Geography 368: Field Seminar
Day 5 | UO InfoGraphics Lab, Rogue Farms, & Keeler Estate
Infographics Lab
The fifth day began at 8:00 in Eugene, after assembling outside the hotel, we walked to the University of Oregon campus. The sidewalks were full of quickly-moving students and falling leaves and the weather was cloudy. Sounds of construction could be heard among the mixed-architecture buildings. We entered the building that housed geography and were ushered into a small office space. This was the University of Oregon Infographics Lab. A place that quickly aroused our interest. Founded in 1986, the lab uses a variety of technologies and works with experts from around the world to distill scientific concepts into clear and easily-digestible maps. The maps made here are made with rigorous cartographic principles. Althea Steingisser and Joanna Merson, two employees, walked us through the process of publishing one of their more recent major projects, the Wyoming Migration Initiative, which documents the yearly migration patterns of mule deer, elk, and pronghorn. The infographics team began working with biologists in 2013, who tracked individual animals with GPS and video cameras for two years. As the project progressed, the team posted regular Twitter updates with new maps, eventually culminating in the publication of a physical atlas. The team was acutely aware of the psychological aspects of cartography, as they created a tsunami evacuation map with better legibility than the previously-used map. The team discussed the aesthetic differences between print publication vs. web publication. The lab employs several student interns but the main team is made of salaried cartographers.
Alethia Steingisser explaining a tsunami map that the lab's team updated for better public awareness. Photo credit Ezra Zeitler
Hops
After the infographics lab, we made the hour long trek to Rogue Hops Farm in Independence. Driving through the valley, we passed green farms, vineyards, and rode an iron beast of a ferry. We arrived around 12:30 expecting a tour, however the farms were closed. Luckily for us, Ezra found the Rogue Farms Master Gardener, Stacia McAlpine, who was nice enough to give us an impromptu tour of the farms. There are 1500 acres of farms located right along the Willamette River. Rogue had been at that location for between 15-30 years, and they have their whole hop processing plant right on the farm. The farmers at Rogue plant 15 different kinds of hops every year, and will grow any strain of hop on demand. Every plant requires at least one gallon of water a day--usually taken from the Willamette. For every two ounces of hops harvested, that produces around five gallons of beer, and the hops themselves taste like the world’s strongest brewed IPA. The farmers mainly grow hops, however they also grow hazelnuts for their hazelnut brown beer.
We ended up touring the processing plant and the farms. Unluckily for us, we came a couple of weeks after the hop harvest, so we didn’t see the hop plants at their full bloom. However, we did get to meet Stacia’s adorable pigs Voo and Doo (after Voodoo Doughnuts in Portland), where we got to witness her feeding them tomatoes. And she took us to her garden on the farm grounds, where she let us sample the delicious vegetables in her garden. AND we did get to sample some tasty beer.
A close up of the remaining hops. Photo credit Kayla Moothart
Stacia with the class after the tour. Photo credit Ezra Zeitler.
Wine
We arrived at the Keeler Estate Vineyard in Amity, Oregon around 3:30pm where we were welcomed warmly by Gabriele and Craig Keller. The Keelers take pride in their organic, biodynamic vineyard that was established in 2007. The vineyard is 200 acres, 40 acres of that are vines, majority of the grapes being Pinot Noir and Pinot Gris. The rest of the land has old Oak trees on it as well as garden space and a pond that is filled by rainfall. Gabby described the important features to grow quality grapes are climate, soil, and elevation. The climate in Oregon varies for every vineyard. The elevation at the Keeler Estate varies from 280 ft. to 650 ft. throughout the property. The vines are positioned to get an ample amount of sun, and the location of the vineyard is in a great place for winds.
Gabby toured us through the vineyard and allowed us to taste the grapes by teaching us the correct taste of ready-to-harvest grapes. She discussed their wine-making process with us. At the top of the vineyard, there is a large deck where we took in the views. Gabby then explained some of the events they host at the vineyard: in-depth wine-tasting experiences, animal releases onto their property, and weddings. As we walked back to the tasting room, Gabby took time to show us the barrel room. Besides classic wooden barrels, they also use red clay “urns” and concrete eggs for wine fermentation which add a different flavor and texture to the wine.
We ended the vineyard walk in the tasting room where Gabby taught us how to properly taste wine. As we tasted wines, Craig explained the biodynamics of their vineyard. Craig told us of the cost and the time it takes. The Keeler Estate Vineyard brings people together and hoping to provide an experience for the soul, as Gabby said. At the end of our time, Gabby shared her favorite bottle of wine with us for a tasting - Pommard ‘05. This is just another instance on this trip where we experienced what making connections with people can do.
Ripe grapes on the vine at Keeler Estate Vineyard. Photo credit Kayla Moothart.