Boise, Idaho, USA. Two weeks ago EuskalKultura.eus announced the launch of a video visit through the local cemetery, by the Basque Museum and Cultural Center in Boise. This video retraces the history of Basques buried there, as well as the local Basque history. The Basque Museum hasn’t stopped, and now has published another video in the middle of the pandemic, as a new initiative, in this case a financial, gastronomic, and cultural one, by creating cider, but “membrillo cider” ("irasagardoa" in Basque). This is an adventure in collaboration with the local Meriwether Cider Co that donates part of the proceeds of the cider sold back to the Basque institution.
The process of creating this new cider is presented in this video in English:
A similar video, but about how to make Basque chorizo, well known and appreciated in Boise complete with the participation of local Basque Dan Ansotegui, chef, entrepreneur, musician, teacher and among other ventures, founder of the local Bar Gernika and Basque Market, and current owner of Ansots.
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