behind California and Washington. It has AVA's near the Finger Lakes, the Catskills, and Long Island, and in the Hudson Valley has the second-most productive area in the country for growing apples, making it a center for hard cider production, just like New England. Pennsylvania has been growing rye since Germans began to emigrate to the area at the end of the 17th century and required a grain they knew from Germany. Therefore, overall it is not unusual to find New York grown Gewürtztraminer and Riesling, Pennsylvania rye whiskey, or marques of locally produced ciders like Original Sin on the same menu. Since their formative years, New York, Philadelphia, and Baltimore have welcomed immigrants of every kind to their shores, and all three have been an important gateway through which new citizens to the general United States arrive. Traditionally natives have eaten cheek to jowl with newcomers for centuries as the newcomers would open new restaurants and small businesses and all the different groups would interact. Even in colonial days this region was a very diverse mosaic of peoples, as settlers from Switzerland, Wales, England, Ulster, Wallonia, Holland, Gelderland, the British Channel Islands, and Sweden sought their fortune in this region. This is very evident in many signature dishes and local foods, all of which have evolved to become American dishes in their own right. The original Dutch settlers of New York brought recipes they knew and understood from the Netherlands and their mark on local cuisine is still apparent today: in many quarters of New York their version of apple pie with a streusel top is still baked. In the colony of New Amsterdam, their predilection for waffles in time evolved into the American national recipe and forms part of a New York brunch. They also made coleslaw, originally a Dutch salad, but today accented with the later 18th-century introduction of mayonnaise. The doughnut began its life originally as a New York pastry that arrived in the 18th century as the Dutch olykoek, with later additions from other nations of Europe like the Italian zeppole, the Jewish/Polish pączki, and the German Berliner arriving in the 19th century to complete the variety found in modern doughnuts today. Crab cakes were once a kind of English croquette, but over time as spices have been added they and the Maryland crab feast became two of Baltimore's signature dishes. Fishing for blue crab