Julie Dawson is an Associate Professor in the Department of Plant and Agroecosystem
Sciences at the University of Wisconsin-Madison. Research interests include the use of
genetic resources in plant breeding for organic systems and methods for participatory
selection and variety development. She is also the state Extension specialist for regional
food systems and does applied research for growers serving local food markets. She
leads a project called the Seed to Kitchen Collaborative, which works with plant breeders
to test varieties with farmers, gardeners, chefs and other culinary professionals
