10-22-2018

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The Pitt News

T h e i n d e p e n d e n t s t ude nt ne w spap e r of t he U niversity of Pittsburgh | PIttnews.com | october 22, 2018 ­| Volume 109 | Issue 45

STUDENTS CELEBRATE SERVICE AT PMADD

GETTING TO GARDEN

Sarah Shearer and Joanna Li

explained his juicing process over the noise of various processing equipment, zipping forklifts and the chatter of children on a field trip outside. Soergel’s uses seven types of apples in its cider — red delicious, golden delicious, ida red, jonathan, macintosh, gala and honeycrisp — which Voll rattled off as quickly as someone would be able to list their siblings. They’re mixed together in the final product, which makes for slightly different flavor notes in each jug. The apples are stored in 20-bushels, or big boxes, each yielding about 75 gallons of juice after pressing. Stacked floor to ceiling, the unpressed fruits wait for workers in a 34-degree walk-in refrigerator along with the completed bottles of cider. To start the juicing process, workers forklift one

The Pitt News Staff This isn’t the first time Jack Eschmann’s been on an urban farm. Standing outside on the chilly, rainy Saturday, the first-year engineering major said the garden is familiar territory for him. “I’ve done it throughout all of high school,” Eschmann said of urban farm projects, “So it was pretty awesome that I got to do that.” More than 4,000 students joined Eschmann this Saturday for Pitt Make a Difference Day. Students registered for the day of service as individuals or with a group, and worked at an assigned site doing a wide variety of community service acts. Janine Fisher, director of marketing and communications of student affairs, said students worked with more than 100 community partners at this year’s PMADD, many of which already have a relationship with the University through PittServes, who organized PMADD. “[PittServes] does service throughout the year,” Fisher said. “That’s a relationship they have put in place.” Managing an event with thousands of students and more than 100 sites isn’t a small undertaking, but it’s one Fisher is happy to be a part of. “It’s a big ordeal … we really need support from all angles to pull it off,” Fisher said. “I just like to do my part … I’m a Pitt alumni, and this wasn’t here when I was here.” This is Pitt’s 11th annual PMADD, a tradition that Pitt’s Student Government Board began in 2007. According to Shawn Ahearn, director of communications for the division of student affairs, in a previous article by The Pitt News, SGB started PMADD as a spinoff of Make a Difference

See Cider on page 2

See PMAAD on page 2

TJ Rodman (left), a first-year political science major, and Nathan Raabe, a sophomore biology and chemistry major, dismantle a garden bed to make way for a wheelchair accessible alternative at Sheridan Orchard. Theo Schwarz | senior staff photographer

THE CORE OF CIDER: FOLLOWING THE PROCESS FROM TREE TO MUG Alexa Marzina Staff Writer

Nothing screams “autumn” like cozying up in a plush sweater with a drink — of apple cider, of course — in hand. And for Pitt students in search of a local cup of the fall beverage, they won’t need to travel far. Soergel Orchards, located about a half hour north from campus, crafts its own apple cider in-house at its Wexford location. They sell the finished product in Soergel’s Market and ship it elsewhere, like Mercy Hospital and the Penn State cafeteria, to sell. “I’m sure that’s not what you want to hear, though,” Larry Voll, a co-owner of Soergel’s whose children are Penn State alumni, said. Soergel’s cider-making process is housed in a barn on the farm’s property. Cider-making may

appear complicated amid a mess of machines and noises, but at its core, making cider is an intuitive craft — squish apples, make juice. To get to the source, makers don’t have to travel far. It all starts in the backyard. Co-owner Larry Voll said with the 7,000 gallons of cider produced each week in the fall, Soergel’s just doesn’t grow enough apples itself to sustain the juicing. So, it brings in apples from places such as New Castle and Chambersburg to supplement its apple supply. “It’s the cider season!” Voll said. Though business owners often don suits and sit in offices, Voll’s stomping ground is the cider house — where he arrives as early as 6:15 a.m. every day, clad in a long, dark-green rubbery apron, tall black boots and noise-reducing ear covers. As the morning wore on, Voll quickly and excitedly


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