By Mark Wilson.
Ryan Harms always imagined that he’d settle down one day and make small-batch wines on his own little plot of land. He produced his first vintage at an Oregon vineyard the same year he was allowed to legally drink. The romance of the vines was fermenting deep in his bones.
Twenty years later, he answers my call at his desk–a pool table shared between six people–before adjourning to the privacy of his office: his car. Let’s just say his dream for a tiny vineyard didn’t quite work out.
Read more at Fast Company.