The heirloom apples from the Keepsake orchard in southeastern Minnesota’s Cannon Valley contribute to what many regard as the state’s—some say the nation’s—best dry cider. Made with wild yeast, bottles of Keepsake cider are spontaneously fermented, with no additives. Nate Watters and Tracey Jonkman knew it was a risk to use wild yeasts, but they’ve built a loyal following that fills the orchard on weekends. Live music, makers markets from other farms in the region, and a welcoming taproom with grilled sandwiches all support the mission of fostering relationships between people and the land.