Pages 14-15: “As the alcohol buyer, it’s my burden to make challenging choices between a beautiful world of all the wines I want to carry, and the limited space we have in the store for them. I am guided by one principle which you, loyal wine enthusiasts, have repeatedly asked for in the selection: organic wines.”

Pages 18-19: “The first certified organic beers on the market were mostly dismissed by beer enthusiasts as mediocre. In the early days of the USDA Organic Certification system, hops, a critical ingredient in beer making, were exempt from organic certification, a deficiency which led organic agriculture watchdogs to criticize the organic labeling of these products.”

Pages 16-19: “‘How do you make money in the forest, other than cutting down trees?’ Jeffree asks. It’s a great question, because the geography of land here – mountainous, rugged – prohibits large scale agriculture and urbanity from sprawling across its surface.”

Page 19: “Originating from the La Rioja province of northwest Argentina, La Riojana is a grower cooperative that sources grapes from over 10,000 acres of vineyards. Efforts are underway to expand organic certification capacity, and the cooperative is working to make its organic line of wines available in more markets.”

Pages 14-16: “It was here that I received a tour of the cider making process. Large bushels of apples are primed and pressed, with juice separating from the pulp in a mechanized pressing. From there, the fresh juice is pumped into massive fermentation tanks, where the addition of yeast and other ingredients encourages the magic which brings cider to life.”

Pages 10-11: “I had the opportunity to sit down with Scottie, the name bearer of this outstanding institution, over a slice of pie in an attempt to unravel the deep philosophy of craft that drives the business. It’s Valentine’s Day, and a 10-year-old girl on the way home from school swings into the store to deliver handmade, self addressed cards to Scottie and a few other workers. ‘She’s one of our first customers, and stops by to say hello all the time.’”

Pages 10-13: “Most agricultural activity in Oregon takes place within the basalt tendrils of this great geological odyssey. The Willamette Valley is one of them, stretching 150 miles, from Portland to Eugene. It is here, for reasons that have just as much to do with climate as they do with geology, that specific conditions are correct for the propagation of Vitis vinifera.”