Oct 15, 2025

Bringing innovation and tradition to the Great Lakes EXPO

Sharing insights on annualized strawberry production and highlighting the art and science of crafting hard cider

Courtney Weber, professor and chair of the horticulture section in the school of integrative plant science at Cornell University in Ithaca, New York, will present one session, Annualized Strawberry, at this year’s Great Lakes Fruit, Vegetable and Farm Market EXPO. With 26 years of horticulture expertise at Cornell, Weber directs the berry breeding and genetics program — specifically targeting strawberries, red and black raspberries as well as blackberries.

“My program has developed and released six strawberry and six primocane raspberries during my tenure,” Weber said. “The newest are Crimson Treasure, Crimson Beauty and Crimson Blush raspberry and Dickens strawberry. Others in the market include Crimson Giant, Crimson Night and Double Gold raspberry and Archer strawberry.”

Annualized Strawberry

Tuesday, Dec. 9
8:30 am

During Weber’s session, attendees can expect to have discussions about alternative production practices in strawberries — helping growers maximize their productivity and providing information about options for planting systems, crop timing, pest issues and more.

Weber notes that when implementing innovative growing methods or new technologies, it’s crucial to plan beyond the initial investment.

“Always consider the management costs when implementing new practices like plasticulture, plugs, high tunnels and new equipment,” Weber said. “There can be a steep learning curve in the beginning and things don’t always go as expected. It may take more management than you expect, but it can be worth it if you pursue the best practices rather than the easiest practices.”

During the show, Weber looks forward to catching up with peers and seeing new technology.

“It will be good to catch up with colleagues and growers that I have met over the years. It’s always fun to go through the trade show and see the latest technology and new ideas that people are trying,” Weber said.

Mark and Mike Vansteenkiste, owners, operators, growers and cider makers for Twin Pines Orchards and Cider House in Ontario, Canada, will present a session on hard cider during this year’s EXPO. 

Twin Pines Orchards and Cider House is a family farm, and have been making cider for nearly 30 years and selling it for almost 20 years. The Vansteenkiste brothers grow 75 different apple varieties, with 50 of them being different cider varieties.

Hard Cider Session

Tuesday, Dec. 9

During their session, attendees will discover the many different techniques the Vansteenkiste brothers use to create their hard cider.

“We are growing so many different varieties, we’re trying different rootstocks, we’re trying different planting styles and we’re working with the apples we’re getting from those to make traditional west country styles of cider,” Mark Vansteenkiste said. “We let the apples do the talking for the cider, instead of adding flavors and changing flavors. We’re letting nature do what it does and give us those flavors like it has for centuries.”

The Vansteenkiste brothers will also discuss the inspiration behind their hard cider production, the steps they took to get started and the lessons they’ve learned.

“Whether it’s growing or making cider, or even seeing people’s reactions to the ciders, we try to learn something about this industry,” Mark Vansteenkiste said. 

To maintain clarity, stability, and shelf life, the Vansteenkiste brothers rely on temperature control and various fining materials. Mark also recommends pasteurization to extend shelf life, along with selective use of chemicals.

“We use the least amount of chemicals possible, which does make our ciders a little less shelf-stable,” Mark Vansteenkiste said. “When we’re bottling, we keep them in the cooler even after it’s sealed. For cider makers, we find that a lot of things you do to stabilize things really changes the taste, and filtering and preservatives is a big one. If you’re going for more heritage or traditional styles and flavors, you kind of have to step away from a lot of that if you want to keep those old-school flavors.”

Looking ahead to the EXPO, Mark shares his enthusiasm for connecting with others in the industry and exploring the show.

“I’m most excited to meet fellow cider makers,” he said. “We always get great information from people when we talk to them. Plus, looking at some of the new equipment that they’ve got on the show floor, that’s always exciting to us.”

Renowned as one of the premier agricultural trade shows in North America, the Great Lakes Fruit, Vegetable and Farm Market EXPO and the Michigan Greenhouse Growers EXPO bring opportunities to connect, innovate and grow. Growers will connect with more than 4,500 fruit, vegetable, farm market and greenhouse individuals and more than 400 industry-leading companies. The EXPO will take place Dec. 9-11 at DeVos Place in Grand Rapids, Michigan.

To learn more about this year’s show and register, visit www.glexpo.com