In conversation... Oset Babür-Winter X Mimi Casteel
2 min read
with
Oset Babür-Winter (Food & Wine Magazine) Associate Culture Editor
Mimi Casteel (Hope Well)
Description
Monday’s first conversation on the We Dig Wine stage is between Oset Babür-Winter, associate culture editor at Food & Wine Magazine, and Mimi Casteel, wine grower and maker at Hope Well in Bethel Heights, Oregon. Hope Well’s mission is to make the most nutrient-dense food and wine, while recovering the natural systems that produce them.
Oset Babür-Winter (Food & Wine Magazine)
Associate Culture Editor
Oset Babür-Winter is the Associate Culture Editor at Food & Wine Magazine, where she oversees Obsessions, the magazine’s front-of-book. She completed Level 3 of the Wine and Spirits Education Trust’s Award in Wines with Merit, and is also a regular contributor Bottle Service, F&W’s wine and spirits section.
Mimi Casteel (Hope Well)
Mimi grew up on her family’s vineyard, Bethel Heights. Growing up working in the vineyard and winery, Mimi gained such an appreciation for the industry that she promptly left home after high school. Armed with a BA in History and Classics from Tulane University, Mimi spent the next year working in various National Forests across the west. Her adventures fueled her passion for studying botany, forestry, and ecology. Mimi earned her MS from Oregon State University in Forest Science, and spent the next several years working as a botanist and ecologist for the Forest Service, living in the backcountry. Her work in the forests led her to realize that the greatest threats to the future of the planet and all species had to be addressed at its root - in the agricultural and working land base. Mimi returned to Bethel Heights in 2005, where she implemented new farming systems and began a journey of experimentation and discovery. In 2016 Mimi left Bethel Heights to grow and make wine at her home vineyard and living laboratory, Hope Well. Hope Well is the living model for a habitat-based regenerative model for agriculture. Mimi’s experiments are all with the goal of producing the most nutrient-dense, healthy food and wine, while recovering the natural systems of nutrient cycling, improving biodiversity and species retention, and maximizing the function and output of a diverse ecosystem.
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