Dr. Myles J. Anderson
myles.anderson@wwcc.edu
509.524.5175

A 26-year employee with Walla Walla Community College, Dr. Myles Anderson has served as a counselor, instructor, administrator, and now Director of the Institute for Enology and Viticulture. A distinguished winemaker, he launched Walla Walla Vintners, a boutique winery, in 1995 ��� the ninth winery to be opened in the Walla Walla Valley. A graduate of Bloomsburg University in Bloomsburg, Pennsylvania, Anderson earned his bachelor���s degree in elementary education. He also holds a master���s degree in counseling and educational psychology from Bucknell University and a doctorate in counseling psychology from the University of Wyoming. An author of several instructional texts, in January 2000 Anderson was charged with developing and launching the enology and viticulture program at Walla Walla Community College. Since the program was launched, more than 1,600 students have completed enology and viticulture coursework. Dr. Anderson serves on the board of the Walla Walla Valley Wine Alliance.

Stan N. Clarke
stan.clarke@wwcc.edu
http://staff.wwcc.edu/stanley.clarke/default.htm
509.524.5171

A graduate of the United States Air Force Academy, Stan Clarke holds a Bachelor of Science degree in viticulture from the University of California-Davis and a master���s degree in teaching from Washington State University. A highly respected viticulturist, Stan has served as a grower relation���s manager for Chateau Ste. Michelle, general manager of Covey Run Vintners, and a winemaker and general manager of Hyatt Vineyards. Prior to his association with Walla Walla Community College in January 2002, Clarke taught for eight years in the Grandview School District. He has authored weekly articles on grapes and wines, judged various wine competitions, and served in 1987 as the president of the Washington Wine Institute, the precursor to the Washington Wine Commission. At Walla Walla Community College, Stan is the coordinator for the Institute for Enology and Viticulture.

Mike Moyer
michael.moyer@wwcc.edu
509.524.5172

For more than a decade, Michael Moyer has been cultivating his passion for premium wine production. The work started, appropriately, with exposure to the wines of Burgundy in a basic winemaking course taken while studying in Dijon , France , after graduating from the University of Puget Sound . Then six years in the hospitality industry, including experience with wines in restaurants, inspired Moyer to meet the microbiology and biochemistry requirements for admission to the Viticulture and Enology program at the University of California , Davis , where he earned the degree of Master of Science. As a graduate student, Moyer spent three years teaching general chemistry as well as wine microbiology labs. His wine background is not all classroom. He has helped create Amador county Zinfandel, Carneros and Oregon Pinot Noir, as well as Chardonnay and Cabernet Sauvignon from both Napa and Sonoma Counties , for producers such as Etude Wines and Peter Michael Winery. Before arriving in Walla Walla , Moyer worked with the viticulture lab of Oregon State University 's Department of Horticulture.