https://www.terroirconsultinggroup.com/onfarmconsulting daily 0.75 2023-05-23 https://www.terroirconsultinggroup.com/about-us daily 0.75 2023-05-26 https://images.squarespace-cdn.com/content/v1/627c3682580f0f58f11caaa9/4301408d-7f9e-467a-b0b5-878a1c1d192a/534A0882.jpg About us - Megan Hall, Ph.D. Dr. Megan Hall has worked in the wine industries in Oregon, Tasmania, New York, Missouri and California for over ten years. She started in the Vineyard Management program at Chemeketa Community College and then moved to the Finger Lakes region of New York, where she earned her Ph.D. in Plant Pathology and Plant-Microbe Biology at Cornell University, mentored by Dr. Wayne Wilcox. She wrote the seminal paper on sour rot, and dove into the world of microbial terroir, microbe-insect interactions, and IPM strategies. From there, she became an Assistant Research Professor of Plant Science and the Viticulture Program Leader at the University of Missouri, followed by a move to E. & J. Gallo Winery, where she became the North Coast Viticulture Research Scientist in the Winegrowing Research division. She headed home to Oregon in 2023. Megan's path into agriculture began in political science and sociology, and she has never stopped seeing wine and farming as human history made tangible. In 2024, after a trip to Egypt that reshaped how she thought about place, she founded Terroir Adventure Travel, which runs small-group immersive trips capped at eight travelers. Each itinerary is built on the same idea that drives her research: that soil, water, geology, and climate shape a region's agriculture, and its agriculture shapes its people. She personally tests every trip before offering it and works directly with local guides and producers so that the people who live there are the ones sharing their knowledge and receiving the benefit. The tagline says it plainly: travel like a researcher, experience like a local. Megan is a licensed Pesticide Consultant (OR) and a Pest Control Advisor (CA). https://images.squarespace-cdn.com/content/v1/627c3682580f0f58f11caaa9/0ea204a2-6059-4c5e-8085-bde330396a83/C8C172F7-2350-4F89-9705-AC1985C6B991.jpg About us - Alex Fredrickson, Ph.D. Dr. Alex Fredrickson is a fermentation expert and a winemaker, originally from eastern Washington. Both his Ph.D. from University of Missouri (Food Science and Technology) and Masters of Science from Cornell University (Food Science) focused on tannins in red wines. He has worked in wine industries all over the world. As a Harvest Winemaker at Moorilla Winery in Tasmania, Australia, and a Harvest Assistant Winemaker at Duckhorn Wine Company (Canvasback) in Walla Walla, Washington, he gained hands-on experience in all aspects of winemaking, including blending, finishing, and cellar techniques. Additionally, his roles as a Harvest Intern at Church Road Winery in New Zealand and a North Coast Winemaking Intern at E&J Gallo Winery in Healdsburg, California, allowed him to contribute to critical winemaking decisions and develop his palate and technical skills. Alex started his own winery, Wicked Water, in Geneva, New York in 2016. Alex joined E&J Gallo Winery in Healdsburg, California, as a Research Scientist in 2020. He managed the Sonoma Research Winery, overseeing 75 tons with 2-ton ferments and a team of full-time and seasonal employees. 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