Jul 7, 2023

Organic Grain and Pulses field dayCome learn about naked barley, dry beans, other cereals and pulses, cover cropping, end-use quality research, and disease and weed management! This event will be at the OSU Lewis-Brown Horticulture Farm at 33329 Peoria Rd in Corvallis, OR from 10-12:30pm on August 3rd, 2023. Follow signs for parking. This event is free and open to the public, but we ask that you register by July 27th so we can estimate the number of attendees. Register at

Oregon State University Extension Service prohibits discrimination in all its programs, services, activities, and materials on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. Accommodation requests related to a disability should be made by July 27th to Brigid Meints at

Aug 8, 2022

August 21, 2022 Farm to Flavor Dinner, Madison, Wisconsin

Farm to FlavorJoin the Culinary Breeding Network, the Seed to Kitchen Collaborative and the Artisan Grain Collaborative for an engaging evening of conversation, learning, and tasting on August 21, 2022. This public event will bring together plant breeders, farmers, chefs, bakers, and beverage manufacturers to discuss and demonstrate the benefits of participatory plant breeding. The evening will provide the opportunity for researchers, growers, and end-users to play an essential role in guiding the development of new crop varieties. This year's "Farm to Flavor" will have a special emphasis on culinary grains including wheat, rye, oats, barley, and corn.  Several NIFA OREI projects will be exhibiting their breeding work, including Value-added Grains for Local and Regional Food Systems II, led by Mark Sorrells of Cornell University; Developing Multi-use Naked Barley for Organic Systems, led by Patrick Hayes and Brigid Meints at Oregon State University; and Collaborative Plant Breeding Network Development for Organic Systems in the Upper Midwest, led by Julie Dawson of the University of Wisconsin-Madison. Register at

Aug 8, 2022

Brigid Meints is hosting an Organic Naked Barley and Dry bean field day on Tuesday, August 9th from 2-4 pm at the Lewis-Brown Horticultural Farm in Corvallis. At the field day we’ll share the latest research going on for the OREI multi-use naked barley project, see some ready-to-harvest spring barley trials, and see a large dry bean variety trial! This event is free and open to the public, so please share with your networks. We do ask that you register in advance so we can get an idea of how many people will be in attendance.

Hope to see you there!

Feb 2, 2022

Join eOrganic on March 29, 2022 for a webinar about research on the food qualities of naked barley, by Jordyn Bunting of Oregon State University.

Find the recording here!

Jul 7, 2021

Join Brigid Meints of Oregon State University to learn about the 2021 naked barley trials at the virtual field days, which are being presented live on the @nakedbarley Instagram page and recorded! The next one is July 17th!

Apr 4, 2021

Join us for Grains Week on May 3-7, 2021! 

Cascadia Grains has opted for a whole new take on the traditional 300-person conference, teaming up with a collaborative national team including the Culinary Breeding Network, WSU Food Systems, Cascadia Grains, GrowNYC, Oregon State University and the Artisan Grain Collaborative and eOrganic. This event is partially funded by 2 USDA NIFA OREI projects: Value-added Grains for Local and Regional Food Systems and Breeding Multi-use Naked Barley for Organic Systems

Find the recordings at

Program now available here!

At the event:
* Farmers, ag professionals, and academics can hear research updates, learn about grain production for artisan breads, cereals for animal feeds, brewing and distilling, and more.
* Professionals, home bakers, and consumers can get an inside look into grain quality, accessing specialty and/or small grains, and interact with a community of passionate chefs, bakers, and grain-lovers.
* Brewers, distillers, and maltsters can connect with industry professionals to get the latest information on using grains in value-added production, as well as getting access to specialty regional grains.
* Investors, brokers & local government officials get the scoop on rising investment and policy opportunities.


#grainsweek #cascadiagrains #eorganic #osu #wsu #uwmadisoncals #eorganic#grownycgrains #artisangrains #culinarybreedingnetwork #localgrains 

ART BY @kateblairstone
{prints available for sale on her website}

Mar 3, 2021

The webinar recording and slides will be available at

Barley, one of the first domesticated agricultural plants, is a versatile crop that has three main end uses: malt food and feed. Interest in consumption of organic barley for these end uses have increased in recent years, and organic prices can fetch a significant premium to justify integrating organic barley into an organic farmer’s profile. Naked barley, a type of barley where the hull falls off the grain at harvest, has significant advantages over “hulled” due to better test weight and processing as a whole grain, particularly for food consumption. However, there many traits of barley in organic environments that have not been considered because most barley has been selected for malting quality in conventional environments. Here, we will be presenting research progress made on the Multi-use Organic Naked Barley project with the aim to develop methods to evaluate and select multi-use naked barley lines in organic environments. We have evaluated both winter and spring variety trials across the United States at research universities located in New York, Wisconsin, Minnesota, Oregon and California. The goal of the webinar is to present some of our research and trial findings as well as some practical experience learned from growing organic naked barley for this project. Additionally,we will discuss utilizing aerial imaging technology to measure components of weed competitive ability in organic spring barley.

Karl Kunze is a graduate student in the School of Integrative Plant Science Plant Breeding and Genetics Section, and works in Mark Sorrell's lab.

Oct 10, 2020

(CORVALLIS, Oregon, September 17, 2020)​ - ​A national effort led by plant breeders Pat Hayes and Brigid Meints of Oregon State University has been re-funded after a successful first iteration of a project focused on one of the world’s oldest and most versatile grains: barley. “Developing Multi-use Naked Barley for Organic Farming Systems II” aka The Naked Barley Project was awarded a $2 million grant for an additional three years from the U.S. Department of Agriculture (USDA). The USDA National Institute of Food and Agriculture Organic Agriculture Research and Extension Initiative grant has six objectives:

  1. provide organic growers, processors, and consumers with a new crop, food, and raw material alternative that will be economically rewarding and sustainable;
  2. identify and release high-yielding, high-quality, flavorful and nutritious multi-use naked barley varieties for organic systems;
  3. characterize traits that were previously identified as being especially critical for organic production on a large, genetically diverse panel of naked barley germplasm;
  4. create a modified nested association mapping (NAM) population to breed for traits important for organic production and regionally relevant to the different areas represented in this project and to maximize the efficiency of selection;
  5. observe, analyze, and report the results of natural selection and artificial selection on an organically grown naked barley composite population - a vehicle for engaging K-12 students and home gardeners in organic grains and foods;
  6. educate the public on the uses and production value of naked barley.

Project collaborators include from breeders, farmers, millers, maltsters, bakers, distillers, chefs and other end-users in Oregon, California, Wisconsin, Minnesota, and New York.

Excitement for barley is evident from OSU breeder and project leader Pat Hayes’ proclamation, “It is time for barley to go naked, after nearly 10,000 years of hiding the grain under an adhering hull.”

For more information and to learn about outreach events visit and and follow @barleyworld, @multibarley and
@culinarybreedingnetwork on Instagram.

Apr 4, 2020

We're excited to bring you a barley zine, edited and illustrated by Katie Gourley, in collaboration with Oregon State researchers Pat Hayes, Brigid Meints, Jordyn Bunting and recipe testers Adrian Hale and Lane Selman! This spring 2020 edition contains a wealth of barley information and inspiration, including history, definitions of barley-related terms, and recipes for creating your own grain salad as well as breads, crackers desserts and beverages using our favorite grain!

Click here or on the picture to download the Spring 2020 Barley Zine!

Jun 6, 2019

If you are in Madison, Wisconsin on Friday, June 28, please join us in celebrating our favorite ancient grain! The event takes place at the West Madison Agricultural Research Station, 8502 Mineral Point Road, Verona, WI from 9am to 2pm (lunch provided for those that register by June 25). This educational + festive day will include field tours, an update on the exciting new national organic, hull-less barley project, a barley-centric lunch, guest speakers, and more! Come learn, meet new friends, visit with fellow grain movers & shakers and enjoy a delicious lunch from JOON. There is no cost to attend, but you must register by June 25 to receive lunch at