We are WSU researchers. We are whole grain bakers.
We are community members.
And we work outside of the commodity system on small grains including wheat, barley, perennial wheat, buckwheat, spelt, and quinoa. One of our goals is to introduce the concept of affordability into our regional food systems—specifically to develop better tasting, healthier, affordable baked goods and keep the value where it is produced while not pricing people out of staple foods.
We create and breed these different grain varieties that are better for the soil and farming, way better tasting, and best of all, healthier for you. Then we share that knowledge with the rest of the world. We work with bakers, farmers, flour mills and basically anyone that wants to create healthier food through whole grains.
We live and work out of Skagit Valley, Washington, but our hope is that our philosophy and the actual idea of eating the whole grain becomes a world-wide habit.
WSU Breadlab Team
Dr. Kevin Murphy is a Professor of International Seed Systems in the Department of Crop and Soil Sciences at WSU and the Director of the WSU Breadlab.
Kevin’s research emphasizes crops, varieties, and farming systems that optimize nutritional value and provide tolerance to heat, drought, and diseases while improving yield, flavor, and end-use quality. Research studies have included intercropping, cover crops, crop rotation effects, no-till farming, crop-livestock integration, optimal planting dates and nitrogen, irrigation and seeding rates.
Kevin received his PhD in 2007 from WSU in organic and perennial wheat breeding with Dr. Stephen Jones, founder and former director of the Breadlab.
Kevin has participated in international research and extension projects in Syria, Iraq, and Pakistan and now collaborates on sustainable agriculture research projects in Ecuador, Rwanda, Kenya, and Malawi.
As an Assistant Professor of Participatory Plant Breeding, Micaela’s current research focuses on breeding buckwheat for culinary qualities and regional adaptation in the Pacific Northwest. The breeding is carried out in collaboration with researchers studying aspects of agronomy, nutrition and ecosystem services of buckwheat. Her approach to plant breeding emphasizes collaboration with farmers, culinarians, and other stakeholders in the food system. Prior to joining the Breadlab, Micaela led participatory research and education programs at Organic Seed Alliance for nearly 19 years.
Micaela received her PhD from Wageningen University in the Netherlands studying organic and participatory plant breeding under Dr. Edith Lammerts van Bueren. Her thesis focused on social and agronomic aspects of participatory plant breeding methodologies. Previously Micaela received her M.S. in Horticulture and B.S. in Soil Science from Oregon State University. Raised in Oregon, Micaela grew up working in diverse agricultural operations. Early in her career she managed an organic seed research farm and processing facility and coordinated farmer-chef participatory variety trials.
Micaela currently serves as an advisor on the European project LiveSeeding, spanning 16 countries, and 36 collaborators working to advance organic plant breeding and seed availability in the EU. Her future program goals include developing national and international networks for knowledge exchange and trainings on the practices of participatory plant breeding.
Robin grew up in the North of Italy being exposed to the natural beauty of the west and the agricultural activities of the east. After working as a cook he decided to develop his passion about food by earning a B.S. in Agricultural Sciences and a M.S. in Organic Agriculture at Pisa University. During those years Robin kept developing his bread-making skills, leading him to start growing small plots of grain crops and getting involved in several participatory research projects of the Italian rural network (Rete semi rurali). Robin earned a PhD in crop science at WSU Breadlab under the mentoring of professor Dr. Stephen S. Jones, exploring the intersections between breeding and baking. Robin’s work focused on the development of a new species of grain that chooses not to die and provides a way to further diversify contemporary farming systems. At the same time, he bred and selected wheat varieties with purple or blue seeds to expand wheat’s flavor range and assess American food sovereignty.
Erik is a PhD student working with buckwheat in the labs of Dr. Kevin Murphy and Dr. Deidre LaHue.
Erik’s primary research goals are to develop improved varieties of common buckwheat (Fagopyrum esculentum) suitable for organic cropping systems in the Pacific Northwest, and to assess the potential role of buckwheat in liberating and/or mobilizing phosphorus into plant-available forms. He seeks to characterize and assess genetically diverse populations of buckwheat for useful agronomic and culinary traits, for the development of varieties well suited to the growing conditions of the Pacific Northwest.
Erik earned his MS in Crop Physiology in 2023 from California State University, Chico. His Master’s thesis explored 13C isotope discrimination and it’s correlation with water-use efficiency in faba bean (Viciafaba). He enjoys working with underutilized species in sustainable cropping systems, particularly those with cover-cropping benefits and soil-improvement potential. In his previous work, he enjoyed assessing faba bean accessions for agronomic and cover-cropping characteristics, and breeding lines of forage and vegetable peas with increased rates of biological nitrogen fixation. In addition to his work with faba bean and pea, he also worked with other annual crops, including common bean, cowpea, soybean, and sunflower.
As the head of communications for the Breadlab, Janine is responsible for the lab’s media presence, messaging, and leads outreach and engagement projects. Her role involves conceptualizing and organizing events, handling media requests, and educating kids and grownups about the benefits of baking and eating whole grains. Janine was raised on a small maple and Christmas tree farm in upstate NY. Following a career as a camera operator and TV producer in Southern California, Janine relocated to the Skagit Valley. Her understanding of agricultural communities and her background in storytelling help her carry out WSU’s mission to bring whole grains to more homes.
Kim grew up on a small farm in western New York and received a B.S. in Environmental Science from SUNY Buffalo. She spent several years in western Washington working in horticulture before returning to New York to work on the family farm and achieve a real sense of local food systems. She returned to Washington and began working for WSU in 2012. Kim is responsible for Breadlab program operations, budget and fiscal management, and research for funding opportunities. She is co-author of Bread Lab!, a children’s book about the science and fun of sourdough bread baking.
Yeshi supports the work of every member of the Breadlab as the lab assistant. Whether determining test weights, milling whole grain flour, or test baking approachable loaves, Yeshi brings a quiet determination to the lab. And she is an amazing baker and cook, regularly sharing delicious homemade foods of her native Ethiopia with everyone at the lab.