Dr. Laura Valli brings anthropological perspective into agricultural and food systems-related issues. She obtained her PhD from Washington State University Breadlab where she worked on rye, studying the entire grain network, from breeders and farmers to millers and bakers to eaters in the US and beyond. She was interested in the stories told about rye, and how they affect the perceptions and motivations of people. For her, rye is a case study of thinking about the collective action necessary for changing food systems.
In graduate school, she studied both the agronomy as well as baking chemistry of rye, conducting field trials and baking experiments. Her main focus was on local grain economies, artisanal bakeries and whole grain end usage. She has always been passionate about outreach, frequently presenting at various grain events. She is the co-author and co-instructor of the college-level course Rye: Cultural History and Embodied Practice.
She is currently a postdoctoral fellow at the University of Missouri Center for Regenerative Agriculture, looking at the impact of digital technologies and cost-share funding on increasing farmers’ access to and adoption of more sustainable farming practices.