• Why Sorbus domestica is often nicknamed "the chocolate pear" (and why that name actually helps people get it)
• What bletting means, and why sorbs can be delicious before they turn fully brown (depending on the fruit)
• The "custard stage" vs. fully bletted "medlar-like" stage (and how this relates to cider pressing windows)
• Ben's sorb travel finds across:
  • Croatia (including fruit for sale at the market + trees growing in yards)
  • Moravia (Czech Republic) — including the Sorbus museum and harvest festival
  • France (sorb hunting with Arnold and tasting cormé/cormé-style ferments)
  • Somerset, UK (a surprise roadside discovery!)
• Growth habits that can make Sorbus domestica look like an oak
• Why sorbs may matter in a changing climate:
  • deep root systems
  • drought resistance
  • long lifespan
  • later bloom time (less frost risk)
• Seed-grown vs grafted sorbs — and why Ben prefers genetic diversity (for now)
• The surprising reality: sorbs have already been distributed widely in the U.S. through seedlings
• What's being made with sorbs in Europe:
  • brandy
  • co-ferments with grapes
  • wine experiments

Time Stamps

00:00 Introduction to Sorbus Domestica

00:18 Meet the Podcast Host: Ria Windcaller

00:52 Exploring Sorbus Domestica: History and Uses

01:25 Cider Chat Episodes Featuring Sorbus Domestica

02:39 Sorbus Domestica in France and the US

04:05 Cider News and Upcoming Events

07:53 Interview with Ben Kunesh: Chocolate Pears

08:33 The Unique Characteristics of Sorbus Domestica

17:25 Sorbus Domestica Around the World

21:03 The Versatility and Adaptability of Sorbus Domestica

24:20 The Future of Sorbus Domestica in Orchards

25:49 Sorbus Domestica: A Historical Perspective

27:34 Ben's Travels and Discoveries

34:25 Exploring Sorbus Domestica Variations

35:30 Propagation Techniques and Genetic Diversity

37:29 Historical Context and Distribution

39:50 Nursery and Distribution Efforts

41:09 European Adventures and Discoveries

45:30 Tasting Sorbus Domestica Products

54:23 Future Prospects and Cultivation Tips

01:00:58 Conclusion and Final Thoughts

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