In the orchards of upstate New York, Georgia explores the idea of “uncultivation”—a way of working with nature rather than controlling it. From regenerative apple growing to slow-crafted cider and brandy, she meets makers who transform fruit into something lasting, revealing how time, patience, and imperfection shape both flavor and meaning.

• Klocke Estate

• Laurel & Ash Farm

• Aaron Burr Cidery

• Apple Brandy Cocktail

• Bitter Chicory Salad with Roasted Pears, Blue Cheese, Hazelnuts, and Maple-Apple Cider Vinaigrette

• Grilled Bread with Goat Ricotta & Delicata Squash