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Chehalem Business Connection
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September 2013
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A
ccording to the Social
Security Administra-
tion’s model of psy-
chiatric assessments, the nine
diagnostic categories for men-
tal impairments are:
• Organic mental disorders
• Schizophrenic, paranoid
and other psychotic disorders
• Affective disorders
• Mental retardation
• Anxiety-related disorders
• Somatoform disorders
• Personality disorders
• Substance disorders
• Autistic and other perva-
sive developmental disorders.
Dysfunction, for example,
opens the door to substance
abuse: mental impairment is the
result.
A minority of the world’s
population suffers from some
degree of mental impairment;
the world’s majority suffers
from some degree of dysfunc-
tion because they weren’t pro-
vided with tools of cognition
and an owner’s manual.
A mind that can process new
information can learn how to
use these missing tools. A mind
suffering from untreated mental
illness rarely has the capacity
to process new information, no
matter how useful it is.
Dysfunction deals with reali-
ty as best it can, with inade-
quate tools; mental illness often
disconnects from a reality
that’s too painful to bear.
Dysfunction is also insidi-
ous, pervasive and victimizing:
parents with poor choice-mak-
ing skills and an impaired abil-
ity to learn from experience
will pass their own unresolved
issues to their children, who
will pass them to their children.
Everyone will bring their
open wounds to the workplace,
where they will pass them to
their co-workers, who will pass
them to the supervisors and
customers, either actively or
passively.
Northwoods Consulting
lends advice on
assessing dysfunction
Oregon Legislature invests in
fermentation science
Although a minority of the world’s population
suffers from some degree of mental impairment,
studies show that the majority suffer from
some degree of dysfunction
Local winery believes investment could help pave the way for
future job creation locally and across the state
T
he Oregon Legisla-
ture passed a flurry
of measures during
its last day in session, July
8, one of which could (even-
tually) make a big impact in
the local wine industry.
According to a press re-
lease from Newberg’s A to Z
Wineworks, the measure in-
volved a $1.2 million “job
creation investment” in Ore-
gon State University’s fer-
mentation science program.
The release called the meas-
ure an “exciting investment”
that will support producers
of wine, beer and distilled
spirits across the state.
Michael Davies, with A
to Z, said that the invest-
ment means OSU will be
able to fully fund the foun-
dation for a distilled spirits
program.
“Personally, I think it’s
very timely in the sense that
the wine industry, the beer
industry and even the spirits
industry have been growing
rapidly over the last 10 to 15
years,” he said. “They’ve
been creating a lot of jobs,
and they’re bringing money
into the local economies of
small communities.”
The release from A to Z
said that OSU received a do-
nated distillery from King
Estate Winery, but has thus
far been unable to put the
equipment to use due to lack
of operational funding.
“With the additional in-
vestment from the 2013
Legislature, the university
will be the first in the nation
with a trifecta of a working
research winery, brewery
and distillery,” the release
said.
Davies said that, more
and more, specialized edu-
cation is becoming neces-
sary in Oregon’s wine in-
dustry.
“It used to be that a per-
son could get into the wine
industry with a background
in very basic chemistry or
even biology,” he said. “But
that’s not really the case any
more. Now, the knowledge
level (required) is going up
and up and up.”
And that’s a good thing,
he added. The rising expert-
ise in the industry shows
that the state’s brand is be-
coming better able to com-
pete with producers global-
ly, and hence, gaining the at-
tention of new consumers.
“Oregon’s rich culture of
food and beverage is a hall-
mark across the state,”
Davies said. “Particularly in
Newberg, A to Z Wineworks
is honored to be among the
Oregon-owned companies
that are fueling market de-
mand for our state products
and the jobs to fulfill them.”
In a newsletter from
House Speaker Tina Kotek,
she described the investment
as one of a number of steps
the Legislature took in this
session to “to speed Ore-
gon’s economic recovery.”
For more information on
OSU’s fermentation science
program, visit oregonstate.
edu/dept/foodsci/undergrad/
fermopt.htm.
“Personally, I think it’s very
timely in the sense that the wine
industry, the beef industry and
even the spirits industry have
been growing rapidly over the
last 10 to 15 years.”
