BIG IDEAS & SMALL GRAINS PIZZA PARTY
A pizza-enhanced discussion with WSU BREAD LAB Director Dr. Kevin Murphy & co. at Chimacum Valley Grainery.
FRIDAY, MAY 9TH, 5:00-7:00pm
Join Dr. Kevin Murphy, Director of the WSU Bread Lab for an evening discussion and woodfired pizza party. This informal, intimate gathering for grain lovers will take place at Chimacum Valley Grainery, one of the country’s only vertically integrated organic farming, stone-milling, woodfire baking, floor malting and microbrewing small grain operations. Dr. Murphy will lead a discussion around the Bread Lab’s innovative and important work with whole grains.
Enjoy some wholesome pizza as it comes hot out of the oven, along with the Grainery’s locally grown beer, as we talk all things grain! $25 includes pizza, beer tasting and discussion.
ABOUT WSU BREAD LAB
The researchers at the WSU bread Lab work outside of the commodity system on small grains, including wheat, barley, rye, buckwheat, spelt, quinoa, millet, and perennial grains. They create different grain varieties that are better for the soil and farming, way better tasting, and best of all, healthier for you. Then they share that knowledge with the rest of the world, working with bakers, farmers, flour mills and basically anyone that wants to create healthier food through whole grains. They live and work out of Skagit Valley, Washington, but hope that their philosophy and the actual idea of eating the whole grain becomes a world-wide habit.
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. He leads the Soil to Society project at WSU, which integrates soil science and plant breeding with human health researchers to develop more nutritious and flavorful grains and whole grain-based foods.
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.
A pizza-enhanced discussion with WSU BREAD LAB Director Dr. Kevin Murphy & co. at Chimacum Valley Grainery.
FRIDAY, MAY 9TH, 5:00-7:00pm
Join Dr. Kevin Murphy, Director of the WSU Bread Lab for an evening discussion and woodfired pizza party. This informal, intimate gathering for grain lovers will take place at Chimacum Valley Grainery, one of the country’s only vertically integrated organic farming, stone-milling, woodfire baking, floor malting and microbrewing small grain operations. Dr. Murphy will lead a discussion around the Bread Lab’s innovative and important work with whole grains.
Enjoy some wholesome pizza as it comes hot out of the oven, along with the Grainery’s locally grown beer, as we talk all things grain! $25 includes pizza, beer tasting and discussion.
ABOUT WSU BREAD LAB
The researchers at the WSU bread Lab work outside of the commodity system on small grains, including wheat, barley, rye, buckwheat, spelt, quinoa, millet, and perennial grains. They create different grain varieties that are better for the soil and farming, way better tasting, and best of all, healthier for you. Then they share that knowledge with the rest of the world, working with bakers, farmers, flour mills and basically anyone that wants to create healthier food through whole grains. They live and work out of Skagit Valley, Washington, but hope that their philosophy and the actual idea of eating the whole grain becomes a world-wide habit.
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. He leads the Soil to Society project at WSU, which integrates soil science and plant breeding with human health researchers to develop more nutritious and flavorful grains and whole grain-based foods.
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.
A pizza-enhanced discussion with WSU BREAD LAB Director Dr. Kevin Murphy & co. at Chimacum Valley Grainery.
FRIDAY, MAY 9TH, 5:00-7:00pm
Join Dr. Kevin Murphy, Director of the WSU Bread Lab for an evening discussion and woodfired pizza party. This informal, intimate gathering for grain lovers will take place at Chimacum Valley Grainery, one of the country’s only vertically integrated organic farming, stone-milling, woodfire baking, floor malting and microbrewing small grain operations. Dr. Murphy will lead a discussion around the Bread Lab’s innovative and important work with whole grains.
Enjoy some wholesome pizza as it comes hot out of the oven, along with the Grainery’s locally grown beer, as we talk all things grain! $25 includes pizza, beer tasting and discussion.
ABOUT WSU BREAD LAB
The researchers at the WSU bread Lab work outside of the commodity system on small grains, including wheat, barley, rye, buckwheat, spelt, quinoa, millet, and perennial grains. They create different grain varieties that are better for the soil and farming, way better tasting, and best of all, healthier for you. Then they share that knowledge with the rest of the world, working with bakers, farmers, flour mills and basically anyone that wants to create healthier food through whole grains. They live and work out of Skagit Valley, Washington, but hope that their philosophy and the actual idea of eating the whole grain becomes a world-wide habit.
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. He leads the Soil to Society project at WSU, which integrates soil science and plant breeding with human health researchers to develop more nutritious and flavorful grains and whole grain-based foods.
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.