Sierra Toomey, (L) and Other Volunteers Wash Donated Apples Before Cutting Them  into Smaller Pieces for the Grinder of the Cider Press.

Volunteers of the Mount Joy Orchard Pose Under Warm and Sunny Skies This Afternoon. Behind Them is a Pop-up Art Sculpture by Freeport Artist Fred Robie.

The Cider Press up and Running this Afternoon at Mount Joy Orchard on the East End of Portland.  Close to 50 People Attended This First Annual Event on a Perfect Fall Day.

Aaron Parker, is the Lead Organizer and Owner of Edgewood Nursery, Falmouth, 207 653-2065. Above he Cuts up Apples Before Putting Them in the Press Grinder Following Washing by the Above Volunteers.

“This is a larger turnout than we expected.  It’s one of the most successful events we’ve had, but not the largest,” said Aaron Parker, Lead Organizer of the first annual cider press apple celebration this afternoon at the Mount Joy Orchard on the East End of Portland.  Parker, when he isn’t volunteering, is the owner of Edgewood Nursery, in Falmouth, the grower of edible and uncommon plants.

Streaming in to the flat spot just above the Mount Joy Orchard, Parker and a cast of volunteers began setting up the press just before the apple celebration was to begin. It was not a simple  process requiring  written instructions on how to assemble a cider press –  a new experience for all. Shortly after 1:00 pm.the bushels of apples began to arrive accompanied by their donors.  That included a major donation from Sweetser Apple Orchard, Cumberland. Nick D’Amore, of Resistence Hub, picked them from the ground at the Cumberland Orchard several weeks ago.  They have been stored in his parents’ basement since that time. One estimate was that 30 gallons of cider could be produced by the donations of apples from Sweetser and numerous other sources.

The fall celebration attracted people from all over the state as well as New Hampshire with varying interests.   Elise Hartill, of the Maine Youth for Climate Justice, in Whitefield, said this organization was formed to encourage youth to be more connected in their communities in the climate change movement.  Hartill was hoping to meet others with similar interests with whom she hopes to work on upcoming programs.  Elise said that goal was met.  Although, she has a Master’s Degree in marine biology from the University of Maine, Orono, Elise decided not to pursue a career in that field.

Ian Raphael, an engineer,  is pursuing a Ph.D. in “sea ice” from Dartmouth, in Hanover, New Hampshire,   “The Arctic is changing really fast.  It is warming four times as fast as any where else in the world,” Raphael said.  “We know its anthropogenic (human caused) .  We know that the Artic sea ice plays an integral role in limiting the amount of heat that enters the Arctic system and as the ice melts more heat enters and more ice melts.  It’s a vicious cycle.”

When his Ph.D. is completed in about l l/2 years, Raphael would like to do research in the Arctic.   “How ice grows and how it melts and how that fits into the  Arctic climate system is what I want to pursue,” he said this afternoon.  Then he took his turn at the cider press relieving Aaron Parker from his shift turning the wheel.  “I’ll do this until my arms drop off,” he said laughing at the job ahead of him.

Frieda Myers, who moved to Portland less than a month ago relocated to be closer to family.  “Actually, I left northern Idaho because there are a lot of white supremists there and I”m not one of them,” she confided.  “It was hard being a queer, Jewish women in Idaho.  I had to hide a lot of myself because of my identity.  There were certain things the white supremists did that made me feel uncomfortable in my own skin,” she said.

Abby Jenkins, of Limington, drove the 25 miles or so to Mount Joy Orchard because:  “We love what they are doing here.  We have similar aspirations for our six acres of land.  She and her husband plan on starting a nursery called Whaleback Nursery. ” Aaron Parker has been a great resource for us,” she said..  Parker had provided them with “mother” plants to get started.

As for the cider?  The Finest Kind!.

(p.s. This blogger took numerous other photos that turned out well, but this blog would not accept them without causing a disruption to the format of the post).