My immigrant (Belgian) great father also arrived in a anti cider era (in France). No resistance, he just did what stubborn persons are making ; his own cider a

My immigrant (Belgian) great father also arrived in a anti cider era (in France). No resistance, he just did what stubborn persons are making ; his own cider at industrial scale for him. I think he actually ended up being a legal moonshiner (bouilleur de crue). Incidently, I am gonna point at Vermont and Québec that are 2 of my favourite north American regions because they so love great food : - Québec cider industry is making awesome apple wine, and some heirs of french traditions are going back to making french ciders (I prefer the québecan apple wine) that are delightful; - Vermont and Québec are pushing towards high quality food; - Washington wines deserves to be given a thumb up for their quality (ontario/niagara wines are interesting too); - Québec is beginning to produce amazing high quality stuff in Gaspésie (charcuterie, sparkling wines, veggies...) My staying in Canada has been enlightened by the discovery of great food coming from unexpected places, and the rebirth of old awesome traditions. I even tasted close to medieval french recipes and it actually brought tears to my eyes. (When it comes to food, I have a problem) And I also remember eating in PA in an amish place where food was way above standards. The cliché of America being an underdeveloped gastronomical country is a lie. Even the tacos in Miami (FL) bouibouis are awesome. United tastes of (diverse) foods (and alcohol)! We cannot hate people with food we want to eat!