We have talked a lot about the taste for Basque cider in the USA. For us in particular, it came as a shock to find, back in distant 2010, an article in the New York Times in which the critic Eric Asimov (an old acquaintance of our website and, yes, a relative of the scientist, writer and creator of the “Three Laws of Robotics”, Isaac Asimov) recommended a Basque cider for Thanksgiving.
Today we are talking about cider and New York again because the Basque company Kaizen (which, as they explain, is made up of 18 young entrepreneurs driven by enthusiasm and a desire to change the world) is holding a party of cider and Basque culture at the Basque Centre in New York.
The occasion is the peak of the Basque cider house season, bringing Basque food, traditional music and, of course, plenty of cider to the heart of Brooklyn, with Bereziartua cider, for example, on hand.
The 26th apple harvest festival filled Plaza Foru on Sunday with ciders from ten cider houses, sagar dantza, pintxos and the traditional community toast
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The Usurbil cider house opened its season on 15 January with two former Real Sociedad players and a reunion of the squad that won the league in 1981 and 1982
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On Sunday 5 October the herriko plaza (town square) will bring together five Navarrese cider houses, with kirikoketa at midday, and the mushroom day will fill the trinkete with fungi and mushrooms
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