Wed Sep 11 09:41:54 UTC 2024: ## Washington State Farmers Embrace Diversity to Combat Climate Change and Bake Better Bread
**PORT TOWNSEND, WASHINGTON** – In the face of climate change, a group of researchers, farmers, and bakers in Washington State are working together to create a more resilient and delicious loaf of bread. They’re focusing on wheat blends that promote soil health and stand strong against extreme weather events, a growing challenge for the U.S., a major wheat exporter.
Keith and Crystie Kisler, owners of Chimacum Valley Grainery, are leading the charge. They’ve partnered with the Washington State University Breadlab, a team of scientists and bakers dedicated to finding ways to make wheat more resilient to climate risks and improve its flavor.
The Kislers have implemented a diverse mix of 13 to 14 different wheat varieties on their farm, including the “climate blend” developed by the Breadlab. This blend, comprised of hardy wheats, has proven remarkably stable even during extreme weather events like the 2021 heat dome that ravaged the Pacific Northwest.
“For me, growing it in the field, it is an amazingly stable crop,” says Keith Kisler. “It’s this really high-diversity genetics. So for me, it’s like, eh, heat dome – whatever.”
Stephen Jones, a wheat scientist and baker who led the Breadlab until his retirement this summer, emphasizes the importance of genetic diversity in wheat. “They had tall. They had short. They had all different types of things,” he says. “And what was hidden in that variation was the ability to adapt to a situation.”
This diversity has become crucial as climate change brings more frequent and intense droughts, heat waves, and other extreme weather events. A recent study found that drought reduced wheat yields in major grain regions of the U.S. by nearly 40% in 2022, a level comparable to the Dust Bowl era.
“If we have a chaotic climate, our strategy is to have genetic chaos in the field to fight back with – chaos with chaos,” says Jones.
The “climate blend” has delivered results, producing yields comparable to conventional wheat and resulting in a silky and rich flour that bakes into delicious bread.
This collaboration between farmers, researchers, and bakers highlights the potential for agricultural innovation to combat climate change while preserving the quality and flavor of our food. As the world faces the challenges of a changing climate, this story offers a hopeful example of how collaboration and creative solutions can lead to a more resilient and delicious future.
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