On being selected to play in the Arizona Fall League, and what his expectations are: "Competition-wise, there will be a lot of top prospects in Arizona, but there are good players here, too. It's not so much about expectations or focusing on specific things -- it's more to work on my overall game. Of course, as a ballplayer I know what I need to work on. Bunting and base stealing are two things, and as it's a 40-game season out there, I should get a chance to do that."
On if he's happy with being 37-for-51 in stolen base attempts this season: "You always want a higher percentage, so it's something I'd like to improve. My speed isn't slow, so with a little fine-tuning in a few areas I should be better next year. Most of my caught stealings have been bang-bang, and little things like better reads and jumps, and knowing pitcher's tendencies, make a difference. It's split-second stuff."
On reading pitchers and anticipating good pitches to run on: "There are better pitches, and better counts, to go on, so good base stealers definitely do that. And some pitchers tip pitches, too. There are a lot of little things you can pick up that will give you an edge. The way I look at it, I'm fast enough that I'm going to be safe if I get a good read and a good jump."
On what he did to earn a promotion to Portland in mid-July: "I think that I was playing well enough, but it's not just about the numbers. It's also about approach and consistency, and about being a professional. You don't want to put a guy in a position where he's set up to fail, and I think I was ready to make the jump."
On what he's been most satisfied with this season: "I've been pretty consistent, night in and night out. For the most part, I've had solid at-bats -- I've had quality plate-appearances. I've learned a lot about my swing and a lot about myself as a player in general. I think I've grown a lot this year."
On the last time he ate waffles with applesauce: "Wow. It's been a long time -- probably the last time I was home. I could use some of that home-cooking, too. I don't really have a kitchen here, and the guys would look at me pretty weird if I ordered that at a restaurant. I've pretty much had to get by with waffles and strawberries."