Soil to Society

04/06/2026

Are you a high school student interested in science?

Do you want to gain field and/or lab experience while exploring the connection between sustainable agriculture and human health?

Apply for our 2026 Summer Research Opportunity today!

Applications can be found on our website at https://www.soiltosociety.org/summer-research-opportunity and are due April 17th.

02/10/2026

Happy World Pulses Day!

Colorful. Nutritious. Planet‑friendly.
Pulses, including lentils, peas, beans and chickpeas, are tiny seeds fueling a healthier planet and healthier people.

They boost soil health, strengthen biodiversity, and deliver essential nutrients we all need.

But here’s the plot twist ➡️
📈 Fewer than 7% of U.S. adults and kids eat lentils or dried peas in a day, but intake has been slowly increasing since 2003. Let's continue this trend!

Soil to Society researchers found that:
✨ Lentils are nutrient‑dense + affordable
✨ Most people eat them at lunch & dinner
✨ Lentil curry + hummus = top dishes
✨ Almost all purchases happen at grocery stores

Imagine the impact if more of us added these climate‑smart, budget‑friendly foods to our plates.

Want to learn more? Check out our full study for deeper insights. https://www.mdpi.com/2072-6643/16/2/277

10/10/2025

🎉 Celebrating Year 4 at Soil to Society! 🌱

Our Year 4 Wrap-Up Newsletter is here — a reflection on the milestones, momentum, and meaningful connections we've built together.

📬 Inside this edition:
✅ Research & Impact highlights
✅ Community Partnerships
✅ Events & Engagement
✅ What’s Ahead in Year 5

We’re proud of what we’ve accomplished and excited for what’s next.

Read the full newsletter here: www.soiltosociety.org/newsletters

09/11/2025

🥞 Introducing Farm-to-School Buckwheat Pancake Mix 🌾

This past year, WSU Thurston County Extension Office teamed up with farmers, processors, schools, and food service experts to create a delicious, nutritious pancake mix made from locally grown buckwheat!

An example of collaborative innovation where...
- Farmers across WA & OR grew and tested buckwheat varieties
- Processors (WSU School of Food Science and Cascade Milling) helped develop a shelf-stable mix for school kitchens
- School food service teams ensured it met nutrition & prep standards
Students get a tasty, healthy breakfast—grown close to home!

🎥 Check out the how-to video and learn how this mix supports local ag and school meals!
https://youtu.be/dGggZUom7ug?si=3FuFew0VwEHMZqgk

👉https://extension.wsu.edu/thurston/buckwheat-extension/

This video illustrates how to use a Washington-grown and manufactured, whole grain buckwheat pancake mix that was developed for farm-to-school programs. Food...

06/05/2025

🚨New Journal Article🚨

Our food science team has been hard at work utilizing innovative microwave technologies to produce shelf-stable lentil hummus and we are happy to share their results!

Go to the links below to read the full journal article and Scott Weybright, from WSU Insider's, article on their efforts.

https://www.soiltosociety.org/publications
https://www.soiltosociety.org/news-and-media

Photo credit: Burcu Tenderis

04/25/2025

Honored to be selected at the WSU College of Agricultural, Human, and Natural Resource Sciences Faculty and Staff Awards as the recipient of this year’s Team Interdisciplinary Award.

Thank you to all of our project's researchers, partners, and contributors who have made the last 3.5 years so successful!

04/17/2025

Intern highlight: Jane Park

Jane studied barley low-phytic acid (lpa) mutants to improve micronutrient availability, focusing on the lpa1-1 mutant. Phytic acid binds essential minerals, limiting their absorption in the human body. Thus, developing a hulless lpa barley variety is key.

Her research involved extracting DNA from barley embryos, conducting gel analysis, developing and validating a PACE marker for the lpa1-1 gene, and screening lines containing this gene for further improvement.

Want to participate in our summer research opportunity? Applications are open!

Learn more and apply through the link below.
https://www.soiltosociety.org/summer-research-opportunity

04/03/2025

Reminder that we are currently accepting applications for our 2025 Summer Research Opportunity!

🚨The deadline to apply has been extended until April 18th🚨

For more information and to apply, go to the link below.
https://www.soiltosociety.org/summer-research-opportunity

03/31/2025

Intern highlight: Nathan Sutton

Nathan's study addressed the critical issue of iron and zinc deficiencies affecting over 1.1 billion people worldwide by developing enhanced wheat varieties. His approach involved breeding wheat lines that integrate specific genetic traits to improve both yield and nutrient content, particularly focusing on increasing iron and zinc levels.

Want to participate in our summer research opportunity? Applications are now open!

Learn more and apply through the link in our bio.

03/25/2025

Intern highlight: Carolina Bonilla Zamora

Carolina's research focused on three treatments: vegetable, buckwheat, and wheat. The goal of this project was to see which of these treatments can suppress weeds the most naturally, as it reduces herbicides, and how the most effective treatment could be introduced to farmers. This project not only focused on suppressing weeds, but measuring crop productivity and soil health.

Want to participate in our summer research opportunity? Applications are now open!!

Learn more and apply through the link below.
https://www.soiltosociety.org/summer-research-opportunity

03/21/2025

🔬Applications for our 2025 Summer Research Internship are now open🔬

Are you a motivated high school student looking to gain hands-on research experience while receiving college credit and a stipend?

This opportunity is for you!

For more information and to apply, go to the link below.
https://www.soiltosociety.org/summer-research-opportunity

Deadline for applications is April 11th.

03/12/2025

Intern Highlight: Sukhmani Sangera

Sukhmani’s research investigated the implications of pulses and legumes being used as flour substitutions can create a difference when making a tortilla chip.

The overall goal was to produce tortilla chips with lower amounts of starch and for it to be healthier than an average tortilla chip. Chickpea and lentil flour substitutions were studied and utilized during the chip making process to further enhance the nutritional profile of tortilla chips.

--

The Soil to Society Summer Research Program is an internship opportunity for motivated high school students to experience hands-on laboratory experience with a research team. Students can expect to learn about scientific thinking and communication, research skills and best practices, and ethics in research while working on cutting-edge research projects.

If you're interested in the internship program, keep an eye on the link below. The 2025 Summer Research Opportunity application will open soon!

https://www.soiltosociety.org/summer-research-opportunity