Podcasts about linfield university

This interview is with Aaron Kirschnick of Galaxy Wine Company. In this interview, Aaron discusses his work selling wine in almost every medium and the story that inspired his Pinot Noir Rosé, Mano Coronuto Wine.Aaron talks about starting out in restaurants on the culinary side where he started learning about wine. When the hours were not sustainable, Aaron decided to pursue his interest in wine, starting out at a wine importing company. After a serious health scare, Aaron felt he needed a change but wanted to stay in wine. Aaron transitioned into sales and has worked in almost every aspect of wine sales including retail, wholesale, and direct to consumer, eventually landing at Galaxy. Aaron plans to stay at Galaxy until he potentially goes off on his own, pursing his personal wine dreams.Aaron discusses the story behind creating his own wine in the hopes of helping other people. In May of 2025, Aaron was diagnosed with throat cancer. During his time at the hospital receiving treatment, he watched his fellow patients struggle with the financial burden of chemotherapy, and wanted to help. Thus, Aaron created Mano Cornuto Wines that raises money for the Willamette Valley Cancer Foundation. When Aaron was too sick to produce the wine, the industry stepped in and produced 3 barrels of wine for his cause the first year. Now that Aaron is cancer-free, he plans to be more hands-on as the project continues. Later in the interview, Aaron talks about the future of the Oregon wine industry. Aaron believes that people with passion and a story sell wine and those stories won't go away. Aaron is optimistic for Oregon wine and thinks there is still room for growth. He hopes to see more varietals in the valley as the industry evolves.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 11, 2026.

This interview is with Scott Sabbadini of Bjornson Vineyard. In this interview, Scott discusses his experiences within the wine industry and achieving his dream of working in the Willamette Valley.Scott talks about growing up in an Italian family who visited Italy multiple times throughout his childhood. Wine had always been on the table and he always associated it with connection. When it was time to go off to college, Scott followed in his parents' footsteps and went to UC Davis. Scott's father had suggested he take a few winemaking courses and eventually, Scott declared winemaking as his major. After spending a year abroad in Italy and finishing school, Scott jumped right into the industry.Scott discusses his various jobs within and adjacent to the industry. Scott's first real harvest in the industry was in 2006 as an assistant winemaker in a two-person operation. Here, Scott gained a lot of experience within a short amount of time. Scott experienced the opposite scale of production when he did a harvest in New Zealand. Scott believes most people in the industry should experience working in such a large scale because those skills are incredibly transferrable. After working various assistant winemaking jobs, Scott knew he wanted to take the next step. Although before that next step, Scott brewed beer for a year instead. When he decided brewing wasn't for him, he went back to wine and is now the head winemaker for Bjornson.Later in the interview, Scott talks about his role at Bjorson and his view on the Oregon wine industry. Scott started at Bjornson in July of 2019 when he was able to prove himself as a quality winemaker before the smoke of 2020. From there, Scott has been experimenting with different varietals and even started a custom crush program at Bjornson on top of starting his own consulting business. As for the industry, Scott is excited about the overlap of institutional knowledge and young ambition within Oregon wine. Scott is having fun on this wave of expansion and experimentation.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 10, 2026.

Leanne McCallum Desselle joins Dr. Sandie Morgan as they explore what happens when a hurricane knocks out the very systems built to catch trafficking — from a child abuse hotline down for three weeks after Hurricane Ida to the disaster recovery jobs where exploitation quietly takes hold.Chapters(00:00) - Introduction (01:39) - An International Lens on a Uniquely American Blind Spot (04:17) - The Signal International Case After Katrina (07:36) - From the Ground in Louisiana to a Researcher's Path (11:13) - Why Research Doesn't Reach the People Who Need It (14:50) - Who Disasters Make Vulnerable to Trafficking (20:18) - Responding in the First Days — and How to Prepare Before the Storm (25:22) - Creative Partnerships That Kept Services Running (28:27) - Turning Research Into Policy and Practice (34:32) - Advice for Researchers Entering This Space About Leanne McCallum DesselleLeanne McCallum Desselle is a Research Analyst and Training & Technical Assistance Provider at RTI International, a role she has held since August 2022. She spent nearly a decade in frontline anti-trafficking work in Louisiana, coordinating the Greater New Orleans Human Trafficking Task Force for more than three years and later managing a statewide child and youth trafficking initiative for the Louisiana Alliance of Children's Advocacy Centers. In 2018 she was appointed Chair of the Labor Trafficking Committee for the Louisiana Governor's Human Trafficking Prevention Commission and Advisory Board. At RTI, she leads technical assistance for a U.S. Office for Victims of Crime initiative on child and youth trafficking outcomes and contributes to research on labor trafficking prosecutions and the effects of disasters on trafficking vulnerability. She holds a Master of Arts in International Studies, concentrating in Human Rights and Human Trafficking, from the University of Denver's Josef Korbel School of Global and Public Affairs, and a Bachelor of Arts in International Relations from Linfield University.Key Points• Hurricane Katrina's Signal International case, in which hundreds of Indian guest workers were defrauded and trafficked into labor repairing Gulf oil rigs, became one of the largest labor trafficking settlements at the time and helped drive Louisiana's first designated federal anti-trafficking funding in 2007-2008.• Housing instability is one of the biggest drivers of post-disaster trafficking risk — when people lose their community, school, and church, they become far more vulnerable to someone who says, "Don't worry, I'll take care of everything. I'll get you a job."• Disasters disproportionately hit communities already made vulnerable by redlining, the historical practice of confining people of color and poor families to lower-lying land that's more exposed to flooding and severe weather.• In interviews with 46 disaster and trafficking responders, foreign national day laborers doing disaster recovery work and isolated children in disrupted households emerged as two of the populations most vulnerable to exploitation after a storm.• After Hurricane Ida, Louisiana's child abuse hotline — the mandated channel for reporting child trafficking — was down for at least three weeks, leaving responders with no way to report what they saw.• Preparation has to happen before a disaster, not during one: without a plan already tested and rehearsed, coordinating a trafficking response becomes nearly impossible once phones, power, and staff are all unreachable at once.• Louisiana responders found creative workarounds under pressure, from standing up a mobile forensic interview unit in a neighboring parish within 24 hours to running child trafficking response operations out of a partner's building after their own offices were destroyed.• Leanne and her RTI colleagues sent their findings directly to the Louisiana Human Trafficking Prevention Commission and Advisory Board, which is now recommending changes to state labor procurement practices to help prevent forced labor.Resources• RTI International• Human Trafficking in the Wake of Natural Disasters (RTI research project page)• Human Trafficking in the Wake of Natural Disasters: A Case Study of Preparedness and Response in Louisiana (Violence and Victims, 2026)• The Intersection of Human Trafficking and Natural Disasters: A Scoping Review (Trauma, Violence, & Abuse, 2024)• Advancing the Field: Human Trafficking and Natural Disasters — Recommendations for the Louisiana Human Trafficking Prevention Commission and Advisory Board• Labor Trafficking in Construction During the Recovery and Reconstruction from a Natural Disaster (OPRE Report, Barrick & Pfeffer)• Louisiana Human Trafficking Prevention Commission and Advisory Board• David, et al. v. Signal International, LLC, et al. (ACLU case page)

This interview is with Davis Dixon of HiFi Wine Bar. In this interview, Davis discusses his transition from restaurants to fully focusing on wine.Davis talks about working in restaurants at a young age and hospitality becoming a part of who he was. Until he worked in Seattle, he didn't realize people could make a career out of hospitality. Although Davis had been intimidated by wine, he was fascinated by it as it always surrounded him in restaurants. In 2019, Davis decided to put his full focus on wine and asked for the Wine Bible to start his wine education. From there, Davis worked as a bartender who was determined to learn about his facilities' wine programs.Davis discusses his transition to HiFi and becoming a sommelier. After working a harvest in New Zealand, Davis wanted to work a harvest in Oregon, moving to the Willamette Valley. Through his connections, he started working at the International Pinot Noir Celebration where he connected with Ben and Evan of HiFi and was offered a position. After working part-time at HiFi during harvest, Davis accepted a full-time position in the wine bar. Working at HiFi, Davis has been learning leadership skills and how to put the right bottles in front of people. While working at HiFi, Davis was also working on his advanced sommelier certificate from CMS, becoming even more educated in wine.Later in the interview, Davis talks about his goals for the future. Eventually, Davis wants to be a wine buyer. He wants to make the decisions on what wines are available to his customers. At this time, Davis is only able to create success for himself, but in the future, he wants to use his knowledge and skills to do things for others within the industry, especially aspiring black sommeliers. Davis believes people within the industry are generous with their time and information, and he wants to be able to give back in the same way.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 4, 2026.

This interview is with Kevin Parsons of Cluster Stuck Wine Consulting. In this interview, Kevin talks about his experiences within the wine industry and discusses parts of the industry not everyone sees. Kevin talks about his early aspirations of becoming a winemaker. Kevin knew he wanted to be in wine early on in his life. After brewing beer with his father and going to an art high school, Kevin decided he wanted to get into the wine industry as a sophomore in high school. From there, Kevin studied horticulture at CalPoly and worked his first harvest his senior year as a lab assistant. This cemented Kevin's ideals of becoming a winemaker. Kevin discusses his many different roles within the industry. After moving to Arizona for his wife's education, Kevin was looking for wine jobs within a difficult climate. He started in agricultural research and transitioned to brewing beer where he got to express his creativity. After proposing to his wife in the Willamette Valley, he knew that was where he wanted to put down roots. Within the valley, Kevin has worked as an assistant  and head winemaker and custom crush manager. During this time, Kevin started the Willamette Valley Wine Journal Club, a place where like-minded people can mix wine academics and practice together.Later in the interview, Kevin talks about the difficult times he's gone through within the industry. Kevin has learned that he prefers to work under an owner that practices humility and leaves their ego at the door. Through his experiences, he has learned how he wants to treat people and more importantly, how he doesn't want to treat people. While Kevin may not have had the best experiences at certain wineries, he is proud of what he was able to accomplish at bad places. Now, Kevin operates his wine consulting business and keeps an eye out for the right opportunities within the industry.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 4, 2026.

This interview is with Jennifer Regan-Lefebvre of Trinity College in Connecticut. In this interview, Jennifer discusses her career as a professor and wine historian and her initial impressions of the Oregon wine industry.Jennifer talks about her education and path into her profession. While Jennifer was born in America, she spent her formative years from 10-18 years old in London. She started her schooling at Georgetown University with a focus on former British colonies. She furthered her education after studying abroad in Galway, deciding to get her master's degree in Irish history. After moving to Paris, Jennifer developed her love of wine and the stories that come with it. Once she accepted a job at the University of Cambridge, she joined the wine committee where she learned a lot about wine. From there, she went to Trinity College where she serves as the chair of the history department.Jennifer discusses her decision and process for writing her book “Imperial Wine: How the British Empire Made Wine's New World.” With a background in former British colonies, the book focuses on Britain's role in creating the wine industries around the world. Jennifer decided to write the book in 2011, and with a decade of research, she published the final product in 2022. The book went on to win the André Simon Drink Book Award of 2022 and the Gourmand Award (Best Wine History Book, United States) in 2023 from the Gourmand World Cookbook Awards.Later in the interview, Jennifer talks about her future projects. Jennifer is working on a short book about how people use history to sell wine. Jennifer explains that wine is a narrative driven commodity that uses history and tradition to appeal to consumers. She is also co-editing a wine book with her colleague and has many other ideas for future publications. With a year sabbatical, she is hoping to reach her WSET diploma.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on July 30, 2026.

This interview is with Rich Cushman of Viento Wines. In this interview, Rich revisits his Oregon wine story and shares updates on his journey since his previous interview in 2014.Rich talks about the spark that set him on the winemaking path. Rich took a tasting class at Oregon State University in 1977 and fell in love with wine. With a passion for science and art, Rich decided to get his masters at UC Davis. After graduating, Rich did a harvest internship in Germany in 1980 where he learned a lot about the winemaker he wanted to become. When he returned, a friend gave him his extra vines so Rich planted them in 1981, creating his brand Viento Wines. Rich discusses his role in the industry now that he is pseudo-retired. Rich still has five clients that he guides throughout harvest. Rich also has two sons that are involved in the wine industry as well. His son, Peter, is a winemaker at Jacob Williams and his son, Joe, is on the vineyard side at Threemile Vineyard. Rich is incredibly proud that his children continue to contribute to the Oregon wine industry. As for himself, Rich currently enjoys gardening, cooking, cycling, swimming, and traveling.Later in the interview, Rich talks about the changes he has seen within the Oregon wine industry since his beginnings in the 80s. Rich believes that wine used to be more simple and friendly even though he claims it is easier to make wine these days compared to when he started. He wants the truthfulness of the Oregon wine industry to be maintained, but he has hope for the future. This interview was conducted by Rich Schmidt at Linfield University in McMinnville on July 27, 2026.

This interview is with Deron & Hannah Davenport of Stray Cider. In this interview, the newlyweds explain how they found their way to cider and each other.Deron talks about starting out as a baker. He loved the idea of creating art through science and found that fermentation fascinated him. From there, he started brewing beer and fermenting cider at home. As Portland Cider Co. was starting to gain some traction, Deron talked his way into a job and eventually made his way up to head cider maker. After pitching unconventional ideas for Portland Cider Co., he was encouraged to start his own brand where he could experiment as much as he wanted.Hannah discusses how her relationship with cider started with her mom. Hannah grew up on a farm that grew apples. As she was starting college, her mom started experimenting with apple fermentation and eventually started Bauman's Cider Company. After trying different careers in design, Hannah came back to help her mom with the company and never left. Hannah took her background in design to help Deron in branding Stray and joined his venture after connecting to the cider itself.Later in the interview, the couple talks about how their friendship evolved into a work relationship which evolved to a romantic relationship. After spending so much time together to build the brand, they fell in love. Deron explains how their relationship grew along with stray. They finally tied the knot in June of 2026 and plan to continue to nurture their love for each other and Stray Cider even further.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on July 17, 2026.

This interview is with Sirpa Peacock of Ocelli Cellars. In this interview, Sirpa discusses her work in the Oregon wine industry and her path to starting her own brand.Sirpa talks about how she began in the industry. A Linfield University graduate in sociology, Sirpa was not looking forward to more schooling, so she decided to get into an industry she enjoyed. She started working part-time at a wine bar and kept growing from there. Her unique talent of establishing structure and organization opened doors for her to keep evolving within the industry and working at places such as Archery Summit, Colene Clemens, and Appassionata Estate.Sirpa discusses the beginnings of starting her wine brand with her husband, John. Ocelli was born in 2013 after her husband jokingly said to their winemaking friend that it would be fun to start a brand. That friend let them use some barrels to start their project and the rest is history. For the next decade, Sirpa and John would work their full-time jobs while producing and selling their small brand.Later in the interview, Sirpa talks about their new tasting room. Opening in March of 2026, the Ocelli tasting room is actually a dual tasting room with another small brand, Stephen Goff Wines. Sirpa wanted the tasting room to have a “neighborhood vibe” where people can experience comfortable community. Sirpa is confident for the growth of the tasting room and cannot wait to watch it evolve. This interview was conducted by Rich Schmidt at the Ocelli Cellars tasting room in Dundee on July 8, 2026.

This interview is with Avery Hadley of Gala Creative Agency. In this interview, Avery talks about his young company and what it aims to do for hospitality-based clients.Avery talks about after graduating from Oregon State University, he sent out 380 applications in search for a job. Originally from Salem, Avery knew some local businesses that he was able to photograph for and eventually manage their social media. Word of mouth spread his work throughout the community where he secured more clients. After collecting consistent clients, he and his partner discussed opening their own creative agency.Avery discusses how he chose the hospitality industry because of his mom. While his parents weren't necessarily wine drinkers, Avery grew to love what wine brought to social settings. To Avery, wine is the best delivery mechanism for storytelling. Later in the interview, Avery talks about how he feels about the current climate of the wine industry. While his agency aims to mimic the voice of the brand, he believes it is imports to cater to the younger generation as well. He discusses the value of the longterm return from these young wine drinkers.This interview was conducted by Rich Schmidt at Nicholson Library at Linfield University in McMinnville on June 2, 2026.

This interview is with Davis Palmer of McMennamin's Edgefield Winery. In this interview, Davis talks about his early fascination with fermentation leading him to working at McMennanmin's in beer production. Working in a variety of brewpubs within the company allowed him to work on honing the house style while also experimenting with new fun recipes.He talks about being intrigued by winemaking and viewing it as more dynamic work, and joining the winemaking team at Edgefield for harvest in 2000. Soon after he joined at the cellarmaster, then later the head winemaker. He talked about the evolution of his work and the evolution of the production in that time.Later, Davis talks about how he's seen the Oregon wine industry grow and where it might go next. He also discusses Edgefield's evolution and what he's looking forward to.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University in McMinnville on April 13, 2026.

This interview is with Tim and Kathy O'Leary of Long Walk Vineyard. Tim is originally from Palo Alto, California, and Kathy is from Sacramento, California. Although their careers began far from the wine industry, both eventually found themselves building a life centered around farming, community, and wine.Kathy talks about attending Stanford, where she met her husband, Tim; switching to an engineering major from a math and science major; and spending years traveling internationally for consulting work. She reflects on reaching a point where constant travel no longer fit the life she wanted, leading her toward buying a farm, raising a family with Tim, and eventually helping build Long Walk Vineyard. She also discusses learning through trial and error, managing projects, and planting multiple grape varieties while balancing life remotely.Tim talks about his path from Stanford to law school, working in corporate law and tech-related fields, and his unexpected shift toward wine. He shares how experiences abroad and a growing appreciation for wine influences the decision to leave behind traditional career expectations.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on April 2, 2026.

Student debt in the U.S. has risen dramatically in the last few decades, while recent college graduates are having a harder time finding work. For the last five years, the unemployment rate of college graduates is above the national average and students graduate with an average of $40,000 dollars of debt. Meanwhile, students with degrees in technology or finance might find they are facing a work landscape transformed by artificial intelligence. But what about a liberal arts degree? We sit down with students, faculty and administrators at Linfield University to ask whether a liberal arts degree is still worth it.

This interview is with Jon Tomaselli of Torii Mor Winery. In this interview, Jon talks about his family's legacy of winemaking and how he has carried that on in the Willamette Valley.Jon talks about growing up in an Italian family with a long history of winemaking. Living in Ohio, his dad and grandpa would purchase grapes from California to make wine at home. Jon first carried on that tradition while living in Arizona.Jon discusses moving to Oregon in 2006 when a job opportunity came up for his wife. After visiting earlier that year to purchase a house and go wine tasting, Jon was once again enraptured by the idea of making wine. The second tasting that trip was at Torii Mor Winery, where Jon introduced himself and asked for a job.Later in the interview, Jon talks about learning commercial winemaking under Jacques Tardy, Torii Mor's head winemaker. After a very intense first harvest in 2007, Jon quickly made his way up to assistant winemaker. He is very proud of the cohort of people who began their journey at Torii Mor, trained under Jacques and himself, and later went on to become great winemakers elsewhere. He finishes the interview with observations about the state of the wine industry currently and hope for the future.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on February 24, 2026.

This interview is with Dean Underwood of Barakel Vineyards. In this interview, Dean talks about spending his life as a farmer and his decision to grow wine grapes. He speaks about growing up in Albany and working on his family's farm, focusing on row crops at first.Later he discusses his burgeoning interest in wine and wine grapes, working with his neighbors at Olsen Family Vineyards and going through the wine program at Chemeketa Community College. He then talks about his own Barakel Vineyard, and about deciding what to plant, how to farm, and where to sell the grapes.He also discusses the growth he's seen in the Oregon wine industry and his plans for the future.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on March 5, 2026.

This interview is with Bruce Lundqist of Rack & Riddle. In this interview, Bruce speaks about his time at Linfield University, including his performance on the track team that led him into the school's sports Hall of Fame. He then talks about his work in the finance world in the dairy industry before starting his wine journey in California.Later, he talks about how Rack & Riddle came to be and its growth and accomplishments during his 20 years as co-leader. He speaks to the current state of the wine industry and what the years ahead might hold.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on March 3, 2026.

This interview is with Tyler Bradley of Galaxy Wine Company. In this interview, Tyler talks about his time at Linfield University and how a part-time tasting room job turned into a full-fledged wine career. He discusses his first big wine job in Idaho, and taking on a role he wasn't ready for. As he was growing in the job, he also had to deal with the COVID pandemic and he talks about how that changed his work.After that, Tyler discusses coming back to Oregon and working at Les Caves and in distribution before landing his current job with Galaxy. He talks about all the lessons and skills he has learned, about the work he's currently doing, and about what comes next.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on March 2, 2026.

This interview is with Olive Hamilton Russell. In this interview, Olive talks about growing up in South Africa and her family's background in farming. She discusses moving to London and become enamored with wine, which led to her working in the South African wine industry and selling wine in the United States.Her introduction to Oregon was at the International Pinot Noir Celebration in 2015, and from there she sought to make her own wine label in Oregon. She discussed the steps to making that happen, how she learned about winemaking, and what it has been like to have her own wines to sell.She also talks about the future for herself and for the Oregon wine industry.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on February 24, 2026.

This interview is with Trevor Hertrich. In this interview, Trevor speaks about his path into the world of wine, explaining how he grew up in Chicago without much exposure to it and originally studied sociology at the University of Illinois before discovering wine while working in a restaurant. Next, he discusses how his curiosity led him deeper into wine, becoming known as the “wine guy” and containing his studies in Arizona, where his interest in wine began to feel more like a potential career than just a side interest.Trevor explains how his experiences in restaurants, retail, and distribution helped him build knowledge and connections, eventually leading him into wine education and involvement in the WSET program at Linfield University.Finally, Trevor talks about his passion for wine as something complex an ever-evolving, as well as his goal to continue advancing in the field and give back through education while pursuing higher certifications like the Master of Wine.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University in McMinnville on February 19, 2026.

This interview is with Darcy Pendergrass of Amity Vineyards. In this interview, Darcy talks about her journey from tasting room associate to winemaker at Amity, and what she has been up to since then.Darcy shares about growing up in Oregon and staying close by in Montana for college. After earning her degree in microbiology to work in healthcare, then later deciding that wasn't for her, she moved back home and started Chemeketa's new viticulture program.Darcy talks about meeting Patrick McElligott there, who hired her at the Amity Vineyards tasting room and thus changed the trajectory of her career. When she met Myron Redford, he realized her potential and encouraged her to start working in the cellar.Later in the interview, Darcy discusses her promotions from cellar master to assistant winemaker and eventually to winemaker, all at Amity Vineyards. She also started her own label, Tartan, and experimented with bigger bolder reds. Additionally, she spent 10 vintages overseas to continue her learning.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on February 16, 2026.

This interview is with Brynn Bradley. In this interview, Brynn speaks about her journey into the wine industry and how her experiences shape her career path.Next, she discusses her early life, explaining that she was born in the Bay Area but did not know much about wine when she was younger. She became interested in wine and viticulture later and decided to study wine business at Cal Poly. During college, she worked her first harvest in 2014, which helped her realize she wanted to shift toward winemaking rather than just the business side.Brynn explains some of her early work experiences. Working part-time at August Ridge Cellar where she learned a lot about the industry, as well as completing an internship with Robert Craig, and after finishing school in 2017, traveling to New Zealand to work a harvest before moving to Oregon because of the nature of the state.Finally, Brynn speaks about being accepted into a masters program. She shares that she wants to learn how to conduct research and continue developing her knowledge as much as she possibly can.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University in McMinnville on February 17, 2026.

This interview is with Gabriel Jagle of Scenic Valley Farms. In this interview, Gabriel talks about learning about the world by tasting wine and making a wine that has soul and personality.Gabriel talks about learning to taste wine while working at Trader Joe's and a few wine shops in California. By tasting wines from around the world, he was able to learn about each place. He affirms that both drinking wine and learning about wine are social and communal.Gabriel discusses moving to Oregon to learn about winemaking after feeling burnt out on wine sales. Though he had a rough start in the industry, he finally felt things click working at Illahe Vineyards. During this time he also attended Chemeketa chemistry and winemaking courses.Later in the interview, Gabriel talks about beginning to make wine at Scenic Valley Farms, which had been a client at Illahe. At Scenic Valley he is granted both the freedom to experiment with the wines and the tools and resources of the farm at large. Since this newest venture he has also joined the board at AHIVOY, which supports vineyard stewards in Oregon.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on February 9, 2026.

This interview is with Boone McCoy-Crisp of Lumos Wine. In this interview, Boone talks about growing up in the Oregon wine industry and the seeming inevitability that he would end up working in it. He talks about the early history of his family's vineyard and his father Dai Crisp's entry into the wine industry.Later, he talks about his childhood memories of being in vineyards, and how he slowly started to work with the family business. He speaks of his time at Middlebury College and of the way he slowly learned more and more about winemaking as he wrapped up his education.Boone also talks about the pride he feels being part of the industry and about how his role has evolved and progressed.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University on February 12, 2026.

This interview is with Trevor Smith. In this interview, Trevor speaks about his work in wine production around the world, including stints at Antica Terra in Oregon, Screaming Eagle in Napa, and elsewhere. He talks about what initially drew him to wine and the enjoyable hard work of wine production.Later he takes us through the places he has worked, including Champagne, England, and as a consulting winemaker in California. He talks about the challenges and successes of his career, and of finding his way back to his home state of Oregon.He talks about his work with his longtime friend Andrew Riechers on various projects, including Oregon brands Audeant, Sacred Shores, and Archer, and about what he still hopes to accomplish in his winemaking career.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University in McMinnville on January 27, 2026.

This interview is with Travis Culley, a Linfield grad and local wine industry veteran. In this interview, Travis talks about attending Linfield in the 90s, beginning to work at Nick's Italian Cafe the week before he started his freshman year, and all his adventures since then.Travis talks about being introduced to wine through Riesling while his dad was in the Air Force and his family lived in Germany. They later moved to Weston, OR near Pendleton, and Travis came to Linfield in 1990. The week before classes started, his roommate took him to Nick's Italian Cafe to help clean up the kitchen. He ended up working there for the next 11 years.Travis discusses his involvement with IPNC and how he ended up in the background of a very famous picture outside of Nick's. During a dinner with dozens of influential winemakers sometime in the late 90s, everyone gathered outside the restaurant to take a picture, and Travis stood on a chair on the other side of the window to be included.Later in the interview, Travis talks about going wine tasting at various local wineries on Thanksgiving and Memorial Day weekends to visit places that sold wine to Nick's. It was through these tastings that he started working holiday weekends at Archery Summit and WillaKenzie, and for the last 27 years at Belle Pente Winery.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on January 26, 2026.

Photo: Members of the MMIW Search & Hope Alliance attend a cadaver session led by Dr. William Borman, in Portland, Oreg. Thursday, January 22, 2026. (Brian Bull / Buffalo's Fire) Search teams working on Missing and Murdered Indigenous People (MMIP) cases must prepare themselves for the likelihood they will come across a body. One group based in Portland, Oreg. is proactively preparing volunteers for that encounter, as Brian Bull of Buffalo's Fire reports. Inside an anatomy lab, William Borman, professor of basic sciences for the University of Western States, carefully turns a cadaver over on a metal table. Metal canopies cover human cadavers inside Linfield University's anatomy lab in Portland, Oreg. Thursday, January 22, 2026. (Photo: Brian Bull / Buffalo's Fire) A tinge of formaldehyde fills the air. Seven volunteers with the group, MMIW Search & Hope Alliance, examine its tendons, nerves, and organs. Kimberly Lining is the group's founder. She says she has seen death up close many times. “And I think through my years of traumatic experiences with violent death, I’ve seen a lot, it’s prepared me. I think just due to fire, like steel is forged through fire.” But for most people, exposure to death and corpses is not a recurring thing, so Lining reached out to Borman to arrange a visit. Not only does it gird people for when they find a body, but it helps them discern between human and animal remains. Two volunteers, Sabrina Griffith and Isabella Regalado, say they would recommend this experience. “Just seeing the veins, the actual ligaments, the bone, the muscles, it was quite surprising to see it and feel it in real life. I've only touched bones and stuff like that, so it’s very interesting to actually feel the inner part of our body.” “It’s actually been better than anticipated. I thought it would be a little bit more gruesome, but everyone has been very professional and understanding, and everyone has been doing their best to educate everyone else.” Lining and Borman remind people that viewing cadavers is not the same as coming across a corpse, whether that is in the wilderness or city. Such bodies are not preserved, and beyond what the cause of death inflicted, would be subject to the elements and scavengers. “If it’s in the wilderness, in the forest, bears, cougars, wolves … they’re gonna tear at stuff and leave the bone. So definitely pieces more than together.” Near the end of the visit, Borman sprayed a blue hydrating liquid to keep the cadavers from drying out and developing mold. He said everyone in Lining's group was respectful and asked great questions. “I’m pleased that we were able to make this happen. If she were interested in doing it again, I'd be open to doing it again.” Lining and her volunteers gave small gifts of gratitude to Borman and thanked him for his time. MMIW Search & Hope Alliance is preparing for two search efforts in the next few weeks. Jon Boutcher, Chief Constable of the Police Service of Northern Ireland, is asked about the arrest of Máire Mhic an Fhailí during a Policing Board meeting in September 2025. (Courtesy Policing Board / Facebook). An Irish language activist has won a landmark decision in Northern Ireland following her arrest during a protest. Seo McPolin has more from Ireland. Seventy-four-year-old grandmother Máire Mhic an Fhailí attended a peaceful protest in support of the Palestinian people last August in Belfast. She was among those arrested under the UK’s controversial Terrorism Laws because of her t-shirt. JJ Ó Dochartaigh from the Irish language band Kneecap wore the same T-shirt as Máire Mhic an Fhailí ahead of the band's 2025 Glastonbury set. (Courtesy Kneecap / X) During the arrest, English-speaking police officers were unable to understand her as she gave them her address – because she spoke in her Indigenous language of Irish. The Police Ombudsman ruled last week that the arresting officer should have taken reasonable steps to arrange a translation service – and that Mhic an Fhailí experienced “oppressive behavior”. The police watchdog also issued a policy recommendation for future engagements with Irish-language speakers. Mhic an Fhailí’s lawyer says this decision “puts a marker down” for how the police service must respect the Irish language moving forward. Get National Native News delivered to your inbox daily. Sign up for our daily newsletter today. Download our NV1 Android or iOs App for breaking news alerts. Check out the latest episode of Native America Calling Wednesday, February 4, 2026 – College Native American Studies programs map their next steps

This interview is with Emily Howard of Hayward. In this interview, Emily talks about growing up in McMinnville, discovering wine, and helping to open restaurants in her hometown.Emily talks about her first job in hospitality at Pizza Hut in McMinnville. She immediately fell in love with the fast-paced energy of the job and the variety of people she met and worked with.Emily discusses becoming the wine buyer for El Gaucho in Portland. From this experience she began to focus on food and wine rather than restaurants in general. She spent some time working in London and Seattle before moving back to McMinnville and opening Thistle.Later in the interview, Emily talks about meeting Kari Shaughnessy of Mac Market, and working together to open Hayward. Originally, Emily worked to design service protocols for the employees, and later she took on wine buying responsibilities as well.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on October 14, 2025.

This interview is with David Harrelson, founder of Amaa Wines.David talks about his background growing up in the Pacific Northwest, including being born in Eugene, Oregon, growing up in Tacoma, Washington,  before moving to Dundee, Oregon. He discusses his family, including his father being a mountaineer, spending much of his childhood outdoors, and how these experiences shape his connection to land and culture. David also talks about being an Indigenous tribal member and the importance of his cultural identity, traditions, and relationship to land. He discusses his work with his tribe, including working in cultural resource and later becoming a department manager. Next, David discusses his education and early career path. He talks about attending Lewis & Clarke College, being a rower, studying abroad in South Africa, and originally wanting to become a firefighter. He explains his time working seasonal fire jobs and how wine began as a side interest rather than a main career goal, also mentioning other experiences such as being a beekeeper. David also talks about his journey into winemaking. He explains how a trip to Georgia in 2019 was a turning point for him, inspiring his approach to wine and house wine traditions. David discusses the transition from making wine at hoe to producing wine commercially, using shared vineyard space. He reflects on the Oregon wine community being welcoming and expresses pride in being an Indigenous winemaker, hoping to see more Indigenous representation in the wine industry.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on January 7, 2026.

This interview is with Ryan Clifford of Alloro Vineyard and The Allison. Ryan talks about his early life growing up in Detroit, Michigan, where he developed interests in biology, animals, and aquarium science, which later influenced in his interest in wine. Next, Ryan discusses his education and career path, including attending the American Academy of Dramatic Arts in New York City, moving to Portland, Oregon and studying wine at Chemeketa Community College, transferring to Oregon State University, and completing the WSET coursework at Linfield University.Ryan also talks about his first harvest experience in the Willamette Valley, the pandemic and how it caused him to move back to Michigan, interrupting an internship, and eventually moving back to Oregon for a job at Élevée. He now works as an assistant winemaker for Alloro Vineyard and at The Allison as a sommelier for Jory.This interview was conducted by Rich Schmidt at Alloro Vineyard in Sherwood, Oregon on January 6, 2026.

This conversation is with David Adelsheim about the 40th Anniversary or the Willamette Valley AVA. In this interview, David speaks about how the Willamette Valley AVA was established and dives into the intricate details of double petitions, nested AVAs, and the effect of the AVA on the wine industry. David finishes his interview by cheersing to 40 years of the Willamette Valley AVA. This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University on January 22, 2024.

This interview is with Nick Konen, an alumnus of Linfield University and a vineyard manager in Oregon's wine industry.Nick talks about his educational and career journey, including growing up in Beaverton, Oregon, attending Linfield because he wanted a smaller school, playing tennis, studying abroad, and majoring in business and sports management. He explains how an introductory wine class and further coursework at Chemeketa Community College helped spark his interest in viticulture, leading him to earn his WSET Level 2 certification and pursue vineyard management.  Next, Nick discusses his professional experiences, such as working part time in international programs, teaching English abroad in Spain, learning Spanish, and eventually returning to Oregon to work at Forest Hills Farms in HR and compliance. He also describes learning hands-on vineyard practices, and managing the growth and sale of grapes.Nick also talks about his current work and interests, including continuing his work at Forest Hills Farms, using drones to scout the vineyard, selling grapes to different wineries, organizing a wine festival, and his excitement about the future of the wine industry.  This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on December 15, 2025.

This interview is with Jerry Murray, an Oregon-based winemaker. In this interview, Jerry talks about his background, his unconventional path into winemaking, and his philosophy surrounding lifelong learning, experimentation, and creativity into wine. Jerry talks about his early life and career, explaining that he originally worked in the sciences before moving to Arizona, where he worked various kitchen jobs. He describes how working wine dinners every few weeks helped spark his interest in wine, eventually leading him to move to Oregon and pursue winemaking as a balance between science and food. Next, Jerry discusses his education and early professional experiences. He shares that he is originally from Ohio, attended Ohio University, and was a track and field athlete who initially wanted to become a coach. He talks about attending graduate school and teaching anatomy before moving to New Orleans. Jerry also talks about his extensive winemaking journey, including working at Erath winery and traveling internationally for harvests in New Zealand and Germany. He explains working multiple vintages at Panther Creek, taking classes at Chemeketa Community College, and continuing to develop his skills through hands-on winemaking. Jerry now works as the winemaker and owner of project M, where he focuses on small-lot, owner-driven wines and constant experimentation. Jerry highlights how these experiences shaped his winemaking style and perspective.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on December 11, 2025.

This interview is with Manuel Recio of Abbott Claim. In this interview, Manuel talks about the different decades of his life and the 3 main paths he has taken so far.Manuel talks about spending his 20s working in advertising and marketing, working for companies in Florida and later Oregon after moving there with his wife Leslie. They met while studying abroad in Spain, and Leslie was attending Linfield at the time.Next, in his 30s, Manuel and Leslie lived in Grand Island and owned Veridian Farms. Manuel shared about taking boxes of produce and marketing materials to restaurants in Portland to encourage chefs to buy ingredients directly from their farm.Manuel also discusses focusing on specialty foods and wine in his 40s. He started by becoming one of the few master carvers of Jamón Ibérico in the United States, and continued on to receive his Level 3 WSET certification and study winemaking at UC Davis. He worked at several different wineries during that time, including Domaine Drouhin, Cristom, Domaine Serene, and Abbott Claim.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on November 20, 2025.

Paul Smith, dean of the Linfield University School of Nursing in Portland, was recently appointed chair-elect of the National League for Nursing. Smith is the first male to ever be elected to the post in the organization’s 132 years.    The National League for Nursing is the oldest nursing organization in the U.S., aiming to create a standardized nursing curriculum since 1893. The organization also advocates for healthcare legislation. Smith joins us to talk about his new role and the responsibility of representing nursing education in the Pacific Northwest on a national and international stage.  

This interview is with Claudia Bowers, a wine sales manager. In this interview, Claudia talks about her childhood in Nicaragua and Costa Rica, and her move to San Fransisco as a teenager.Claudia shares about her years working in the beauty industry, helping her sister in the wine world, and eventually discovering her passion for wine. She discusses taking WSET courses, managing tasting rooms and wine clubs, and creating her “On Tour” tasting experiences.She also reflects on her family influences, her love for cooking and travel, and her goals of taking wine education to older audiences and expanding internationally. This interview was conducted by Rich Schmidt through Zoom at Linfield University on November 11, 2025.

This interview is with Ben Eyer and Stephanie Bojarski of Finite Cellars. In this interview, Stephanie and Ben talk about how their shared interest in wine began in graduate school. Ben was pursuing a Ph.D. in organic chemistry, and Stephanie was an engineering Ph.D. student. They share their story of moving from Pennsylvania to Oregon, despite having no prior familiarity with the state—where Ben gained hands-on experience through harvest jobs and Stephane continued her career at Intel, transitioning from research into quantitative computing. Stephanie and Ben talk about building Finite Cellars from the ground up, from naming the company to sourcing fruit, designing the label, and imagining a wine brand centered on bringing people closer together. They also discus logistics of starting a wine business while raising their children and balancing demanding careers with their long-term vision.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on November 3, 2025.

This interview is with Tiquette Bramlett of Henderson Ave Wines. In this follow-up interview, Tiquette talks about what she has been up to since we last spoke in 2021 and her new wine label.Tiquette shares about her wine education and becoming a sommelier. In her class, she was most drawn to Oregon wines, and a mentor encouraged her to visit Oregon wine country.Tiquette talks about coming to the Willamette Valley for the first time and a temporary visit turning into a permanent move. She worked at several different wineries in the valley and learned much from each of her mentors.Later in the interview, Tiquette discusses starting her own wine label, Henderson Ave Wines. The label is named after the street her mom grew up on, and she hopes her wine encourages connection with a welcoming feel.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on October 15, 2025.

It's YOUR time to #EdUpIn this episode, President Series #416, powered by ⁠⁠⁠Ellucian⁠⁠⁠, & sponsored by the 2026 InsightsEDU Conference in Fort Lauderdale, Florida, February 17-19,YOUR guest is Dr. Mark Blegen, President, Linfield UniversityYOUR host is ⁠⁠Dr. Joe Sallustio How does a new president lead a university where 40% of incoming students are first generation & achieve an 85.5% retention rate?What happens when a college president visits every faculty member's office for 30 minutes to build relationships & culture before strategic planning?How does "explore the uncommon" differentiate Linfield University in a crowded higher education marketplace? EdUp Premium Subscriber Only Conversation:What advice should aspiring college presidents follow to land the job & lead authentically?How do new presidents build a support network when you're the only president on campus?What does the future hold for higher education amid demographic cliffs & federal challenges?Listen in to #EdUpThank YOU so much for tuning in. Join us on the next episode for YOUR time to EdUp!Connect with YOUR EdUp Team - ⁠⁠⁠⁠⁠ ⁠⁠⁠⁠Elvin Freytes⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Joe Sallustio⁠⁠⁠⁠● Join YOUR EdUp community at The EdUp ExperienceWe make education YOUR business!P.S. Want to get early, ad-free access & exclusive leadership content to help support the show? Then ⁠​subscribe today​⁠ to lock in YOUR $5.99/m lifetime supporters rate! This offer ends December 31, 2025!

This interview is with Jody Bogle of Bogle Family Vineyards. In this interview, Jody talks about her family's wine business and her time at Linfield.Jody shares about her family's history of farming: her grandpa was an early wine pioneer in the Clarksburg region of California. Her parents started Bogle Family Vineyards in 1968, so she jokes that she never knew there was another career option outside of wine.Jody talks about her family's history with Linfield, how both her parents attended the school, and she her first time on campus for a basketball camp. She graduated with a degree in English and teaching credentials, and stayed in the Portland area to teach.Later in the interview, Jody discusses moving back home to California and working with her family at the winery. After her dad passed away, the family came together to ensure the winery continued forward. Now, Jody works as the Vice President of Consumer Relations.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on October 9, 2025.

This interview is with Jules Moseley of Harvest Moon Sangria Bar. In this interview, Jules talks about her work in the hospitality industry and how it led her to sangria.Jules shares about growing up in Newberg and working her first hospitality job at Jem 100, a classic diner in town. She loved working with people and “the instant gratification of a tip,” so she knew she wanted to stay in the industry.Jules talks about moving to Hawaii and working at Kuleana Rum Shack starting in 2019. It was here that she learned to think outside the box when it comes to mixed drinks, like making classic cocktails with rum - or with Pinot Noir.Jules shares about moving back to Oregon in 2020 and finally deciding to open her own business. This was the beginning of Harvest Moon, which started as a booth at a farmers' market, turned into a food truck, and now resides in two brick and mortar locations.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library in McMinnville on October 1, 2025.

This interview is with Patrick Spencer of the Natural Cork Council. In this interview, Patrick shares his journey from restaurants to wine to cork.Patrick was born and raised in Conneticut, where his parents owned a "classic American steakhouse." He was involved in the restaurant world early on, and in 2005 opened his own French restaurant in the Berkshires.In 2008, he moved to Oregon and was hired at Willamette Valley Vineyards as their Sustainability Coordinator. It was during a trip to Portugal that he became fascinated with cork forests and the families that farmed them.After starting a cork recycling program in the states, through which he worked with Whole Foods stores across the country, Patrick set his sights on a career focused on cork. He helped to start the nonprofit Cork Forest Alliance and was later hired by the Natural Cork Council out of California, where he still works today.This interview was conducted by Rich Schmidt in the Nicholson Libray at Linfield University in McMinnville on September 24, 2025.

This interview is with Nicholas Caluori of Secus Wines. In this interview, Nicholas talks about his variety of experiences working wine harvests all around the world and how he started his own label.Nicholas shares about growing up in Kirkland, Washington, where his family owned an Italian restaurant. When he started working at the restaurant in the early 2000s, wine was starting to boom in the Pacific Northwest, and he had to know about wine in order to better serve guests.While originally he was more interested in beer, Nicholas and his mom took a course with the Court of Master Sommeliers to understand more about wine. Many of his friends in the area worked in wine, so he joined a harvest at Betz Family Winery in 2015. After that, he worked harvests in New Zealand, California, Chile, and finally Burgundy before coming back to Washington.Later in the interview, Nicholas talks about moving to Oregon as the wine scene seemed more “punk rock.” While working at Limited Addition, he started his own wine experiments that would later set the stage for his label. In 2024, he released his first vintage of Secus (which means “to the contrary”) Wines which included a Riesling and a Syrah.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on August 15, 2025.

This interview is with Mike Bacus of Bacus Vineyards. In this interview, Mike talks about his early career in computer programming and databases and how he made the transition into the wine industry.Mike shares about growing up in Chicago while his dad worked as a biomedical engineer. This led to an interest in biotech engineering, which was his focus in college. After helping to develop a program to detect cancer cells, he started his own custom programming and database company before joining the team at Amazon in the early 2000s.Later in the interview, Mike talks about starting a wine company with his daughter after purchasing a vineyard in the Ribbon Ridge AVA. Before starting an official winery, he had been making experimental wine in his garage. He was fascinated by the process of grape growing and wine making and all the factors that can influence the final product.In both the tech and wine worlds, Mike speaks to the importance of building relationships in business. While he loves his work and the intricacies of wine, he speaks about being most proud of his kids and the relationships he has developed with the people around him.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on August 1, 2025.

This interview is with Peter Ebbers of Stirling Wine Grapes. In this interview, Peter speaks his experience in the wine industry, specifically in the vineyard and the cellar, from places like Oregon to Virginia and even New Zealand.Peter was first introduced to wine while studying abroad in Scotland, where colleagues invited him to a wine and cheese club. It was there that the curiosity and passion for wine started. After working as a house painter and a high school English teacher, he took the leap and moved from his home in Vermont to California to work harvest.After a couple more harvest experiences, Peter studied at Lincoln University in New Zealand to better understand the farming behind vineyard work. Here, he learned how to make the most of the land, workforce, technology, capital, and “know-how.” Working in a vineyard shortly after helped to fill in that knowledge with practical experience.With exposure to harvest in both the northern and southern hemispheres, Peter found his way back to Oregon wine country, where he appreciated that he could work in both the vineyard and the cellar. He speaks to his various wine jobs once settling in Oregon, how he as a team leader can affect work culture, and how the camaraderie of farmers benefits everyone.This interview was conducted by Rich Schmidt at Linfield University in the Nicholson Library on July 8, 2025.

This interview is with Sandy Thompson of Mt. Tabor Fine Wines. In this interview, Sandy speaks about his career in the music industry and the many roles he held working with radio stations and record companies. He speaks about his growing passion for wine, and building a personal collection.Later, he speaks about opening Mt. Tabor Fine Wines in Portland as his second career, and about building a wine inventory and customer base. He speaks about Oregon wine and its growth and talks about some of his favorite memories from working in the industry.This interview was conducted by Rich Schmidt on July 10, 2025 at the Nicholson Library at Linfield University in McMinnville.

This interview is with Jessica Endsworth of Northwest Wine Co. In this interview, Jessica talks about growing up in a small town and her journey to finding Oregon and wine. Jessica shares about growing up and the impact her mother had on her work ethic. Jessica dives into sharing about working in restaurants and how she found herself building a resume before she even graduated high school. Later in the interview, Jessica talks about making her journey to Oregon and how she eventually found herself working at the Northwest Wine Company. She also shares about her many passions regarding wine, education, and storytelling. This interview was conducted by Rich Schmidt on June 10, 2025 in the Nicholson Library at Linfield University.

This interview is with Chelsea Hinman Miller of Tior Wines. In this interview, Chelsea speaks about growing up in the wine industry with her dad's business, Hinman Cellars in Eugene. She talks about her early work with King Estate and then getting into national wine sales.Later, she talks about resurrecting the Tior brand name, which has been in her family since the late 1970s. She talks about the importance of selling wine on a retail level and looks ahead to how she hopes the brand will grow.This interview was conducted by Rich Schmidt on June 11, 2025 in the Nicholson Library at Linfield University.

This interview is with Caryn Benke of Galaxy Wine Company. In this interview, Caryn talks about her array of experiences within the restaurant and wine industry and how her involvement has granted her the ability to contextualize her academic learning of history, religion, and art. Caryn shares about the many hats that she has worn over her career and how valuable these roles have been in allowing her to better understand all facets of the industry from producer, consumer, and distributor. Later in the interview, Caryn shares the tactics she uses to keep consumers curious and the ways that she continues to educate her audience about wine. She also shares prospective avenues of experience from working closer with individual wineries and working harvest. This interview was conducted by Rich Schmidt at Linfield University on June 5, 2025.

This interview is with Clive Pursehouse of Decanter. In this interview, Clive dives into his career and journey from higher education to wine journalism. Clive discusses his upbringing and the pursuit of a degree in philosophy, which led him to a career in higher education. He then delves into his 18-year career in higher education, highlighting some of his proudest moments.Later in the interview, Clive shares about his relationship with wine and his evolving passion for wine blogging. He goes on to talk about how this blogging eventually turned into an opportunity at Decanter and what his current role looks like. This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University on May 14, 2025.

“Hands of the Ancestors” is an exhibit currently taking place at Linfield University’s Miller Fine Arts Center in McMinnville. It showcases the work of Stephanie Craig, an enrolled member of the Confederated Tribes of Grand Ronde and a seventh-generation basket weaver and artist. Oregon ArtsWatch recently profiled Craig and her exhibit, which is on display until May 2.  Craig spends nine months of the year locating and harvesting traditional materials such as hazel, rushes, bigleaf maple and western red cedar from across the state. She uses them to shape baskets and other woven items with the aid of tools like an antler awl and kupin, a traditional digging stick. But “Hands of the Ancestors” offers visitors more than just a window into Craig’s skills and artistry. It opens up a bridge linking the past to the present and future with an array of family photos and texts honoring the elders who taught Craig the Kalapuya tradition of basket weaving and the new generations Craig teaches today, including her 4-year-old daughter. Craig joins us to talk about the exhibit and the messages of resilience and Native pride embedded in her work.