Steven Levy, Backchannel:
As the campus came into shape, Muffly — who was granted full-time status as Apple’s senior arborist in 2011 — had to actually get the trees. This task was even harder because the arborist and his small team (he calls them his “elves”) needed more trees than originally estimated. When Jobs presented his plan to the Cupertino City Council in June 2011, he said that Apple would add to the 3,700 existing trees for a total of 6,000. But when Muffly began his work, he realized that nearly all the (non-indigenous) existing trees would have to go.
“It was all junk trees and parking lots here,” he says. “So it was a long process.
There’s a lot to enjoy in this story. There’s the background on Steve Jobs and his history with trees, coupled with the process of selecting trees for Apple Park, with an emphasis on saving and planting native trees. Native trees are built to consume the rainfall for a specific area, grow well in the native soil without supplement. Steve Jobs knew this and hired an arborist who shared his vision.
I like the reference to “junk trees.”
Better a junk tree than a billboard, amirite? 😉
On them skipping McIntosh apples because they don’t grow well in that area: “I wonder what Steve Jobs would say about that.”
He’d probably have said “Good.” He wouldn’t’ve let himself get nostalgic over the name.
Fair point.
Me too.
different spelling saves the day.
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…and McIntosh apples aren’t the greatest; they’re very soft and bruise easily although have great taste. I live near an orchard that grows them, along with dozens of other varieties and we rarely buy them. They’re too soft for pies and they bruise just by looking at them.
We had a batch from a NYC farmer’s market a few years ago that were perfect, apart from their less-than-photogenic appearance. Wish I knew the variety; haven’t found them since.
There are so many varieties and of course, it’s all a matter of taste and what, in the end, you plan to do with them. We bake pies and freeze them and eat them throughout the year (we make and bake about 50 pies) so we have different criteria for fruit than someone making cider or eating.
The newest thing on the west coast is Cosmic Crisp which is an offshoot of Honey crisp which is a very nice apple.
I’m in NW Connecticut and around here we have: gravenstein, northern spy, spy gold, Cortland, Rome, greening (very tart and firm), mutsu (one of our favorites bred in Japan), and many more.
https://en.wikipedia.org/wiki/List_of_apple_cultivars
Good pies (and cider) have a variety of tastes and firmnesses. We also add bosc pears and a few quinces.
We discovered a place shortly before our wedding in upstate NY that eventually got profiled by Martha Stewart for their apple pies. It was an orchard that sold pies along with apple and pear cider.
The pies were perfect. The cider was terrific. We’d hoped to get a couple of cases of the cider for our wedding reception, which was held on the other side of the Hudson, up on a cliff, in Milton.
But by the time we got back there, the orchard was all but abandoned, and the company that had made the cider and pies was mostly gone.
Pouring out a glass to the Hudson Valley Cider company. You are missed.
Oh, the apples. Yeah, that batch was in a snack room at a friend’s wedding location, way up north. The apples were small, and a dull mix of red and green. They were the perfect compromise between sweet and tart.
Lots of orchards are going under. Fruit farming is not only year-round work, but then you have to have something to do with the harvest, besides selling it wholesale to Motts.
<
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