William V. Cruess was an influential California wine researcher who helped switch sun-drying methods to mechanical. He was born in San Miguel, California in 1886 and grew up on a farm before attending the University of California and graduating with a B.S. in 1911. From there he worked with Frederick T. Bioletti and bounced between the laboratory and teaching classes while attempting to build a career in the wine industry. He was very interested in food technology and began experimenting on flor sherry and researching olives and frozen food. He along with his co-worker Arther W. Christie helped move sun drying fruit over to a mechanical process. In this interview, Cruess discusses his early education, teaching, lab work, research, the wine industry during Prohibition, work with wine after Repeal, olive researches, food technology, flor sherry, publications and food industry associations, frozen foods, dehydration of vegetables and Dr. Mrak, Dr. Joslyn and Davis.