Washington State University’s College of Agricultural, Human and Natural Resource Sciences (CAHNRS) received an endowment of $1.5 million for their organic grain breeding research from two well-known innovative food makers, California-based Clif Bar & Company and Vermont-based King Arthur Flour Company. Specifically, the Clif Bar & King Arthur Flour Endowed Chair in Organic Grain Breeding Innovation was awarded to WSU Bread Lab’s director, Stephen Jones, Ph.D., allowing the college to continue research in organic grains.
The WSU Bread Lab develops new versions of wheat and barley, working to provide farmers in Skagit Valley and surrounding areas with nutritionally-dense rotation crops that enrich soil and produce grains flavored through maltsters and millers. With these new crops 200 local jobs were created in recent years, providing consumers with more access to flavorful and nutritious breads, craft beers, and other products based on grain, and supporting food innovation.
“Innovation in wheat breeding and organic farming practices is critical to improving the long-term health of our soil and our planet,” said King Arthur Flour’s co-CEO, Karen Colberg. “We believe investing in this research is an investment in the next generation of farmers. If we can help to evolve the agriculture landscape through improved organic farming, we help farmers and we help meet growing consumer demand for more organic food.”
The Bread Lab and King Arthur Flour have collaborated in the past, with King Arthur Flour opening a baking school at Bread Lab in 2016. Additionally, the Clif Bar Family Foundation awarded $1.4 million to 16 graduate fellowships for organic plant breeding across the country, six of which are at Washington State University. By 2020, Clif Bar hopes to raise $10 million for America’s first endowed chairs for organic plant breeding in public universities.
Photo: Stephen Jones, Ph.D
