The Oregon Wine History Archive Podcast

This interview is with Julia Lok Yung Sliker of Cho Wines and Corazón Wine Bar & Kitchen. In this interview, Julia talks about how she discovered wine and eventually found herself working in the industry. 

Julia shares about growing up in Hong Kong and how she was first introduced to wine while at a food and wine festival in Hong Kong. She dives into her immediate passion regarding Ice Wine and how her passion led her to taste around Oregon when she came to the States for college. 

Later in the interview, Julia talks about transitioning from working at Oregon State University to working at Corazón and Cho Wines. She also shares her hopes of continuing to learn about wine and working towards becoming a certified sommelier.  

This interview was conducted by Rich Schmidt on June 25, 2025 at Cho Wines in Hillsboro.

This interview is with Colin Kapps of Sequitur. In this interview, Colin speaks about his path to finding wine and how he landed in Oregon. 

Colin talks about growing up and not discovering the path of wine until he was in college talking with a friend. He goes on to share about his studies and adventures abroad in Australia and how he falled further in love with wine while there. 

Later in the interview, Colin talks about coming to Oregon and eventually landing at Sequitur. He then shares about the many different hats and jobs he carries at Sequitur. 

This interview was conducted by Rich Schmidt at Sequitur in Newberg on June 24, 2025.

In this interview, we chat with Ashley Bachaumard, who reflects on her early life and career as an avid dinner party host, where she discovered her love for food and wine and the many ways that it brings people together. Later down the line, Ashley recalls all the ways that she has touched every aspect of the restaurant industry, working her way up from dishwasher to higher leadership positions, where a dynamic team was able to depend on her. 

Later in the interview, Ashley walks provides the perfect recipe for a great hospitality experience, with the throughline being a strong commitment to quality. Ashley speaks of the many mentors and colleagues that have aided in her ability to not only foster, but also work within a successful work culture that strives to inspire and empower one another with the goal of providing a memorable experience that forges connections with guests. 

 This interview was conducted by Rich Schmidt at Linfield University Library in McMinnville on June 23, 2025.

This interview is with Mike Willison of Adelsheim Vineyards. In this interview, Mike speaks about his youthful passions, love of education, and ever present curiosity regarding wine. 

Mike talks about growing up in the suburbs of Chicago and how his childhood was reminiscent of the film “Ferris Bueller's Day Off.” He goes on to share how he balanced his dream of becoming part of a rock-pop band with earning money and building a career in wine. 

Later in the interview, Mike speaks on how he fell in love with all things wine, education, and Oregon. He dives into the different opportunities and jobs he has held and what he is looking forward to in his future.

This interview was conducted by Rich Schmidt at Adelsheim Vineyards in Newberg on June 18, 2025.

This interview is with Michael Kelly Brown of Adelsheim Vineyard. In this interview, Michael reflects on the various passion projects that have since led him to the wine industry. Michael’s long family line of morticians gave him a small taste of the service industry and what it means to work with people. An exciting stint in Europe allowed him to fully immerse himself in new and exciting locations and cultures, while also exposing him to the thrilling and fast pace nature of the food and restaurant scene. 

Later in the interview, Michael recalls the great lineage of mentors that have helped him explore all that the hospitality and wine industry have to offer. An accumulation of job titles and life experiences has allowed Michael to understand how a meaningful career can be used to provide a better quality of life for others working around him. 

This interview was conducted by Rich Schmidt at Adelsheim Vineyard in Newberg on June 18, 2025.

This interview is with Lawrence Francis of Interpreting Wine. In this interview, Lawrence speaks about his entry into the wine industry and how he found himself hosting and producing his own wine podcast. 

Lawrence talks about growing up in London and how his interest was spurred while he was in Spain. He dives into the different challenges his first couple of wine interviews in Spain posed and how he learned and overcame those minor difficulties.  

Later in the interview Lawrence speaks about his interest in Oregon wine and what his different trips to the United States and Oregon have entailed. Before he leaves, Lawrence shares his hopes for the Oregon wine industry and his own hopes of writing a novel. 

This interview was conducted by Rich Schmidt at Linfield University Library in McMinnville on June 17, 2025.

This interview is with Brenna O’Malley from Humble Spirit. In this interview, Brenna talks about her affinity for the culinary arts, and the ways that these early passions paved the way for her career in the restaurant industry. She distinguishes service from hospitality as she describes the ways that she has learned to be intuitive and anticipatory with guests, to ensure that they have an experience they'll never forget. 

Later in the interview, Brenna discusses her journey into the world of wine, as she reflects on the various crash courses that have allowed her to expand and refine her pallet. She also reflects on the true beauty of Oregon wine country, and the wonderful community that has grown alongside it, all with the common goal of applying sustainability to its daily practices. 

When building a wine list, Brenna is eager to expand her knowledge by getting onto vineyard sites more frequently and diving deeper into wine practices. Her goal being to continue providing a platform for diverse and underrepresented backgrounds within the wine community. 

This interview was conducted by Rich Schmidt at Linfield University Library in McMinnville on June 17, 2025.

This interview is with Brenna O’Malley from Humble Spirit. In this interview, Brenna talks about her affinity for the culinary arts, and the ways that these early passions paved the way for her career in the restaurant industry. She distinguishes service from hospitality as she describes the ways that she has learned to be intuitive and anticipatory with guests, to ensure that they have an experience they'll never forget. 

Later in the interview, Brenna discusses her journey into the world of wine, as she reflects on the various crash courses that have allowed her to expand and refine her pallet. She also reflects on the true beauty of Oregon wine country, and the wonderful community that has grown alongside it, all with the common goal of applying sustainability to its daily practices. 

When building a wine list, Brenna is eager to expand her knowledge by getting onto vineyard sites more frequently and diving deeper into wine practices. Her goal being to continue providing a platform for diverse and underrepresented backgrounds within the wine community. 

This interview was conducted by Rich Schmidt at Linfield University Library in McMinnville on June 17, 2025.

This interview is with Randy Freund of Vitae Springs. In this interview, Randy talks about his vineyard philosophy and passions for stewardship and viticulture. 

Growing up in Texas, Randy wasn’t exposed to a lot of wines, but after visiting Oregon and working at a vineyard in France, he knew that he wanted to be more involved with wine. Maintaining the vineyard at Vitae Springs has allowed Randy to create a space that focuses on regenerative agriculture and doing things by hand. 

Randy also touches on his new wine brand, Cynic, where he aims to create natural wines. He also discusses the future of Oregon wine. 

This interview was conducted by Rich Schmidt  at Vitae Springs in Salem on June 16, 2025.

This interview is with Danny McGeough of Flor Wines. In this interview, Danny discusses his journey into wine and curating wine lists for people to enjoy at various restaurants.

Danny talks about growing up in Perth, Australia, before moving to Russia, then Portland in the United States. Here, he found a love for the restaurant industry, food, and wine. Danny’s career started at Higgins, before working at places like Le Pigeon and Paley’s Place.  

Then, Danny got involved with Flor Wines, a place that has evolved into a space for community and wine. He talks about his work at Flor Wines, along with his work at Maurice and Ringside Steakhouse. 
 
This interview was conducted by Rich Schmidt at Flor Wines in Portland on June 13, 2025.