my cooperative colleagues who have helped inspire vision and advance my thinking tremendously. Brooke, Nelson, Beth, Sandy, Laura, Chris, and all the other colleagues really helped me to make a leap in my thinking. Also a special thanks to our group of committed colleagues in Pullman: Brett, Chris, Jeannette, Jesú, Joey, Joslyn, Kenny, and Lee. v Finally, I want to thank my family. Gabi and Jeannette, I give love and thanks to you both for your patience and support, for your love and tenderness, for your smiles and laughter, and for all the food you brought me. Jeannette also gave me advice throughout the project and offered feedback on various drafts. I offer love and appreciation to my Grandmother Juanita, Auntie Mary, Aunts Brenda, Cathy, Trish, Terry, Becky, Mary, Uncles Butch, Joe, and Jerry, my stepfather Mike, my brothers George and Gary, and my cousins Raquel, Heather, J.J., Diane and Joe. I am especially grateful to my mother Bobbi Lori, and my father Alex Zaragoza. And I wish peace to the memory of my great grandmother Nena, my great grandfather Popi, my grandmother Anne, my grandfathers Alex and Bob, and my cousins Rob and Timmy, who left us too soon. I love you all. vi APPLE CAPITAL: GROWERS, LABOR AND TECHNOLOGY IN THE ORIGIN AND DEVELOPMENT OF THE WASHINGTON STATE APPLE INDUSTRY, 1890-1930 Abstract by Tony Zaragoza, Ph.D. Washington State University December 2007 Chair: Laurie Mercier It is important to investigate the origin and development of apple production in the Pacific Northwest because the story is as American as apple pie itself. This dissertation examines the history and political economy of the apple industry in Washington State during the period from 1890-1930. The apple industry was aided—even nurtured—by two of the most powerful institutions in the world at the time, the U.S. federal government and transcontinental railroads. These two institutions secured the foundational elements of agriculture—land and water. Once these basics were established through dispossession and reclamation, settlers became orchardists and apples became a commodity. Settlers planted vast acres, and apple growers formed cooperative associations to create and maintain the necessary conditions to make their growing industry more profitable and competitive, including marketing the fruit nationally and globally. As the industry grew beyond five and ten acre plots, growers needed larger amounts of seasonal vii labor to pick and pack the fruit. As the demand for more workers continued to increase, growers found ways to obtain the labor they needed by using various social groups, at first local men, women and children, predominantly European Americans, and then later European American migrants. Prior to World War I, Native American, Chinese, and Japanese workers in small numbers also picked and packed apples, and during the war, the roots of migrant labor by Filipinos and Mexicanos began. At the same time, however, the industry also found ways to reduce the amount of labor necessary and the costs of production through the scientific management of the labor process, and through the implementation of a vast array of labor-saving and labor-replacing technologies. These three solutions to the labor
Recommended publications
  • Alternative Fermentations
    the best of ® ALTERNATIVE FERMENTATIONS Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. MAKING MEAD BY BRAD SMITH ead, which is a fermented beverage made from honey, is one of the oldest alcoholic M beverages. Vessels found in China dating back to 7000 B.C. have organic compounds consistent with fermented honey and rice. Mead was the revered “nectar of the gods” in ancient Greece and the “drink of kings” throughout history, though it has faded to obscurity in modern times. For homebrewers, mead is a great addition to complement your other fermented offerings. Many of your guests may have never tasted a good quality mead or melomel (fruit mead), but almost everyone enjoys this sweet beverage. Using some modern methods, mead is also relatively easy and quick to make, and you can use equipment you already have on hand for homebrewing. MODERN MEADMAKING TECHNIQUES When I started homebrewing back in 1987, the fermentation of mead was a very slow process, taking 12 to 18 Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo months for a mead to fully ferment and age. Honey has antibacterial it highlights the flavor of the honey country may have additional variants. properties and is poor in nutrients, varietal itself. In the US, a lot of honey production particularly nitrogen, resulting in a The variety of honey and strength is still done by small, independent very slow fermentation.
    [Show full text]
  • Calvados & Other Fruit Spirits
    CALVADOS & OTHER FRUIT SPIRITS There are a lot of different types of fruit based spirits all over the world, most are not particularly famous or consumed other than in the producing country itself, except for the Calvados which goes worldwide. France is the producer of this apple brandy that we call Calvados which will be the primary focus of this section. You might also have come across applejack from North America or other versions of fruit spirits based on cherries, raspberries, pears, plums etc. In short you can base a fruit spirit (brandy) on any kind of fruit and most have been tried and many have very, very old traditions within their country of origin. Calvados Calvados is a fruit spirit produced in northern France where grapes are having a hard time to grow but apples and pears thrive. Calvados is an apple distillate (sometimes with a small addition of pear) and is regulated in French law. In contrast to Cognac and Armagnac which only has one appellation each, Calvados actually has three "Appellation d'origine controlee"; AOC Calvados, AOC Calvados Pays d'Auge and AOC Calvados Domfrontais. Let's break it down below. AOC Calvados Either pot still or copper double-column stills are allowed to be used. Must be aged for at least two years on oak. Accounts for around 70% of the total production of Calvados. AOC Calvados Pays d'Auge Pot stills are to be used exclusively. The fermentation process must be at least 6 weeks contributing to its complex flavour. Must be aged for at least two years on oak.
    [Show full text]
  • Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
    Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL.
    [Show full text]
  • Your List for Epcot's Food & Wine Festival Here
    Africa Hops and Barley • Spicy Kenyan Vegan • New England Lobster Roll: Warm Lobster with Fresh Herb Corn and White Beans with Pigeon Peas, Quinoa & Ancient Grains Medley and Kachumbari Slaw (Plant-based) Mayonnaise and Griddled Roll • Piri Piri Skewered Shrimp with Citrus-scented Couscous • Southern Seafood Boil: Shrimp, Mussels, Crawfish, Potatoes, • Tusker Lager Corn, and Andouille Sausage • Jam Jar Sweet Shiraz • Freshly Baked Carrot Cake and Cream Cheese Icing • North Coast Bewing Co. Blue Star Wheat Appleseed Orchard • 3 Daughters Brewing A Wake Coffee Blonde Ale • Heavy Seas AmeriCannon APA • Charcuterie and Cheese Plate featuring Burton’s Maplewood Farm Applejack Brandy Barrel Aged Maple Syrup • Angry Orchard Rosé Hard Cider • Caramel-Apple Popcorn • Mer Soleil Reserve Chardonnay • Frozen Apple Pie (non-alcoholic) • Broadside Cabernet Sauvignon • Short’s Brewing Co. Mule Beer • Heavy Seas Brewery TropiCannon Citrus IPA • Parish Brewing Co. Ghost in the Machine Double IPA Islands of the Caribbean • 3 Daughters Raspberry Lemonade Dry Hard Cider • Ropa Vieja Empanada with Tomato Aïoli • Short’s Brewing Company Starcut Ciders Mosa Hard Cider • Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt • Ciderboys Banana Bliss Hard Cider • Flancocho: Passion Fruit Cake with Coconut Flan • Apple Blossom Sky: Fanta® Apple, Ginger Beer, Floodwall Apple Brandy, Burton’s Maplewood Farm Applejack • Red Stripe Lager Brandy Barrel Aged Syrup and Mini Marshmallows • Opici Family White Sangria • Frozen Mojito Brazil • Crispy
    [Show full text]
  • American As Apple Pie: Cultural Significance of American Baked Goods
    La Salle University La Salle University Digital Commons HON499 projects Honors Program Spring 2021 American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University, [email protected] Follow this and additional works at: https://digitalcommons.lasalle.edu/honors_projects Part of the Food Studies Commons, and the Sociology of Culture Commons Recommended Citation Jupina, Madeline, "American as Apple Pie: Cultural Significance of American Baked Goods" (2021). HON499 projects. 39. https://digitalcommons.lasalle.edu/honors_projects/39 This Honors Project is brought to you for free and open access by the Honors Program at La Salle University Digital Commons. It has been accepted for inclusion in HON499 projects by an authorized administrator of La Salle University Digital Commons. For more information, please contact [email protected]. American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University Spring 2021 1 Introduction What does the phrase “American as apple pie” mean, really? How did apple pie become synonymous with Americana, the same way bagels became a symbol of the New York Jewish deli and funnel cakes associated with hot summer nights at the state fair? The culture behind food, especially baked goods, is often overlooked—but really, food is culture. Food tastes evolve over time, a product of the same slow and constant changes that evolve a culture: changes in values, new arrivals, status markers, and abundance or scarcity. These same cultural components shape what comes and goes, what stays, and what becomes so iconic that it becomes an American symbol (Visser, 1999). I have chosen four baked goods in particular: apple pie; Yum- Yum Cake, also known as Depression Cake; beignets; and bagels for their various intersections in American culture.
    [Show full text]
  • Cocktails Beers
    BEERS COCKTAILS HIGHLANDS OLD FASHIONED DRAFT SELECTIONS highlands knob creek single-barrel bourbon, demerara syrup, tag pecan chicory bitters, BLOOD ORANGE HONEY, CHEBOYGAN BREWING luxardo cherry [15] cheboygan [8] MIXED SIGNALS HELLES LAGER, OLD NATION rekya vodka, espresso, cinnamon demerara, cream, coffee dust [15] williamston [10] CRESCENT FRESH INDIA PALE ALE, ELLISON AMIGO DEL VERANO avion silver tequila, aperol, lemon, east lansing [9] demerara, crushed ice [15] DRAGON’S MILK STOUT, NEW HOLLAND holland [12] SUPERNOVA mount gay rum blend, lemon, cava, pama [17] CRAFT CANS & BOTTLES SHOOTING STAR FLANNEL MOUTH CIDER, BLAKE’S junipero gin, moscato grappa, armada [6] lemon oleo, lillet blanc [18] DIRTY BLONDE WHEAT ALE, ATWATER BREWERY PEAR AND CONSTANT detroit [6] the botanist gin, st.germaine, pear-cucumber syrup, grapefruit, lime [16] TWO HEARTED INDIA PALE ALE, BELL’S comstock [6] BOOF OF WELLINGTON smoked beef fat washed lot 40 rye, remy martin 1738, GHETTOBLASTER MILD ALE, MOTOR CITY BREWING benedictine, fernet branca, luxardo cherry, bitters [20] detroit [6] HEFE-WEISSBIER, WEIHENSTEPHANER ORCHARD’S KISS laird’s applejack, allspice dram, aloe liquor, lemon [15] bavaria [10] M-43 INDIA PALE ALE , OLD NATION CUBAN HANDROLL williamston [8] gosling’s black rum, monkey shoulder scotch, remy martin 1738, lime, demerara syrup [15] HAWK OWL AMBER ALE, RIGHT BRAIN traverse city [6] CAFE NOIR remy martin 1738, nola coffee liquor, falernum, activated RODENBACH GRAND CRU SOUR ALE charcoal, vanilla chai, earl gray, tiki bitters [16] belgium [11] NEW MEXICO STINGER CHIMAY PREMIERE TRAPPIST ALE vida mezcal, coconut , pear-cucumber syrup, red pepper, rosewater [16] belgium [13] bud [5] bud light [5] miller lite [5] corona [5] heineken [5] sam adams [5] FULL WINE MENU SPIRITS MENU heineken 0.0 N.A.
    [Show full text]
  • Apple Cider Making
    Apple Cider Making Get ready to go back in time…right in your school! Back in the “olden days,” life was hard! There were no shopping malls or supermarkets. Members of your family needed to know how to grow your own food, take care of the animals, build your house, make your clothes and soap, make and fix tools …and the list goes on! Many of the chores needed to help the family and keep everyone safe and healthy were done by the children. In colonial times, apples and the juice squeezed or pressed out to make cider were very important. It was considered a safe liquid to drink. Many of the rivers near a town or city were polluted because they were often used like a garbage dump. Another product you could make from apple cider was vinegar which in turn was used to preserve vegetables and fruits for wintertime. Apple cider was also used to make a type of brandy or “applejack.” The alcohol content could also help to preserve peaches, plums and cherries or be used to clean wounds or as an anesthesia during surgery! Our naturalists will be visiting your school and they will bring a cider press like the one shown in the picture. A naturalist is someone who knows about nature and living with the land. During the activity, you and your classmates will all help to make cider. It takes time and effort to turn apples into cider. Your naturalist may share a song or two to make the task easier: Song 1 (tune of Row Your Boat) Song 2 (tune of I’m a little Teapot) Grind, grind, grind the apple I’m a little apple, short and round, Down the chute they go I make a munchy, crunchy sound Squishy, squashy, squishy, squashy If you bite into me you will see- Out the juice will flow.
    [Show full text]
  • Happy Hour at the Bar Small Bites
    UPCOMING EVENTS please stop at the front desk to make reservations HAPPY HOUR THIN MAN BEER DINNER enjoy $2 off of all drinks from 3:00 to 5:00 p.m. every day Saturday, November 16, 2019, 6:30 p.m. Join us as we welcome Thin Man Brewery to Aurora for a creative and exciting five-course 18 dinner with beer pairings. Thin Man has been innovating SMALL BITES and rocking the Buffalo craft beer scene since 2016. served daily from 3:00 to 5:00 p.m. 33 $85 per person, including tax and gratuity KITCHEN Hummus & Crackers $4 & BAR Assorted Olives $5 THANKSGIVING Cheese & Crackers $7 Thursday, November 28, 2019, 11:00 a.m. — 4:00 p.m. Spiced Almonds $6 Let us play host for a hassle-free holiday Aged Chorizo $7 that comes with all the trimmings! Our three-course menu has plenty of options sure to delight the entire family. $50 plus tax and gratuity per adult, $25 plus tax and gratuity per child under 12 WILD BASIN AT THE BAR BOOZY SPARKLING WATER $6 PROHIBITION PARTY WINE • BEER • COCKTAILS • BITES classic lime, melon basil, lemon agave hibiscus, or cucumber peach Friday, December 6, 2019, 9:00 p.m. — midnight Join us in our 1920s speakeasy for live music by the SANS LIQUOR $5 Honky Tonk Hindooz, vintage-inspired cocktails featuring spirits from Finger Lakes Distilling, card games, tarot readings, Red Apple Sunset apple, cherry, grapefruit, soda delectable hors d’oeuvres, and—of course—dancing! Strawberry Lemonade strawberry, lemon $45 plus tax and gratuity per adult We recommend enjoying a full meal before the party.
    [Show full text]
  • Full Service Menu
    Banquet Menus Prices do not include 20% gratuity and 11.25% food tax 2021 menus PLATED BREAKFAST MENU (Prices does not include 20% gratuity and 11.25% tax) Plated Breakfast includes: Bakery Basket of fresh Pastries & Muffins, Assorted Jams, Southern Style Home Fries, Cup of Fresh Fruit, Biscuits and Butter, Freshly Brewed Coffees, Chilled Orange or Apple Juice and Select Teas Choose from the following: THE AMERICAN CLASSIC BREAKFAST Cinnamon Swirl French Toast, Hickory Smoked Bacon or Sausage (Patty or Link) $ 12.75 THE COUNTRY BREAKFAST Fresh Scrambled Eggs or Fluffy Cheese Omelet, Hickory Smoked Bacon or Sausage (Patty or Link) $ 12.75 THE HEARTY AMERICAN BREAKFAST Western Omelet with Monterrey Jack and Cheddar Cheeses topped with Salsa, Hickory Smoked Bacon or Sausage (Patty or Link) $ 13.50 THE SMOKY MOUNTAIN BREAKFAST Fresh Scrambled Eggs or Fluffy Cheese Omelet, Country Ham and Redeye Gravy $13.50 THE TENNESSEE PRIDE Southern Eggs Benedict with Fried Green Tomato, Bacon, Poached Egg and Hollandaise $ 13.50 THE EDGEWATER BREAKFAST BUFFET (Prices does not include 20% gratuity and 11.25% tax) Buffet Breakfast includes Bakery Basket of Fresh Pastries and Muffins, Assorted Jams, Butter, Country Sausage and Bacon, Southern Style Home Fries, Fresh Fruit, Biscuits and Gravy, Fresh Brewed Coffees, Orange Juice, Apple Juice and Select Teas Choose One of the Following: Fresh Scrambled Eggs Cinnamon Swirl French Toast Banana Nut French Toast with Caramel Sauce Greek Bake Quiche- Choose Bacon and Swiss or Spinach, Onion and Cheese Breakfast
    [Show full text]
  • Hard Cider and Apple Brandy Production Robert Agee (BE), Nick Miller (BE), Amanda Shanley (BE), and Xiuyuan Yang (BE)
    CAPSTONE EXPERIENCE 2014 Hard Cider and Apple Brandy Production Robert Agee (BE), Nick Miller (BE), Amanda Shanley (BE), and Xiuyuan Yang (BE) PROBLEM STATEMENT Final Design: Economic Analysis: Many small to medium sized apple orchards lack the resources to produce hard apple cider and/or applejack. However, there is a large Our economic analysis assumes that the orchard demand on the market for these products, and a need for higher profit already has an operational and optimized system in margins. place for harvesting, washing, and grading the apples as well as producing the apple cider. Our process Overall Goal: Design a way to increase the profit of apples sold at should be able to be added onto the existing small to medium sized apple orchards processes. We are able to sell our hard cider at $8.00 and apple brandy at $20. We calculated a Fixed Design Objectives: Capital Investment at $200,732.80, a Working 1. Design and size proper equipment for hard cider and applejack Capital at $30,109.92, for a Total Capital Investment production of $230,842.72. 2. Determine initial cost and prices of products to allow for a return on Initial Capital Investment interest of 20% and a profitable business after 5 years Contractor's Contingency 3. Design process to be zero discharge Fee 12% 6% Purchased Equipment The design includes : Legal Expenses 34% •Fermentation process for conversion of apple cider to hard apple cider 1% (4-7% alcohol content) Construction •Distillation process for conversion of hard cider to applejack (40% Expenses alcohol
    [Show full text]
  • Product Inventory Base 2017 CMC.Xlsx
    Base Product Availability Produce ‐ Vegetables, Herbs & Fruits Artichokes ‐ Baby Parsnip Produce ‐ Fruit Artichokes ‐ Globe Peppers ‐ Green Bell Apples ‐ Fuji Asparagus ‐ Green ‐ Standard Peppers ‐ Red Bell Apples ‐ Granny Smith Avocados ‐ Hass Peppers ‐ Yellow Bell Apples ‐ Honey Crisp Beans ‐ Haricot Verts Potatoes ‐ Fingerling Bananas Beets ‐ Golden Potatoes ‐ Red ‐ B size Berries ‐ Blueberry Beets ‐ Red Potatoes ‐ Russet Idaho ‐ 60 ct Berries ‐ Raspberry Cabbage ‐ Brussel Sprout Potatoes ‐ Yukon Gold ‐ Medium Berries ‐ Strawberry Cabbage ‐ Green Radish ‐ Daikon Citrus ‐ Grapefruit ‐ Ruby Red Cabbage ‐ Napa Radish ‐ Red Citrus ‐ Lemon Cabbage ‐ Red Shallots ‐ Whole Citrus ‐ Lime Cabbage Savoy Squash ‐ Hard ‐ Acorn Citrus ‐ Orange, Navel Carrots ‐ Baby ‐ tops on Squash ‐ Hard ‐ Butternut Grapes ‐ Red Seedless Carrots ‐ Bunch Squash ‐ Hard ‐ Spaghetti Kiwi Cauliflower Squash ‐ Yellow Mango Celery Squash ‐ Zucchini ‐ Green Melons ‐ Cantaloupe Celery Root Tomato ‐ Cherry Melons ‐ Honeydew Chilies ‐ Habanero Tomato ‐ Heirloom Melons ‐ Watermelon ‐ Seedless Chilies ‐ Jalapeños Tomato ‐ Roma Pears ‐ Bosc Chilies ‐ Serrano Tomato ‐ Vine ripe Pears ‐ D 'Anjou Corn Turnips Pineapple Cucumbers ‐ English Seedless Plantains Eggplant ‐ Standard Purple Fennel Herbs Garlic ‐ whole bulb Herb ‐ Basil, Green Ginger ‐ Fresh Herb ‐ Basil, Thai Juice ‐ Fresh Greens ‐ Swiss Chard Herb ‐ Chervil Apple Cider Horseradish Root Herb ‐ Chive Orange Juice, Fresh Kohlrabi Herb ‐ Cilantro Lettuce ‐ Arugula, Baby Herb ‐ Dill Lettuce ‐ Belgian Endive ‐ R/G Herb ‐ Mint
    [Show full text]
  • Apple Cider Jelly Excellent Cider Jelly Is Easily Made by Cooking Tart Apples in Hard Or Sweet Cider for 10 Minutes, Then Straining the Pulp Through Cheesecloth
    Cider MAKING, USING & ENJOYING SWEET & HARD CIDER Third Edition ANNIE PROULX & LEW NICHOLS DEDICATED TO CIDER APPLES AND AMATEUR CIDERMAKERS EVERYWHERE The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Edited by Mary Grace Butler and Pamela Lappies Cover design by Karen Schober, Unleashed Books Cover illustration by Cyclone Design Text design by Cindy McFarland Text production by Eugenie Seide nberg Delaney Line drawings on pages 5, 6, 17, 140, 141 (top dr awing) by Beverly Duncan, and by Judy Elaison on page 141 (bottom) Indexed by Susan Olason, Indexes and Knowledge Maps Professional assistance by John Vittori, Furnace Brook W inery Third Edition © 2003 by Storey Publishing, LLC Originally published in 1980 by Garden Way Publ ishing. All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means — electronic, mechanical, photocopying, recording, or other — without written permission from the publisher. The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information. For additional information please contact Storey Publishing, 210 MASS MoCAWay, North Adams, MA 01247.
    [Show full text]