#1a: Film Series:

I chose minutes 00:18-02:20 from the film The Rocks in Walla Walla with Geologist Kevin Pogue, which I’m titling Gravel and Grapes in order to explore program question how can cultivating a sense of taste and an appreciation for specific foods produced in specific places change our very notion of value? In this section of the film, you can see that the way Kevin explains to Gloria that “all over the world gravely soils have been acclaimed as fantastic soil for growing” (min 1-1:18). Expressing later in the film that the taste and value of the wine is better since there was gravel in the soil. Ill share how this scene compelled my learning about gravel and the way it affects the value of wine for my audience to experience what I learned about wineries and how the value of the wine is created due to the different process’s grapes go through in order to become wine.

Wk 1: 

Wk 2:  Wine

Program Questions in Scenes
#1b: (un)Natural Histories

  • Growing Winegrapes in Maritime Western Washington
  • Better Soils for Better Crops
  • Wine Terroir!

Growing Winegrapes in Maritime Western Washington was about how and if growing winegrapes in Washington was possible. In the book it discusses the mesoclimate and how to calculate the growing degree days in the first chapter. learning more about western Washington and the soils and precipitation has been known to grow grapes in specific areas. It also goes in to the planting and post planting and the ways planting the grapes changes in different parts of Washington and at different altitudes.


#1c: Regenerative Agriculture


#1d: Case Study Tasting Research: Wine

Wine with Luke Bradford, COR Cellars, Lyle WA

Link to conversation with Luke Bradford, Greener! (Copy and paste directly into your browser)

https://evergreen.zoom.us/rec/share/tSJ22-IZu4VqAeruudmuHdyj5F9XiHJZoskYDeJsuvfUK6Xu1NWvDhxpFB0hapJp.Kya-dby9KL8AQ9W-?startTime=1609280894000

We’ll be working with two segments in class: a) 1-13 min:  Luke’s story; and b) 58-92 min: the COR Cellars brand and the wine tasting experience.

Wine-Taste-Form-1-AutoRecoveredDownload


#1e: Stuckey’s Taste Book Experiments

Week-2-Experiment-Guide-Question-FormDownload


#1f: Sustainable Entrepreneurship
#1g: Climate and Resilience Event Series/Seminar

Click here for the link to the winter quarter Climate Justice and Resilience Event Series with details:

JAN. 23: Panel on Climate Change among the Indigenous Sámi of Europe’s Far North

JAN. 25: Evergreen Prof. Ruth Hayes, on “Eco-Media; the Environmental Footprint of Media and the Myth of the Cloud”

FEB. 20: Toshi Reagon on Parable of the Sower

FEB. 8: Prof. John Bolte, on Modeling Wildfire in Oregon

FEB. 24: Evergreen Prof. Shangrila Joshi, on “Climate Justice in Global Context”


#1h: Foodoir: Your Story of Tasting Place

Little bits of stories mixed with recipes and techniques, treats, and tips come out as she rehearses the family dead in her mind: how to wash collards, sorting through field peas, the right way to chew sorghum and sugarcane …. (360).

As I read this quote it reminds me of when I’m cooking and think about the family I came from. I had a big family growing up and sadly lost both my parents by age 17 so I had to grow up pretty fast. My mother was a big cook, but we didn’t have a lot of money growing up and usually we would shop cheap because I had 7 other siblings and we always had to have lots of food on the table. As each kid slowly moved out and it eventually was just my mom, my older sister, and I and usually we cooked for ourselves because at that point our mother was going through radiation and was constantly asleep or trying to work. Those stories I remember are memories I think about almost every time I cook or try something new I know my mom would want to try. This quote resonates a lot with me because I don’t have much family anymore so everything I remember are little fragments of memories of us at BBQ’s or huge Christmas dinners my mother would make.


#1i: Bibliography