PHOTO THE TEMPERATE ORCHARD CONSERVANCY
The Lost Apple Project
David Benscoter, a retired FBI agent, is
once again on the hunt, but this time for
historically significant apples in the Pacific
Northwest. North America once had 17,000
apple varieties, but that's dwindled to 4,500
types today. Benscoter and his friend E.J.
Brandt are shifting those numbers. Through
the Lost Apple Project they have assisted in
finding 23 apples once thought to be extinct.
Once found, experts at the Temperate
Orchard Conservancy identify the specimens
like the Sary Sinap, an ancient apple from
Turkey, and the Streaked Pippin, which may
have originated as early as 1744 in New York.
Then scions (grafting wood) are obtained
from the tree, some of which are sent to the
Temperate Orchard Conservancy where they
immediately graft two new trees that will
stay forever at the conservancy. "And," adds
Benscoter,"I try to grow at least a branch
or two on my apple trees so I can grow and
harvest scions each spring and make new
trees." Most varieties are then available for
purchase through the project.
YouTube Ads'
New Power Button
Seventy percent of people have claimed
they've bought a brand's product because
they saw it on YouTube. To make purchasing
even easier, Google has introduced a new
direct response ad format on YouTube
video ads. By placing product images
directly below the video, consumers
can now purchase with one click.
Slovenia Celebrates First-
Time Michelin Stars
The 39th edition of Michelin's "Main Cities
of Europe" dining guide highlights countries
never before awarded stars. Most notable
is Slovenia, which caught the inspectors'
attention for the country's combination
of European cultures and commitment to
creating sustainable and continental tourism.
Located in Kobarid, Hiša Franko, run by
award-winning chef Ana Ros, received two
stars. While Dam in Nova Gorica; Vila Podvin
in Radovljica; Pri Lojzetu in Vipava; Atelje in
Ljubljana; and Hiša Denk in Zgornja Kungota,
each received one star.
Denise Shoukas is a contributing editor to
Specialty Food.
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TRENDS & HAPPENINGS
