WSU Breadlab appoints Kevin Murphy as endowed chair

BACK TO ALL NEWS

WSU Breadlab appoints Kevin Murphy as endowed chair

12 Jul 2024

Lily Cota

Lily Cota is a writer, editor and photographer from Kansas City, Missouri. She graduated from Missouri State University with a Bachelor of Science in English and a minor in Photography. When she’s not writing, you can find her reading fantasy novels, thrifting, trying out local coffee shops and spending time with her nieces.

BURLINGTON, WA — The Washington State University (WSU) Breadlab named Kevin Murphy as the new Clif Bar and King Arthur Baking Co. endowed chair in organic grain breeding and innovation.

“The Breadlab represents a unique strength at WSU,” Murphy said. “It’s my honor to work with the Breadlab team, Clif Bar, King Arthur Baking Company, the Port of Skagit and our many regional partners to continue this mission.”

Previously held by Stephen Jones, WSU professor and founder of the Breadlab, the position was established in 2018 through gifts from Clif Bar and King Arthur Baking as well as partner organizations and individual donors.

“Clif Bar is committed to building a sustainable food system, and it is through cutting-edge agricultural research and programs like the WSU Breadlab that we can support a brighter future for our farmers and farming communities,” said Philippa Lockwood, sustainable agriculture program manager at Clif Bar. “We are thrilled to welcome Kevin Murphy to this very important role, and we congratulate Stephen Jones for his leadership and significant accomplishments during his long tenure.”

Founded in 2011, the WSU Breadlab breeds, tests and integrates new wheat, barley and rye varieties in the Pacific Northwest and global food systems. Researchers from the lab work alongside farmers, chefs, bakers and distillers to develop crops that enrich the soil and improve local grain economies.

“Investing in this research supports future farmers and helps meet the growing demand for sustainable and resilient food systems.” — Karen Colberg | CEO| King Arthur’s Baking Co.

One notable product to come from Breadlab’s work is King Arthur Baking’s Climate Blend flour, made with three wheat varieties developed by the Breadlab.

“Investing in this research supports future farmers and helps meet the growing demand for sustainable and resilient food systems,” said Karen Colberg, CEO of King Arthur Baking.

With 15 years of experience collaborating with farmers and organizations in western Washington, Murphy joined Jones’ wheat breeding team as a doctoral student. He launched WSU’s Sustainable Seed Systems Lab in 2016 and currently leads a $3.3 million research project breeding improved organic buckwheat.

In this role, Murphy plans to create a new center at WSU focused on uniting the Breadlab and Sustainable Seed Systems Lab with partners across and outside of the university.

“A regional hub will coalesce efforts in Washington and beyond to improve the health, nutrition, accessibility and affordability of our food system,” he said.

Advertisement

BACK TO ALL NEWS